Feast of the Seven Fishes - Seafood lovers.

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  • acpgee
    acpgee Posts: 8,296 Member
    Prawns with baked bean vermicelli. I have only eaten this at a fancy Thai restaurant in London and found it extraordinarily umami. The version in an ordinary Bangkok lunch spot was just as good. Must learn to make this. A smoothie of banana and crushed ice was remarkably good and had an elegant taste.
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  • acpgee
    acpgee Posts: 8,296 Member
    The prawn and bean vermicelli photo didn’t attach.
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  • acpgee
    acpgee Posts: 8,296 Member

    Here’s a version of the same dish at a fancy Thai restaurant in London from a celebrity chef. Now that I know an ordinary roadside restaurant in Bangkok created a version just as tasty I need to google the recipe and make this myself.

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  • acpgee
    acpgee Posts: 8,296 Member

    Nam prik makua and nam prik gapi made at home. Thai dips served with crudites and griddled mackerel.

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  • SafariGalNYC
    SafariGalNYC Posts: 2,267 Member

    Wild King Salmon (New Zealand)

    cast iron seared - surprised how nice and crispy it got!

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  • SafariGalNYC
    SafariGalNYC Posts: 2,267 Member

    not the best photo..


    Wild Red Snapper - w cauli rice, shitake and shallots


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  • acpgee
    acpgee Posts: 8,296 Member

    Tuna tartare stack. I used freeze dried miso powder and a little olive oil as a flavouring for the tuna and onion on top. The avocado layer was mixed with mayo, and the beatroot layer mixed with tamarind water. Microwaved poppadoms for scooping.

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  • SafariGalNYC
    SafariGalNYC Posts: 2,267 Member
    https://community.myfitnesspal.com/en/discussion/comment/48532112#Comment_48532112

    the entire menu looks so nice! 😋


    🎣 Salmon.. and shrimp tonight!


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  • acpgee
    acpgee Posts: 8,296 Member

    Attempt to reproduce Nobu's miso black cod using cod. It got a little overcooked.

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  • Reckelton
    Reckelton Posts: 7 Member

    That sounds like an amazing holiday feast! The Feast of the Seven Fishes is such a beautiful tradition, and if you love seafood, you’re in for a treat. For eel, you might want to try Capitone alla Brace, a classic Roman dish where eel is grilled with olive oil, garlic, and rosemary—simple but packed with flavor. Another option is Capitone in Umido, where the eel is braised in a rich tomato sauce with white wine and herbs. If you're looking for a lighter take, a citrus-marinated eel carpaccio could be a unique addition. Enjoy your time in Rome and your seafood extravaganza! 🍷🐟

  • SafariGalNYC
    SafariGalNYC Posts: 2,267 Member

    wild gulf shrimp


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  • acpgee
    acpgee Posts: 8,296 Member

    Second attempt at the Nobu miso black cod signature dish using a cheaper fish. Haddock using a frying pan instead of the air fryer was quite close, but not as pretty as the restaurant version. Will try the air fryer again next time supplemented with the blowtorch if necessary to blacken slightly and caramelise the marinade.

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  • acpgee
    acpgee Posts: 8,296 Member

    So I had a kitchen accident this morning, I enthusiastically cleared the freezer by tossing all my bone and vegetable scrap bags into a stock pot. I only tasted after simmering a few hours and noted that the stock pot contains chicken bones, pork fond and a couple of fish carcases. Whoops. Any ideas on how to use this weird stock that has a distinctly fishy undertone?

    Initial ideas are miso soup and Vietnamese canh. I also sometimes use fish stock to warm up a drained tin of beans to serve as a starch under fish.

    Ideas please.

  • SafariGalNYC
    SafariGalNYC Posts: 2,267 Member
    edited March 25
    https://community.myfitnesspal.com/en/discussion/comment/48541354#Comment_48541354

    oh! what about using it as broth for Soba? with seaweed, bonito and umami? (That’s what I’m having tonight!)


    or use to make seafood risotto? Base for seafood chowder?

