Sponsored images from 
View allAll Photos Tagged BlackCod
Me on the Gulf of Alaska, when I was working as a fisheries observer onboard the commercial fishing boats. The fish is a sablefish, AKA black cod. 02JUL05
Modelo, fotografía y edición:Yo :)
Ayer estuve probando un poco de cut out y de cambiarme el color de los ojos, necesito muchísima más práctica :). El color es así un verde amarillento adrede por si alguien me dice que se nota mucho el photoshop ^^
Próxima sesión: Falta por confirmar fecha, pero mi amiga Marta y yo hemos quedado en hacer una sesión al estilo "Victoria Francés". He de reconocer que soy una gran fan suya y cuando Marta me lo propuso no dudé ni 5 segundos :)
Ya les adelantaré cuando es y eso :)
Once more available, now very expensive, black cod is a rare treat. Our coop had a great sale on it.
Accompanied with short grain brown rice and a stirfry of celery, gobo (burdock root), shitake mushroom,napa cabbage, red pepper and green onions.Seasoned with mirin,ginger and shoyu.
Leftover carrot and daikon pickle from making banh mi
Very easy. Peel and julienne a medium carrot and a similar size piece of daikon radish. Make a brine of 1/2 c. each of water, rice vinegar, and mirin, add a tablespoon of sugar and 2 teaspoons of salt. Bring up to a boil let cool a bit and then marinate the veggies for at least 1/2 hour. Even better the next day.
Walking back to the Volendam we passed North Pacific Sewafoods refrigerated warehouse. The truck cab stood out - so to speak,
The Alaska Pacific Seafoods plant was built in the early 1950s as an ice and cold storage facility. North Pacific Seafoods purchased the plant in 1975 and expanded it to include seafood processing.
Today, the plant processes all major species from the Gulf of Alaska, including salmon, pollock, Pacific cod, rockfish, blackcod, halibut, crab, roe, octopus, herring, flatfish and sea cucumber.
In addition to the tuna sushi, the chefs at Shiro's had prepared a few other small bites. The Kasu Black Cod is one of my favorites - can't pass that up!
Για σήμερα σας προτείνουμε Black Cod Misoyaki το οποίο το σερβίρουμε μαριναρισμένο σε miso και mirin. Ένας συνδυασμός γεύσεων που θα σας ενθουσιάσει!
#Pasaji #PasajiAthens #CityLink #Athens #Food #AthensFood #Restaurant #AthensRestaurant #FoodInAthens #RestaurantInAthens #LunchBreak #Athens #Cod #BlackCod #Fish #miso #mirin
Copyright 2013 - Alexander Lee - All Rights Reserved.
Do not use any of my images without permission.
July 31, 2013 “Budget - Healthier Starts Here”
Feed 6 a fresh, quick 30 minute, healthy, low budget, seafood dinner for $42!!!
This week at Whole Foods Market:
Wild Whole Pacific Black Cod (Sablefish/Butterfish) for $6.99/#
Ask the monger to filet the sucker for you for free!
-Steamed Black Cod in Asian Ginger Soy Broth with Scallion, and Oyster Mushrooms.
-Saute of Garlicky Organic Power Greens (tatsoi, spinach, chard, kale) with Fresh Shaved Sweet Summer Corn, Caramelized Sweet Onion, Charred Oyster Mushrooms, deglazed with Shaoxing Rice Wine, laced with Sesame Furikake seasoning.
-Steamed Quinoa.
Camera Info:
Finally some time to shoot with my new 2nd speedlite!! Going to get back to my cook book project!
Key Light camera left 1/16th @ 28mm – shoot through umbrella.
Fill Light camera right 1/32th @ 28mm w/ stiffen cap.
Back light – a beam of sunlight from the window kissing that magnificent oyster mushroom! So Tasty!!
ISO 100
88mm
f/4.0
1/100 sec
It's black rice under all the mummy wrappings, and a juicy piece of misoyaki butterfish in this Happy Little Bento.
Octopus & crab cakes, braised Japanese eggplant, zucchini
noodles & soy citrus beurre blanc
Bymark Restaurant
Delicious black miso cod and vegetables from Whole Foods
luscioustemptations.blogspot.com/2008/09/dinner-of-black-...
We had lunch in the "Hôtel de Bordeaux", where we had stayed already a couple of times. The restaurant run by Cornelia Mueller is one of the best in the region. We have always appreciated the dishes, created by the chef Bruno Foucher.
Lieu noir poêlé aux betteraves
Capt. Rick Price (top) hoists a pot of sablefish while crew members Jason Jones (left) and Kyle Edwards bring it onto the Timmy Boy during a fishing trip off the Oregon coast. (photo by Amanda Gladics)
Copyright 2012 - Alexander Lee - All Rights Reserved.
Do not use any of my images without permission.
