tag:blogger.com,1999:blog-17422713.post116131512221509435..comments2024-03-27T20:45:01.098-04:00Comments on Beyond Salmon: Branzino Tartar with Apples and GingerHelenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-17422713.post-12492978794443834862008-12-29T17:05:00.000-05:002008-12-29T17:05:00.000-05:00I'll bet this would be great with yellowtail (hama...I'll bet this would be great with yellowtail (hamachi).Petehttps://www.blogger.com/profile/00599367989218925145noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1162071612251979852006-10-28T17:40:00.000-04:002006-10-28T17:40:00.000-04:00Helen, Yes branzino is very common here and I can...Helen,<BR/> Yes branzino is very common here and I can find it no problem. I thought you were calling it fluke and I was trying to say I think it is called sea bass.Gia-Ginahttps://www.blogger.com/profile/09992947311477100789noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1161954205005051792006-10-27T09:03:00.000-04:002006-10-27T09:03:00.000-04:00Thanks Bea :)Thanks Bea :)Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1161895283285724852006-10-26T16:41:00.000-04:002006-10-26T16:41:00.000-04:00This tartar looks so delicious Helen! Apples and g...This tartar looks so delicious Helen! Apples and ginger are such a nice combo.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1161653422264591532006-10-23T21:30:00.000-04:002006-10-23T21:30:00.000-04:00Hi guys,Rubee, so glad you enjoyed the post. Have...Hi guys,<BR/><BR/>Rubee, so glad you enjoyed the post. Have fun making it if you decide to try it. <BR/><BR/>Stephanie, to answer your question about tuna -- to maximize the fat in yellowfin, try to get the belly cuts or the cuts from the center of the fish rather than the tail. You might not always have a choice, but it's worth asking your fishmonger. With tuna I find that you get what you pay for. The belly and center cuts might be a bit more pricey, but they are worth every penny :)<BR/><BR/>Good luck!<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1161652940488965002006-10-23T21:22:00.000-04:002006-10-23T21:22:00.000-04:00Hi Helen,I’ve just come upon your lovely blog... A...Hi Helen,<BR/>I’ve just come upon your lovely blog... And your earlier post about the different types of tuna.<BR/>I've been trying to dig out a bit more information about tuna here in Australia ... I adore the fatty cuts too, but everything I read tells me that blue-fin and big-eye are overfished and, if we're concerned about sustainable fishing, we should avoid them. Breaks my heart! What I've been trying to find out then, without any luck so far, is whether yellowfin (which is not considered to be overfished as far as I know) has any fatty cuts at all. Hoping perhaps you might know!???!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1161633896245300692006-10-23T16:04:00.000-04:002006-10-23T16:04:00.000-04:00Hi Helen - That is one of the most delicious-looki...Hi Helen - That is one of the most delicious-looking things on your blog yet. Can't wait to try it!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1161554544107271832006-10-22T18:02:00.000-04:002006-10-22T18:02:00.000-04:00Hi Gia-Gina,Yes, you should have no trouble findin...Hi Gia-Gina,<BR/><BR/>Yes, you should have no trouble finding branzino in Italy. Fluke is a totally different fish. It's a flat fish that is kind of like a large flounder or sole. But they both work equally well in this dish and make good substitutes for each other.<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1161535257460038792006-10-22T12:40:00.000-04:002006-10-22T12:40:00.000-04:00Branzino is very common in Italy and commonly eate...Branzino is very common in Italy and commonly eaten raw too. I don't think it is called fluke but I could be wrong. I most often hear it called a Mediterrean sea bass of some sort. It is not a bottom fish and now recently very popular in upscale restaurants. It is also called spigola in many parts of Italy.<BR/><BR/>http://en.wikipedia.org/wiki/BranzinoGia-Ginahttps://www.blogger.com/profile/09992947311477100789noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1161371388513304092006-10-20T15:09:00.000-04:002006-10-20T15:09:00.000-04:00Oh goodness, this looks divine!!!Oh goodness, this looks divine!!!Anonymousnoreply@blogger.com