Bought a Fraser sockeye down on the wharf. This is alway what I eat first: the collar and the belly strip grilled and the bones and head made into a rich soup with miso, gochujang, and wakame. This time I have yellow squash and bean sprouts in the soup too. These are the best part of the fish, I hope they remain the cooks' secret.
Friday, August 25, 2006
The Cook's Treats
Bought a Fraser sockeye down on the wharf. This is alway what I eat first: the collar and the belly strip grilled and the bones and head made into a rich soup with miso, gochujang, and wakame. This time I have yellow squash and bean sprouts in the soup too. These are the best part of the fish, I hope they remain the cooks' secret.
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