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  1. Professional Chefs
    So this is my fish dish. The first one was salt baked carrots, burnt leeks, fillet of hake, shellfish bisque (not shown) apple purée, plaice and shellfish mousse wrapped in squid ink pasta. My improved version was a salmon mousse, fillet of salmon, pea purée, pickled cucumber spaghetti, citrus...
  2. Articles
    I don't make salmon often since my wife can't stand it, but when I got my new smoker I knew I had to do a batch of hot smoked salmon, as it is one of my favorite things in the world. I also really like the more traditional cured/cold smoked salmon that often accompanies bagels, but hot smoked...
  3. Articles
    Living in Wisconsin, it can be hard to track down nice, fresh fish sometimes unless you catch it yourself. Much of the stuff to hit the stores has been frozen at one time or another. Worse yet it has been frozen and not handled properly, meaning its been frozen, thawed and refrozen at least a...
  4. Articles
    In my effort to try eating healthier meals on a more regular basis, to please my doctor, I've rediscovered miso paste. For those of you not familiar with it, miso paste is a fermented soybean product, from Japan. There are many varieties of miso paste, many made from rice or various grains...
  5. Articles
    Just a short one... I had a weeknight hankering for some crispy fish but wasn't about to break out the deep fryer. Actually, I don't even own one... Anyway. I used basa fillets because that's what I had, but you can use any fish you fancy. This method is gluten free, healthy, and satisfying...
  6. Articles
    Cooking fish perfectly is an easy thing to do. This, you may say, is somewhat presumptuous coming from a professional cook, but it's true-cooking fish is simple, and its preparation should reflect this. In fact, in most cases the simplest preparations are usually the best. Overly complicated and...
  7. Articles
    Endorsements roll in for proposed U.S. Endangered Species listing; international trade officials freeze beluga caviar exports Article originally printed at www.caviaremptor.org (October 27, 2002) -- The U.S. Fish and Wildlife Service's proposal to list beluga sturgeon - the source of coveted...
  8. Articles
    ChefTalk.com would like to thank Chef Charles Weber of Riva Restaurant in Chicago, Il. for sharing some of his fast knowledge about fish. Recently Chef Weber put together a comprehensive document of fish descriptions for his wait staff to help educate them about the subject. At our last Chef's...
  9. Articles
    ChefTalk.com would like to thank Chef Charles Weber of Riva Restaurant in Chicago, Il. for sharing some of his fast knowledge about fish. Recently Chef Weber put together a comprehensive document of fish descriptions for his wait staff to help educate them about the subject. At our last Chef's...
  10. Articles
    Salmon is arguably the most popular fin fish on American menus today. But within the general heading of salmon there are a number of species and subtle variations in appearance, flavor and texture. Salmon available commercially to chefs and restauranteurs in the US, fall into two major groups...
  11. Articles
    In late July, Plitt Alaska will be offering Schooner Halibut. As the name implies this special halibut will be from a schooner built during the early 1900's. 100 years of a proud fishing tradition will go into this halibut. This halibut could be special simply based on the tradition of the...
  12. Articles
    Fish is the health food of the 90s and baby boomers are buying it up by the pound. The leading reason for fish being a health hero is fish is practically the only natural source of Omega 3 fatty acids. Omega 3 fatty acids are an essential nutrient that almost all Americans fall short on. In this...
  13. Articles
    Just Ask Why Chef Jon Campbell was faced with the biggest opportunity of his career. The chance to operate the city's most prestigious restaurant. Well recognized as the place where kings of industry meet, where the elite hold their soirees, this all is going to be Chef Jon's. The restaurant's...
  14. Articles
    Buying fresh fish has never been easier. Restaurants commonly have a fish selection while more and more grocery stores are providing fresh fish counters. Finding fresh fish is not the problem. The problem is finding good quality fresh fish. For restaurants and retail stores "what sells" does not...
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