This recipe originally came from Negrita and we've been using it for years because it never fails to produce a tender and delicious chunk of fish. It's important to give your fish enough time to soak so plan to defrost it accordingly.

​Again if you are only cooking for 2 then simply use one pan.  But crowding is an issue and folks, if you have one of those pans, you know the kind, always overcooks or dries out in the middle but seems to cook on the sides…don’t be tempted.  All fish requires a quality cooking surface.  If you use that pan you are going to have some of your lovely egg crust stick to the pan and your presentation is not so great.
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​With that out of the way put plenty of butter into your good quality frying pan or pans and let it get sizzley. You want the butter making that crackling sound and you want plenty of it.  DO NOT ADD SALT OR PEPPER!  Remember that by soaking the fish in salty egg broth you have, through osmosis, pulled water out of the cells and salt into them so your fish is already salted.  

Keeping the temperature at a point where the butter still sizzles but doesn’t actually get burned (yes add a little avocado oil to prevent burning if you are concerned) place your fish into the hot pan. Try to have pieces of similar size in the same pan and do not overcrowd. Also too many fish cool the pan down and mess up the cooking time. Keep the temperature up. Those of you who insist on checking and flipping your fish - walk away.

In general, Ling Cod will be 7 minutes on the first side and up to 7 minutes the second.  No flipping twice I stress.  Halibut will be a max of 7 minutes on one side, flip and remove from the heat. Rockfish is generally thinner but needs to be well cooked so equal times on both sides.  You will be able to see as you cook and if you have not overcrowded the pan, see the meat cooking on the sides.  It changes from translucent to opaque white. ***You might need to add more butter as the fish will absorb some. When you flip you want the pan to remain buttery. 

Know this.  Hear me.  All fish are not the same size and all pieces are not the same thickness. At this point you will have to assess your own frying pan for yourself.  Halibut tails taper and can be quite thin.  From tip to tail a Halibut or Ling cod varies significantly in thickness. If you are cooking 2 pans and have the thinner ends and thicker pieces, put the thicker ones on first, then the thinner in the other pan but use the same cooking time as a guide. Ultimately you are the cook in charge and have to use your eyes to make the final call.

An oldie but a goodie, one that some will recognize from our old website.
A very important note here is that you DO NOT serve it as shown in the picture below...we have learned from our past that salmon absolutely must be portioned before cooking. The main issues with cooking a slab as in the picture are that it never cooks evenly, and it's nearly impossible to cut nice pieces for serving.
With that in mind this recipe is super easy, tasty, and will leave you with perfectly cooked pieces of fish that can be presented to family and guests.

Ingredients:

• Salmon, skin on
• Salt and Pepper
• Mayonnaise
• Honey

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1. First cut your salmon into individual portions (this will help it cook evenly and result in a nice presentation). Season with salt and pepper and let sit out for at least 30 minutes and up to 1 hour.
2. Preheat either your oven to 325° or BBQ to 400°
3. Just before cooking, spread even layer of mayo over each piece of fish and drizzle with honey. Bake on a parchment-lined tray for about 25 mins - maybe longer depending on thickness of fish, or BBQ 10-15 - also depending on thickness. 
4. Remove from oven or BBQ and serve immediately.

NOTE: both methods of cooking are delicious, but when it comes time to clean up it is WAY easier to clean the oven tray than the grill. 

This recipe is a fairly new addition to our menu and a quick favourite of our guides. We serve it as a starter but it could be eaten as a main course when served at home, either made on larger tortillas or multiple. The preferred fish for this is ling cod or halibut because it holds up slightly better when cooked as little bits like this, but these tacos are still delicious with salmon. 
These tacos are simple but there are several components that need assembling first so make sure you start preparing this early. With everything prepped it'll be a breeze to put together when serving time comes.

MARK'S MEAT RUB
2 tbsp. each:

• Garlic (granulated)
• Onion powder
• Black Pepper (ground)
• Paprika
• Chili powder

1 tbsp. each:

• Salt
• Celery salt
• Sugar

Mix all ingredients together well. Set aside. 

