Steamed Scallops Steamed scallops on the half-shell is my favorite way of enjoying cooked scallop. Steaming food is a great way to preserve all the natural juices in a self-contained system. This way, all the flavor and the essence of the scallop is concentrated and not diluted. These were Bay Scallops harvested from the west…
Category: How to Make Sushi
Scallop Sushi Scallop sushi, also known as Hotate in Japanese, is a luxury item in many sushi restaurants. Most chefs serve large U-10 (10 or less in a pound) dry sea scallops dredged from the ocean floors. However, the scallops I used in the video below were Bay Scallops harvested from the west coast of…
California Roll Rumor was that when sushi first arrived to the states, Americans were hesitant to eat sushi rolls with the seaweed (nori) wrapped on the outside. Which by the way, is the traditional method in Japan. So chefs decided to improvised, and made an inside out roll instead. And soon after, rolls with rice…
Mangrove Snapper Sushi and Sashimi Mangrove Snapper sushi should be in sushi bars. One day it be a highly priced fish in the sushi market, especially in the US, but unfortunately, there hasn’t been a strong push to market them since chefs are more familiar with American Red Snapper and New Zealand Pink Snapper from…
In Florida, there are a few different varieties of porgies; however, the most popular ones on the west coast are Knobbed and Red Porgy. Both are praised for its excellent table value. Knobbed Porgy is common nearshore and normally doesn’t get any bigger than a pound. On the other hand, Red Porgies are found further offshore…