Comments on: Fish Gotta Swim…

By: 2022 Menu #13 – SaltShaker

2022 Menu #13 – SaltShaker — Fri, 08 Apr 2022 13:44:51 +0000

[…] Ceviche – Brazilian tigerfish (here called surubí, a freshwater fish), cured in lime juice, fish sauce, ginger, salt and pepper. Mixed with red […]

By: Enter the Tigerfish

Enter the Tigerfish — Tue, 01 Jan 2019 15:50:17 +0000

[…] then, being able to find freshwater fish here on a menu has become less and less common. I mean, there are a few steakhouses around that offer […]

By: The Bread & Soup Project #19 – Belize

The Bread & Soup Project #19 – Belize — Mon, 25 Sep 2017 00:16:32 +0000

[…] (again, in place of habanero), garlic, salt, pepper, and cumin, and fish steaks, in this case, surubí, or tigerfish. Using a freshwater fish probably isn’t traditional, but it is a firm fleshed, […]

By: A Little Bit of This… A Little Bit of That

A Little Bit of This… A Little Bit of That — Mon, 11 Sep 2017 14:17:46 +0000

[…] the Andes in various forms. Beyond tripe, the most common versions are of chicken, beef, egg, and pejerrey (river fish). At its base, however, regardless of protein choice, the balance of the recipe remains […]

By: Open Sesame!

Open Sesame! — Wed, 16 Dec 2015 13:40:38 +0000

[…] the fillets (it’s near impossible here to get filleted fish with skin, other than salmon and pejerrey – the latter of which will figure in below at one point). I was all set to just use a fresh […]

By: Federally Mandated Tasting

Federally Mandated Tasting — Tue, 28 Oct 2014 12:55:24 +0000

[…] panko coated dorado fishcake with coconut, coriander and honey sauces. A little sweet, but not over the top and we […]