Mix It Up For National Ceviche Day with Pizco y Nazca's Peruvian Tiradito

Mix It Up For National Ceviche Day with Pizco y Nazca's Peruvian Tiradito
  • Pisco y Nazca chef Miguel Gomez shares his ceviche recipe for National Ceviche Day June 28th

  • Foodable goes Live in this Smart Kitchen episode to talk Peruvian flavors.

    On this episode of Foodable’s Smart Kitchen, we went LIVE in anticipation of National Ceviche Day, June 28th! Executive Chef Miguel Gomez of Pizco y Nazca, a Peruvian gastrobar in Miami, stopped in to show us his Tiradito Ceviche, a modern take on Ceviche Tradicional.

    Native to Peru, Chef Miguel reviews classic Peruvian flavors and how to make them shine. We talk fish sourcing, leche de tigre, and what makes a ceviche, a ceviche. Watch the playback above and check out the full recipe below!

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Baiting Guests with Underutilized Fish Species: Serving Delectable, Sustainable Seafood

Baiting Guests with Underutilized Fish Species: Serving Delectable, Sustainable Seafood

Michael Cimarusti is the Executive Chef at Providence in Los Angeles and Connie and Ted’s in West Hollywood, both seafood-centric restaurants. He also opened his own seafood market, Cape Seafood and Provisions which heavily promotes sustainability.

So Cimarusti is clearly a seafood expert, so he’s the guy you should talk to before you cook any fish dish.

When people cook fish, they usually stick to a number of classic preparations but in an interview with The Splendid Table’s Russ Parsons, Cimarusti shares some of the best techniques you may not have heard of for cooking certain species of fish and supporting sustainability.

Some key tips:

Brining

The most common preparation for fish is, ironically, wet brining. Best for use with fish you plan to grill, brining in a 5-7 percent salt solution is a classic step in allowing fish to form a pellicle, a sticky coating on the surface of the fish that seals in flavor. Dry brining is another option, especially for those looking to eat fish raw. Simply put sea salt on a filet of fish and let it rest until the fish begins to sweat.

Roasting

With larger fish, you can roast a large filet, let it rest and then separate into single serving portions. When applying roasting to fish, Cimarusti says, you wind up with different results and textures and a cooking that’s far more consistent.

In the below excerpt from the interview, Cimarusti explains that just because a species is not a classic does not make it any less delicious. In fact, these species can be top of the line and cost much, much less.

Russ Parsons: One of the big problems with seafood in America is that we still concentrate on one or two species – shrimp, salmon, things like that – but those are getting scarcer and less sustainable.

Michael Cimarusti: And more expensive.

RP: But, there are lots of other fish that are plentiful, delicious, and completely sustainable. What are some of the ways for a cook who may not be familiar with those fish to approach them?

MC: There are so many different ways. Smaller fish like sardines and anchovies, anchovies specifically, if you are going to cook them at all, the best thing you can do is salt them and throw them on the grill. It's almost true for sardines as well, unless you get really big sardines, in which case you might filet them or butterfly them open and cook them in different ways. Mackerel is sort of the same thing. I love mackerel grilled. When we get what are called tinker mackerel – which are smaller mackerel – we take them, debone them, butterfly them open, and grill the skin side just briefly. We then pull them off the grill and brush them with an herb oil. At this point, the flesh has not been touched by any direct heat at all. Brush the flesh with a little herb oil, a little squeeze of lemon juice, and put breadcrumbs over the top of it with lots of extra-virgin olive oil. Finish it in the broiler so it gets crispy and golden brown. Underneath, you have the grilled flavor of the fatty fish and this beautiful herb oil that's just a little spicy from red chili flakes, and it's incredible. That's a fish that, at the most, it's going to cost you six or seven dollars in a fish market, but they're incredibly delicious. They're low on the food chain and they're plentiful. But go and try to find one; it’s a very difficult fish to find. That's because it's a low-value species. It's not worth a lot to the fisherman, so you don't see a lot of them on the market, which is a real shame.

Read the whole interview at “The Splendid Table.”

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Seafood Conference Swimming into NOLA

crabs

During Lent season, seafood starts flooding New Orleans, but next year, this city may kick it up a notch by playing host to an international gathering called Slow Fish.

As a project by Slow Food, a global food advocacy group, Slow Fish encourages the use of neglected species and supports small fisheries around the world. This movement coincides with the topics of sustainability and bringing awareness to habitat loss and industrialization. While biannual fairs have been held in Genoa, Italy, Slow Fish hopes to make a new home in NOLA.

it is planned for March 10-14 and will include a conference for fisherman, chefs, researchers and advocates. The details for Slow Fish are still in the works, but local organizers are participating in a bycatch seafood happy hour called Fish Tails & Cocktails on July 13 as the first event leading up to the conference. Read More