Latest news with #fishmonger
CBS News
2 days ago
- Business
- CBS News
Inside SoCal: Dry Aged Fish (6/8)
This Los Angeles fishmonger says "fresh is boring" and others are taking note. The Joint Sponsored by Yaamava Resort & Casino Ever wanted coffee with your fish? Then The Joint in Sherman Oaks might be the place to be. Owner Liwei Liao discovered that eating raw, fresh fish is "boring" and found dry aging brings out a better taste profile. He says he originally wanted to "gatekeep" his findings, but now, he's sharing his techniques with seafood restaurants across Los Angeles. The Joint 13718 Ventura Blvd Sherman Oaks, CA
Daily Mail
6 days ago
- General
- Daily Mail
EXCLUSIVE France is on the brink of full-scale civil war. I've lived here for 25 years and the locals have had enough of the violence caused by hordes of destructive youths. The state has lost control - and I fear what's coming next: JONATHAN MILLER
As I stood in the queue at the fishmonger on the town square close to my home in the South of France yesterday, he was cutting the head off a sea bream with deft strokes of his razor-sharp knife. 'You French have always been rather good at decapitation,' I said, gesturing towards a spot outside the post office, where the town guillotine had stood in an earlier era. Nobody laughed. 'They should bring the guillotine back,' said the fishmonger. 'We need it more than ever.' He wasn't joking and other customers nodded vigorously.
Telegraph
07-05-2025
- General
- Telegraph
Ray wing with peas and orange
Ray is one of my favourite fish – its texture and flavour are unlike anything else, and it offers excellent value. I'm often surprised by how many fishmongers and restaurants sell skate which is actually a species of ray. However, it's important to note that the common skate is critically endangered, so it's always worth asking your fishmonger which species their skate comes from. Overview Prep time 15 mins Cook time 30 mins Serves 5 Ingredients 100g butter 2 large shallots, finely chopped grated zest and juice of 1 orange 100ml fish stock 4 tbsp rapeseed or olive oil 4 tbsp plain flour, for dusting 4 pieces of skinned ray wing on the bone (about 200g each) 150-160g fresh or frozen peas (podded weight), blanched in boiling water and refreshed in cold water Method Step Heat 50g butter in a small pan and gently cook 2 large finely chopped shallots for 1-2 minutes, until soft. Step Add the grated zest and juice of 1 orange, along with 100ml fish stock, and season to taste. Simmer for 2-3 minutes, then lower the heat and whisk in 50g butter until emulsified. Remove from the heat. Step Fry the ray for 3-5 minutes on each side, depending on thickness. You may need to cook the pieces 2 at a time if they do not all fit in the pan. Keep the first 2 warm under a loose sheet of foil while you cook the remaining 2. Step Put the sauce back on the heat and stir in 150-160g fresh or frozen peas (blanched in boiling water and refreshed in cold water) to warm through. Transfer the ray to serving plates with the peas and sauce.
