|
OK....So Chinese New Year is over and it's back
to work for us. But look at what the new year has brought it....
February 17, 2003
|
|
LIVE GOLDEN-
BODY TILAPIA
O.K....I'm not really sure
what this fish is called but direct translation from Cantonese, it's the Golden Body Tilapia. Doesn't matter, it's delicious! But be careful of it's forked bone structure! |
|
LIVE PACIFIC
SCALLOPS
Live from the Canadian
waters. Just steam them up, shuck them, and enjoy their sweet, fresh taste. |
|
RED
SNAPPER
This week's fresh
red snapper comes from New Zealand! Best when deep fried, but not bad when steamed. |
|
YELLOWSTAR
From the coast of
Florida. Simply steam. |
|
LIVE SOLE
From the East Coast.
Simply steam. Even better, its thin meat is great when batter-fried! |
|
LIVE GEODUCK
From local waters. Slice them
up thinnly and remember that they don't take very long to cook. In boiling water, it take only 10 seconds or less!
Otherwise they become chewy.
Great for hot pot, or quick stir fry with ginger, scallions and soy sauce.
Sashmi isn't bad either.
|
|
FRESH LARGE-
MOUTH BASS
These are from China;
sometimes from Taiwan. Have them steamed and seasoned with soy sauce. |
|
GOLDEN POMPANO
From Taiwan. Prepare it the
same way as the pomfrest. |
|
WHITE PERCH
Fresh water fish from the
East Coast near the Canadian border. Flaky moist flesh. |
|
MANDARIN FISH
From fresh waters of
China. Flaky moist flesh. Great for steaming. |
|
THREADFIN
From salt waters
Taiwan. Its flesh is slightly oily, and quite tasty. |
|
YELLOWFIN
SEABREAM
Salt water fish from salt
England. Yummy when foil- wrapped and baked with butter, basil and pepper. |
|
YELLOWFISH
From salt waters of Taiwan,
occasionally from China. Enjoy its tasty flaky flesh. Slightly oily but has quite the flavor. |