On 2/6/2018 4:03 AM, dsi1 wrote:
> On Sunday, February 4, 2018 at 11:57:12 AM UTC-10, casa de suspiros wrote:
>>
>> I like the idea of:
>>
>> Japanese-Style Sablefish
>> Rich sablefish marinated in miso and sake, pan roasted with a
>> soy-tamarind sauce and served over sautéed nappa cabbage, shiitake
>> mushrooms and Korean vermicelli noodles 29
>
> That fish used to be very popular on this rock. My mom used to fry it in a teriyaki sauce back in the old days. These days we don't eat that fish because it's getting kind of rare. It used to be served in steak cuts but these days you only see it in filets.
>
> We used to call it "butterfish" but the mainland name would be "black cod" or "sablefish." You have to be careful with sablefish because some fish sold as sablefish is somewhat toxic to humans. It's damn confusing. Anyway, misoyaki butterfish is great if you can get it. The preparation would be even better with Chilean sea bass. It even works with salmon, which might be a lot easier to get than black cod.
>
> http://www.forktobelly.com/2016/03/1...ki-butterfish/
>

That has to be one of the most beautiful preparations I have seen. I
love the gif. of the meat flaking away to chopsticks.

I am finding it amusing that the 'Chilean' sea bass we get as Costco is
really an Australian import.

And what the heck happened to monkfish?

It seems to have been years since any supermarket had them and for a
time in the late 80s-early 90s they were ubiquitous.

Were they ever popular on your rock?