What are your favorite ways to prepare fresh ahi, or other fish?

One positive thing about recent events is that many shops and other sources have offered fresh fish for sale direct to consumers and at great prices.  The pricing isn't as good as what was being offered back in the late March - early April timeframe, but still awesome prices.

I've been given some pretty nice chunks of very good grade ahi from friends who fish, but also have been buying from a few local vendors.  Typically get 2-3 chunks of ahi in the #3-#4 range.  Sashimi is always first up, but can only eat so much sashimi. 

Poke for some of the sections of the slab as well.  What are some of your favorite poke recipies?

I've also been picking up some fresh ono, mahi, and some others.  Simple salt and pepper and pan fry is always a favorite.  Been doing some fish tempura as well and have tried various methods for different coating consistency. 

I can eat a lot of fish.  Never thought I would say this, but at times I had gotten tired of fresh ahi and started looking for other ways to prepare. 

What are your favorite ways to prepare fresh ahi, or other fish?

One positive thing about recent events is that many shops and other sources have offered fresh fish for sale direct to consumers and at great prices.  The pricing isn't as good as what was being offered back in the late March - early April timeframe, but still awesome prices.

I've been given some pretty nice chunks of very good grade ahi from friends who fish, but also have been buying from a few local vendors.  Typically get 2-3 chunks of ahi in the #3-#4 range.  Sashimi is always first up, but can only eat so much sashimi. 

Poke for some of the sections of the slab as well.  What are some of your favorite poke recipies?

I've also been picking up some fresh ono, mahi, and some others.  Simple salt and pepper and pan fry is always a favorite.  Been doing some fish tempura as well and have tried various methods for different coating consistency. 

I can eat a lot of fish.  Never thought I would say this, but at times I had gotten tired of fresh ahi and started looking for other ways to prepare.

I'm getting sick of your negative posts.....

I'm getting sick of your negative posts.....

No worry beef curry. I’m sure a thread on steaks will be started eventually. 😝

No worry beef curry. I’m sure a thread on steaks will be started eventually. 😝

Making a brisket on Friday ;-)

Making a brisket on Friday ;-)

Pics of video, or it didn't happen!  I volunteer to be Quality Control specialist.   

Hopefully, I'm gonna be off this weekend.  First weekend off in I can't remember how long.  Already looking at which whiskeys are gonna be on the menu.   

Making a brisket on Friday ;-)

....
Wow, lualau.
What da address?

I still am working on my version of Roy's blackened ahi.   Getting better at is, still do not have a decent knife to get fine slices.

Sauces are my bane.   Did come up with a mayo-wasabi-mirin blend that is not bad.  Roy's soy-mustard is OK, but cannot make a buerre blanc to save myself.

I would really like to come across a good source for sauce recipes used for fish.  help extend my preparation choices.

That said, a good asian slaw recipe would be nice.   Made a few mediocre ones.

Making a brisket on Friday ;-)

Will be making a big pot of chili after we finish off the Sichuan chicken I made.

Neighbor caught ahi and gave me a piece,  but the way they filleted it was kind of weird. Fat on one side and too skinny on the other.   I used this technique in this vid to bake it more evenly.  Also changed up the ingredients to make it kind of like a furikake ahi.  I thought it was delicious.




My version

I still am working on my version of Roy's blackened ahi.   Getting better at is, still do not have a decent knife to get fine slices.

Sauces are my bane.   Did come up with a mayo-wasabi-mirin blend that is not bad.  Roy's soy-mustard is OK, but cannot make a buerre blanc to save myself.

I would really like to come across a good source for sauce recipes used for fish.  help extend my preparation choices.

That said, a good asian slaw recipe would be nice.   Made a few mediocre ones.

I've experimented with seared quite a bit.  Finally have it down pretty well.  Haven't tried blackened.

For sauces, for seared I have been using a shoyu, chili peppah wattah, and with yuzu or ponzu.  I also like mayo aioli sauce as well for seared. 