 ASSEMBLY

• Flour or corn tortillas (always warm your corn tortillas first or else...yikes)
• Garlic chipotle aioli
• Thinly shredded cabbage
• Pico de gallo
• Ling cod or halibut
• Mark's meat rub
• Sesame oil
• Lime, cut into 6 wedges 
• Lightly seasoned peanuts, coarsely chopped
• Cilantro, washed/dried and stems removed

 

• Large non-stick frying pan
• Baking tray with a cooling rack on top lined with 2 layers of paper towel

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1. ​Cut fish into pieces approximately 1/2" thick and 1" long. Spread out in a single layer on a tray and season generously with the meat rub. Stir gently, season once more, and stir again to make sure every piece has seasoning on it. 
2. Preheat oven to 200°F.
3. Get all of your components out and ready to assemble (If you have a squeeze bottle, fill it with the aioli so you can create a zig-zag pattern on the tortilla). The next parts happen very quickly so make sure you are ready! 
4. Add enough sesame oil to the pan until it just covers the bottom and heat it on medium-high. When the sesame oil is nice and hot, add just enough fish to cook in a single, even layer. It should sizzle when it hits the pan. 
5. When the fish is cooked about half way through and only just barely starting to brown, flip it very gently to cook the other side. Don't mess with it too much or it will fall apart. Transfer to the paper towel on the tray and put in the warm oven.
6. This is either when you cook the next batch or assemble the tacos. 
7. On top of the tortilla drizzle or spread the aioli. Make one line, just off-centre, with the cabbage and another line right beside it with the Pico. Place a lime wedge at the edge of the plate. Take out your fish and put it right down the middle on top of the cabbage and Pico and top with a sprinkle of peanuts and a cilantro leaf. Serve while fish is still warm.

This versatile recipe is one we use for many things and frequently. It originally came from an old sushi book as a way to prepare salmon for fukomaki but we have used it quite differently here and added some twists. Feel free just to use the first 4 ingredients to marinate previously frozen salmon or tuna and consume raw after several hours. Don’t do this with whitefish, and do not do this with fresh salmon. Salmon must always be frozen before consuming it in a raw form.

Ingredients:

• 1/2 cup soy sauce
• 1/4 cup mirin (cooled)*
• 4 tsp. rice vinegar
• 4 tsp. sugar
• 1 salmon tail, skin on
• Sesame oil

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MARINATING THE SALMON

1. Mix together first 4 ingredients, when sugar is dissolved add the salmon tail.
2. Soak the salmon with the skin side up/meat in the brine for a few hours or possibly all day. Don’t start the night before or things get too salty. The meat seems best at 5-6 hours. At this point you can eat the flesh raw in thin strips (it will have changed colour to a darker red).
3. Remove it from the fish skin with a sharp knife and serve. Sometimes we arrange like flowers. Other times it lays over the rice with a cute little bow. But most of the time we par-cook the fish and serve it in strips that we cut after it has cooked (there is never anything left).

​- One other tip before the preparation: you have the option take the remaining marinade/brine and bring to a boil while preparing the salmon, then put into a creamer and serve alongside the sliced fish.

DAY 3
BRINE:

• 2 cups water
• 2 cups demerara sugar
• 4 cups apple cider vinegar
• 6 tbsp. pickling spices

Mix together ingredients and bring to a boil. Make sure sugar is dissolved and set aside to cool.
VEGGIES:
(note that these amounts are all approximate and you can absolutely play around with how much/what kinds of veggies are put in there)

• 2 red peppers, ribs and seeds removed, sliced thin
• 3 cups onion, sliced in thin half-moons 
• 3 jalapenos, ribs and seeds removed, sliced thin
• 6 whole garlic cloves, peeled

Drain salmon and rinse well once more. Add to a large bowl and toss gently with the prepared vegetables until well mixed. Rinse your jar and add all the salmon and goodies back in. When brine is completely cool, pour over salmon mix and return to fridge.
The pickled salmon can be enjoyed after another 24 hours but with more time it will develop a better flavour.