grilled sashimi grade hamachi ( amberjack)
will syrup
Kevin Cleek
those hamachi filets looked great just as they were. I think cooking a
fine filet like that is just wrong....hamachi is one of my favorites. I
don't care how good they tasted after they were cooked...I think they
look ruined.
Just my 40,000 yen.
Kevin
On 11/4/2011 6:41 PM, will syrup wrote:
> My new favorite fish!! Great deep fried or grilled, next will try
> blackened cajun style!
>
>
> sashimi grade hamachi ( amberjack)
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> sashimi grade hamachi ( amberjack)
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> sashimi grade hamachi ( amberjack)
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> sashimi grade hamachi ( amberjack)
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>
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will syrup
Most Japanese would agree with you,but they would say the same about most fish. Hamachi is one of the very few fish my wife likes and she eats NO sashimi. This makes great fish & chips as well, should be great blackened Cajun style. Following is from the Japan Times--
One of the most popular fish dishes in Japan is amberjack or yellowtail. The fish, which is native to the northwest Pacific—from Japan to Hawaii—is particularly appreciated in Japan, where it is called “hamachi” or “buri” (鰤). Popular as sushi, “buri” is also delicious when cooked and is a seasonal favorite in the colder months when meat with a higher fat content is better.
Will, I usually enjoy your photos and respect your cooking style, but those hamachi filets looked great just as they were. I think cooking a fine filet like that is just wrong....hamachi is one of my favorites. I don't care how good they tasted after they were cooked...I think they look ruined.
Just my 40,000 yen.
Kevin
On 11/4/2011 6:41 PM, will syrup wrote:
My new favorite fish!! Great deep fried or grilled, next will try
blackened cajun style!
sashimi grade hamachi ( amberjack)
sashimi grade hamachi ( amberjack)
sashimi grade hamachi ( amberjack)
sashimi grade hamachi ( amberjack)
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Kevin Cleek
Do what you think is best, but damn! That fine fish would be floppin'
raw on my plate long before I'd heat a pan.
Kevin
On 11/5/2011 2:05 PM, will syrup wrote:
> Most Japanese would agree with you,but they would say the same about
> most fish. Hamachi is one of the very few fish my wife likes and she
> eats NO sashimi. This makes great fish & chips as well, should be great
> blackened Cajun style. Following is from the Japan Times--
>
> One of the most popular fish dishes in Japan is amberjack or yellowtail.
> The fish, which is native to the northwest Pacific—from Japan to
> Hawaii—is particularly appreciated in Japan, where it is called
> “hamachi†or “buri†(鰤). Popular as sushi, “buri†is also
> delicious when cooked and is a seasonal favorite in the colder months
> when meat with a higher fat content is better.
>
>
> On Sun, Nov 6, 2011 at 12:45 AM, Kevin Cleek <kjc...@earthlink.net
> <mailto:kjc...@earthlink.net>> wrote:
>
> Will, I usually enjoy your photos and respect your cooking style,
> but those hamachi filets looked great just as they were. � I think
> cooking a fine filet like that is just wrong....hamachi is one of my
> favorites. � I don't care how good they tasted after they were
> cooked...I think they look ruined.
>
> Just my 40,000 yen.
>
> Kevin
>
> On 11/4/2011 6:41 PM, will syrup wrote:
>
> My new favorite fish!! Great deep fried or grilled, next will try
> blackened cajun style!
>
>
> sashimi grade hamachi ( amberjack)
>
>
>
>
>
>
>
>
> sashimi grade hamachi ( amberjack)
>
>
>
>
> sashimi grade hamachi ( amberjack)
>
>
>
>
> sashimi grade hamachi ( amberjack)
>
>
>
> --
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> <http://groups.google.com/group/SmokeRingBBQ?hl=en>
> Visit The Smoke Ring website http://www.TheSmokeRing.com
> Wanna talk trash instead of barbecue? Go to the Backporch
> http://groups.google.com/__group/smoke-ring-backporch
> <http://groups.google.com/group/smoke-ring-backporch>
>
>
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