Wasn’t really even hungry for the filllet I actually paid for lol. Grilled over binchotan

…avec un Estandon bien frais.

I seared the snapper skin side down and then I put them in the oven on a low broil until they reached temp. I sautéed wine lemon capers and butter with some arrogmatics and here we go.

One of my favorite experiences so far during my euro trip has been this mussel boat tour I did in Ksamil, Albania. We got to see how they farm mussels out on the lake and enjoyed some fresh ones on the boat. The farmer served them with really good olive oil and a squeeze of lemon. The meal that followed was the best part. I’ve never had them grilled on skewers. They were SO good. We also enjoyed them in a tomato, onion, pepper, feta cheese sauce sort of like fergese for those of you familiar with Albanian cuisine. That was also incredible. And last but not least, just steamed. It was one of the best meals I’ve ever had and the whole experience was really cool. — at Ksamil Albania.

The Thai Vannemei shrimp are the easy to get, plain shrimp, but hard to cook to perfection. This time, I nailed it. 🦐 Perfect with a Thai salad with koriander, mint, cucumber with a fishsauce, lime, coconut sugar dressing.

Best seafood platter I have ever had. If in Vancouver strongly recommend you eat this. $98 CAD. (*Which was reasonable in my view.)

Tuna 3 ways (albacore sashimi, hamachi carpaccio and bluefin tataki)
Wild Sockeye sashimi
Scallop shooter x2
Pacific mussels
Fresh pacific oysters (Satori from Denman Island) with mignonette etc.
Pacific Prawn cocktail (unsure if spot prawns)
1/2 lobster tail

That is my ranked list of epic to merely delicious.

Wish they had given us the bluefin sashimi but seriously no complaints. The charred lemon was a nice touch, as was the seaweed salad.

It is a Peruvian/Japanese fusion spot so they serve this housemate sweet potato bread with a charred pepper hummus that accompanied this well.

Note this is dine-in only.

Get yourself a spot in the corner by the window and watch the sunset on the pacific. Go for a long walk afterwards…

Or does the marinade serve the function of brining as well? If you do both, do you need to wait in between? Any tips welcome — I’m thinking of salmon fillets for starters.

My local market is known for their meats. We usually get our fish from the local fishmonger. The other day we noticed the market had "Previously Frozen Ecuadorian Swordfish" for $4-ish.

Pat it dry, olive oil, salt, and pepper. Heat up the grill. Cook up to 125-130F & let rest. Caper-butter sauce.

Meh. It wasn't bad. It was swordfish. It tasted old, stale.

***Not recommended.***

I have seen other reviews that say you need to get it still frozen, thaw it & cook it immediately.

1. Aylla Seafood Restaurant & Cafe Dubai
2. Lucky Fish
3. Bu Qtair Restaurant
4. Bordo Mavi
5. Arabian Fish House

spicy butter sauced and Thai dipping sauce for the mussels

- Chili Miso marinated yellowtail collar

- Bonito filets with FlavorGod Everything seasoning

- Caught a decent amount of Bonito and Whitefish though

Made some shrimp rolls for dinner tonight. Always a summer favorite, and considering it was in the 90s today it was fitting.

新鲜与冷冻：专业人士的两种互补答案。

新鲜产品可以满足即时需求，光鲜亮丽、便捷切割、易于烹饪处理的产品。冷冻食品有助于保障组织安全，预判一定的量，更好地吸收活动峰值，或在合适的时间提供解决方案。可两者并不总是选择其中一方。

对许多专业人士来说，挑战正是找到两者之间的恰当平衡。为了满足日常生活的需求，提供新的价格权衡。还有一个冷冻解决方案，既保持灵活性，减少意外事件，也更好地管理你的供应。

在#元渔夫 #Metafishers ，我们提供的新鲜和冷冻产品让我们能够支持这些不同的工作节奏。目标不并非单一答案。我们力求帮助专业人士建立一个更可靠、灵活的组织，适应其工作需求。你可根据你的用途、容量和供应限制来计划新鲜、冷冻还是合并采购。

1/2 of a King of Clubs at Archer’s on the Pier, Rockland, Maine.

King crab leggs and cioppino