Treat it right: We bleed our fish immediately and keep at ocean temperature in a wet fish locker out of the sun and elements. We recommend icing fish when a flash freezer is not available. To have the freshest fish in the months after you have caught your fish we always , bleed, portion cut, vacuum pack and flash freeze. Prawns we freeze in small containers. Sushi quality fish and shell fish is our target treatment.
Prepared the world over ,principally in tropical countries, this is a delicious method to "cook" your catch in lime juice.
Black Bass Ceviche: A favourite at Kyuquot Beach House: Use frozen fish only. ( freeze for 3 days minimum) Fillet , debone and cube the previously frozen sea bass (black rock fish) into 1 inch x 1 inch pieces. Thinly slice garlic and dice some purple onion. Mix and cover with freshly squeezed lime juice. Let stand for 3 hours. Add cubed red and yellow peppers, bell tomatoes, and chopped cilantro and a pinch of sugar. The sugar dampens the bite of the lime juice. Thanks Oscar (Costa Rica) Spot Prawn Ceviche: Clean and shell prawns and marinate in olive oil, lime juice and sea salt. for 20-30 mins. Tiny cubes of bell pepper, cucumber and pickled jalapenos. Prepare a layer of mashed avocado to line the bottom of serving bowl Cover avocado layer with prawns and veggies , top with raw radish sproats and drizzle with lime juice and a pinch of salt. Serve with crackers. Thanks Bruce and the Four Seasons (Vancouver)
Fresh or Frozen cooked fish #1 Rule: cook hot and fast uncovered till just done or before. Below is a few of our recipes and others that have shared.
Lanett's Black Bomber Ingredients: Black sea bass, Panko crumbs, Brianna’s Honey Mustard salad dressing
Remove the skin from fillets (the scales will mess up the meal).
Cut each of the bomber fillets in half.
Prepare Panko crumbs with rolling pin until fine .
Using a medium sized frypan, heat a small portion of vegetable oil.
You can use another fry pan to cover to contain oil and to steam the fish as well.
Roll each filet in the Brianna’s dressing, then coat with Panko crumbs.
Cook at a medium high heat 10 to 15 minutes until golden brown.
Creation credit: Lanett Barker
Izzy's Ling Cod Tacos Season ling cod fillet with lemon/garlic powder season and ground black pepper. Bake hot and fast at 425 till flesh just turns from opaque to white ....no a second longer! Use hard shell tacos or soft flour tortillas. Spread ling cod flakes in base of taco or tortillas. Garnish with tomatoes ,salsa, avocado, peppers, head lettuce. crunchies or green cabbage slivers, and cilantro. Wedge of lime on the side.
Rock Salt and Brown Sugar Salmon Fillet and debone chinook salmon. Prepare and combination of coarse sea salt and demerara brown sugar. Spread mixture on filet and let stand for 1 hour in a cool place. Wipe off mixture and grill hot and fast skin side down. Cook only till the center of the flesh starts to turn from bright red to pink. Ideally remove before this stage so it does it's final cook on the trip to the table. I love to use a weber barbeque with tin foil, laying the salmon skin side down uncovered and do not flip. The charcoal weber cooks like a convection oven!
Warren's Horseradish/Mint Salmon or Halibut Two to three hours prior to cooking the salmon or halibut prepare the sauce
1/3 cup sour cream
1 to 2 table spoons of fresh horseradish (depending on the taste required)
1 to table spoons of fresh cut mint (depending on the taste required) diced
Bake at 425 till just done.....flesh turning from opaque to white
Macadamia Encrusted Tuna Details to follow:
Rockfish and Snapper Fish Sticks Fillet rockfish or ling cod and cut into 1 in. by 1 in. strips 4 to 5 in. long Prepare 3 bowls , flour, egg & milk mixture and a plate of seasoned fine Panko crumbs Roll moist fillet strips in flour then coat with egg mixture and then into the Panko crumbs Cook in canola oil at a medium to high heat till golden brown. Serve with Ava's tartar sauce. Recipe to follow: