Do not miss the Crevalle Jack tomorrow. It is back to Blue Moon fishmonger at Greenmarket, Union Square, New York City. Season is short. Crevalle Jack is an attractive looking fish. The body looks like brushed with slight reddish tinged color paint, and anal fin, with intense yellow paint. There is a noticeable horny scale, which runs in the center of the body from the tail to one thirds length up toward the head. Before filleting the fish we remove this thorny scale....
Read MoreMeaty, Sweet Wild Steamed Porgy with Japanese Flavors
Thank you very much for visiting our booth – Union Square Greenmarket Fish Filleting Demo at Union Square Greenmarket yesterday. What a gorgeous sunny day we had! Today, it is raining and cold again. Glad that you have enjoyed watching my porgy filleting demo, and tasting the steamed porgy with three different sauces. All of you liked its meaty texture and sweet flavor of the fish. According to Stephanie of Blue Moon porgy is abundant in our water, so we should enjoy...
Read MoreImpressed with Green Color
Here are two dishes which I recently served with grated daikon radish. One with mackerel from Blue Moon and the other with chicken liver cooked with BBC Sauce (from Hiroko’s American Kitchen). Regular daikon radish is white, but this one has beautiful green colored-inside flesh. This daikon is sold as “green meat radish” at Tamarack Hollow Farm at Union Square Greenmarket. Buying good daikon radish at Greenmarket was a challenge for me in the past years....
Read MoreChallenge on Kabocha
Kabocha squash season has begun at Greenmarket here in New York City. I enjoy kabocha squash in soup, salad, grilled and fried dishes. Kabocha is rich in many nutrients such as beta carotene, potassium, vitamin, C, E, B1 and B2. Also it is a good source of calcium and iron. These chemicals keep us healthy during the cold season. Why not introducing kabocha dishes to your table more often this winter? When you look at Kabocha cutting it even into halves makes you...
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