sustainable seafood

A sustainable replacement for unagi (freshwater eel) Recipe by: Kin Lui, Raymond Ho and Casson Trenor Kin and Raymond are the chefs/owners and Casson is the seafood sustainability consultant of Tataki Sushi & Sake Bar in San Francisco, California. Ingredients (Serves 8) Sablefish is available May through October 1 1/2 pounds sablefish fillet 1 large [...]

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