Sushi (alt.food.sushi) For talking sushi. (Sashimi, wasabi, miso soup, and other elements of the sushi experience are valid topics.) Sushi is a broad topic; discussions range from preparation to methods of eating to favorite kinds to good restaurants.

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  #1 (permalink)   Report Post  
Dan Logcher
 
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Default Ankimo Scored

They have uncooked, but cleaned ankimo at Kotobulkiya market.
It's $10.99/lb (*******s!), bought a small pack for about $4.

So I'm ready to try steaming my own tonight. Hope all goes
well.. though I forgot to buy some ponzu.

I also noticed, amongst other sushi items, that they had
uncooked shirako. Anyone know how this one is prepapred?
It's been a while since I've had something so disturbingly
creamy.

--
Dan

  #2 (permalink)   Report Post  
 
Posts: n/a
Default

Dan Logcher > writes:

> They have uncooked, but cleaned ankimo at Kotobulkiya market.
> It's $10.99/lb (*******s!), bought a small pack for about $4.
> So I'm ready to try steaming my own tonight. Hope all goes


I tried doing that. It was fun but it stank up the
house.

> well.. though I forgot to buy some ponzu.


d'oh!

> I also noticed, amongst other sushi items, that they had
> uncooked shirako. Anyone know how this one is prepapred?


Good question! Did you buy any?

--
Plain Bread alone for e-mail, thanks. The rest gets trashed.
No HTML in E-Mail! -- http://www.expita.com/nomime.html
Are you posting responses that are easy for others to follow?
http://www.greenend.org.uk/rjk/2000/06/14/quoting
  #3 (permalink)   Report Post  
 
Posts: n/a
Default

Dan Logcher > writes:

> They have uncooked, but cleaned ankimo at Kotobulkiya market.
> It's $10.99/lb (*******s!), bought a small pack for about $4.
> So I'm ready to try steaming my own tonight. Hope all goes


I tried doing that. It was fun but it stank up the
house.

> well.. though I forgot to buy some ponzu.


d'oh!

> I also noticed, amongst other sushi items, that they had
> uncooked shirako. Anyone know how this one is prepapred?


Good question! Did you buy any?

--
Plain Bread alone for e-mail, thanks. The rest gets trashed.
No HTML in E-Mail! -- http://www.expita.com/nomime.html
Are you posting responses that are easy for others to follow?
http://www.greenend.org.uk/rjk/2000/06/14/quoting
  #6 (permalink)   Report Post  
Musashi
 
Posts: n/a
Default


"Dan Logcher" > wrote in message =
...
> They have uncooked, but cleaned ankimo at Kotobulkiya market.
> It's $10.99/lb (*******s!), bought a small pack for about $4.
>=20
> So I'm ready to try steaming my own tonight. Hope all goes
> well.. though I forgot to buy some ponzu.
>=20
> I also noticed, amongst other sushi items, that they had
> uncooked shirako. Anyone know how this one is prepapred?
> It's been a while since I've had something so disturbingly
> creamy.
>=20
> --=20
> Dan
>=20


Shirako Ponzu
Raw with chopped scallions, momiji oroshi and ponzu
as indicated by this store that ships seafood.
http://store.yahoo.co.jp/irifune/ts-200.html

Boiled Shirako Ponzu-
http://www.h2.dion.ne.jp/~bansyaku/sirakoponzu.htm
The recipe here says take boiling water, put in the shirako and sake, =
cook for
3 minutes. Drain, dry and cut the shirako up into bite pieces. Serve =
with Yuzu ponzu.
Can be served warm or chilled. The ingredients merely list Shirako 250 =
grams.
Ponzu..appropriate. Sake...1 gou..about 1 cup.

Apparently there is also Yaki Shirako, a recipe for which which I =
haven't found yet.

