Lucas

There it sits: a slab of wild salmon on a plate. Looks good. Tastes great. You did a nice job with the plating. But biology … Read more

“Sashimi grade” isn’t an official designation applied to the fish at its point of origin. Don’t think of it as USDA Prime steak. Rather, “sashimi … Read more

Pulling a vacuum sealed fillet from the freezer drawer, you expect to see rich pink flesh or clean white meat; instead you’re greeted with spongy, … Read more

Freezer burn: Freezer burn show up as duller or paler patches on surface of frozen fish. In the case of freezer-burned fillets, it’s like they’re … Read more

To store the frozen fillets, we add glaze… More like icing on a cake, to keep it fresh in storage. But how much glaze do … Read more

So you bought some salt cod, which in reality resembles driftwood, and now you realize too late that rehydrating it require a patience most home … Read more

Making salt cod at home is largely a battle against physics. You’ve got a block of meaty Atlantic cod, a bag of coarsely ground sea … Read more

When you buy that thick slab of salmon, you carefully trim it up then slice it. What do you want? Do you want a limp … Read more

Now you are pressure canning, so it’s all over but the waiting (well, actualy you’re still waiting). The pressure canner is on the stove. You … Read more

Next thing you do is stand there with a pile of jars and a bowl of fish on the counter. Panic sets in. Do I … Read more

The process begins with a fillet of salmon and a knife, which cuts it up into even pieces. Soy sauce go over the fish. It … Read more