One Chef Obsessed

I can’t get enough of the collar of this fish.  It might be the best fish I have ever tasted.  If I could just get only collars, then we’d be on to something.  Here is a shot of some cured and spice rubbed loin.  Caraway, Coriander, Sweet Paprika, and Cayenne.  After it is cured it is rubber with molasses, and then put in the spice mix.  Cheers.

This entry was posted on March 28, 2011 at 10:34 pm and is filed under Chef with tags hiramasa, King Fish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.