Comments on: Salmon “Sashimi-Kilaw” a la Nigella Lawson…

By: datingpulubi

datingpulubi — Wed, 24 Apr 2013 14:19:12 +0000

alex deli and seafoods in farmers market are my source of best quality salmon and seafoods. most of the fish vendors and on some grocery get their stock at alex in farmers market.

By: Marketman

Marketman — Mon, 22 Apr 2013 03:33:28 +0000

Andrew, farmers is still viewed to be a relatively good source for fish, and turnover there is swift, a good sign. I have noticed 2-3 vendors there with salmon and tuna… the salmon is brought in frozen from the Pacific Northwest, so as long as the salmon you buy is still frozen or semi-frozen on its way to being displayed, then that is as good as the Baclaran market as well. As for tuna, apparently, most tuna has been previously frozen (also good for getting rid of parasites), so just pick based on color, muscle or litid and lack of aroma…

Footloose, hahaha, “phone-sex cooing” is so appropriate a description… and she is gaining weight, beyond being voluptuous even… :)

By: Andrew

Andrew — Mon, 22 Apr 2013 03:07:46 +0000

I really wish I could drop by the Baclaran seaside market one of these days. Whenever I wanted good sashimi I dropped by at Farmer’s in Cubao but the last time I was there was about 3 years ago so I’m not so sure it’s still a good source for raw fish. Now that I moved back closer to Farmer’s I’m raring to get a nice sashimi fix. Though I know MM that you source most of your seafood in Baclaran when in Manila, would you still recommend Farmer’s nowadays? Also if I may be so bold as to go a step further and ask if you have a fishmonger you would recommend in Farmer’s :)

By: Footloose

Footloose — Mon, 22 Apr 2013 02:02:12 +0000

Not specifically to advance the conversation but I just came across a review of Michael Pollan’s Cooked: A Natural History Of Transformation. I chuckled at the reviewer’s characterization of the inspirer of this post because it goes this way, “Nigella Lawson’s phone-sex cooing makes me grind my teeth.” If this is true, I’ve got to start watching her program. She’s sounds more exciting that my kitchen goddesses of old, Diane Kennedy and the late Julia Child.
https://www.salon.com/2013/04/21/cooked_michael_pollan_takes_kitchen_duty/

By: natie

natie — Sun, 21 Apr 2013 22:37:33 +0000

Maruchan vinegar/salad dressing is what I use..already seasoned to our taste..excellent reminder, MM..frequently, I’m at a loss for what to cook…

By: Boopsie

Boopsie — Sun, 21 Apr 2013 19:02:32 +0000

wasabi & mirin na lang ang kulang for a complete sashimi dish

By: millet

millet — Sun, 21 Apr 2013 10:05:29 +0000

oh yes, excellent tuna, that we have. yes, i could do this with the fattiest tuna i can get. thanks for the idea, MM!

By: Marketman

Marketman — Sun, 21 Apr 2013 04:03:14 +0000

Millet, I suspect this treatment works reasonably well with really good tuna sliced thinly as well… it won’t have the characteristic fatty richness of salmon, but it might still be a hit. And there must be great tuna in your part of the archipelago… :)

By: millet

millet — Sun, 21 Apr 2013 03:13:02 +0000

yum..too bad the only salmon i can get here is always rock-hard with freezer burn at the edges ;-(