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SableFish Recipes
How to prepare bass from the Chilean Sea
SableFish Recipes
Some would argue that Sablefish (Aka Black Cod) is the king of Alaskan Seafood. With oily meat filled with Omega-3 and great flavor, Sablefish is undoubtedly one of the best types of fish to come out of Alaska. You do not have to do much with Black Cod since it has so much flavor already, but the proper preparation of it can make all the difference. Our collection of Sablefish recipes range from traditional Japanese flavors, to new and unique takes on this culinary jewel.
Crab Recipes
How to prepare bass from the Chilean Sea
SableFish Recipes
Get your mallet and crab cracker out! One of the most popular types of seafood in the world is crab. Breaking open these deep sea crustaceans can be a very social and almost ritualistic feat that is loved by many. Learn great ways to serve your crab, from infused and improved dipping butters, to more complex ways to add crab on the menu.
How to prepare bass from the Chilean Sea
How to prepare bass from the Chilean Sea
How to prepare bass from the Chilean Sea
Preheat your oven to 450oF and heat some grapeseed oil on a high heat in an ovenproof skillet. Comprehensively dry the Sea Bass and season with salt and pepper. Sear the fillets on each side for approximately 3 minutes, turning once, until each side has a crispy golden crust. Switch the pan to the hot oven for about 5 minutes, roasting the Sea Bass until it is just cooked through. Place the fish in the mixture, drizzle with the sauce and add the fresh dill. Preheat your oven to 450oF and heat some grapeseed oil over high heat in an ovenproof skillet. Comprehensively dry the Sea Bass and season with salt and pepper.
Sear the fillets on each side for approximately 3 minutes, turning once, until each side has a crispy golden crust. Switch the pan to the hot oven for about 5 minutes, roasting the Sea Bass until it is just cooked through. Place the fish in the mixture, drizzle with the sauce and add the fresh dill.
Sear On The Stove & Finish In The Oven:
Have you ever had a great Chilean sea bass at a restaurant with a crispy crust and smooth butter inside? Is there a light sauce draping the fillet, maybe? You would be surprised that one of the best ways to cook fish at home is with this fish. In essence, it’s the same way I make my bacon-wrapped filet mignon or my lamb rack. Sear it on the stove in a hot pan, and finish it in the oven. All comes together in under half an hour, including the sauce. This recipe is an amended version of a recipe published by the grocery store in Straubs.
Flexible Technique
You can play with various fish and a variety of sauces once you have the pan-searing, oven-finishing technique for cooking thick-cut fish. For the preparation of halibut, consider using this method. Create a sauce consisting of white wine, mushrooms, butter, and parsley. Or put my Tropical Fruit Salsa on top of the fish.
Is Chilean Sea Bass Sustainable?
Since Chilean sea bass is so darned tasty, it was severely overfished, sometimes using techniques that resulted in a lot of by-catch by unscrupulous fishermen with lots of pirate fishing. These practices have changed significantly, but not universally, around the world, due to pressure from governments, environmental groups and industry. The result is that, based on where it was captured and how it was caught, Monterey Bay Aquarium’s Seafood Watch gives mixed sustainability guidelines for Chilean sea bass, including Better Option, Good Choice and Avoid for Chilean sea bass.
Other environmental groups argue that before more uniform worldwide fishing practices and more precise labeling occur, Chilean sea bass should not be increased in its sustainability ranking.
What About Mercury Levels?
The Chilean sea bass is a larger, slow-growing, mercury-accumulating species. The Chilean sea bass is classified as high in mercury by the Environmental Protection Fund, but not as high as swordfish or sharks. The EDF offers guidelines for healthy eating with no more than two portions per month for adults and one portion per month for children. A recent study by the University of Hawaii-Manoa found that mercury levels depend on where the fish is caught and that it is not always possible to rely on current labeling practices to reliably trace the source of the fish. Sea bass from near the Antarctic was found to have slightly lower levels of mercury than sea bass captured further north, where pollution levels are lower.