Musashi






  #7 (permalink)   Report Post  
Musashi
 
Posts: n/a
Default


"Dan Logcher" > wrote in message =
...
> They have uncooked, but cleaned ankimo at Kotobulkiya market.
> It's $10.99/lb (*******s!), bought a small pack for about $4.
>=20
> So I'm ready to try steaming my own tonight. Hope all goes
> well.. though I forgot to buy some ponzu.
>=20
> I also noticed, amongst other sushi items, that they had
> uncooked shirako. Anyone know how this one is prepapred?
> It's been a while since I've had something so disturbingly
> creamy.
>=20
> --=20
> Dan
>=20


Shirako Ponzu
Raw with chopped scallions, momiji oroshi and ponzu
as indicated by this store that ships seafood.
http://store.yahoo.co.jp/irifune/ts-200.html

Boiled Shirako Ponzu-
http://www.h2.dion.ne.jp/~bansyaku/sirakoponzu.htm
The recipe here says take boiling water, put in the shirako and sake, =
cook for
3 minutes. Drain, dry and cut the shirako up into bite pieces. Serve =
with Yuzu ponzu.
Can be served warm or chilled. The ingredients merely list Shirako 250 =
grams.
Ponzu..appropriate. Sake...1 gou..about 1 cup.

Apparently there is also Yaki Shirako, a recipe for which which I =
haven't found yet.

Musashi






  #8 (permalink)   Report Post  
Dan Logcher
 
Posts: n/a
Default

Musashi wrote:
>


> Shirako Ponzu
> Raw with chopped scallions, momiji oroshi and ponzu
> as indicated by this store that ships seafood.
> http://store.yahoo.co.jp/irifune/ts-200.html
>
> Boiled Shirako Ponzu-
> http://www.h2.dion.ne.jp/~bansyaku/sirakoponzu.htm
> The recipe here says take boiling water, put in the shirako and sake, cook for
> 3 minutes. Drain, dry and cut the shirako up into bite pieces. Serve with Yuzu ponzu.
> Can be served warm or chilled. The ingredients merely list Shirako 250 grams.
> Ponzu..appropriate. Sake...1 gou..about 1 cup.


Ok. I think the package said for "cooking use", so I may have to go with the boiled
recipe. I've had it twice in two different restaurant, and I think it was raw. I was
watching a chef prepare it the second time I had it, and it looked like he just rinsed
it under cold water in a sieve and served it with ponzu.

--
Dan

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D. Lutjen
 
Posts: n/a
Default

"Dan Logcher" > wrote in message
...

> Ok. I think the package said for "cooking use", so I may have to go with

the boiled
> recipe.


Could be because the fish (cod?) is one prone to parasites.

> I've had it twice in two different restaurant, and I think it was raw.


I've always had it raw.

> I was
> watching a chef prepare it the second time I had it, and it looked like he

just rinsed
> it under cold water in a sieve and served it with ponzu.


That's it.


  #10 (permalink)   Report Post  
Dan Logcher
 
Posts: n/a
Default

D. Lutjen wrote:
> "Dan Logcher" > wrote in message
> ...
>
>> I was watching a chef prepare it the second time I had it, and it looked like he
>> just rinsed it under cold water in a sieve and served it with ponzu.

>
> That's it.


Same here for the two times I've had it. But if the market that sells it says
cooking use, I don't think I will try to serve it raw.

--
Dan


  #11 (permalink)   Report Post  
D. Lutjen
 
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Default


"Dan Logcher" > wrote in message
...
> D. Lutjen wrote:
> > "Dan Logcher" > wrote in message
> > ...
> >
> >> I was watching a chef prepare it the second time I had it, and it

looked like he
> >> just rinsed it under cold water in a sieve and served it with ponzu.

> >
> > That's it.

>
> Same here for the two times I've had it. But if the market that sells it

says
> cooking use, I don't think I will try to serve it raw.


If you got it from a Japanese fish/seafood market and they said to cook it,
I probably would follow their recommendation? There must be a good reason
other than the fact that most folks would probably want their cod sperm sacs
cooked rather than raw. <g>


  #12 (permalink)   Report Post  
Dan Logcher
 
Posts: n/a
Default

D. Lutjen wrote:

> "Dan Logcher" > wrote in message
> ...
>
>>D. Lutjen wrote:
>>
>>>"Dan Logcher" > wrote in message
...
>>>
>>>
>>>>I was watching a chef prepare it the second time I had it, and it

>
> looked like he
>
>>>>just rinsed it under cold water in a sieve and served it with ponzu.
>>>
>>>That's it.