For ahi tempura, shoyu and chili peppah wattah.  One of my buddies is a chef that is supplementing his income while he's out of work or hours severely cut back due to COVID. 

I still am working on my version of Roy's blackened ahi.   Getting better at is, still do not have a decent knife to get fine slices.

Sauces are my bane.   Did come up with a mayo-wasabi-mirin blend that is not bad.  Roy's soy-mustard is OK, but cannot make a buerre blanc to save myself.

I would really like to come across a good source for sauce recipes used for fish.  help extend my preparation choices.

That said, a good asian slaw recipe would be nice.   Made a few mediocre ones.

What's the wrong with your buerre blanc?  I would make it everyday at work so it's easy for me.

Tips - don't rush and whisk constantly

Ratio - 1 cup white wine, 1 quart heavy cream, 1 pound softened butter

1.  reduce by half white wine in pot with thyme and shallots (whisk constantly)
2.  add heavy cream and reduce by half (whisk constantly)
3.  take off heat
4.  add some butter and whisk until butter is incorporated
5.  repeat step 4 until all butter is used
6.  strain sauce
7.  add white pepper and salt to taste

heat of stove depends on you.  If you're standing at stove and only making the sauce, you can go high heat.  If you're going to be cooking other things or going to get distracted (kids or tv), low to med heat.

I do the usual sashimi with fresh ahi.  Then a simple pan fry with a little salt and eat it as soon as possible with steaming hot rice and shoyu.  I like to sear the outside and keep the inside moist.

Simple but real ono.

What's the wrong with your buerre blanc?

The couple times I tried it, it quickly separates.

Really do want to ace it, wife loves a BB she recently had at Roy's that had thin slices of ginger in it and wants me to try that.

Will review your method after I get some coffee in me.

I do the usual sashimi with fresh ahi.  Then a simple pan fry with a little salt and eat it as soon as possible with steaming hot rice and shoyu.  I like to sear the outside and keep the inside moist.

Simple but real ono.

Simple pan fry is good.  I also like it with chazuke as well.   

Picked up 3 - #4 chunks of fresh ahi this morning.  My new "ahi sword" (yanagiba) came in yesterday too.   

Where's the best place to buy fresh fish nowadays?

Yeah I’d like to get in on this.

Not much experience on preparing but I love eating it.

Where do I go to pick up these blocks?

Where's the best place to buy fresh fish nowadays?

Yeah I’d like to get in on this.

Not much experience on preparing but I love eating it.

Where do I go to pick up these blocks?

I've been buying from Fresh Island Fish, near Nicos.  From about mid-March, they started selling via internet store and pick up on a given day, typically Weds or Sat.  The prices were super good at first, like $5/lb for legit sash grade ahi, because the restaurants weren't buying.  The prices have been creeping up, but not bad.  Once things started opening up, their sales weren't as often, as well as prices went up.  There are some other places that offer fresh fish for good prices, but the quality from FIF has been the best I've seen.

I know some other places to get if FIF doesn't have sales, but it's friend of friend type setup.  Feel free to DM me if you can't get through FIF.  Occasionally, I'll see sales/offers in IG.   

Marukai near OCCC.
They also carry a great selection of sushi ingredients. 

I've been buying from Fresh Island Fish, near Nicos.  From about mid-March, they started selling via internet store and pick up on a given day, typically Weds or Sat.  The prices were super good at first, like $5/lb for legit sash grade ahi, because the restaurants weren't buying.  The prices have been creeping up, but not bad.  Once things started opening up, their sales weren't as often, as well as prices went up.  There are some other places that offer fresh fish for good prices, but the quality from FIF has been the best I've seen.

I know some other places to get if FIF doesn't have sales, but it's friend of friend type setup.  Feel free to DM me if you can't get through FIF.  Occasionally, I'll see sales/offers in IG.

Thanks,

I'll go check them out.

Marc