August 11, 2012
Halibut is notoriously difficult to grill due to its low fat content. The brining process helps solve that problem, but there are a few more tricks as well. First, don't overcook it. Halibut is best when cooked to a low internal temperature. It will readily flake at only 118 degrees, the equivalent of a rare steak. Also, before grilling, brush a super-fine veil of homemade, or if you must, store-bought mayonnaise on both sides of the fish. This will help keep it from sticking to the grill.
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.
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.
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.
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.