Mexican Shrimp Escabeche & Spicy Thai Shrimp Salad with fresh Coconut. Comparison tasting with Australian Riesling and Argentine Torrontes.
Caw Caw Interpretive Center, South Carolina

Hiramasa Kingfish Prepared Two Ways Last night, I worked with a sustainably farmed Hiramasa Kingfish from Spencer Gulf in Australia. I decided to prepare the fish two different ways, the first preparation was raw Sashimi style, the other, grilled over hot charcoal. The Sashimi was cloaked with Kentukyaki from Bourbon Barrel Foods, rice vinegar & yuzu. Avocado, bread & butter pickles and sliced Serrano chilies and cilantro also were added. The grilled, had a little bit of sesame oil on it while grilling. It was accompanied by maitake mushrooms, asparagus, zucchini, cooked and charred on the plancha. A miso butter made from dark miso, butter & yuzu was added before serving. This fish arrived frozen direct from the producer. It is often found in restaurants all over the globe and often used in Sushi & Sashimi preparations. It is dense, firm and richly delicious! It is a good source of nutrients such as protein and Omega 3’s. Http://




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