Tag: Seafood

Notable Nosh: Sea Bass Sashimi and Sushi

Sea Bass Sashimi and Sushi 1

A while ago, I got to try Sea Bass for the first time. At least, I think I did…

It is a sad truth that there is a lot of fraudulent substitution when it comes to seafood, and this happens no less in sushi restaurants than it does with fishmongers, or down-market fish-and-chip places. While researching for this post, I happened to find quite a few different pictures of Sea Bas on the web that didn’t look much like the fish in the above picture. This might be concerning, except it turns out that there are quite a few varieties of Sea Bass, including ‘White Sea Bass’ and ‘Striped Sea Bass’.  Still, even though the Wasabi restaurant in Ottawa is pretty reputable place, one never knows …

Anyway, when I am trying a sashimi selection, I like to try it as nigiri sushi as well, and I did this for my first experience with Sea Bass. Here you can see that sashimi portion of my order is formed into a nice little ‘rosette’ and garnished with Masago, or Smelt roe. This is actually almost a tasteless ingredient and didn’t affect the experience of the fish other than adding a little visual interest.

Unfortunately, I really wasn’t all that keen on this choice for sashimi. The flesh was a little fibrous, but other than that it had a rather soft texture that wasn’t all that pleasant, and it seemed to leave a slight ‘residue’ in the mouth. This suggested something less than peak freshness, but there were no other off tastes that would further tend to that conclusion. What flavor there was actually had the very slightly muddy taste I associate with fresh fish rather than the marine varieties… it is chiefly for this reason that I began to suspect that my ‘Sea Bass’ may have been something else…

In any event, on my next trip south, I will try and sample ‘Sea Bass’ in a few other establishments and see if I can learn a little more….

Notable Nosh: Japanese Seafood Chowder

Japanese Seafood Chowder

Well, this particular creation of Wasabi in Ottawa was pretty interesting in concept but not, unfortunately, in execution…

The menu described this being ‘Shrimp, scallop and fish in light miso’ but it was pretty hard to see how what I was served matched that description in any material fashion. Firstly, I was rather expecting that the chowder would be a dashi based miso soup lightly thickened in some fashion to make it a ‘chowder’ of sorts. Here though, the medium was definitely a chowder that had been thickened, as far as I could tell, with potato, as is the case with many western chowders. There was, however, no dashi flavor, nor (more to the point) any hint of miso at all. Basically, the only real taste was something akin to a cross between potato and mushroom soup.

The promise of actual seafood in the dish was also pretty optimistic. I could tell that a few of the chewier pieces were fish, and there were some tiny pieces of shrimp, but neither was in abundant supply and there was no scallop as far as I could tell. Indeed, the majority of solid pieces in this brew were actually potato.

The only real Japanese aspects to this dish were the strip of Wakame floating on top, and the Panko on the side. The Wakame was alright, I suppose (but added more for garnish than anything substantial), and the Panko was somewhat interesting. Normally, crackers or the like are provided with soups so they can be crushed and added in for a thicker heartier result. Thickening was hardly needed here but, if a little was sprinkled on each spoonful, it did lend a slightly enhanced texture.

Unfortunately, I can’t say I really enjoyed this all that much, but I still think the idea is good. An actual miso style soup thickened with potato, and with lots of good seafood added, would be very good. I guess though, I will have to do it myself …

Notable Nosh: Octopus Appetizer Duo

Octopus Duo 1

I very much like visiting the E18teen restaurant in Ottawa. Last time I was there, I tried an appetizer named an ‘Octopus duo’, which featured grilled octopus and something that was referred to as a ‘Carpaccio’. I was a bit intrigued by the latter, but, after sampling it, I am still a little unclear as how I came to be given that name…

Anyway, the menu description elaborated a  little and described the presentation as including ‘Citrus Fennel, Harissa Aioli, Sweety Drops and Torched Orange’. The ‘Sweety Drops’ , it turns out, were the pretty little tear-drop shaped red peppers scattered here and there. They were lightly pickled and were tasty enough, but didn’t really complement the main features in any significant way, I thought. I also found that to be the case with the Harissa Aioli … it was nicely spiced and pleasant enough, but just not a particularly good accompaniment.

In contrast, I liked the torched orange quite a bit… it added just a nice hint of smoke, and the ‘Citrus Fennel’ was a very good addition. This consisted of the very small slices of stem that, like the peppers, were lightly pickled. Here the pickling, though not especially suggestive of citrus, had a nice sweetness contrasting the acidity and was very pleasant.

