Raw Ingredient and Mise en Place porn thread.

Discussion in 'Social Life, Food & Drink, Travel' started by mordecai, Mar 6, 2011.

  1. mgm9128

    mgm9128 Senior member

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    I'll keep my eyes open for it. I found some kingclip today. From Argentina. I'd never even heard of it until today. It's in the cod family. Not sure how I'll like it, but I'll try it out tomorrow.
     
    Last edited: Jan 7, 2012
  2. gomestar

    gomestar Super Yelper

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    I don't recall having seen herring in the fish department, only herring in cream in the joo department.

    and he's a great guy to hang out with. And to share some wine with. And to cook with. And to move furniture with. All four of those in one evening are the best. :nodding:
     
  3. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    The last few years the herring catch has been tiny (it is a very regulated fishery) and all of it has gone to Japan. They are not unlike sardines, but the roe and sperm are delicacies. My father used to eat the pickled Joo herring. Nobody else would go near it.
     
  4. mgm9128

    mgm9128 Senior member

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    Matt, have you ever bought those frozen sides of hamachi (yellowtail) for sashimi? How are they?
     
    Last edited: Jan 7, 2012
  5. Piobaire

    Piobaire Not left of center?

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    It's pretty hard to buy tuna that has not been frozen.
     
  6. mgm9128

    mgm9128 Senior member

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    Yellowtail is not yellowfin.
     
  7. Piobaire

    Piobaire Not left of center?

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    :facepalm: You are correct, I was thinking yellow fin.
     
  8. mgm9128

    mgm9128 Senior member

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    It's fine. I've confused them in the past, as well. And I'd imagine the same freezing practices that are applied to tuna also apply to yellowtail, amberjack, hamachi, or whatever name you want to call it. Just wanted to see if someone had experience with it before I bought any.
     
    Last edited: Jan 7, 2012
  9. ehkay

    ehkay Senior member

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    i thought yellowtail was a fine wine from australia?
     
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  10. Manton

    Manton RINO Dubiously Honored

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    :lol:
     
  11. mgm9128

    mgm9128 Senior member

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    Don't knock yellowtail. That little kangaroo got me drunk quite a number of times growing up.
     
  12. kwilkinson

    kwilkinson Having a Ball

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    And then Joel Robuchon taught you to look up?
     
  13. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Clockwise from top left: yellowtail (frozen from Japan), yellowfin (fresh from Hawaii, seared), sea urchin (Fort Bragg, fresh,) Kampachi (Hawaii, fresh,) center is bluefin (farmed, fresh.)

    [​IMG]

    I buy yellowtail a lot. Always from Japan. The wild San Diego product is not that good, IMO. FIne for cooking, though.
     
  14. mgm9128

    mgm9128 Senior member

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    Damn, that looks good. What kind of salt is on the yellowfin? Sel gris? Smoked? What's with the Kampachi? Some sort of mayonnaise? Very nice knife work, Matthew Son.
     
    Last edited: Jan 7, 2012
  15. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Smoked maldon on the yellowfin. Works well with the sear. The kampachi has a chili/lime sauce I had leftover from some black bass the night before. I've posted the recipe here before, but it is basically red bell pepper, grapeseed oil, lime, piment d'espelette and water. I use it a lot with fish.
     

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