Happy Seafood!

Discussion in 'Food & Cooking' started by chrisscratch, Dec 3, 2014.

  1. chrisscratch

    chrisscratch

    Messages:
    25
    Likes Received:
    10
    Exp:
    Home Cook
    I'm pretty new around here so I thought I'd share some of my culinary adventures this last week. I don't have a large group of friends who get excited about cooking and food like I do.

    I went on a fishing boat last Saturday and got my limits of Rockfish, 3 Dungeness Crabs and 2 Red Rock Crabs. Here's what I did....

    Boiled the crab (kept the stock for the Gumbo)


    Scaled, gutted and eventually filleted and deboned 3 rock fish which I marinated in miso paste, sake, rice wine vinegar and a bit of sugar. I'll put those under the broiler on Thursday night.



    Wish me luck. I never tried this broiled fish recipe but it comes from Nobu and it's for marinated black cod.
     
  2. petalsandcoco

    petalsandcoco

    Messages:
    3,208
    Likes Received:
    157
    Exp:
    Private Chef
    Chris, that dish looks very good. I'm so jealous you were on a fishing boat just recently. This was our worse year for fishing. Up north here we go salmon fishing and in the very far north , once a year, it's char.  The best catch I ever had though was a grouper in Eleuthera.
     
  3. chrisscratch

    chrisscratch

    Messages:
    25
    Likes Received:
    10
    Exp:
    Home Cook
    Nice catch! I love grouper, it's one of my favorite fishes - and it's a big one too. When I was in the South over the summer (Florida Panhandle) you didn't have to travel far to find the most delicious fried grouper sandwiches, along with other great Southern cuisine. I never had a real prawn until I tasted one down there. Most of the prawns and shrimp we get here are imported from Ecuador or Vietnam, we're previously frozen and have no flavor.

    While I was there I caught a nice Amberjack as well as snapper. In fact, my profile photo is from that very trip.

    Thanks for the kudos on my fish,  I appreciate that coming from a professional.  I'll snap another shot after I take them off the broiler.
     
  4. koukouvagia

    koukouvagia

    Messages:
    7,420
    Likes Received:
    645
    Exp:
    Home Cook
    You're welcome here!
     
  5. chrisscratch

    chrisscratch

    Messages:
    25
    Likes Received:
    10
    Exp:
    Home Cook
    @petalsandcoco  Here are the photos of my miso marinated broiled rockfish. Next time I'll try to get a more even browning. With my broiler I had to put the rack to the top and to make it even closer I put the baking sheet on top of my cast iron pan. Still it wouldn't brown fast enough. I finally had to take it out to avoid overcooking it.

    Before:


    After:

     
  6. eastshores

    eastshores

    Messages:
    1,464
    Likes Received:
    313
    Exp:
    I Just Like Food
    Beautiful dishes @ChrisScratch .. I tried dungeness crab and to be honest it was like a blue crab from hell when it came to getting the meat out. The second picture you posted though.. looked great but I'm not sure whether that was your stock or a dish.
     
    Last edited: Dec 5, 2014
  7. chefbuba

    chefbuba

    Messages:
    2,238
    Likes Received:
    516
    Exp:
    Retired Chef
    Dungeness is very easy to pick once you have done it a few times, I use a sharp paring knife except for the claws, and the body meat is in sections, you just have to understand how it comes apart.
     
  8. petalsandcoco

    petalsandcoco

    Messages:
    3,208
    Likes Received:
    157
    Exp:
    Private Chef
    Great looking fillets of rockfish you have going on there Chris and the final plating looks fantastic. There is a very line you don't want to cross when putting fish under the broil, its tricky. 

    I enjoy a good slab of salmon fillet under the broil. I don't dress it up too much but there are days when I will rub olive oil, a squeeze of lemon,  salt and pepper , then sift keen's mustard powder , toss it under the broil with the door open an inch, let her go for 10-15 minutes depending thickness. 
    I am glad you said that because for all the times I tried to get the meat out...it was like star wars, the battle was never over 

    Going back to grouper, a chef I knew at one of the restaurants here, Sirene de la Mer,  took a grouper and deep fried it. I never forgot how tender the flesh was.
     
  9. chrisscratch

    chrisscratch

    Messages:
    25
    Likes Received:
    10
    Exp:
    Home Cook
    @petalsandcoco You truly made my day with the compliments. Honestly I don't usually make my plates look great since I usually don't have an audience. I styled it up because I knew if post it here. I need to practice that.

    @eastshores thank you for the compliments. The first one you thought was stock was actually a bowl of gumbo.
     
  10. mikelm

    mikelm

    Messages:
    1,691
    Likes Received:
    37
    Exp:
    Home Chef
    My experience with Dungeness is quite the opposite of Eastshore's - maybe as the result of growing up on the east coast and wrestling with Blues. I came to think of opening a Dungeness as almost as easy as popping a beer can tab.  /img/vbsmilies/smilies/wink.gif   The meat is in big chunks and easy to pull out.

    I sure miss 'em.  They're hard to find around Chicago and when they are available they usually cost about the same as lobster. When we visited our daughter in Walnut Creek, we went into Oakland to the Asian markets and frequently found them for $3/pound. 

    We ate a lot of crab in those days.

    Mike  
     
  11. chrisscratch

    chrisscratch

    Messages:
    25
    Likes Received:
    10
    Exp:
    Home Cook
    Yeah Mike! It's Dungie season around here. Starts in November. It's a Bay Area tradition around the holidays to have a crab with your turkey on Thanksgiving. I was planning on going crabbing at the coast this morning but it was raining.
     
  12. chrisscratch

    chrisscratch

    Messages:
    25
    Likes Received:
    10
    Exp:
    Home Cook
    The last of the catch, pan fried (really reduces the greasiness) with a panko and dill crust - thrice cooked french fries - blanched in salt water, fried at 300 then fried again at 400 in peanut oil.


     
  13. petalsandcoco

    petalsandcoco

    Messages:
    3,208
    Likes Received:
    157
    Exp:
    Private Chef
    Nice going there Chris. I can see that with a wasabi mayo.
     
  14. chrisscratch

    chrisscratch

    Messages:
    25
    Likes Received:
    10
    Exp:
    Home Cook