The grilled octopus tentacles were the best part of the dish, being expertly grilled to yield the perfect chewiness of texture and  a lovely sweetness. The ‘Carpaccio’ however, was a disappointment, It was not, as I imagined, thin slices of raw octopus, but rather consisted of the unusual slice of ‘jellied’ octopus laid beneath the tentacles. When I first saw this, I asked if they pieces had been prepared in aspic but was told that the octopus tentacles had been simmered and then cooled in the simmering liquid until it congealed into a gel. It was sliced nicely, I suppose,  but, though I love octopus in many different styles, this was the first time that I have ever actually disliked it…

Well… this dish just didn’t work much for me, as you can probably tell. Still, I won’t fault E18teen too heavily for that. Not every dish is going to be a winner and usually I love everything they do. Better luck next time, I guess…

Deep-Fried Baby Octopus

Deep-Fried Baby Octopus II 1

In my recent ‘Foodstuff’ post featuring Baby Octopus, I did a quick little dish to try them out in which I deep-fried them whole with a seasoned coating. Today’s recipe is also a deep-fried appetizer style dish but I changed the approach very slightly: The last time, I fried the octopuses whole (except for the heads) and I used a fairly heavily seasoned cornstarch to coat them. This time, I decided to try marinating in order to influence the flavor (and perhaps the texture), and I tried using non-glutinous rice flour rather than cornstarch… Continue reading “Deep-Fried Baby Octopus”

Foodstuff: Baby Octopus

Baby Octopus 1

To be honest, I am not 100% sure that what you see here are, in fact baby octopuses. It said so on the package, but, for all I know they are the adults of a very small species. Thus far, though, the only sort I have cooked at home from fresh have been much larger sorts and so I bought a couple of packages when I saw them in my local supermarket freezer cabinet.

These little guys are only 5 or 6 inches long overall (the red thing in the corner of the picture is the handle of a pairing knife, for comparison’s sake). If you recall my previous ‘Foodstuff’ post on Octopus, the larger sort generally require a bit of tenderizing before being cooked. I figured, however, that these tiny ones can probably be fried or grilled without any other preparation. I decided to try a simple deep-fry to test… Continue reading “Foodstuff: Baby Octopus”

Dim Sum: Steamed Squid 蒸魷魚

Yangtze Steamed Squid

Steamed squid is a regular offering in dim sum restaurants and is a dish I rarely pass up. Sometimes, you find squid steamed with a curry sauce but, in my experience, the curry sauce usually served is a bit insipid and I generally don’t care for it.

The offering you see pictured above is one I was recently served at the Yangtze Dining Lounge in Ottawa. Most of the dishes I had that day were not actually that great but this particular one was first class. Commonly, squid pieces are often dusted in a flour of some sort before steaming but these were steamed ‘clean’ and the effect was very well done.

The pieces of ‘tube’ were very plump and thick and I would have guessed that they came from a fairly large specimen but the tentacles that were also steamed alongside were obviously from very tiny squid. I am not sure if the body flesh came from a different animal than the tentacles, or whether the flesh ‘plumped’ up during the steaming process. In any event, the cooking was expertly executed and the result especially tender. As usual, ginger, and a little scallion were added, and both of these were added deftly so as to just give a hint of their presence in the background. I have had this dish many times, both at home and in restaurants, and this was one of the best.

Octopus Stew

Octopus Stew 1

I had in mind to make myself an octopus stew and, in reviewing all sorts of recipes, I saw a remarkable commonality in theme in dishes hailing from Greece, Malta, Spain, Italy and Portugal. The basic dish, is octopus stew in a tomato base, generally with wine. Olives, and sometimes capers, are frequent additions and many incorporate potatoes. Today’s preparation is an amalgam of many dishes I saw… Continue reading “Octopus Stew”

Octopus Banchan

Octopus Banchan 1

Today, I have used the tentacle tips and other scraps from a recent Octopus Purchase to make a little Korean style Banchan, or side-dish. This style of Banchan involves cooking the main ingredient with the Korean Chili Paste known as Gochujang, and a sweetener, usually a syrup such corn, or rice syrup, or even honey. The presence of the latter allows for such dishes to keep a long time in the fridge.

There is a very similar dish to the one that I am making called Nakji bokkeum in which additional vegetable are added during stir-frying. Typically, the result is served hot, often over rice, but the simple, banchan-style type is served cold… Continue reading “Octopus Banchan”