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I cook a lot of seafood these days

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Boondocker

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Sometimes I go foraging. Found a bunch of ramps. Only one morel, but it's early here. Pan roasted a bunch of whole ramps in a cast iron and finished with turkey demi. Shrimp with ramp leaves, lime zest and umami salt, blish point Oysters with ramp butter and lemon zest
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daveb

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I saw what you did there :cool: In the south it's grouper cheeks that are the prize.

Been doing most fish in SV these days. Lightly season before bath. Lightly sear after.
 

Boondocker

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I broiled them and glazed with a ponzu from turkey demi, smoked shoyu, fish sauce and ramp oil.
 

daveb

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3 - 5 lb snapper are pretty available at local rest depot - and not stupid expensive. I like using them at home but have not found magic yet.

Following.
 

Boondocker

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Just got word that we have something super special coming from ora king salmon to go along side the two 7# kings I have there. It's roughly 4.5x their size.
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Boondocker

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3 - 5 lb snapper are pretty available at local rest depot - and not stupid expensive. I like using them at home but have not found magic yet.

Following.
I've had success at home with smaller yellowtail snapper in a dedicated fridge in my basement, but I'm getting the best fish that wholesale is bringing in the day it arrives. That is the biggest help. Once it starts degrading it's done for - had that happen with some yellowtail snapper that got funky after like 5 days turned out they were in the warehouse for a few days before I got them.

Farmed fish seems more forgiving, striped bass or bronzini would be good candidates around 1# each. Only need 2-3 days at that size to see a difference
 

Boondocker

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Harvest photos from ora king. Weights in kg. Never worked with a salmon this big I'm really excited. One fish will be dry aged for 2 weeks, hoping we can sell the other one fresh.

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