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It's cool to see experimentation going on and the team admitting when something doesn't work.
saves time for others!
Given the halibut success, how about trying cod, haddock and monkfish?
Definitely would be a future project!
I don't know what surprises me more: her getting these tattoos, or this guy hammering that fish :(
Aged then smoked would be great.
You're not the first person to say that! We will have to test this
How do you guys deal with anisaki parasites when dry aging? I’ve noticed an increase of anisakis when aging, especially with ground fish
Going to have to give the halibut a try as I can see a lot of options for serving it aside from the other two.
we LOVE the halibut
a
It's cool to see experimentation going on and the team admitting when something doesn't work.
saves time for others!
Given the halibut success, how about trying cod, haddock and monkfish?
Definitely would be a future project!
I don't know what surprises me more: her getting these tattoos, or this guy hammering that fish :(
Aged then smoked would be great.
You're not the first person to say that! We will have to test this
How do you guys deal with anisaki parasites when dry aging? I’ve noticed an increase of anisakis when aging, especially with ground fish
Going to have to give the halibut a try as I can see a lot of options for serving it aside from the other two.
we LOVE the halibut
a