http://www.saltshaker.net/20050830/shark Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 11 Feb 2012 22:16:17 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.saltshaker.net/20050830/shark/comment-page-1#comment-205650 Ode to Morocco Tue, 23 Nov 2010 12:36:55 +0000 http://www.saltshaker.net/20050830/shark#comment-205650 [...] oil to get it to all blend smoothly. Poured that over pieces of fish, palo rosado, also known as gatuzo – the “Patagonian Smooth-Hound”. Hey, I didn’t name it. Left the fish to [...] [...] oil to get it to all blend smoothly. Poured that over pieces of fish, palo rosado, also known as gatuzo – the “Patagonian Smooth-Hound”. Hey, I didn’t name it. Left the fish to [...]

]]> http://www.saltshaker.net/20050830/shark/comment-page-1#comment-158271 mika Mon, 11 Aug 2008 18:14:22 +0000 http://www.saltshaker.net/20050830/shark#comment-158271 Please check out the excellent documentary Sharkwater. It will change your mind (as it did mine) about buying another shark-related item. Please spread the word about the slaughter of sharks and the danger sharkmeat poses to children and pregnant women (as it is extremely high in mercury). Even if you don't care about the animal, you owe it to yourself and future generations to protect the sharks. When they get wiped out (and they are being killed at a dangerously high rate), our oxygen supply (and obviously, health) will be messed up, as well. There are plenty of other things for us to eat without threatening our environment and future. Please check out the excellent documentary Sharkwater. It will change your mind (as it did mine) about buying another shark-related item. Please spread the word about the slaughter of sharks and the danger sharkmeat poses to children and pregnant women (as it is extremely high in mercury). Even if you don’t care about the animal, you owe it to yourself and future generations to protect the sharks. When they get wiped out (and they are being killed at a dangerously high rate), our oxygen supply (and obviously, health) will be messed up, as well. There are plenty of other things for us to eat without threatening our environment and future.

]]> http://www.saltshaker.net/20050830/shark/comment-page-1#comment-38073 SaltShaker » Blog Archive » Would You Like to Buy a Vowel? Thu, 10 May 2007 23:16:44 +0000 http://www.saltshaker.net/20050830/shark#comment-38073 [...] medium bodied and a bit on the spicy side. For our non-red meat person, we offered up a steak of gatuzo, a type of local shark relative, a nice “meaty” style fish, done up the same [...] [...] medium bodied and a bit on the spicy side. For our non-red meat person, we offered up a steak of gatuzo, a type of local shark relative, a nice “meaty” style fish, done up the same [...]

]]> http://www.saltshaker.net/20050830/shark/comment-page-1#comment-3193 SaltShaker » Blog Archive » A Few Twists of the Whisk Sun, 15 Oct 2006 16:23:29 +0000 http://www.saltshaker.net/20050830/shark#comment-3193 [...] Next up, as you might recall, I’ve been playing around with some cured fish. Originally planned as a salmon gravlax, it turned out that one of last night’s guests was allergic to salmon, so I decided to try something different. I found some nice fat gatuzo fillets. While the process is the same as in the link above, the cure is a trifle different. First, the fish isn’t near as oily or thick as salmon, so only about 24 hours was needed to completely cure it. Second, I went with a somewhat simpler flavoring. I’m not sure why, but it popped into my head that “burnt orange” would be an interesting flavor with the gatuzo. So, caramelizing the peels of a couple of oranges became the first order of business. That, some chopped cilantro, and a splash of triple sec for the liqueur were the “inner” coating; the outer was a mix of light brown sugar and coarse salt. Then scrape the coating off, rinse lightly, and slice into thin slivers. I served the fish atop a dandelion green salad dressed with a mustard-orange dressing (the juice from the two burnt oranges, ½ teaspoon mustard powder; 1 teaspoon salt, equal volume of olive oil to the juice). Some finely julienned daikon and toasted sesame seeds topped the display. I liked the dish a lot, but I noted that only about half the folks who were here at the fish, so perhaps it wasn’t as good as I thought it was. [...] [...] Next up, as you might recall, I’ve been playing around with some cured fish. Originally planned as a salmon gravlax, it turned out that one of last night’s guests was allergic to salmon, so I decided to try something different. I found some nice fat gatuzo fillets. While the process is the same as in the link above, the cure is a trifle different. First, the fish isn’t near as oily or thick as salmon, so only about 24 hours was needed to completely cure it. Second, I went with a somewhat simpler flavoring. I’m not sure why, but it popped into my head that “burnt orange” would be an interesting flavor with the gatuzo. So, caramelizing the peels of a couple of oranges became the first order of business. That, some chopped cilantro, and a splash of triple sec for the liqueur were the “inner” coating; the outer was a mix of light brown sugar and coarse salt. Then scrape the coating off, rinse lightly, and slice into thin slivers. I served the fish atop a dandelion green salad dressed with a mustard-orange dressing (the juice from the two burnt oranges, ½ teaspoon mustard powder; 1 teaspoon salt, equal volume of olive oil to the juice). Some finely julienned daikon and toasted sesame seeds topped the display. I liked the dish a lot, but I noted that only about half the folks who were here at the fish, so perhaps it wasn’t as good as I thought it was. [...]

