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Marinated Trevally

Marinated Trevally by John Allred

A good method for preserving the wonderful flavour & texture of trevally or other similar fish such as mackerel or sardines.

2 votes
12974 views
Sashimi Moriawase

Sashimi Moriawase by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Sashimi Moriawase

1 vote
7812 views
Kani (Crab Sticks)

Kani (Crab Sticks) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Kani (Crab Sticks)

1 vote
44088 views
Sushi maki combo

Sushi maki combo by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Sushi maki combo

1 vote
23336 views
Anago (Sea Eel)

Anago (Sea Eel) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Anago (Sea Eel)

1 vote
3164 views
Crab Cake

Crab Cake by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Crab Cake

4 votes
8832 views
Chirashi sushi

Chirashi sushi by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Chirashi sushi

1 vote
12349 views
Smoked Salmon

Smoked Salmon by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Smoked Salmon

1 vote
3818 views
MALAYSIAN FISH BALLS

MALAYSIAN FISH BALLS by Linda Tay Esposito

Bouncy meatballs! My good aunt, Shirley, shared this recipe with me - her secret ingredient is to add the egg (you must stir in in one directions, she says) to make the fish ball puff up during frying. The skin then collapses to a chewy bite, while the meat inside remains bouncy. Very few people really make this at home anymore…

2 votes
21662 views
Tobiko (Flying fish eggs)

Tobiko (Flying fish eggs) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Tobiko (Flying fish eggs)

1 vote
2418 views
Smoked Salmon Bagel

Smoked Salmon Bagel by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Smoked Salmon Bagel

1 vote
4409 views
Baby Yellowtail Crudo

Baby Yellowtail Crudo by Jason Balestrieri

1 vote
12943 views
Salmon Mousse

Salmon Mousse by BearNakedBaker

1 vote
3011 views
In the Raw…Ceviche!

In the Raw…Ceviche! by Justin Thyme

Ceviche (also spelled as cebiche or seviche) is a citrus-marinated seafood, its birthplace is disputed between Peru and Ecuador.[1] Although it is a typical dish of both countries, many other countries in Latin America have adopted it, with variations. Both fish and shellfish can be used in the preparation of ceviche. In Peru, it…

4 votes
8274 views
Copper River Salmon Carpaccio

Copper River Salmon Carpaccio by John Howie

This recipe is taken from Chef John Howie's cookbook, Passion & Palate: Recipes for a Generous Table. Passion & Palate is a collection of stories and recipes from chef/author John Howie. The man behind this refined palate is a generous, conscientious community-builder, business and personal mentor, and thoughtful family man, who…

1 vote
3618 views