cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

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Hiramasa Kingfish

Hiramasa Kingfish is a superb fish with a firm, moist, large flaked flesh that really shines as sashimi or carpaccio but is also excellent cooked and smoked. I haven’t come across it fresh for a while as it seems to be snapped up by the restaurant trade but as a sustainable* product of aquaculture company,…

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cured salmon

Curing Salmon – Gravlax

Ask the fishmonger to cut a side of salmon off the whole fish for you. You can prepare about half a side (450 g) or the whole side depending on how much you think you will use. 460 g salmon 22g cooking salt 24 g sugar 2 tsp fennel seed, ground 1/2 bunch dill, chopped…

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