]]> http://www.saltshaker.net/20050830/shark/comment-page-1#comment-924 SaltShaker » Blog Archive » Mix-and-Match Sat, 05 Aug 2006 13:42:09 +0000 http://www.saltshaker.net/20050830/shark#comment-924 [...] We’d decided on a fish main course. At many dinner parties a risky proposition, it’s amazing how many folk out there aren’t big fish fans. And here Buenos Aires, even more so - there’s a cultural bias against fish that goes back to some unknown time (there was a recent article exploring this issue in El Gourmet magazine) - however, only two of the people to be at the dinner were Argentine, and one was the hostess. Sure enough, however, the other porteña who came turned out to be a non-fish eater. Also non-cheesecake (when we got to dessert), basically explaining that if it wasn’t beef and/or a dish she was familiar with, she doesn’t eat it. This isn’t the first time I’ve heard this here. Thankfully she’d had risotto before, so she didn’t go away completely hungry. One of my favorite fish to use here is gatuzo, a type of small shark that feeds on crustaceans and has a firm, slightly sweet flesh. I picked up three decent sized fish and portioned them out, planning to saute them up. [...] [...] We’d decided on a fish main course. At many dinner parties a risky proposition, it’s amazing how many folk out there aren’t big fish fans. And here Buenos Aires, even more so – there’s a cultural bias against fish that goes back to some unknown time (there was a recent article exploring this issue in El Gourmet magazine) – however, only two of the people to be at the dinner were Argentine, and one was the hostess. Sure enough, however, the other porteña who came turned out to be a non-fish eater. Also non-cheesecake (when we got to dessert), basically explaining that if it wasn’t beef and/or a dish she was familiar with, she doesn’t eat it. This isn’t the first time I’ve heard this here. Thankfully she’d had risotto before, so she didn’t go away completely hungry. One of my favorite fish to use here is gatuzo, a type of small shark that feeds on crustaceans and has a firm, slightly sweet flesh. I picked up three decent sized fish and portioned them out, planning to saute them up. [...]

]]> http://www.saltshaker.net/20050830/shark/comment-page-1#comment-167 SaltShaker » Blog Archive » Salsa! Sat, 04 Feb 2006 23:16:37 +0000 http://www.saltshaker.net/20050830/shark#comment-167 [...] Chopped and grated and mixed it’s delicious - and the basic principle is to mix a nice balance of hot, sweet, and cooling ingredients and then just add a little basic seasoning to brighten it up. A little acidity, generally from citrus, tends to work wonders for the flavor. Something to play with! I served it all up with some very simply sauteed fish, in this case gatuzo, a local fish. [...] [...] Chopped and grated and mixed it’s delicious – and the basic principle is to mix a nice balance of hot, sweet, and cooling ingredients and then just add a little basic seasoning to brighten it up. A little acidity, generally from citrus, tends to work wonders for the flavor. Something to play with! I served it all up with some very simply sauteed fish, in this case gatuzo, a local fish. [...]

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