February 22, 2014 |
There is an ocean full of canned sardines at local markets, but which ones are really worth buying? Tasting through more than a dozen samples, the range of quality was astonishing. There were sardines that were as bland as beige, and then there were fish that were absolutely magnificent. To help make sense of the journey, I enlisted Lou Amdur, owner of Lou Provisions & Wine and a sardine lover from way back. We sampled sardines from a variety of sources: regular supermarkets, high-end markets, Asian markets and specialty markets such as the Harbor City Spanish store La Española Meats.
April 14, 2012
If you've got company, it's always a nice touch to break through the salt crust tableside. It's like doing a magic trick. But return the fish to the kitchen to fillet it, since this is a messy process. • Using two spatulas, gently lift the fish out of its salt bed and onto a clean work surface (it will be tender and want to fall apart easily). Scrape off any salt clinging to the fish with the blade of your slicing knife. It's important to be as thorough as possible with this.
October 7, 2010 |
There is an old road in Japan that runs from Wakasa Bay to the city of Kyoto known as the Saba Kaido, or Mackerel Road. For centuries, the road was used to carry fresh mackerel roughly 50 miles south from the sea to the former imperial capital during the time of the Tokugawa shoguns. Because there was no refrigeration, the prized fish were salted to preserve them for the journey. It's been said that if one transported the fish in a single trip, without sleeping, the brilliant blue fish arrived in Kyoto fresh and perfectly seasoned.
February 14, 2013 |
A common psychiatric drug may be affecting the feeding behavior of wild fish as it filters out of our bodies, through our toilets and into treated wastewater that is released into natural water sources, according to a new study in the journal Science. The findings, which examined the effect of trace levels of the anti-anxiety medication oxazepam on wild European perch, have implications for the survival rates of fish and the way in which human pharmaceuticals may affect the delicate food web in aquatic ecosystems.
April 14, 2010
Baked fish with mint (samcocho) Total time: 50 minutes Servings: 4 4 whole sea bass or Tai snapper (each about 3/4 pound), gutted and scaled Salt Fresh mint leaves 1 tablespoon olive oil Wrinkly potatoes Green cilantro sauce Red chile sauce 1. Heat oven to 400 degrees. Sprinkle the fish with salt and set aside 15 minutes. Tuck a few mint leaves into the cavity of each fish. Place the fish in a baking pan and drizzle with the oil. 2. Bake the fish until it flakes easily, about 20 minutes.
October 7, 2010
Ginger- and lemongrass-cured sable fish Total time: 15 minutes, plus curing time Servings: 8 to 12 1/4 cup plus 2 tablespoons coarse sea salt 1/2 cup sugar 1 tablespoon grated ginger 1 stalk lemongrass, dry outer leaves removed, inner stalk crushed (to release the oils) and coarsely chopped 2 tablespoons pink peppercorns, crushed 1 (11/4 - to 11/2 -pound) sable fillet, skin on and any pinbones removed About 3 tablespoons sake 1. In a medium bowl, combine the salt, sugar, ginger, lemongrass and peppercorns.