“Salt cod—often called bacalao—comes in many different qualities, by far the best shown here.” Often, it is yellow, a sign of progressing rancidity, or excessively dry and thin. Look for the thickest filets you can find that resemble the unsalted fish...
1. Using kitchen shears, remove fins and the tail. Use the shears to cut out the gills under the flap at the base of the fish’s head. Discard fins and gills. 2. With the fish’s head facing away from you,...
A cross between a crayfish and a lobster, langoustines are a rare and expensive delicacy. Despite their cost, the langoustine has long been popular in Europe. In Italy, they are called scampi. Until recently, they hardly ever appeared in the United States. Don’t confuse...
If you’re discouraged seeing how much of your shellfish such as langoustines goes to waste—everything except the tail—you may want to use these parts to make “Crustacean Butter”. You can also use lobster tails, shrimp heads, or crawfish tails for the same...
“Daurade in French, Orata in Italian, swims only on the other side of the Atlantic. The closest relative we find off the coasts of the United States is porgy, but porgy lacks the meatiness of Daurade. While most of the...
“Few dishes, except for perhaps cassoulet or New England clam chowder, are cause for such argument as bouillabaisse. Much of this has to do with the freshness of the fish and its source. Purists insist that the fish come from the Mediterranean and...
“The more oysters you eat, the more you’ll learn to recognize your favorites. I’m a fan of briny oysters, so I usually buy northern varieties from Maine, Cape Cod, Canada, or the West Coast cultivated in relatively cold water. Thus, they have...
“I like this little stew because it’s quick and easy to prepare. It’s elegant and understated. It’s absolutely bursting with the flavor of the sea.” – James Peterson The acclaimed Maine Belon oyster has been used in this recipe created by Chef...
1. Slide a sharp knife between the black skin and the flesh, tugging on the skin with one hand and cutting with the other. 2. Slide a long knife between the backbone and the fillet. Detach the fillet and repeat...
