Text 26327, 123 rader
Skriven 2012-06-21 16:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: shark
=============
-=> Quoting Dave Sacerdote to Dale Shipp <=-

 DS> What would you expect from a fish that pisses through its
 DS> skin?"

<snork!>  

 DS> dogfish

The fish and chip shark.

 DS> The anglers who were disgustedly giving their dogfish to the
 DS> crazy fat guy who obviously didn't know shit about fishing never
 DS> knew what they were missing.

Not so crazy!
 
 DS> Vietnamese customers, and if they catch something not legally
 DS> restricted, no matter what it is, they keep it and eat it.

A sensible people.

With the influx of Vietnamese people here since the 1970's the
government had to place limits on cisco fishing with dip nets.
Previously, a few white people netted a couple hundred to freeze as
trout bait, but never ate them. (They're fairly tasty but not as
wonderful as their larger cousin, the whitefish. Ray used to pickle
them herring style as well as catch them as bait fish.) The recent,
mostly poor, immigrants freaked at the thought of unlimited free
protein food and really went to town. The limits in place are now a
still rather generous 350 fish per day. (The spring spawning run
only lasts a few days.)

Dogfish is much cheaper than the more popular ahi tuna...
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Wok Fried Tempura Ahi With Shoyu Mustard-Butter Sauce
 Categories: Hawaiian, Fish, Sauces
      Yield: 4 Servings

           RELISH:
      1 c  peeled, seeded, diced
    -tomatoes
    1/4 c  chopped green onions
    1/2 c  minced Maui Onions
      2 tb peeled, minced fresh ginger
      1 tb mirin
      1 tb rice wine vinegar
      1 tb black sesame seeds
  1 1/2 ts crushed black pepper
      1 ts Hawaiian salt
      1 ts fish sauce
           SHOYU:
      1 tb dry mustard
  1 1/2 tb warm water
      1 tb plus 1 tsp soy sauce
           SAUCE:
    1/4 c  dry white wine
      1 tb white wine vinegar
      1 tb minced shallots
      2 tb whipping cream
           TUNA ROLLS:
      1 c  flour
    3/4 c  plus 2 Tbs ice water
      1 lg egg
           sashimi-grade ahi steaks
      4 tb wasabi paste
           nori sheets
           -cut in half
           Oil for frying
           Soy sauce for dipping
           Flour for dredging
           SAUCE FINISH:
    1/4 lb chilled butter, cut into
           -pieces
           GARNISH:
     1  Tb chopped parsley

  In a mixing bowl, combine the first 10 ingredients together. Mix
  well.

  In a small bowl, whisk the mustard with 1 1/2 tablespoons warm water
  until a paste forms. Gradually whisk in the soy sauce. Set aside.

  In a saucepan, boil the wine, vinegar, shallot and peppercorns,
  until almost no liquid remains in the pan, about 2 minutes. Add
  the cream and boil until slightly thickened, about 1 minute.
  Season with salt and pepper. Set the sauce aside.

  In a mixing bowl, whisk the flour, water and egg together. Season
  with salt and pepper. Set aside. Season the ahi with salt. Spread
  the wasabi evenly over 4 nori half-sheets. Place 1 piece of the
  ahi one end of each nori sheet. Fold the nori over the ahi to
  cover (the ends will be exposed). In a medium-saucepan, heat the
  oil. Dip 1 ahi roll in the soy sauce and then in the flour;
  shaking off any excess flour. Dip the rolls in the tempura batter
  and fry in the oil until the outside is crispy and the tuna is
  rare inside, about 40 seconds. Remove the ahi from the oil and
  drain on a paper-lined plate. Season with salt and pepper. Repeat
  the remaining rolls. Bring the reduction sauce to a simmer. Whisk
  in enough mustard to desired taste. Whisk in the butter.

  To assemble, spoon the sauce in the center of the plate. Pile the
  relish in the center of the sauce. Slice the tempura ahi and lay
  them directly on top of the relish. Garnish with parsley.

  Adapted from: the New Cuisine of Hawaii Cookbook
  SOURCE: Emeril Live

MMMMM


Cheers

YK Jim


... That's as difficult as finding a doughnut in Michael Moore's pantry.

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