Latest news with #fishmonger
South China Morning Post
3 days ago
- General
- South China Morning Post
How the humble Good Morning towel became a symbol of hard-working people in Asia
It is early on a Saturday morning and a wet market in Hong Kong's Causeway Bay neighbourhood is heaving with people stocking up on produce before Typhoon Wipha hits later that day. At one stall, a fishmonger fillets a fish on a chopping block. A red bucket hangs on the wall next to him, while styrofoam boxes are scattered throughout the market. Hidden among the stalls is another market 'staple' – the Good Morning towel, a piece of white cotton emblazoned with 'Good Morning' in bright red cursive and its equivalent translation in Chinese (zhu jun zao an). While 'Good Morning' is the most common phrase, others such as 'Good Fortune' and 'Very Healthy' adorn some towels in the same distinctive red font. 'I have many of these towels,' says the fishmonger, slightly perplexed as to why someone is asking about an old rag. A Good Morning towel is seen hanging at a fishmonger's stall at a wet market in Causeway Bay. Photo: Kylie Knott Those living in Hong Kong are likely to have a few lurking in a cupboard. Walk around the city and you will see them draped over buckets or dangling from minibus' mirrors. Pop the boot of a taxi and a few might stare back with their cheery greeting.
Telegraph
05-07-2025
- General
- Telegraph
Oyster po' boy
This is a dish I first tried in Louisiana many years ago. It's perfect for those who aren't keen on raw oysters or for anyone just beginning to explore the flavours of our great British shellfish. It's also a brilliant way to make use of oversized oysters, which fishermen often find difficult to sell. Ingredients 2 tbsp chilli sauce 4 tbsp mayonnaise 180g self raising flour, plus extra for dusting vegetable or corn oil, for deep frying pinch of chilli flakes 12 oysters, shucked and dried on some kitchen paper (you can get your fishmonger to do this for you) 4 handfuls of crisp salad leaves 4 long hot dog buns (torpedo buns), halved pickles (chillies or sliced gherkins), to serve
Telegraph
02-07-2025
- General
- Telegraph
Pan-fried scallops with broad bean purée and herb relish
Scallops are one of my favourite shellfish, whether cooked or raw. A truly fresh scallop should be slightly off-white in colour and dry to the touch. For the best quality, buy them in the shell and shuck them yourself, or ask your fishmonger to do it in front of you so you know exactly what you're getting. Overview Prep time 20 mins Cook time 10 mins Serves 4 Ingredients 12 medium scallops, shucked, cleaned, and the bottom halves of the shells kept and washed (to use for serving) For the relish 1 small onion or 2 shallots, finely chopped 1 tbsp cider vinegar 300g broad beans (shelled weight) 2 tbsp olive or rapeseed oil, plus extra for brushing 2 large tomatoes, quartered, seeds removed and finely chopped 1 medium chilli, finely chopped, seeds and all 1 tbsp roughly chopped coriander
Forbes
11-06-2025
- Forbes
Six Pro Tips For Cooking This Season's Fresh Wild Salmon Catch
Salmon season has started in Alaska and the Pacific Northwest, the arrival celebrated by fish fans across the map. Here are a few ways to make the most delicious dishes with those ruby red fresh fillets. Best way to avoid salmon sticking to the grill? Slather that fillet in mayo. Seriously, it works. This heated debate has raged for years with wild salmon advocates pointing out that fish raised in pens in the ocean cause pollution and spread disease to wild fish. For many, it comes down to price point and taste. Anyone who's taken a bite of fresh wild salmon can attest to its deeply complex flavors and rich texture. There has been major advances in the practice of freezing wild salmon so it's available year-round. But there's nothing quite like just-caught king and sockeye, so… When it comes to properly cooking fresh salmon, Seattle-based chef Tom Douglas says it starts with buying a quality product. 'Look for bright scales, and if you're able, lightly run finger along the flesh. If it comes back a little orange, it's likely been around a while,' he said in a recent phone interview. 'If it's bright and slippery, it's super fresh.' He also suggests sticking to portions closest to the collar, 'skip the tail portion if you can.' Douglas advises shopping at a fish monger that offers whole fish that the crew will fillet to order, but 'that's not always easy to do.' Seattle-based chef and restaurateur Tom Douglas has made wild salmon an essential dish during his ... More decades of cooking in the Pacific Northwest. Douglas emphasized the importance of checking for stray pin bones, again taking a hands-on approach, running your finger along the flesh. 'You don't want to have anyone whining at your table about choking on bones,' he said, chuckling. Douglas describes his signature Rub With Love salmon seasoning as a blend that promotes a golden sear. 'It's got a little brown sugar, paprika and thyme,' he said. Another very Pacific Northwest approach is using Madrona Smoked Sea Salt from San Juan Island Sea Salt, which brings a mild caramel character to the mix. Fire up a non-stick skillet – such as a Scanpan – if you're going for a sear. Cooking it over medium to medium-high heat for a few minutes is a good start. 'After you flip it, turn off the heat and wait another two or three minutes,' he advised. Always use a meat thermometer to determine when it's done, cooking the fish to 120 degrees. It just takes the guess work out of it, he emphasized. He uses a ThermoPro. Sounds easy? The challenge with salmon is the wildly varying thickness of a fillet, which, again drives home that advice to check the temp with a digital thermometer. Dee's Seafood sells fresh salmon from the waters of Hood Canal in Washington state. For suggestions on cooking salmon on the grill, Craig Goldwyn, aka Meathead, is a go-to resource. He's got a new book called "The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling and Outdoor Cooking", a 400-plus page tome that takes readers on a deep dive into science-based techniques and serves up an extensive assortment of recipes. Alton Brown wrote the forward and called it 'The only book on outdoor cookery you'll ever need.' When it comes to salmon, Meathead is a proponent of hot smoking. He suggests keeping the temp in the smoker fairly low, 'between 175 and 225 degrees,' Meathead said in a recent phone interview. 'It only takes about an hour to cook. You want to pull it off when the fish hits 125 degrees. It's really makes for a lovely meal." When it comes to a summer salmon feast, Douglas is all-in on the classic combo of asparagus and some kind of spuds. 'I would probably do a warm potato salad, adding a mustard vinaigrette to some steamed potatoes,' he said. Or, you could serve up a variation of the old favorite, fish and chips, partnering that perfectly prepared fillet with your favorite potato chips. Again, in keeping with that Northwest theme, it's tough to beat Tim's Cascade Chips. When it comes to a summer picnic, it's tough to top perfectly grilled wild salmon and potato chips.
CBS News
08-06-2025
- Business
- CBS News
Inside SoCal: Dry Aged Fish (6/8)
This Los Angeles fishmonger says "fresh is boring" and others are taking note. The Joint Sponsored by Yaamava Resort & Casino Ever wanted coffee with your fish? Then The Joint in Sherman Oaks might be the place to be. Owner Liwei Liao discovered that eating raw, fresh fish is "boring" and found dry aging brings out a better taste profile. He says he originally wanted to "gatekeep" his findings, but now, he's sharing his techniques with seafood restaurants across Los Angeles. The Joint 13718 Ventura Blvd Sherman Oaks, CA
