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Radio Kitchen #928 - New Fish To Work With 2-22-11
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All cooks love learning about new ingredients, especially when it comes with some cooking ideas. Those of us who like to put some fish on the table occasionally may find ourselves in something of a rut. Tuna, salmon, mahi-mahi, haddock and rockfish are all wonderful, but as somebody once noted, there's a lot of other fish in the sea. Jerry is glad to help us out of the rut by suggesting these new varieties.
1. Wreck fish: from the Carolinas, fished by only a few small fleets. Very healthy population, it is a deep water fish that loves to live in old shipwrecks. A firm white fish not unlike Chilean Sea Bass.
2. Opah: also known as the moon fish for its round profile and mottled skin.
These fish are enormous and very meaty. It is usually a by-product of tuna fishing, but a market for it has developed. It is a very juicy fish with a rich flavor. Chefs have enjoyed working with it.
3. Escolar: called "White Tuna" it does resemble its famous colleague. The fish is quite oily and there are health concerns about the consumption of too much of the undercooked meat. Grilling is recommended to render out the fat, and the result is a fish that is half way between tuna a swordfish, in other words, delicious.