>>
>>Same here for the two times I've had it. But if the market that sells it

>
> says
>
>>cooking use, I don't think I will try to serve it raw.

>
>
> If you got it from a Japanese fish/seafood market and they said to cook it,
> I probably would follow their recommendation? There must be a good reason
> other than the fact that most folks would probably want their cod sperm sacs
> cooked rather than raw. <g>


They sell both sushi and cooking fish, so I will follow their recommendation.

--
Dan
  #13 (permalink)   Report Post  
Dan Logcher
 
Posts: n/a
Default

So I steamed up the ankimo, and it came out pretty well.
It would have been better had I remembered to buy the
ponzu sauce. Doh!

Only problem was I didn't have saki, only sushi mirin
which was way too sweet. So I need to make another run
to the market.

BTW, Dave.. it didn't stink up the house all that much
since I wrapped it in plastic and then in foil.

--
Dan
  #14 (permalink)   Report Post  
Musashi
 
Posts: n/a
Default


"D. Lutjen" > wrote in message =
...
> "Dan Logcher" > wrote in message
> ...
>=20
> > Ok. I think the package said for "cooking use", so I may have to go =

with
> the boiled
> > recipe.

>=20
> Could be because the fish (cod?) is one prone to parasites.
>=20
> > I've had it twice in two different restaurant, and I think it was =

raw.
>=20
> I've always had it raw.
>=20
> > I was
> > watching a chef prepare it the second time I had it, and it looked =

like he
> just rinsed
> > it under cold water in a sieve and served it with ponzu.

>=20
> That's it.
>=20


In Japanese food stores, fresh seafood is usually marked as =
"=1B$B@8?)=1B(BOK" (nama shoku OK) meaning
"OK to consume raw", or =1B$B!I2CG.MQ!I=1B(B (kanetsu you) meaning "for =
cooking".
According to my local store, the "for cooking" sign means that either =
the product was never purchased
originally for raw consumption, or it was purchased for raw consumption =
but 2 days have passed without
being sold.

Shirako as far as I have ever seen it served either as an appetizer or =
sushi neta, has always been in raw form.

Musashi


  #15 (permalink)   Report Post  
Musashi
 
Posts: n/a
Default


"Dan Logcher" > wrote in message =
...
> So I steamed up the ankimo, and it came out pretty well.
> It would have been better had I remembered to buy the
> ponzu sauce. Doh!
>=20
> Only problem was I didn't have saki, only sushi mirin
> which was way too sweet. So I need to make another run
> to the market.
>=20
> BTW, Dave.. it didn't stink up the house all that much
> since I wrapped it in plastic and then in foil.
>=20
> --=20
> Dan


Congrats Dan. Yes, I tend to use the traditional cheesecloth in which =
case the smell
in the kitchen will be stronger than if you use the more modern method =
of platsic wraps
and/or aluminim foil.
Did you make momiji oroshi?

Musashi



  #16 (permalink)   Report Post  
Musashi
 
Posts: n/a
Default


"Dan Logcher" > wrote in message =
...
> So I steamed up the ankimo, and it came out pretty well.
> It would have been better had I remembered to buy the
> ponzu sauce. Doh!
>=20
> Only problem was I didn't have saki, only sushi mirin
> which was way too sweet. So I need to make another run
> to the market.
>=20
> BTW, Dave.. it didn't stink up the house all that much
> since I wrapped it in plastic and then in foil.
>=20
> --=20
> Dan


Congrats Dan. Yes, I tend to use the traditional cheesecloth in which =
case the smell
in the kitchen will be stronger than if you use the more modern method =
of platsic wraps
and/or aluminim foil.
Did you make momiji oroshi?

