Great recipe for those who do not want to sear on the stove top. This minimizes the smell of cooking and produces and wonderfully moist and flavorful dish.
Read More
There are only a handful of classic fish dishes that rule the world. Fish and Chips is definitely up there. Lots of recipes out there but this guy's kitchen in the Faroe Islands of Scotland is pretty envious...
Read More
A good video for technique. use our dredge or follow this recipe. Either way.
Read More
Here is a classic restaurant technique for cooking thicker fillets including halibut, cod, salmon, etc. Simple, simple, simple.
Read More
Sablefish, or more commonly called Black Cod (it's not really a cod) has been on every Japanese menu over the past 20 years. Usually expensive but so easy to make. You can marinate this fish for up to three days. I would recommend at least two.
Read More
Great variation on Nobu's Japanese Black Cod recipe. Works great with Atlantic salmon, Arctic Char and Steelhead trout.
Read More
The nicest type of cod out there as far as texture and firmness goes. haddock is a favorite of the Northerners for good reason. It may soon be a favorite of yours.
Read More
There is nothing more flavorful than fish cooked in a broth or sauce. The sauce flavors the fish. The fish flavors the sauce. You don't get that fish smell from searing and it's so easy. She uses cod here but you can certainly use halibut, salmon or mahi.
Read More
What a great snack that can transport you to Portugal or Spain. Just add an egg, parsley, chopped onion to 1lb of Bibou's potato salt cod blend.
Read More