Hákarl is the Icelandic Delicacy Gordon Ramsay Can’t Stomach

Visiting a new country always means new sights, sounds, flavors, and aromas. When it comes to Iceland, you can make that “stenches.” Hákarl is a national dish of Iceland that has brought the likes of Anthony Bourdain and Gordon Ramsay to their knees. Why? It’s essentially rotten Greenland shark. One Man’s Trash Icelanders don’t eat …

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Fried Fish Quest

A local holdout in a touristy town, where the fishermen catch—and cook—your meal. For the last two summers, I’ve been attempting to fry the perfect piece of fish. My holy grail is the basket of fish n’ chips at Montauk’s Inlet Seafood. To visualize Inlet’s version, picture your average fried fish—mushy and tasteless with an …

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Ageing fish for Sashimi

Omakase heads to luxury 10-seat sushi restaurant Suzuki, where they use a freezer to age fish before serving it.

Buying Seafood

Sometimes it’s hard to pick out the perfect fish! For those of you who wonder what a fresh fish should look and smell like, we have five tips for you from Executive Chef John Critchley from Siren by Robert Wiedmaier! 1. It’s all about the eyes If you’re thinking about buying fish, a good tip to knowing if …

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Use mayonnaise to keep fish from sticking to the grill. It sounds crazy, but chef Michael Cimarusti of Providence restaurant swears by it. A thin coating of regular mayonnaise will prevent the fish from sticking to the grill and add a beautiful brown color when cooked. See the full video here.

1 in 5 Seafood Samples Is Fake, Report Finds

Photo  Twenty percent of seafood samples tested worldwide are different species from what their labels say. Credit Jenn Hueting/Oceana Seafood lovers, are you getting “catfished” at the dinner table? It’s very possible. One in five seafood samples tested worldwide turns out to be completely different from what the menu or packaging says, according to a report on …

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Tokyo’s Tsukiji Market: The World’s Biggest Fish Market

Sandwiched between Sumida River and the upmarket Ginza shopping district, in Tsukiji in central Tokyo, is a large wholesale market for fruits, vegetables, flowers and meat, but it’s fish and seafood for which Tsukiji is most famous for. Everyday about 2,000 metric tons of seafood passes through the market everyday. It is the biggest wholesale …

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Fish Sauces

I watched him finish off a sauce by throwing in a segment of pink grapefruit and breaking it up with a whisk so the fruit infused the sauce with a perfect balance of acidity (always finish a fish sauce with citrus or vinegar). Marco Pierre White

Flavouring salmon

When I make salmon ( mostly baked) I always add blackberry or blackcurrant to make it taste naturally sweet and sour. Mustafa Kurtay