Please join me at Grand Army Plaza Greenmarket (Prospect Park West & Flatbush Avenue, Brooklyn) this coming Saturday, September 20th, from 11:00am to 2:00pm for additional seafood filleting and cooking demonstration (https://www.grownyc.org/greenmarket/brooklyn-grand-army-plaza) Stephanie Villani of Blue Moon Fish Co, from Mattituck, NY, will join me. Stephanie and her husband, Alex, sell the freshest, locally caught fish at Greenmarket in New York City. I am a great...
Read MoreNiga-tama, Bitter Gallbladder
Don’t break the gallbladder. I was repeatedly warned by an instructor-sushi chef when I was trained as a sushi chef in Japan years ago. In Japan we call fish gallbladder niga-tama, which literally means bitter ball. Niga-tama is full of extremely bitter bile juice secreted from the liver. Once we break the gallbladder and its juice spread over the surface of the inner belly part of the fish nor matter how thoroughly we rinse it the stained flesh tastes unpleasantly...
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 MoreSustainable Seafood Week, NYC, May 6-11
This is the week to learn about sustainable seafood. Please visit the below site and choose whichever events you want to participate! https://www.sustainableseafoodweeknyc.com/ You will find my event with Stephanie Villani of Blue Moon there. Union Square Greenmarket Fish Filleting Demo Hiroko Shimbo, author of The Sushi Experience and Hiroko’s American Kitchen, will demonstrate how Japanese culinary techniques can be applied to the seafood available in our region. She’ll...
Read MorePreserve Cultural Ritual or Sustain Marine Resource
I bought locally caught herring from the fishmonger, Blue Moon, last Wednesday. Since Blue Moon won’t come back to the Greenmarket until next April I purchased extra herrings and porgy to freeze them for later consumption. I cleaned and filleted the fish, salted them a bit and placed them in plastic bags for storage. While filleting the herring I was thinking of herring roe – a must have New year food item. None of my fish had roe. It is anyway too early for...
Read More