Musashi

  #17 (permalink)   Report Post  
Gerry
 
Posts: n/a
Default

In article > , Musashi
> wrote:

> > So I steamed up the ankimo, and it came out pretty well. It would
> > have been better had I remembered to buy the ponzu sauce. Doh!
> >
> > Only problem was I didn't have saki, only sushi mirin which was way
> > too sweet. So I need to make another run to the market.
> >
> > BTW, Dave.. it didn't stink up the house all that much since I
> > wrapped it in plastic and then in foil.

>
> Congrats Dan. Yes, I tend to use the traditional cheesecloth in which
> case the smell in the kitchen will be stronger than if you use the
> more modern method of platsic wraps and/or aluminim foil. Did you
> make momiji oroshi?


At a local haunt the wife and I were discussing how some chef's lay a
piece of wax paper loosely atop a item while steaming. We notice other
chef's laying a page of aluminum foil. but always very loose indeed.

Are you saying that one can do the same thing with cheese cloth in a
more traditional fashion?

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.
  #18 (permalink)   Report Post  
Gerry
 
Posts: n/a
Default

In article > , Musashi
> wrote:

> > So I steamed up the ankimo, and it came out pretty well. It would
> > have been better had I remembered to buy the ponzu sauce. Doh!
> >
> > Only problem was I didn't have saki, only sushi mirin which was way
> > too sweet. So I need to make another run to the market.
> >
> > BTW, Dave.. it didn't stink up the house all that much since I
> > wrapped it in plastic and then in foil.

>
> Congrats Dan. Yes, I tend to use the traditional cheesecloth in which
> case the smell in the kitchen will be stronger than if you use the
> more modern method of platsic wraps and/or aluminim foil. Did you
> make momiji oroshi?


At a local haunt the wife and I were discussing how some chef's lay a
piece of wax paper loosely atop a item while steaming. We notice other
chef's laying a page of aluminum foil. but always very loose indeed.

Are you saying that one can do the same thing with cheese cloth in a
more traditional fashion?

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.
  #19 (permalink)   Report Post  
Musashi
 
Posts: n/a
Default


"Gerry" > wrote in message =
.. .
> In article > , Musashi
> > wrote:
>=20
> > > So I steamed up the ankimo, and it came out pretty well. It would
> > > have been better had I remembered to buy the ponzu sauce. Doh!
> > >=20
> > > Only problem was I didn't have saki, only sushi mirin which was =

way
> > > too sweet. So I need to make another run to the market.
> > >=20
> > > BTW, Dave.. it didn't stink up the house all that much since I
> > > wrapped it in plastic and then in foil.

> >=20
> > Congrats Dan. Yes, I tend to use the traditional cheesecloth in =

which
> > case the smell in the kitchen will be stronger than if you use the
> > more modern method of platsic wraps and/or aluminim foil. Did you
> > make momiji oroshi?

>=20
> At a local haunt the wife and I were discussing how some chef's lay a
> piece of wax paper loosely atop a item while steaming. We notice =

other
> chef's laying a page of aluminum foil. but always very loose indeed.
>=20
> Are you saying that one can do the same thing with cheese cloth in a
> more traditional fashion?
>=20


Yes. The traditional way (meaning prior to the advent of Saran and =
Reynolds Wrap)
is by using a thin cotton cloth. Cheesecloth available today =
approximates this.
The only drawback is that after a couple of uses, that cloth simply can =
not be used
any more due to smell and stain.

Musashi

  #20 (permalink)   Report Post  
Musashi
 
Posts: n/a
Default


"Gerry" > wrote in message =
.. .
> In article > , Musashi
> > wrote:
>=20
> > > So I steamed up the ankimo, and it came out pretty well. It would
> > > have been better had I remembered to buy the ponzu sauce. Doh!
> > >=20
> > > Only problem was I didn't have saki, only sushi mirin which was =

way
> > > too sweet. So I need to make another run to the market.
> > >=20
> > > BTW, Dave.. it didn't stink up the house all that much since I
> > > wrapped it in plastic and then in foil.

