No one can blame you for pushing aside a piece of soft, soggy fish skin, but if cooked until crisp and crackling, the skin on a fillet is not just edible, it can be downright addictive, adding textural contrast and tons of flavor. The LA Times Test Kitchen has a simple method for ensuring the crispest fish skin.
My adventure with this big fish peaked as I tried shoving it — lovingly stuffed and carefully sewn up with pink thread — into my twenty-inch apartment-sized oven. There was swearing and a little dance of frustration. Maybe even a lump in the throat. Then I hacked it in half and moved on.
Inspired to cook a whole fish? Here's another great sustainable option. Black cod, which also goes under the names butterfish and sablefish, is a rich white-flesh fish with a moist, succulent texture. Its habitat stretches from the Bering Sea to California, and the Monterey Bay Aquarium Seafood Watch ranks black cod from Alaska as a "Best Choice."
If there was a favorite breakfast food at our house it would be a lightly toasted bagel smeared with cream cheese, topped with smoked salmon, red onion and capers. You know what I'm talking about — lox. It makes our world go round, but sadly it can be a little harsh on the pocketbook... unless you salt cure it at home like we do!
Our readers have been requesting more fish recipes, and so today I thought I would revisit this extra-simple, extra-fast recipe that delivers huge flavor in a foolproof package. Fish cooks so fast; this dish is so convenient for those last-minute meals. It was one of my first "grown-up" recipes, a quick meal for busy evenings after work. I would turn to this frequently when living alone or with roommates. It never failed to please, with the pungent, aromatic flavors of cilantro, ginger, and sesame.
Smoked pork has hogged the spotlight long enough. It's time bacon stepped aside and let smoked fish enjoy a little well-deserved attention. Smoked trout is my weekday lunch staple, but when it comes to weekend brunches or other special meals, I splurge on smoked salmon. In this recipe, pungent, smoky slices flavor a soft potato cake that is dredged in panko and cooked until crisp, then drizzled with an herbed crème fraîche. Bacon who?
Pin bones are pesky little buggers. Here you have a pristine fillet of fish and lurking just below the surface are these slippery needle-like bones that refuse to be easily removed. You can ask the fishmonger to remove them for you. But with a little practice, tenacity, and a handy pair of needle-nose pliers, you can do it yourself.
I love to set a big bowl of freshly-steamed mussels down in the middle of a dinner party and watch what happens. Some guests dive in with gleeful abandon while the shellfish newbies hang back to see how it's done. Either way, soon everyone is grabbing mussels from the bowl, slurping from the shells, and fighting over the last chunks of bread to sop up the sauce. It's a happy, playful, messy scene that never fails to get the party going.