fishmonger

DEEP FRYING FISH This is a recipe for a battered style fish and chip dinner. A deep heavy cast iron pan and a candy thermometer are highly recommended. Ingredients Almost any firm white fish will work. Pollack is my favorite. Buy six to eight ounces per person. for the Batter 1/2 cup of seltzer or beer 1/2 cup of milk 1 cup of flour 1 tbsp Baking powder Salt & pepper to taste 1 tbsp Vinegar(optional) Beat the ingredients together until smooth. for the oil you will need an oil with a high smoke point ( peanut, grape seed and canola are good choices) You will need at least enough oil to cover the fillets as they cook, but be sure to leave at least 2 inches to the rim of the pan. this will ensure that the oil does not bubble over. Heat your oil to 350-375 degrees. Dip fish fillets in batter and fry in deep fat until golden brown (3-5 minutes a side), turning once. Remove the fish from oil and place onto paper towel or a rack and allow to drain. You can use the same oil to make s...

SALT BAKED WHOLE FISH Ingredients Kosher Salt to cover Fish ( a standard box should suffice for a 2-4lb fish) 1 Whole scaled and gutted fish ( you will need about 3/4 of a pound per person ) Such as black sea bass, snapper, branzini, dorade, porgy, blackfish will all work great. Olive oil a few ounces is all you will need. Fresh herbs ( optional to stuff the cavity of the fish, can consist of rosemary, thyme, sage, parsley, dill etc.) Method Preheat oven to 450F. Moisten the salt with water until it is the consistency of wet sand. (some recipes call for egg yolk, but I find this unnecessary. Rinse the fish taking special care to thoroughly clean the gut cavity. Any blood will give the final dish an off flavor. Dry with paper towel. Lightly coat the fish with olive oil. Place about half of the salt mixture on an oven safe dish that will fit your fish, lay the fish on top of it and cover with the remaining mixture taking care to completely seal the fish. Bake in the oven for 10-15 mi...

Hi folks, About a week ago I received an e mail from one of my oyster suppliers notifying me of some upcoming rule making over at the FDA. Basically some people at the FDA have come up with a proposal to ban the sale of untreated Oysters from the Gulf of Mexico for eight months out of the year. As a consumer and person who enjoys eating raw oysters this saddens me. As a fishmonger this can hurt me financially. As a free human this bothers my libertarian brain, and the thought of yet more nanny state rules bothers me immensely. Here is a draft letter that we are asking our members to send to their Congressmen and Senators. · Please paste this message on your own letterhead. · Please personalize it by stating how this will impact you and your business. · Feel free to modify the text as you see fit – but keep the core message. · Feel use a couple of the bullet points below to make your point. · Try to keep it to one page (or a page and a...

http://upload.wikimedia.org/wikipedia/commons/e/e0/All-Saints.jpg

http://en.wikipedia.org/wiki/All_Saints http://en.wikipedia.org/wiki/All_Saints

U.S. Foodservice Is First Broadline Distributor to Offer Certified Sustainable Farm-Raised and Wild-Caught Seafood ROSEMONT, Ill., Oct. 29 /PRNewswire/ -- U.S. Foodservice, one of the country's premier foodservice distributors, today announced a partnership with the Global Aquaculture Alliance (GAA) making the company the first broadline food distributor in the United States to offer its customers farm-raised seafood certified as sustainable under the Best Aquaculture Practices (BAP) certification logo. Initial offerings will include catfish, shrimp and tilapia. This is the second sustainable seafood certification offered by U.S. Foodservice. In April of 2008, U.S. Foodservice became the first food distributor to provide sustainable wild-caught seafood certified by the Marine Stewardship Council (MSC). MSC uses eco-logo labels to indicate certification of seafood products from fisheries that are sustainable and environmentally responsible through a third-party audit system. "U...

This recipe is a foundation for a great deal of advanced fish cookery, but making fish stock is pretty simple. Once it's finished, this stock freezes well for up to three months, and remains usable for up to six months. The biggest difference between fish stock and other stocks is time: Fish stocks do not need hours and hours to come together the way beef or chicken stocks do. Use lean fish like bass or cod - avoid oily fish like salmon or mackerel. Prep Time: 20 minutes Cook Time: 1 hour Ingredients: 3 T. olive oil 3 lb. fish spines, fins and heads 1/2 of a large parsnip root, sliced into rounds 1 leek, sliced thin 2 stalks celery, sliced 1 carrot, sliced into rounds trimmings from a fennel bulb 1/2 cup sliced button mushrooms 1/2 bunch parsley A 1-inch piece of ginger, peeled and sliced thin 2 bay leaves 1 garlic clove, smashed 1 sprig of fresh thyme or 1 t. dried 1 cup dry white wine, such as a pinot grigio Cold water Salt Preparation: Wash bones and heads well under c...