food The Pescetarian

JoynersHotPeppers said:
Oh it is fresh...just cut today ;) Costco just got in a bunch and sold out damn quick!
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Good for you.
 
Unfortunately fresh butt is in short supply.
 
And at last look..$24.99 a pound here.
 
We also just got in some SE Alaska troll caught king.
 
$19.99 a pound.
 
Nobody's touchin' it.
 
For both, I give the finger.
 
It was pricey TB but on 18.99 LB here. :)
 
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JoynersHotPeppers said:
It was pricey TB but on 18.99 LB here. :)
 
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Cheeses.
 
The crust on that fish is worthy of being named after a very famous French racing car driver...
 
Boolging Harhdon'.
 
@18.99 that's still pricey but then not really.
 
Consider what Angus choice tenderloin goes for.
 
About pert' near that same price.
 
And prime about 25 dollah's a pound down here, but not even aged!
 
Add another 20 bucks a pound for that sheeit.
 
But damn.
 
Chris you know what I'm talkin' 'bout.
 
I know I would Sicman that whole plate and not feel guilty about it!  Halibut is about that same price here.  I haven't checked in a little while.  I do have one store here that always has great fresh fish.  I might have to go there today and buy something for dinner tonight.
 
oldsalty said:
Wow wow wow wow wow wow wow wow wow that halibut looks insane
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images-109.jpeg a friend dropped off a nice piece of grouper made a little citrus marinade love that crust what did you use brother? Ima making that fer dinner!!!! :)
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Just a typical and good blacken seasoning. Seasoned both sides and all 4 cut sides. 
 
and thanks, it was amazing, love the crust a hot CI puts on fish!
 
My experiment with salt crust...
And with rombo chiodato (i suppose it's a species of the fish you call turbot or nailed rhombus if you want literal translation):
 
 
 
Spices:

Just caught basil and parsley, homegrown garlic, moruga powder, pepper mix. No oil or fat added.
 

I mixed it with about 2 lbs of salt.
 

Used baking paper...
 

Covered all...
 
 
 

After 30 mins at 200°C.

A garlic piece... I washed it and eat.
 

I skinned it and washed the other side since there was no skin.
 

 
Cooking wise it was perfect. Soft, absolutely not dry and not wet. Taste was excellent...
But too salted. Still very ediblle and the type of "salty taste" was of the best kind. Probably because i waited 10 minutes before pulling out fish (i've read somewhere to do that but probably that was a big mistake).
Must redo, for sure if done properly it's great.
 
Looks awesome sir!
 
Oversalted you say? You need to bake it at a high enough heat for the salt to become a crust you can break off. There is no salt penetration except minimal. It should break off like broken pottery. 

Edit: Just saw you said 200 C (392 F). Try 450 F. :)
 
grantmichaels said:
interesting, and very rustic ... very cool.
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The Hot Pepper said:
Looks awesome sir!
 
Oversalted you say? You need to bake it at a high enough heat for the salt to become a crust you can break off. There is no salt penetration except minimal. It should break off like broken pottery. 

Edit: Just saw you said 200 C (392 F). Try 450 F. :)
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Thanks!
All recipes say 180-200°C... There was the crust and was quite hard. I can always try with some higher temp, less salt (it was maybe too thick) and break the crust immediatly.:D
 
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