Steamed Whitefish Yamakake
An intensely concentrated broth pairs with delicate white fish and rich shiitake mushrooms. Gently steaming the fish gives it light and flaky texture. The citrus zest added just before serving brightens the whole dish.
Whitefish Salad
烟熏白鱼沙拉是一个主要在许多犹太人delis and bagel shops, and while excellent purchased versions abound, making your own is a snap. Our recipe is creamy (we add both mayonnaise and crème fraîche) and lightly smoky with a lemony tang and plenty of fresh dill. We also add dill pickle for a hit of acidity and crunch. We like to spread the salad on pumpernickel triangles or bagel chips and top it with thin slices of cucumber, but spreading it on bagels or scooping it over a bed of crunchy lettuce never gets old.Slideshow:
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Grilled Cobia Salad with Corn and Watermelon
Chef Kevin Willmann of Farmhaus in St. Louis likes to grill cobia, a sweet, flaky whitefish, for this bright, refreshing salad. If you can’t get wild cobia, mahimahi or even farm-raised cobia are also a sustainable choice. Willmann also suggests chilling the grilled fish before assembling the salad for easier and cleaner flakes.Slideshow:
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Salted Fish Carpaccio with Parmesan Rind Broth & Pickled Green Almonds
This dish uses the Parmesan Rind Broth just as a flavoring, not as a soup. Note: When purchasing fish for carpaccio, tartare, or sushi, tell the grocer that you plan to eat the fish raw, and let him or her recommend the freshest and most suitable fillet available. If the grocer is filleting it for you, ask to have the parts wrapped separately: the fillet, the skin with the underlayer of fat still clinging to it (for grilling), and the head and tail for the recipes on page 181. They might even have the scales for the recipe on page 192.Reprinted from
Scraps, Wilt & Weeds: Turning Wasted Food into Plenty
by Mads Refslund and Tama Matsuoka Wong. Copyright 2017 by Grand Central Life & Style. Published by Hachette Book Group (hachettebookgroup.com)
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Easy Whitefish Recipes
Whitefish—such as cod, hake or pollock—can be the base to an endless variety of dishes. Here, some of our favorites including salty and sweet shio koji whitefish paired with vinegar-braised kale and a hearty whitefish chowder.
Shio Koji Whitefish and Vinegar-Braised Kale
这迷人的鱼晚餐the quintessential use for shio koji, an incomparable salty and sweet condiment made from the same malted rice used to ferment miso, sake and soy sauce.Slideshow:
Kale Recipes
