SHIZUOKA GOURMETS Made by two Franco-Shizuokans born in Bourgogne and driven by the love of their Prefecture.

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SHIZUOKA GOURMETS

Made by two Franco-Shizuokans born in Bourgogne and driven by the love of their Prefecture.

Category: Fish base

21 Dec
Recipes Fishes Fish base

Preparing deep-sea smelt for hot pot

by Jacky Royer
No Comments
Preparing deep-sea smelt for japanese hot pot Nigisu (smelt of the depths) was sold for a good price at the supermarket in Yaizu! See photo...
07 May
Producers Fishes Fish base

FUJI-SAN SALMON (Rainbow trout) DRESSING AND RECIPE

by Jacky Royer
No Comments
FUJI-SAN SALMON (Rainbow trout) DRESSING AND RECIPE FUJI-SAN SALMON (Rainbow trout) : The other day we went to interview Mrs. Izumi Iwamoto at Kakishima Trout...
19 Nov
Fishes Fish base

Local fish: “Houbou”/Blue Fin Robin

by dragonlife
3 Comments
A couple days ago, my good friend Patrick Harrington rightly pointed out on the importance to eat “local” as much as possible. Consequently, I will...
12 Oct
Fish base

Sushi and Sashimi Lunch at Maguro Ichigo In Shimizu Fish Market.

by dragonlife
No Comments
Service: shy but very kind Equipment and facilities: Overall very clean. Shared bathroom, old but clean. Prices: Reasonable Strong points: first class fish and seafood...
11 Apr
Recipes Fish base

Spiny Lobster: Basic Sashimi Presentation

by dragonlife
2 Comments
Spiny Lobster Sashimi Spiny lobsters can be eaten raw!Here is the basic recipe for preparing it.Note that lobsters are fine, but spiny lobsters are best,...
29 Sep
Fish base

Recipe:Mebaru no Nitsuke/ Stewed Rockfish

by dragonlife
6 Comments
Japanese fish recipe: Recipe: Mebaru no Nitsuke/ Stewed Rockfish   I found a bunch of simple fish recipes in my notes and thought that the...
28 Sep
Fish base

Japanese Cuisine: Karei no Nitsuke/Simmered Turbot

by dragonlife
2 Comments
Karei no Nitsuke/Simmered Turbot Karei/Turbot or halibut is a cheap and very popular fish in Japan, especially cooked, steamed, simmered or deep-fried. Here is a...