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Posted on Sep 26, 2007 in
From Gaff to Plate
The key for this dish to be good, is to make sure that the mussels, above all, are extremely fresh. I only order mussels from fish houses that I know are busy and turn their inventory over daily. There is nothing worse than one or two bad mussels to ruin a whole pot of them. I prefer the P.E.I. or Price Edward Island Black Mussels from Nova Scotia as they are smaller than the large Green Lip mussels from New Zealand. Read More
Posted on Sep 12, 2007 in
From Gaff to Plate
Serves 6
It's summertime, and that means tuna time. My personal best this year was a 40# bluefin I nailed off of a kelp paddy, 20 miles south of San Clemente Island. I landed it in 30 minutes after it inhaled a live sardine using my Shimano Corvalus bass rig. I was looking for a yellowtail, and was under gunned, but eventually prevailed after running him down several times. Any kind of fresh tuna can be used for this recipe. The bluefin ended up as Sashimi, Curry Grilled Steaks, and this Skewer recipe. Give it a try. Make the Salsa a few hours in advance. Read More
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