What You Need To Know About Chilean Sea Bass:
Chilean sea bass is known as the filet mignon of fish and is a buttery, melt-in-your-mouth fish. Actually, the Chilean sea bass is not a member of the bass family. It is probably a toothfish from Patagonia. It is a slow-growing fish that lives for 40 years or so.
Fish marinade
Black Caviar Recipes
How to prepare bass from the Chilean Sea
Marination is the method by which foods are soaked before frying in a seasoned, often acidic, liquid. The root of the word alludes to the use in the pickling process of brine (aqua marina[clarification required]), which contributed to the technique of adding flavor by immersion in liquid. A marinade can be either acidic (made with ingredients such as vinegar, lemon juice) or enzymatic (made with ingredients such as pineapple, papaya, or ginger) or have a neutral pH. Marinade also includes oils, herbs, and spices in addition to these ingredients to further flavor food products.
It is widely used to spice foods and tenderize harder meat cuts. It can take seconds or days to complete the process. Between different cuisines, marinades vary. The marinade is normally prepared with a mixture of spices in Indian cuisine, for example.
Marination is similar to brining, except that brining does not normally require a large amount of acid. It is also similar to pickling, except that pickling is typically practiced for much longer periods, mainly as a means of preserving food, while marination is usually performed only for a few hours to a day, usually as a means of improving the food’s flavor.
How to Use Marinades Successfully:
Don’t Cook Your Fish Accidentally
Avoid leaving strong citrus-based marinades on fish for more than 10 to 15 minutes, as fish is more delicate than chicken or beef, or you’ll end up with ceviche. If given the time, the acid in ingredients such as lemons or limes would “cook” the fish.
Seasoning well with salt and pepper
Just before applying the marinade, season the fish with salt and pepper. (Similar to acid, it can also be dried out by salting the fish too early.) For the most part, the recipes below exclude salt and pepper, as we recommend that you do that no matter what unless noted.
Get right your cooking time
Pop it in the oven once you’re ready to cook the fish and roast it at 400 degrees for 10 minutes per inch thick.
Is marinated fish healthy?
Here’s why your health is good for fish marinade and tips on how to keep it healthy. The amount of carcinogenic heterocyclic amines (HCAs) released when meat is cooked at high temperatures, such as during grilling, is greatly reduced by marinating meat, fish, and poultry. Marinades can lower HCAs by as much as 99%.
The amount of carcinogenic heterocyclic amines (HCAs) released when meat is cooked at high temperatures, such as during grilling, is greatly reduced by marinating meat, fish, and poultry. Marinades can lower HCAs by as much as 99%. Adding rosemary to the marinade can increase your marinade’s anti-cancer potential even further. Although it is not clear from studies why marinades protect meat so well, the belief is that they serve as a barrier to high heat or can minimize the chemical precursors of meat carcinogens.
Tenderize the meat by marinating meat with naturally acidic ingredients such as vinegar or citrus juices, making it easier to digest your protein. Plus marinades will help to lock your meat in moisture so it won’t dry and toughen up.
Only use a half-cup of marinade for every pound of meat to keep the calorie count down. This will be sufficient to coat the meat, but it will cut down on waste.
Salmon Salad
Black Caviar Recipes
Black Caviar Recipes
Prepare to truly feel like an aristocrat! Sturgeon caviars are considered to be some of the finest foods in the world. Fine sturgeon caviar is sought by many for its flavor properties and elegance, This Salmon Salad is easy to make and wonderful to keep on hand in the fridge. There are many different ways to eat it, and it has great crunch and flavor from celery, herbs, and a creamy homemade dressing.
While tuna salad is the more common seafood salad, I think salmon salad is so much better.
First, salmon doesn’t have the mercury problems that tuna has, and it has more nutritional benefits than tuna with its wonderful Omega-3 fats.
I also think it’s more delicious. Let’s not forget that, for it’s probably the most real reason.