> >=20
> > Congrats Dan. Yes, I tend to use the traditional cheesecloth in =

which
> > case the smell in the kitchen will be stronger than if you use the
> > more modern method of platsic wraps and/or aluminim foil. Did you
> > make momiji oroshi?

>=20
> At a local haunt the wife and I were discussing how some chef's lay a
> piece of wax paper loosely atop a item while steaming. We notice =

other
> chef's laying a page of aluminum foil. but always very loose indeed.
>=20
> Are you saying that one can do the same thing with cheese cloth in a
> more traditional fashion?
>=20


Yes. The traditional way (meaning prior to the advent of Saran and =
Reynolds Wrap)
is by using a thin cotton cloth. Cheesecloth available today =
approximates this.
The only drawback is that after a couple of uses, that cloth simply can =
not be used
any more due to smell and stain.

Musashi



  #21 (permalink)   Report Post  
Dan Logcher
 
Posts: n/a
Default

Musashi wrote:

> "D. Lutjen" > wrote in message ...
>
> In Japanese food stores, fresh seafood is usually marked as "$B@8?)(BOK" (nama shoku OK) meaning
> "OK to consume raw", or $B!I2CG.MQ!I(B (kanetsu you) meaning "for cooking".
> According to my local store, the "for cooking" sign means that either the product was never purchased
> originally for raw consumption, or it was purchased for raw consumption but 2 days have passed without
> being sold.



Luckily the stored marks them in English.


> Shirako as far as I have ever seen it served either as an appetizer or sushi neta, has always been in raw form.


Too bad they don't sell it for raw use at this market.

--
Dan

  #22 (permalink)   Report Post  
Dan Logcher
 
Posts: n/a
Default

Musashi wrote:

> "D. Lutjen" > wrote in message ...
>
> In Japanese food stores, fresh seafood is usually marked as "$B@8?)(BOK" (nama shoku OK) meaning
> "OK to consume raw", or $B!I2CG.MQ!I(B (kanetsu you) meaning "for cooking".
> According to my local store, the "for cooking" sign means that either the product was never purchased
> originally for raw consumption, or it was purchased for raw consumption but 2 days have passed without
> being sold.



Luckily the stored marks them in English.


> Shirako as far as I have ever seen it served either as an appetizer or sushi neta, has always been in raw form.


Too bad they don't sell it for raw use at this market.

--
Dan

  #23 (permalink)   Report Post  
Dan Logcher
 
Posts: n/a
Default

Musashi wrote:

> "Dan Logcher" > wrote in message ...
>
>>So I steamed up the ankimo, and it came out pretty well.
>>It would have been better had I remembered to buy the
>>ponzu sauce. Doh!
>>
>>Only problem was I didn't have saki, only sushi mirin
>>which was way too sweet. So I need to make another run
>>to the market.
>>
>>BTW, Dave.. it didn't stink up the house all that much
>>since I wrapped it in plastic and then in foil.

>
> Congrats Dan. Yes, I tend to use the traditional cheesecloth in which case the smell
> in the kitchen will be stronger than if you use the more modern method of platsic wraps
> and/or aluminim foil.



It make it easier to shape it into a tube also..

> Did you make momiji oroshi?


a what?

--
Dan

  #24 (permalink)   Report Post  
Dan Logcher
 
Posts: n/a
Default

Musashi wrote:

> "Dan Logcher" > wrote in message ...
>
>>So I steamed up the ankimo, and it came out pretty well.
>>It would have been better had I remembered to buy the
>>ponzu sauce. Doh!
>>
>>Only problem was I didn't have saki, only sushi mirin
>>which was way too sweet. So I need to make another run
>>to the market.
>>
>>BTW, Dave.. it didn't stink up the house all that much
>>since I wrapped it in plastic and then in foil.

>
> Congrats Dan. Yes, I tend to use the traditional cheesecloth in which case the smell
> in the kitchen will be stronger than if you use the more modern method of platsic wraps
> and/or aluminim foil.



