Free – food and drink recipes

I first had a less than fully cooked seared tuna on a trip to one of Wolfgang Pucks restaurants twenty-five years ago. Just being done with college, I wanted to visit his famous restaurant on Main in Los Angeles. The first thing I noticed was the beautiful large kitchen and high class chef doing some cool things. I ordered the yellowfin tuna with the sea urchin sauce. This particular tuna that I ordered was very red and looked very rare. It had a dark red flesh with a seared exterior. It was very evident to me that the beef was raw. I tried it anyway and was pleasantly surprised at its deep red flesh coloration. When I asked about this remarkable flavor, the chef came to my table and began talking to me. He informed me that the larger yellowfin tuna fish typically has a higher fat content than smaller fish, and this is a desirable attribute for raw fish products, as well as for grilling, pan seared tuna, preparing spicy tuna such as wasabi tuna. I asked him the difference between sashimi and sushi. He started to explain to me that Yellowfin tuna is often prepared totally rare in many restaurants. Many people refer to this type of tuna as sushi was is inaccurate. With its mild flavor and firm texture, yellowfin tuna and/or Ahi tuna adapts well on many different levels. I found a site on the web, www.efoodschool.com which offers an excellent tuna steak for grilling or for sashimi. I ordered a box of four tuna steaks that got there in just a few days. I opted for grilled tuna on the first day. I grilled them briefly in an attempt to retain the center rare to raw. The grill still managed to cook the tunas red center a lot more than I expected it too. I prefered the second attempt better as I attempted to sear the tuna in a skillet. This browned the outside nicely without cooking the center which was very comparable to the grilling. Buying this tuna steak from www.efoodschool.com is a convenient and economical way to buy quality, wholesome sashimi grade tuna at wholesale prices.

You can find Delicious Yellowfin Sashimi Tuna at www.efoodschool.com! Visit Yellowfin Tuna Fish Wholesale – Delicious Grilled Ahi Steak Tuna.

While the waters of the Atlantic have been devastatingly over fished today for Salmon to be placed onto countless million dinner tables each year, the waters of Alaska are still very well populated with fish due to the fact of the guidelines fishermen have to follow in Alaska. In the nineteenth century almost all commercial Salmon were pulled from the Atlantic. Being canned in New England to be eagerly shipped off to California in the 1840s, and by the middle of the 1860’s the tasty delights were actually being produced in California and then carried off to the east!

A majority of salmon today (around 70%) are not even fished anymore, they are farmed on fish farms. Alaskan Salmon is a prime exception though. They live freely in the Pacific Ocean until the time they decide to return to the rivers of Alaska where they were conceived.

Alaskans highly praise the value of the Salmons orange-red flesh and thought that any form of disrespect shown to these fish would cause Sea Gods to take the salmon away.

Without the salmon not only the people and animals would suffer, but the land as well. When salmon return from the sea they bring back nitrogen so that the trees and plants thrive, benefitting the herbivores also. The best way to honor this salmon gift from the gods is to take only what is needed and use all that is taken. So it was vital to develop a way to store the salmon caught during their breeding runs back up their natal rivers. That is where Alaskan Smoked Salmon comes in.

There are many combinations of smoking to choose from when smoking Alaskan Salmon. Things which are considered in the smoking process are the temperatures, and the type of cure to be used. Cold smoking gives a lighter smoked taste, but offer more of the natural flavor of the Salmon, while hot smoking produces a much more smokier taste.

Cures are categorized in two fields, wet and dry. Wet cures require the meat to be soaked in a brine solution which can contain pepper, sugar, salt, and other spices. The dry variety of curing is typically to produce cured only fish and contains a mix of herbs or fruit, seat salt, and sugar.

Another important fact that must be taken into count while smoking fish is the actually species of salmon. There are actually give different species of salmon which exist in Alaskan waters, and each offers a different taste in the combination of cures and smoking.

Today, people can find salmon on their local grocery store shelves, but this variety is typically farm raised and cold smoked. For any connoisseur, however, Alaskan Smoked Salmon is the best bet. The taste of Alaskan Salmon is comparable to fine wine when its properly smoked and cured correctly.