Tips and Tricks from the Professionals
Fish
Two opah caught in San Diego, California. JOHN GIBBINS/SDU-T/ZUMA PRESS/ ALAMY MARK SABAJ’S SUBARU HAD BROKEN down on the way to the mechanic. So as he and his girlfriend, Shinobu Habauchi, waited for AAA on the shoulder of I-76 West, she pulled out her phone. In what had become something of a habit in their …
How Fish Meant for Market Might End Up in a Museum Read More »
A big haul from the grocery store requires some careful triage: you should probably cook the fresh veggies before the frozen ones, eat the fresh fruit before the packaged snacks, and prepare a fish dinner before one that uses the chicken or beef. What is it about seafood that makes it so easy to go …
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 …
Hákarl is the Icelandic Delicacy Gordon Ramsay Can’t Stomach Read More »
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 …
The bright red tuna on sale in many New Zealand sushi shops looks fresh — but it could be months old. A treatment process used on some imported tuna means it can be up to two years between when the fish is caught and when it’s eaten. The tuna is exposed to carbon monoxide through an …
Questions over carbon monoxide treatment leaving frozen fish looking fresh Read More »
Omakase heads to luxury 10-seat sushi restaurant Suzuki, where they use a freezer to age fish before serving it.
Fish and dairy can make for a delicious mix, despite popular belief. ALL ILLUSTRATIONS: AÏDA AMER IN A RECENT EPISODE OF Top Chef, a team of contestants puts forth a dish featuring lightly smoked trout and a grated hard, salty cheese. The reaction from the judges is as predictable as it is—to me, at least—completely …
Where Did the Prohibition on Combining Seafood and Cheese Come From? Read More »
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 …
Pollution, additives – Over 40% of the farmed fish is affected. Salmon and Panga are just two of the affected species HOW ARE THEY GETTING AWAY WITH THIS? Salmon is recommended as “the ultimate health food” It’s the opposite. Factory farmed salmon…even in “progressive” places like Norway…are among the most toxic foods in the world. …
In an interview with The Daily Meal, chef Stephanie Izard shares her secret to getting crispy fish skin every time. “Just get the pan smoking hot, put in oil with a high smoking point, put in your fish, and after it gets a little bit brown, turn it down, and then it’s all about patience,” …
The trick to getting perfectly crispy fish skin is a hot pan and patience. Read More »
youtube.com In an interview with the Food Network, Nancy Silverton of Osteria Mozza said, “Invest in a bottle of high-quality olive oil. Just a small drizzle can really bring out the flavor of pizza, mozzarella, pasta, fish, and meat.”
youtube.com 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.
Much of the salmon labelled as “wild caught” is actually farm-raised, a report found. Credit Andrew Sullivan for The New York Times The wild-caught salmon sold by restaurants and fishmongers is frequently farm-raised fish that has been mislabelled, said a report released Wednesday. Using DNA analysis, the nonprofit ocean conservation group Oceana studied 82 samples and found …
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 …
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 …
Tokyo’s Tsukiji Market: The World’s Biggest Fish Market Read More »
Today, a quick tip when buying whole fish, what to look for when you buy it so you get the freshest possible fish there is. Couple of things, the eyes. The eyes should be clear and not glossed over. The other thing that we really want to pay attention to is the gills, and the blood in …
Hey, you, what’s your favorite fish? Oh, salmon, that’s cool. Except that “salmon” may not have been what you think it was at all. So what was it? A new study put out by Oceana deals exactly with that question, and finds that at least 43 percent of the time, the label on your …
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
Dry Brining is about salting for flavor and moisture retention ahead of cooking instead of wet brining and the sort of diluted flavour some perceive from that technique. This technique is best used on cuts of meat that have not been pre-salted, either with a salt solution, or koshering. You need to be in complete control of …
When I make salmon ( mostly baked) I always add blackberry or blackcurrant to make it taste naturally sweet and sour. Mustafa Kurtay