I first tasted salmon salad at my local grocery store 10 years ago, where they had samples of their Whole Foods salmon salad with crackers. I had the hardest time not taking seconds (okay, I did anyway and felt rude but it was SO good), and grabbed a tub of it to take home with me. From that day I was hooked, and eventually I started making it myself to save money. It’s so easy anyway!
Salads like this are pretty popular in our house, and we regularly alternate between Egg Salad, Chicken Salad, Shrimp and Avocado Salad, and this salmon salad for our main “protein salads.”
While we make potato salad and pasta salad too, you don’t really put those into sandwiches or wraps, like you can with protein-based salads.
There’s so much you can do with this salmon salad, and I’ll include all those suggestions further down.
How to Make Salmon Salad:
To get started, cook some salmon any way you wish…grill it, bake it, poach it, saute it. It doesn’t really matter since we’ll be flaking it up anyway.
If cooking it in a skillet, cook for about 5-10 minutes (depending on thickness)
To get started, cook some salmon any way you wish…grill it, bake it, poach it, saute it. It doesn’t really matter since we’ll be flaking it up anyway.
If cooking it in a skillet, cook for about 5-10 minutes (depending on thickness) over medium high heat, until the interior reaches 140F and is no longer pink.
Most of the time I just use the method from my Baked Salmon, at 425 degrees F for about 12-15 minutes, until no longer pink inside.
While the salmon cooks, prep your veggies.
For my salmon salad ingredients, I like scallions, parsley, celery, and dill:
You can do minced shallots if you prefer them over green onion.
Next, mix up your dressing, which includes mayonnaise, smoked paprika, cayenne pepper, lemon juice, dijon mustard, salt and pepper:
If you have 10 minutes to spare, I recommend using homemade mayonnaise for the best flavor. Store-bought is fine though if you have one you really like.
Once the salmon is all cooked, flake it with a fork and add it to the dressing:
Add all the fresh green herbs and veggies too:
How to Serve Salmon Salad:
● With fancy crackers like rosemary croccantini, wheat crackers, or water crackers
● In a wrap for lunch. Spoon it into a wrap tortilla and add tomato, lettuce, onion, and whatever you’d like
● In endive cups for a healthier and light option. You can also do romaine or butter lettuce
● Make stuffed avocado halves with salmon salad in the middle
● Put a big scoop of salmon salad on cooked quinoa for a healthy grain bowl
● In sandwiches just like egg salad
How long does salmon salad keep in the fridge?
You can keep it for about 3 days before it goes downhill.
Can salmon salad be frozen?
Unfortunately it doesn’t freeze well, so I don’t recommend it.
Here’s a video I made for the recipe. Enjoy!
Black Caviar Recipes
Black Caviar Recipes
Black Caviar Recipes
Prepare to truly feel like an aristocrat! Sturgeon caviar are considered to be some of the finest foods in the world. Fine sturgeon caviar is sought by many for its flavor properties and elegance, especially the most prestige chefs in the world. Learn how to properly serve black caviars so that you can harness every bit of flavor and experience the delicate nature of black caviar. Then again, you could act like a Russian Oligarch and eat it by the spoonful
Halibut Recipes
Pacific Cod Recipes
Halibut Recipes
Halibut is likely to be one of the most simple, yet delicate fish to come out of Alaska. Tamper with it too much and your dish will lose the beloved halibut flavors. Do too little, and your halibut will be bland and tasteless. Learn to walk the fine line that is cooking with Halibut.
Salmon Recipes
Pacific Cod Recipes
Halibut Recipes
The biggest name in Alaskan seafood is the all mighty and delicious salmon. There are a few types of salmon that come from Alaska, and each has its own flavor and texture. Learn the difference and discover how to properly prepare each type. Salmon can be very simple, but if you are not careful you can ruin a beautifully carved fillet.
Pacific Cod Recipes
Pacific Cod Recipes
Pacific Cod Recipes
Go beyond the basic fish & chips recipe when it comes to pacific cod. One of the most versatile fish on the market, pacific cod can be prepared in many ways. Our recipes will make sure you do not overcook the fish, and that you combine the proper flavors that will not overpower the fish, but accompany it.