I’ve got 20 or so lbs of spring sitting in the freezer that I’m slowly working on using up, I figured I’d try something new and make a batch of salmon salad.

The oysters are two Canadian varieties, Darnley Basin (PEI) and Bouctouche (New Brunswick), topped with Ossetra caviar. The snow crab is from Gaspé, served with garlic drawn butter. The littleneck clams have a buttermilk dressing and quince kosho. That creamy buttermilk dressing was one of our absolute favourites of the entire meal. The King salmon crudo had escabeche, pickled tequila peppers, salmon roe, marigold petals and fennel flowers. The bluefin tuna pan con tomate on toasted sourdough with dehydrated tomato skin seasoning. The tuna belly croquettes had lemon aioli and guindilla pepper relish. The seared scallops had saffron sabayon and cured lardo.

What's the best salmon to buy ? i always get Pink because it the cheapest and i find no matter how i cook it it to me taste mushy or soggy kind of over cooked and i constantly check it to pull it off just when i see it go flaky ... is coho or steelhead or spring salmon any better ?

First time doing homemade calamari / salt and pepper squid. Was delicious!

Lobster tossed in white soy, ginger and chives in a crispy wonton shell with some avocado mousse underneath. Delicious. Great way to use a lobster I had caught in my morning dive

Different times, different styles.
South American culture
#suriname #paramaribo #shrimp

What are your opinions/what do you prefer if cooked similarly.
I personally prefer the Langoustine as I find the flesh sweeter, more succulent and the texture softer (as we dont like chewing on food anymore).

I like Korean Common Octopus.

oysters with lime, oil on 8x10” canvas

Sauteed shallots in a little butter then added 1/3 cup water and the juice of half a lemon. Turned heat to high and waited for liquid to boil then added 1.5lbs of clams to the pan, covered with stock pot lid. Opened after 4-5 minutes and saw most shells were open so started pulling clams. Meanwhile had a saucepot of melted butter and 3 cloves of garlic going on another burner. Once clams were pulled, added the melted garlic-butter to the pan juices and whisked it in. Added the remaining half-lemon of juice. Added some dried parsley and dried tyme and a little red pepper. Added thawed spinach to the pot I had melted the butter in. Cooked spinach and pan sauce for about two minutes or so. Added spinach to the plate, then clams, then poured the clam liquor over the clams. Happy to accept any tips. Was delicious. Soft, tender clams that tasted clammy and were not overwhelmed by the aromatics. Probably used too much butter. Still, was amazing.

ily❤️‍🔥❤️‍🔥❤️‍🔥

I made these stuffed chilies using left over blue crab meat dressing mixed with cream cheese. After stuffing they were rolled in flour, an egg bath, and then Zataran's "wonderful" fish fry. Served with a ranch horse radish sauce. Very tasty.

And lo, there was brought forth a fish of the sea, whole, with head and tail, and it was laid upon a bed of salt and covered over, as one covereth a treasure.

And the oven received it, and for nigh forty minutes the salt hardened into a white tomb. No oil touched it, no water reached it, yet within, the flesh steamed in its own juices.

Then was the tomb broken open, and the steam ascended as incense. The skin came away with the crust, and beneath lay the meat, white and tender, falling from the bone at the touch of a fork. For the salt had seasoned it without ever entering in, as the sea seasoneth all that liveth therein.

Blessed are they who entomb their fish in salt, for they shall eat of the ocean and thirst not.

What would you bury in salt, if the oven feared you not?