Re: Saturday Night Supper? 12/07/2024

On 12/14/2024 4:15 PM, dsi1 wrote:

On Sat, 14 Dec 2024 20:44:24 +0000, clams casino wrote:
 

On 12/14/2024 12:57 AM, dsi1 wrote:

On Fri, 13 Dec 2024 18:45:32 +0000, clams casino wrote:
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On 12/12/2024 7:43 PM, dsi1 wrote:

On Fri, 13 Dec 2024 2:15:26 +0000, Carol wrote:
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D wrote:
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On Thu, 12 Dec 2024, dsi1 wrote:
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On Thu, 12 Dec 2024 10:21:59 +0000, D wrote:
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What is fake crab/lobster? Is that some established thing in the
US?

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Imitation crab is made from white fish that's smashed into a paste,
extruded or formed, and cooked. It's called kamaboko and has always
been popular in Hawaii. It's used as a garnish for Saimin and as a
party food. It wasn't popular on the mainland until kamaboko was
made into fake crab form. In Japan, kamaboko is made into a
dizzying number of forms.
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https://www.youtube.com/watch?v=yYMc0d-dXEM
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Oh, had no idea! Thank you for the information. For me, I think from
a marketing point of view, they should stick with kamaboko. I'd be
very hesitant buying something called fake crab.

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He's making things up again, D.  Although there are simularities (both
use white fish) that's where it ends.  They don't look anything alike.
They don't act alike when cooked and they don't share flavoring.  You
can see websites misnaming 'fake crab' as kamaboko but they are trying
to popularize the fake stuff with an exotic name and that's all it is.

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I've been eating kamaboko all my life. You might think that kamaboko is
an exotic word but all Hawaiians know what kamaboko is. You can't have a
real bowl of saimin without kamaboko. Imitation crab is just the same
stuff in a different form. You don't know a thing about kamaboko. As it
goes, you're just another typical, arrogant, mainlander.
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https://restaurants-guide.tokyo/column/kamaboko/
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https://en.wikipedia.org/wiki/Saimin

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Tell you what, learning time again, now I am craving:
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Chikuwa / Noyaki
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https://omotenashi-guide.com/wp-content/uploads/2017/05/c774bcd74229c1c386cedf9b15c000e0.jpg
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Chikuwa is made by wrapping surimi (ground fish) paste around a bamboo
stick and heating it. The grilled one is called “yaki (grilled) chikuwa”
and the steamed one is called “shiro (white) chikuwa.” Chikuwa is the
original form of surimi seafood products.
Noyaki is made by wrapping raw paste made solely of flying fish, or
frozen paste of Alaska Pollock, around a steel skewer and roasting it
for fifteen-twenty minutes. It is large in size, and the standard one is
about thirty centimeters long and 500-600 grams in weight. The largest
one is about forty-five centimeters and weighs more than one kilogram.
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Some of that with a nice Ponzu dip, yeah baby!

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I have seen the kamaboko cooked on a stick. It's kind of a funny
concept.
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https://okuharafoods.com/

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The size of it boggles my mind!
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These however, these look real tasty:
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https://okuharafoods.com/collections/factorydirect/products/miso-butterfish-2-pound-tub-1
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And $20 lb. for a marinated fish product is not excessive.

 People used to eat butterfish all the time when I was a kid. These days,
it's an expensive fish. I'm not even sure that it's the same fish that
we had in the old days. Misoyaki butterfish was a popular item to order
in restaurants. These days, the cost is prohibitive and you only get a
small portion. Times have changed. Misoyaki butterfish is pretty easy to
make. You can use salmon instead of butterfish and it would be alright
and cheap. It's really tricky to cook because the high sugar content
makes burning the fish all to hell real easy. OTOH, you want some
charring on the fish.
 https://www.hawaiimagazine.com/how-to-make-hawaii-style-misoyaki-butterfish/

Thanks for the memory jog there - it is of course black cod/Chilean sea bass/butterfish.
I agree a nice salmon fillet could work well, and in fact I may take my own sea bass miso glaze over to one.
/Equal parts miso/brown sugar/mirin/sake./
/Marinate for broiling, then sprinkle with cardamom./
And the fish needs to be down several inches from the broil element which should not be set over 425f.
👌