Good tips @dvlpmnt! I agree black cod is very forgiving but you answered a couple issues I had trying to get it evenly done. I like that you use the CI. 
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How long does it take to smoke fish fillet?
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Here’s Kenji’s version:
Had never occurred to us to move the rack lower once you achieve the desired color! Good to know it’s really hard to overcook. Thanks.
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this recipe is not bad. The only major difference that I do is that I pull the fish out of the marinade and pat it dry completely free of the marinade - it’s the marinade that chars up.
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It depends on the fish, the thickness of the filet, the temperature, and what result you are going for.
I linked to a sablefish/black cod recipe above.
Here is a smoked salmon recipe I have have had great results with, Schmancy Hot Smoked Salmon Recipe
Here is a lox recipe, How to Make Delicious Salmon Lox at Home., although purists among our friends will argue that as there is smoke involved it isn’t truly lox. That may be but it is delicious. I confess to feeling guilty to making this during a drought year (our yards are xeroscaped - so I went ahead anyway), but as you are in Seattle so it shouldn’t be a problem.
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You don’t need two gallons of brine unless you’re smoking a lot of fish.
Lots of people call smoked salmon “lox,” but if you’/re sophisticated enough to be smoking your own, you should know and respect the difference. Making lox / gravlax is a lot simpler.
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Transparent farms shrimp using the simple recipe from The Wok. Brined with baking soda and salt for half an hour, sliced up some garlic and some pepper (I did a Padron from the garden and a jalapeño from the fridge), cooked in the wok, and done. Ate em shells and all.
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I read this piece figuring that they used the word “sophisticated.” But not that I could see. Here’s one definition:
“having, revealing, or proceeding from a great deal of worldly experience and knowledge of fashion and culture.”
I’m missing something. Where does sophistication come into play here. TIA.
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It’s tomato season…here is today’s haul after I had already given away nine to my various neighbors.
Tomorrow I will probably harvest another seven or eight. So any suggestions?
I make Kenji’s tomato sandwiches, A Really Good Tomato Sandwich | Kenji's Cooking Show - YouTube
I have an excellent heirloom tomato salad recipe, and a wonderful avocado/sweet onion and tomato salad recipe, and a delicious fresh pasta with uncooked tomato sauce recipe. Any other ideas?
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I love this lightly cooked tomato sauce from a Japanese French Chef
Japanese Tomato Sauce
Ingredients (about 5 servings)
6 tomatoes (about 900g)
garlic 5 pieces
5g salt
2 tablespoon honey
60ml olive oil
black pepper dosage
Method:
- cut the tomatoes appropriately, sprinkle with salt, add the honey, wrap them and let them sit for about 20 minutes to keep them hydrated.
- put the chopped garlic and olive oil in a saucepan and fry them carefully over low heat in a pot to create a scent.
- when it becomes a faint fox color, add tomato and the juices to the pan and cook for about 20 to 30 minutes.
- Cook until the liquid amount is reduced to about 1/3 and the pulp becomes soft.
- Pass through a food mill or hand blend and strain
- Adjust with black pepper
put about 80 g to 100 g of tomato sauce in a frying pan and boil the pasta and sprinkle with juice.
stir the boiled pasta in there, and finally sprinkle with olive oil to your liking and sprinkle with black pepper.
bonapeti ♪
this sauce has been marinated to bring up the umami of tomatoes.
it is also delicious on meat and fish.
you can make a lot of it and store it frozen, so please try it if you like!
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I will give it a try.
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Caprese.
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Forgot to mention it. I have a lot of basil as companion plants for the tomatoes. Plus Epicurus has great buffalo mozzarella and extra virgin olive oil, so I do that fairly often. Thanks though.
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Fresh Tomato Tart.
I have made this one several times.
https://www.loveandoliveoil.com/2020/07/goat-cheese-heirloom-tomato-tart.html/print/
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That looks like a definite “will make”! Thank you!
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It’s really impressive at parties. I make it in a square tart pan because it’s easier to slice. I have done a cheater version using puff pastry or with burrata (I like Bristol Farms brand in the tub) with squeezy basil tops pesto on the bottom
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Good to know!
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