Reeltime
Well-Known Member
I've had it in a restaurant they cubed it, panko, and a light drizzled sauce was pretty tasty...
What's for dinner tonight ?
- Thread starter scott craven
- Start date
Rain City
Crew Member
I want to try straight beer battered. That stuff you got has such a mild flavor it might work well. I'm getting tired of tataki lol.
Reeltime
Well-Known Member
Spicy tuna cones and poke so good, i'll dry battered next week fish fry
Rain City
Crew Member
I'll be there at 7
fishin solo
Crew Member
All this fish talk ..... pulled out some ling for fish and chips
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Derby
Crew Member
Very nice Derby got me going now might have to do the same, the fish n chip craving is on! oh nice tuna
Got to have the home made tater sauce also..
Derby
Crew Member
Anyone ever try making fried tuna like this?
I over did that tuna a tad.. yes you can pretty much the same way.. I use sesame oil in the pan it gives it prefect flavor..as u can see in the pic my black dog is hoping some will come her way
IronNoggin
Well-Known Member
Quality Foods here in Port Alberni. No Frills also carries it as does Save On Foods.
Interesting sounding sauce - I may have to give that a try...
Cheers,
Nog
Thanks! The lamb chops is a rather good recipe. I like to experiment and worked it out myself. You can experiment with additions such as salt/garlic/pepper and I use a lot of fresh Rosemary sprigs out of our condo herb garden. I like to get a good fast crust at higher heat on the chops, then turn it way down and add the ingredients and lid. Take it off the burner for a short time to cool it down fast. It is easy to overcook them and you do not want them hard and gray. I like some pink in the center. I would think this would also work great with double thick across the back venison chops off a smaller deer.
The NONNA PIA'S Balsamic Reduction is about $10.00 from Costco, but it is very condensed and lasts a fair while.
If you are at Costco, also get a block of 2yr old Balderson Cheddar. Then make cracker size slices out of a crystal pear or fresh apple, and add a good slice of the chedder and then put a drizzle of the balsamic reduction on the cheese. - an amazing appetizer.
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Sotally Tober
Well-Known Member
getbent
Well-Known Member
Poke all the way, some great easy recipes out there...straight up beer batter was okay @Rain City but the Poke excels...IMHO
IronNoggin
Well-Known Member
Reeltime
Well-Known Member
Old Blue
Well-Known Member
I've done yellow tail like that but more medium rare as I keep the fish still frozen when dipping it in batter....deadly with the crispness on the outside and still cool in the center.
Love doing egg wash with seasoned bread crumbs with any tuna though.
wildmanyeah
Crew Member
Omg I would die for some fresh ahi tuna. The poke in Hawaii is reason enough to go their.
Old Blue
Well-Known Member
MMMM fresh off the boat tuna, christmas seems like forever ago.
Once things open up again you could just do a september/october San Diego trip and you can enjoy tuna year round, the processors do an excellent job down there.
Reeltime
Well-Known Member
I have more foodporn on IG....
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