Good Fish_ Sustainable Seafood Recipes From the Pacific Coast - Becky Selengut [95]
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When foraging for spring nettles in the wild, keep a watchful eye out for deep pink–red salmonberry blossoms in bloom at the same time.
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Go to www.goodfishbook.com for a demonstration of how to wok-smoke fish.
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See the note about nettles on page 129.
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Delicata squash is a long winter squash with yellow and orange stripes. The skin is thin enough to be edible when cooked. I leave it on to preserve that pretty color. You can substitute butternut squash if you can’t find delicata: just peel the butternut and cut it into four 3-by-2-inch portions.
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Freshwater eel (unagi) farming is problematic because the eels are captured from the wild as juveniles, before they have a chance to reproduce; they’re then raised and sold from Asian farms. This type of aquaculture is known as “ranching,” and is particularly unsustainable. Eel populations have declined by estimates of as much as 95 percent. Furthermore, eel often escape from their “ranches” and transfer diseases to an already threatened wild population. If you need another reason not to eat them, freshwater eel are often contaminated with PCBs.
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Bonito flakes and kombu can be found in Asian markets or through online sources.
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Potato starch can be found in Asian markets or natural food stores. Cornstarch can be used in its place, though potato starch has slightly better “holding” power when you boil a sauce.
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Go to www.goodfishbook.com for a demonstration of how to fillet a fish.
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Look for quality smoked trout in the refrigerated section of your local market, or smoke your own by following the instructions on page 131.
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Go to www.goodfishbook.com for a demonstration of how to fillet a fish.
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Gluten-free? Rice flour is a great substitute for the all-purpose flour in this recipe.
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Go to www.goodfishbook.com for a demonstration of how to debone and stuff a trout.
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Dandelions are easy to find—the trick is making sure they are clean. If you know where to find a lawn full of dandelions, you should determine before picking them whether they have been sprayed with weed killer or other chemicals, or by animals. Pansies and nasturtiums are pretty easy to grow at home, and many large supermarkets are starting to sell little boxes of edible flowers.
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Go to www.goodfishbook.com for a demonstration of how to remove the skin from a fillet.
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Go to www.goodfishbook.com for a demonstration of how to remove the skin from a fillet.
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Hijiki is a brown-black sea vegetable that grows on rocky coastlines around Japan, China, and Korea. It is sold dehydrated in large supermarkets and natural food stores.
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Chile oil is found in Asian markets or in the Asian foods aisle of most large supermarkets.
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I highly recommend using a squeeze bottle in this recipe. They are easy enough to find in kitchen supply stores and most supermarkets (sometimes sold as condiment containers), and they make you feel very official as you “plate” your sauce.
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Purslane is a common weed packed full of omega-3 fatty acids. It’s a refreshing and rather succulent succulent (if I may). If you are a gardener, you may have cursed out purslane and stomped angrily on it millions of times. Isn’t it great when you can eat your weeds instead of being annoyed by them? Purslane is sometimes sold at farmers markets in late summer, but generally you must harvest your own. One person’s weed is another’s salad.
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Huckleberries have a flavor that is difficult to describe, but they have an earthy-tart-sweet quality that makes a blueberry seem like a one-note amateur. They come into season in the late summer and early fall in the Pacific Northwest mountains. They are sometimes sold at farmers markets, but the best place to get them is while on a hike.
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Go to www.goodfishbook.com for a demonstration of how to wok-smoke fish.
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