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Alaskan Halibut

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Melissa Mead View Drop Down
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    Posted: 08 December 2019 at 18:57
My sister and brother-in law gave me a piece of the halibut they caught on their vacation. That's good fish! I cooked it like this: http://globaltableadventure.com/recipe/coconut-crusted-fish/
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Wannabebwana View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Wannabebwana Quote  Post ReplyReply Direct Link To This Post Posted: 08 December 2019 at 19:56
My son lives on Vancouver Island so I’ve managed to bring it back a couple of times.  Unfortunately never caught it myself.  :(

I’ve broiled it with a lemon-butter sauce.  It really is a tasty fish, though Slavyanka’s favourite is coho salmon.
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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 14 December 2019 at 16:46
Sounds delicious!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 16 December 2019 at 12:50
Halibut is one of the most versatile fishes. The largest of the flat fishes (some have reached as much as 700 pounds), the flesh is firm (denser than most flat fish, in fact), mild, sweet tasting. 

There are two sub-species: Pacific and Atlantic.  The Atlantic variety tends to be smaller, and have a deeper flavor.  The Pacific variety is both larger and milder tasting.  The Pacific Halibut fishery, economically, is one of the more important of that region.

What I don't understand is the price tag.  Given the size of the fishery, and the size of individual fish (commerciial catches average about 30 pounds), there's no reason for the cost to be what it is. Around here it rivals Chiliean or Peruvian or whatever they're calling it this week, Sea Bass (another unjustified high-cost fish).

In recent years, halibut has become the darling of celebrity chefs, which may be part of the high-cost equation. 

All that aside, it's a great tasting fish, that lends itself particularly well to baking and pan frying. 






But we hae meat and we can eat
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pitrow View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 17 December 2019 at 10:28
Back before my dad retired he used to work with a bunch of Russians, several of whom owned commercial fishing boats based in Homer, AK. One summer, just after school let out, we spent a week on one of those boats halibut fishing around Kachemak Bay.

The best fish I've ever had, hands down. And the best of that was when we'd cut the cheeks out before putting the fish in the hold and pan fry them in just a dash of oil, sprinkled with seasoning salt. Doesn't get much fresher or better than that. Little bites of heaven.

What I wouldn't give to go back and do that again.

Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 19 December 2019 at 06:51
What a great experience, Mike. 

And, yeah, fish cheeks are one of the best parts of the critters.  
But we hae meat and we can eat
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 19 December 2019 at 08:16

Historic Foodie, (Brook) & Melissa,  

Fish Cheeks, as you have called them are KO KO TXAS (ko ko chas) in the Basque Country, and are a true delicacy.  They usually are from Spanish  wild Hake or wild Canadian or Alaskan Black Cod. 

They are  sautéed in Extra virgin olive oil very simply with a pinch of Basque Sea Salt  and they are divinity .. 

I bought some for the "Christmas Eve" for one of the  7 Fish Platters, and they were:  24.00 Euros a kilo. I had to freeze them as I am sure the Price shall rocket in another few days  !!! 

Happy Holidays .. 
 





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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 19 January 2020 at 16:09
I baked the second piece in parchment with butter + herbs, put some crumbs on top, and broiled it to brown the crumbs. It came out incredibly moist. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 20 January 2020 at 09:15
Sounds great, Melissa. 

I'd be jealous, except we had Persian-style crispy fish ourselves, last night, made with Mahi Mahi.  Outasite!
But we hae meat and we can eat
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 February 2020 at 13:56

Melissa, 

Nice récipe ..  Coconut bread crumbs ..  A touch of the tropics ..

Shall have to prepare with a local firm White fish like hake .. 




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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 09 February 2020 at 19:09
I've never had hake. Thanks for the idea!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 15 February 2020 at 15:32
Melissa, 


Hake is very popular in Spain and southern France.

Hope all is well.  It is so quiet here. 


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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 15 February 2020 at 18:12
I'm not sure I've seen it here. I'll have to look.

Maybe people are doing Valentine's things?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2020 at 03:56

Yes, this could be possible.

Valentine´s is usually a get away weekend and special dining out holiday here. 

Have a lovely Sunday.  



Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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