Why Beyond Salmon? Let me assure you that I have nothing against the lovely pink fish. Whether grilled until its fatty skin turns crisp, or cured with salt to make melt-in your mouth gravlax -- salmon is one of the most delicious and versatile fish. But there are many others that have been stubbornly ignored by cooks in US. What's the last time you cooked halibut, striped bass, or sable?
So, I am starting this blog to capture my musings on all things "fish" -- buying, storing, cooking, and eating. The reason I find fish so fascinating is that each one has its own unique personality. Huh -- fish have personality? Absolutely. A shy little sole is as different from assertive tuna as it is from rib eye! And succulent salmon is nothing like elegant halibut. If salmon and halibut were women, salmon would be sexy and flashy with big hips and some serious cleavage; and halibut would be 6' tall, with slender long arms and legs, and fairly flat chested.
Fish personalities is what attracts me to cooking fish so often. The cooking part is not new. I've been obsessed with food since I was 7 and with fish in particular since I was 23 (I am now 28). For the past 5 years I've been writing about food on my website, foodadventures.org, and never thought I'll be converted into a blogger. But as I was writing HTML for my last food story, and FTPing it to my site, blogging was becoming a more attractive option by the minute. Not only can I post anytime, from anywhere, but I even get comments without having to code :) So, here I am in the land of bloghood, writing about fish.