It make it easier to shape it into a tube also..

> Did you make momiji oroshi?


a what?

--
Dan

  #25 (permalink)   Report Post  
Musashi
 
Posts: n/a
Default


"Dan Logcher" > wrote in message =
...
> Musashi wrote:
>=20
> > "Dan Logcher" > wrote in message =

...
> >=20
> >>So I steamed up the ankimo, and it came out pretty well.
> >>It would have been better had I remembered to buy the
> >>ponzu sauce. Doh!
> >>
> >>Only problem was I didn't have saki, only sushi mirin
> >>which was way too sweet. So I need to make another run
> >>to the market.
> >>
> >>BTW, Dave.. it didn't stink up the house all that much
> >>since I wrapped it in plastic and then in foil.

> >=20
> > Congrats Dan. Yes, I tend to use the traditional cheesecloth in =

which case the smell
> > in the kitchen will be stronger than if you use the more modern =

method of platsic wraps
> > and/or aluminim foil.

>=20
>=20
> It make it easier to shape it into a tube also..
>=20
> > Did you make momiji oroshi?

>=20
> a what?
>=20
> --=20
> Dan
>=20


Winter is the season for sweet juicy daikon. Since I usually make ankimo =
at least once or twice
every winter, I make my momiji oroji and freeze it. I find that it seems =
to freeze well,
and I take it out whenever I need it, like for Hirame sashimi.

Musashi




  #26 (permalink)   Report Post  
Dan Logcher
 
Posts: n/a
Default

Musashi wrote:

> "Dan Logcher" > wrote in message ...
>
>>Musashi wrote:
>>
>>
>>>"Dan Logcher" > wrote in message ...
>>>
>>>
>>>>So I steamed up the ankimo, and it came out pretty well.
>>>>It would have been better had I remembered to buy the
>>>>ponzu sauce. Doh!
>>>>
>>>>Only problem was I didn't have saki, only sushi mirin
>>>>which was way too sweet. So I need to make another run
>>>>to the market.
>>>>
>>>>BTW, Dave.. it didn't stink up the house all that much
>>>>since I wrapped it in plastic and then in foil.
>>>>
>>>Congrats Dan. Yes, I tend to use the traditional cheesecloth in which case the smell
>>>in the kitchen will be stronger than if you use the more modern method of platsic wraps
>>>and/or aluminim foil.
>>>

>>
>>It make it easier to shape it into a tube also..
>>
>>
>>>Did you make momiji oroshi?
>>>

>>a what?
>>
>>--
>>Dan
>>
>>

>
> Winter is the season for sweet juicy daikon. Since I usually make ankimo at least once or twice
> every winter, I make my momiji oroji and freeze it. I find that it seems to freeze well,
> and I take it out whenever I need it, like for Hirame sashimi.


ah ok, the shredded daikon? Or is that something else?

--
Dan

  #27 (permalink)   Report Post  
Musashi
 
Posts: n/a
Default


"Dan Logcher" > wrote in message =
...
> Musashi wrote:
>=20
> > "Dan Logcher" > wrote in message =

...
> >=20
> >>Musashi wrote:
> >>
> >>
> >>>"Dan Logcher" > wrote in message =

...
> >>>
> >>>
> >>>>So I steamed up the ankimo, and it came out pretty well.
> >>>>It would have been better had I remembered to buy the
> >>>>ponzu sauce. Doh!
> >>>>
> >>>>Only problem was I didn't have saki, only sushi mirin
> >>>>which was way too sweet. So I need to make another run
> >>>>to the market.
> >>>>
> >>>>BTW, Dave.. it didn't stink up the house all that much
> >>>>since I wrapped it in plastic and then in foil.
> >>>>
> >>>Congrats Dan. Yes, I tend to use the traditional cheesecloth in =

which case the smell
> >>>in the kitchen will be stronger than if you use the more modern =

method of platsic wraps
> >>>and/or aluminim foil.
> >>>
> >>
> >>It make it easier to shape it into a tube also..
> >>
> >>
> >>>Did you make momiji oroshi?
> >>>
> >>a what?
> >>
> >>--=20
> >>Dan
> >>
> >>

> >=20
> > Winter is the season for sweet juicy daikon. Since I usually make =

ankimo at least once or twice
> > every winter, I make my momiji oroji and freeze it. I find that it =

seems to freeze well,
> > and I take it out whenever I need it, like for Hirame sashimi.