10/19/12 " The Big Bun Bowl " Vietnamese Black Cod and Shrimp Noodle Soup. Bun Cahn Ngot
This week @ Whole Foods Market: Seafood Department: Pacific Whole Black Cod $6.99/#
If you haven't had black cod in a while, now's the time, and the price is perfect... Soft, delicate, flaky, it has a high oil content and very often used as a substitute to Chilean Sea Bass. Its a sustainable choice. The seafood department will fillet the sucker up for you too!
So after the past week of black cod, and lobster, I picked up another whole fish and put together a remarkable stock with the lobster shells, fish heads, and frames. It's great o have zero waste, and to maximize all the flavor from your $$.
The stock was made with a base of onion, fennel, leek, celery, shitake mushroom stems, white wine, and a bunch of herbage. Then went in the fish frames and lobster remains steeped into a nice and slow bubbling jacuzzi.
The stock was then strained and finished with tomato, garlic, ginger, more onion, fennel, leek and celery. Finished with a Vietnamese Bun rice noodle, some shrimp, and then I poached the deboned black cod, which was delicate, moist, and very flavorful. The soup was finished with a gang of herbage (cilantro, shiso, thai basil, scallions) and squirts of meyer lemon and jalepeno. That brighten things up, but the Vietnamese fish sauce took the thing over the top!
As you can see i finally purchased a new bowl and spoon.... hopefully i can write it off when my cook book comes out! =O)
Overall, this noodle soup at home, is no easy feat... it is time consuming, BUT... as you can imagine, the final dish will blow you away, much like Barry Zito and the San Francisco Giants did to the Cards tonight!! ..... Now the next step is to get a kitchen where i can prep and cook while watching the TV!!!!
MISO ALASKAN BLACK COD
FORBIDDEN RICE / BABY BOK CHOY / SHIITAKE MUSHROOMS / CITRUS BUTTER SAUCE
Again, perfectly executed dish. Miso Black Cod is definitely nothing new, but I just couldn't get over how well it was cooked.
I want to share something with you at this point:
Aureole was a special place for me, and long before I ever set my foot into the oasis of it's serenity and sophistication, amid the bustling crowds of NYC Times Square and the Disney-like circus that it has become ( I remember Times Square from 10-15 years ago, when it was truly a very different place - and not at all welcoming, especially for a young adult from elsewhere).
Few years ago I got "Aureole" cookbook as a birthday gift present - I still read the very warm words written on the inside cover, and can't stop thinking of how happy of a place and time it was.... If only there was a way to take snapshots of time... Sigh. At any rate, Aureole cookbook, or simply "The Book" as I call it , was my first exposure to the world of Charlie Palmer - one of the pillars of modern American cuisine, and easily one of the major culinary talents I've seen. Needless to say I was quite excited to open the door into his empire.
Also, I went to Aureole against an advice of a prominent gourmet - his e-companionship is greatly missed, as I was trying to balance a rather unpleasant memory of sharing a few Aureole plates with a well-known culinary critic, who was audacious enough to send back complimentary champagne, as it was not of the vintage that individual ( I would rather not disclose the gender, as it may make it obvious who I am talking about) preferred, as well as demanded the free food, which Chef Christopher Lee was kind and generous enough to present. Noteworthy: the critic enjoyed the food, but rather than thanking the Chef, gave him unnecessary and unwelcome, in my opinion, feedback. Later in the evening the critic explained to me the genius of their palate, and also complained about not being able to make ends meet financially... I guess there is a lot less about being a prominent food critic after all. Anyway, I still feel embarrassed about that evening, and I just simply wanted to enjoy a meal at Aureole, for a change.
And enjoy it - I did.
Please take a look at the entire Aureole, NYC set and consider Overall Opinion.
Vancouver, BC Canada
Canadian Fishing Company (Canfisco) is a fully-integrated fishery products organization based in Vancouver, British Columbia, with offices and facilities spanning the West Coast of North America. Along with our American affiliates, Alaska General Seafoods (AGS) and Leader Creek Fisheries, we have harvested, processed, and marketed premium, sustainable wild seafood, including salmon, herring, blackcod, hake, and halibut from the Pacific waters of British Columbia and Alaska, supplying high quality products to its customers throughout the world.
The largest packer of canned salmon in Canada, We supply Canadian grocery markets with Gold Seal and Oceans, premium national brands for our line of canned salmon. All Canfisco canneries are Kosher certified. Canfisco also markets a range of fresh, frozen and value added salmon products under several private label brands. As a leader in the wild salmon industry, we land, process and sell in excess of 45 million pounds of salmon each year.
Canfisco has been harvesting, processing and marketing seafood since 1906. An industry leader since its inception, Canfisco and its associate companies were the first to apply modern "quick freezing" methods and very low storage temperatures to improve the quality of frozen fish.
In 1984, Canfisco became part of the Jim Pattison Group, the third-largest privately held company in Canada with operations in a wide range of business areas including automotive, food, media, packaging, entertainment, periodical distribution, export and financial services.
Today, Canfisco products are sold throughout North America, Western Europe, Japan, New Zealand, Australia and many other countries. The tradition of excellence continues as we process our products in state-of-the-art facilities according to strict standards of quality control.