Chef Martin AndersonMany thanks for sharing and commenting on last week’s article, I had a great response and as you’ve probably seen in the media they are really crying out for real chefs. The second round of CAO offers are out so maybe you should consider a life in the catering industry!But today let’s talk about seafood. I remember my first experience with real fish was once again back in the catering college in Killybegs , under the instructions of Chef Pat O’Callaghan (sadly not with us any more. )I had my first taste of oysters and also had the experience of filleting real fish. I remember walking past the fish factories at 7.30am with the umbrella up so that the seagulls wouldn’t leave their deposits on your coat as you walked passed the trailers filled with fish guts. The workers inside would hand-fillet tonnes of fish everyday, and the waste would come shooting out the side of the factory, some stink too !From that time until now I love all types of seafood, large boxes of mixed fish were delivered to the class and we would sort through it, monkfish, turbot, sea trout, black sole , plaice & mackerel , the best was kept for recipes and the lesser known went for making stocks and meals for the tutors and students . We loved when there was a VIP event, graduation of high end buffet, only the best seafood for them.I remember being taught how to tie live lobsters onto planks with butchers twine so that the would stay flat on cooking and not curl up for presentation , often we had lobster races on the kitchen counters and sometimes if you were bold or brave enough the odd live lobster would make its way into an unsuspecting persons locker , bed or even Chefs Pants , all good fun .During competition season we spent days, cooking, glazing and decoration show platters of seafood , sadly a part of catering that has disappeared unless you are working in a high class establishment .As my career moved forward I had the chance to work with chef Joe Duggan in the Portnablagh Hotel ( that’s gone too ) twice a week massive bags of fresh mussels & hand dived scollops would land in. I hated it. We would stand for hours cleaning , shelling and finally cooking them , ( my hands would be torn to shreds with the shells & seawater ) looking back now was a great experience . Nowadays fresh fish although plentiful is expensive , farmed salmon has replaced it’s far superior cousin the wild salmon, a completely different flavour , texture & colour. Even seabass is farmed , it always amazed me how they got all the fillets the same size until I discovered it was farmed .Fresh tuna was a luxury in those days , now it is readily available and shockingly expensive, last year I paid €1000.00 for fresh tuna for an event, fillet steak is only slightly more expensive .We live on an island and the majority of coastal towns have some form of Fishing Industry as Bernard McHugh might say and yet we still export a large amount of our natural resource to Europe and even as far as Japan , but I suppose it’s sustaining local jobs so that’s a plus.Locally here in Donegal we are blessed with clean water and have mussels, oysters , scollops , razor clams and more mackerel that you can shake a fishing rod at . All available in local fish counters or go visit a pier and see what you can get , a wee bit of cash goes a long way at many a harbour .If you have never tried different types of seafood remember that it doesn’t all come frozen , battered or breaded , fresh fish is very versatile , it can be poached , steamed, pan fried , roasted , eaten raw if it’s really fresh but be careful with that and seek professional advice , it’s hard to beat a bit of fresh tuna raw though .Shellfish is a different kettle of fish!! Many have to be cooked before eating and really have to be fresh , again look up online for ideas or videos , way to much information for me to post here . The weirdest thing I have eaten as regards seafood are sea urchins , so tasty and a delicacy in many parts of the world. What’s the wildest thing you have eaten ? Maybe send me your answer and I’ll make a list for next week.So let’s go out and buy some fresh fish , there are loads of recipes online for you to try , start simple and work your wZy up to something exotic , here is one of my favourite Mussel recipes , gluten & dairy free too. Happy fishing !!Lemon grass, coconut and chilli mussels.You will need.½ lemongrass stem, finely chopped.2 red chilli’s, seeds removed, thinly sliced lengthways.1 dessert spoon of ginger paste or a 1 inch piece of grated ginger.150ml reduced fat coconut milk2 tsp fish sauceFresh or vacuum packed musselsChopped corianderRapeseed oil for cooking.MethodWash and pick the mussels pulling out the beard.Heat a little oil in a large pot over medium heat. Add the lemongrass, chili and ginger. Cook for 1 minute.Add the coconut milk and fish sauce, Increase the heat to high and then bring to the boil.Add the mussels and cover with a tight-fitting lid. Steam the mussels, shaking the pan occasionally, for 5 minutes or until opened. Discard any unopened mussels.Stir in the coriander and Serve in a large bowl with big chunks of crispy bread . HE’S FRESH IN THE KITCHEN – FOR THE LOVE OF SEAFOOD WITH MARTIN ANDERSON was last modified: August 20th, 2015 by StephenShare this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window)Tags:Martin Andersonseafood
Share Facebook Twitter Google + LinkedIn Pinterest National Corn Growers Association First Vice President and Minden, Iowa, farmer Kevin Ross spoke in support of the Environmental Protection Agency’s (EPA) proposed rule to allow for year-round sales of E15 across the country.“Farmers stand ready to work with the Administration to clear obstacles to higher blends of ethanol such as E15 and ensure a final rule works for the full ethanol and fuel supply chain,” Ross said. “To ensure E15 sales are not interrupted, NCGA urges EPA to complete this rulemaking by June 1.”Ross’s comments came during a hearing held as part of the rulemaking that would remove outdated regulations requiring retailers in many areas of the country to stop selling E15, a blend of gasoline and 15% ethanol approved for all vehicles 2001 and newer, during the summer months.Year-round E15 is a no-costs means for farmers to grow demand. It also saves drivers between 3 and 10 cents per gallon and reduces greenhouse gas emissions.During the hearing, Ross also spoke on the negative impacts EPA’s expansive Renewable Fuel Standard (RFS) waivers for refiners have had on farmers who are already struggling amid declining farm incomes and trade disruptions. NCGA has urged the EPA to rein in RFS exemptions provided to profitable refiners.Ross also urged caution around the proposed rule’s complex RIN market reform proposal.“To ensure E15 sales are not interrupted, NCGA urges EPA to complete this rulemaking by June 1, as well as keep the complex RIN market reform proposal from weighing down the E15 rule,” Ross said.