  • acpgee
    acpgee Posts: 8,296 Member

    Attempt 3 at the Nobu signature miso marinated black cod recipe using cheaper haddock. Almost perfect but a touch overcooked. Nine minutes in the air fryer and and a pass under the blowtorch. Seven or 8 minutes for lean fish should be perfect next time. This would be easier with expensive black cod which has a high fat content, making it less prone to overcooking.

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  • SafariGalNYC
    SafariGalNYC Posts: 2,267 Member

    🐟 Patagonian toothfish

    (TIL - trendily dubbed Chilean Sea Bass in the 70s to be more sexy & sellable! ) 🕺 🐠


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  • acpgee
    acpgee Posts: 8,296 Member

    Ooh. This is the fishs recipes recommend as the replacement the Nobu miso black cod which is hard to find and expensive. I don't think I see this much Chilean seabass in supermarkets either. Both have a high fat content making them easy to cook (no danger of accidental overcooking).

  • acpgee
    acpgee Posts: 8,296 Member

    Pan fried river trout. We had some leftover aji verde and pickles in the fridge.

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  • SafariGalNYC
    SafariGalNYC Posts: 2,267 Member

    Some pacific coast oysters


    🦪

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  • acpgee
    acpgee Posts: 8,296 Member

    Coley marinated in koji and pan fried.

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  • zumbaforever
    zumbaforever Posts: 7,176 Member

    Very interesting recipes. Living in Wyoming limits seafood. And I also won't eat anything endangered. I like walleye, but have never cooked it myself. I buy clams and mussels, but as food for my Copperband butterfly fish, Beaker. I would like to know a simple way to cook mussels.

    Shelley

  • acpgee
    acpgee Posts: 8,296 Member

    @zumbaforever

    Here’s a classic moules mariniere recipe. Very quick and easy. A lot of variations are possible such as replacing white wine with apple cider, skipping the cream at the end or using a knob of butter instead.

    https://www.raymondblanc.com/recipes/moules-mariniere/

  • acpgee
    acpgee Posts: 8,296 Member

    We went to upscale Lima restaurant. I must try to make the tuna tiradito at home. I do sterilise fish for serving raw by freezing at lower than 20C for a week according to FDA guidelines. Most home freezers do not get cold enough for this treatment. If yours does, you can save money by making your own sashimi grade fish from species not prone to parasites.

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  • SafariGalNYC
    SafariGalNYC Posts: 2,267 Member
    edited April 19
    https://community.myfitnesspal.com/en/discussion/comment/48573542#Comment_48573542

    hi! @zumbaforever Timely… I just bought some mussels. I steam or sautée in some broth and olive oil. Sprinkle in some herbs to taste.

    Making with some kelp noodles with mussels later with a sauce that I’m debating..! Think a lime coconut curry.. 🤔

    Last time I was in Wyoming.. I had some amazing fresh trout! (I think it was Snake River 😋)


    ps - beaker is the cutest name ☺️ 🐠

  • SafariGalNYC
    SafariGalNYC Posts: 2,267 Member
    https://community.myfitnesspal.com/en/discussion/comment/48573584#Comment_48573584

    @acpgee great tip re sashimi. I could probably save some $ doing this.

  • acpgee
    acpgee Posts: 8,296 Member

    Typo: freeze at under -20C for a week. My freezer can get to -24C but a lot of domestic freezers only reach -18C.

  • acpgee
    acpgee Posts: 8,296 Member

    Here are the the guidelines I follow. You can google for more information about different species and their parasite risk.

    https://web-dfsr.s3-fips-us-gov-west-1.amazonaws.com/Iowa/assets/File/14%20Parasite%20Destruction%20Requirements.pdf

  • acpgee
    acpgee Posts: 8,296 Member

    My salmon tiradito was not as pretty as the restaurant’s.

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  • SafariGalNYC
    SafariGalNYC Posts: 2,267 Member
    https://community.myfitnesspal.com/en/discussion/comment/48582271#Comment_48582271

    still looks delish!

  • SafariGalNYC
    SafariGalNYC Posts: 2,267 Member

    not a great photo … but sautéed a filet of Atlantic Bluefish. A lil sea salt and herbs. Was tasty 😋


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