I feel a bit guilty to continue to post another discovery of delicious wild fish when the resource of the ocean is getting less and less, and consuming locally caught wild fish has become scarce for the majority. But,….. This week I found a wild Kingfish at Blue Moon. Another fish which I have never encountered in my life. Fishmonger’s comment on its fatty and delicious...
Read MoreLooks Like Beef, Brad Commented
When I filleted the fish, I found its flesh as bright red as a piece of beef. Here in the photo you see the attractive beefy color of the flesh of Crevalle Jack. Filleting produced good portion size of two back fillets and two belly fillets. I decided to cook the back fillet part first using a traditional Japanese Shioyaki (salt grilling), since this method brings out the best flavor of the fish. While the fish cooks in the broiler melting oil from underneath the skin...
Read MoreWe Love Okra Because ….
During the summer I enjoyed many times okra from Union Square Green Market. Sometimes passers-by made comments to me while I was shopping Okra – How do you cook them, I don’t like slimy vegetables, ….. we (Japanese) eat okra because we appreciate the texture “slimy”. Sliminess correlates to healthfullness. Slimy texture comes from pectin, water soluble dietary fiber. It also comes from mucin. These properties help to reduce blood cholesterol,...
Read MoreSeason of Fish for Katsuobushi; Katsuo!
You know fish flakes which we use in the Japanese kitchen to prepare slight smoky, umami rich dashi (Japanese fish stock). This fish flakes is made from a fish, called skipjack tuna. In Japan we catch young, less oily skipjack tuna during spring time and process it to make katsuobushi, a hard woodlike block of dried fish (photo). To become this product fish is filleted, boned, steamed, smoked, dried in the sun and mold is applied. Molding does many things – remove...
Read MoreBlue Moon Fish, Wild Fish, Alex and Stephanie
I was so excited when I heard Stephanie on WNYC last Wednesday. She was giving tips on how to cook their catch. She and her husband, Alex, owns Blue Moon Fish company. Alex is a fisherman and has been in the business for 40 years. According to Alex he started to bring fish to the Greenmarket 25 years ago. TriBeCa location became a huge success. Alex expanded the sales of his fish to other Greenmarket locations, and eventually he is selling his fish only to the public....
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