>=20
> ah ok, the shredded daikon? Or is that something else?
>=20
> --=20
> Dan


Daikon oroshi is the white grated daikon.
Momiji oroshi is daikon oroshi mixed with red pepper so it's red.

  #28 (permalink)   Report Post  
Ken Blake
 
Posts: n/a
Default

In
lkaboutcooking.com,
Macrakis > typed:

>I got ankimo and shirako at "Sea to You", the sushi fish market
>on Fish
> Pier for $4/lb. (Note that they are only open for retail sales
> 9am-3pm on Saturday.)



Note that the particpants here are all over the world, and most
of us have no idea where you are or where "Fish Pier" is.

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Please reply to the newsgroup


> Ankimo was fabulous -- I cleaned it, marinated it in port,
> cognac,
> salt, and pepper (like foie gras) and poached it wrapped in a
> sausage
> shape in plastic wrap and aluminum foil. While cleaning it, I
> did
> notice a couple of parasites. Since I cooked it to 170 F
> internal
> temperature, I trust than any remaining ones were killed.
>
> The shirako I deep-fried tempura-style -- came out quite well,
> though
> several guests were too squeamish to try it.



  #29 (permalink)   Report Post  
Dan Logcher
 
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Ken Blake wrote:
> In
> lkaboutcooking.com,
> Macrakis > typed:
>
>
>>I got ankimo and shirako at "Sea to You", the sushi fish market
>>on Fish
>>Pier for $4/lb. (Note that they are only open for retail sales
>>9am-3pm on Saturday.)

>
>
>
> Note that the particpants here are all over the world, and most
> of us have no idea where you are or where "Fish Pier" is.


Sea To You is a Boston based seafood wholesaler that sells retail for
one day a week.

--
Dan
  #30 (permalink)   Report Post  
Dan Logcher
 
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Macrakis wrote:

> I got ankimo and shirako at "Sea to You", the sushi fish market on Fish
> Pier for $4/lb. (Note that they are only open for retail sales 9am-3pm on
> Saturday.)


Thanks for the info. I've been there once for sushi fixings for a course,
and have yet to return for my own needs.

> Ankimo was fabulous -- I cleaned it, marinated it in port, cognac, salt,
> and pepper (like foie gras) and poached it wrapped in a sausage shape in
> plastic wrap and aluminum foil. While cleaning it, I did notice a couple
> of parasites. Since I cooked it to 170 F internal temperature, I trust
> than any remaining ones were killed.


The stuff they sell at Kotobukiya is already cleaned, which would explain
the $10/lb cost. How difficult was cleaning it? And what did the parasites
look like? I wouldn't be concerned since ankimo is cooked throughout.

> The shirako I deep-fried tempura-style -- came out quite well, though
> several guests were too squeamish to try it.


Chickens! Did you tell them beforehand what is was? So was it suitable for
raw consumption?

--
Dan


  #31 (permalink)   Report Post  
 
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> "Dan Logcher" > wrote in message ...

> They have uncooked, but cleaned ankimo at Kotobulkiya market.
> It's $10.99/lb (*******s!), bought a small pack for about $4.


I bought another pack of it a few days ago. Let it soak in
some sake for a day or so, wrapped in plastic wrap and steamed
for about 40 min. Didn't stink up the house this time - and
the plastic wrap lets it keep a nice shape. The pot still
got kind of stinky, but that's okay.

It was about $4 worth, also, and after steaming, worked out
to about two appetizer-sized servings in ponzu sauce.

Very tasty.

I wonder how long it'd be good for once steamed - a couple of
days? Hard to guess. It was gone pretty quickly...


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