Simple sublimity on a plate.“If you can hear it, you can record it” – the confident claim at the top of the marketing for Rogue Amoeba’s must-have utility says it all. The other signature side with a fish meal in the Balkans is this simple potato salad: boiled, cooled, sliced with onion, olive oil, vinegar, salt and pepper. Of course, I make ajvar and it is delicious, but nothing like Pava’s. The peppers grown in the former Yugoslavia are more dense, meatier and embody a depth of flavour I have been completely unable to find anywhere in the marketplace here. He had been away for a month on “our” holiday to see his parents in Europe and brought back some Ajvar for me from his mom. Pacific Red Snapper works for the sale, and I don’t know the history behind how the Rockfish really got this nickname, but am keen to learn more. I enjoyed this one so much I wish I knew what kind it was. There are a surprising number of varieties of rockfish with a surprising difference in flavour and texture. I just wish that the other name, the real name, was also on the label with the correct varietal of rockfish. Pacific Red Snapper sells a lot more fish than “Rockfish” would. However, I would take the advice of my fishmonger. I would not have gravitated to a fish called Rockfish, no matter how clean it looked. Just until golden Why Pacific Red Snapper instead of Rockfish? Someone was savvy when giving this fish its nickname. I used olive oil as it can handle the high heat, and butter for flavour over medium high heat and fried each fillet about 2 minutes per side. When frying foods on a nice day, I always opt for the barbeque. I just wanted to add a little crunch and some nice seasoning to the fish. I purposely chose not to use panko or any thick breading technique. Flour, egg, and an Italian bread crumb mixture I prepare myself with ground stale bread, salt, pepper, a minute bit of oregano and basil… you cannot taste it on anything, but it adds a little somethin’ somethin’ to the mix. Seeing the size of these lovely fillets, I decided to lightly bread them. It takes only a couple of minutes per side. Usually, simply dredged in seasoned flour and fried in butter. However, for my family, it would be almost blasphemous to smother a fish in sauce or prepare it any other way than fried. Clearly, there are a multitude of possibilities when preparing fish and if one lived on an island, or near the coast, I am certain that there would be a wide repertoire of preparations in the recipe box. Look at how gorgeous this delicacy is, below. The texture of the white translucent meat was denser than expected which was very appealing. One fillet is a substantial serving and surprisingly satisfying. One fillet was ample and almost too much, per person. Pacific Red Snapper is a firm fleshed, very clean tasting fish with a delicate flavour. I bought 8 fillets thinking that would be enough for 4. I didn’t ask which variety of rockfish this was when purchased, and will now never know, but I will be back. The authentic Red Snapper is found only in the Atlantic Ocean near Mexico, and is apparently a King of Fish with a sought after texture and flavour. Though it is called and most often labeled Pacific Red Snapper, it is not a Red Snapper. This West coast rockfish is an incredible find. Fish is a delicacy on the Alberta prairies to one who doesn’t fish. Rockfish aka Pacific Red Snapper was one of our special finds the day we visited John’s store. I revel in the gift of fresh water Alberta Fish and what a market ready niche this is for someone looking for a business idea. The fish is always frozen at the fish stores and the supply is sporadic. There is one person at the Old Strathcona Farmer’s Market selling fresh water Alberta fish with gorgeous fresh fish, but an unpredictable supply. In Alberta, there is an abundance of really delicious fresh water fish, but it is very difficult to acquire unless you fish. Living in the Canadian prairies, on the East side of the mountains, there is no easy access to Ocean fish. It has been such a pleasure to enjoy wild, delectible, clean and sustainably harvested fish on a regular basis this year. On the website, there is information about where each fish is from, the sustainable fishing practice, and the alternate names of the fish. John is a supplier of fish in that community second to none. While vising the Okanagan last summer, we loaded a huge cooler full of the most gorgeous varieties of fresh fish from Codfather’s in Kelowna. Project 2017: Cooking in the Kitchen with….ScheduleĪ clean tasting firm fish with a delicate flavor. Project 2017: Cooking in the Kitchen With… PARTICIPATE.Completed Project 2017 Posts: Cooking in the Kitchen With….Project 2017: Cooking in the Kitchen With….Project 2019: Valerie’s Personal Evolv Health Story.
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