Frozen sushi from the frozen north.

You know how it’s usually suggested that you give raw fish being used for sushi a quick freeze to kill any possible parasites before use? This isn’t exactly what they meant. Spotted at the local supermarket earlier this month, a 10-piece sushi meal. Frozen. Microwave and serve! Looks like everything but the salmon is cooked, but still, I shudder to think what that rice must taste like. At the same time, props to whichever guy in corporate thought that there’d be enough of an audience to put sushi in with the frozen dinners, right next to the fried fish sticks …

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Eat Azeroth: Poached Sunscale Salmon

It’s been a while since I did a WoW-related recipe post, hasn’t it? My last one was pretty easy, since it translated directly to what could be found in the supermarket. This one is along the same lines — Poached Sunscale Salmon! Like last time, I’ve taken some license in what sort of species would be considered “Sunscale” salmon hereabouts. I’m going to work with the idea that despite there being many varieties of salmon, they all basically cook up the same and even a fictional species probably would look pretty much like what we have here. That being said, …

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Cooking with Keva: Spaghetti with Tuna Sauce

I will be away from the computer for the next few days because we are spending this fine midsummer weekend at the boy’s grandparents’ summer cottage in the archipelago. Usually, I would just schedule some posts and be done with it, but my Facebook crossposter has not been very happy since the latest WordPress upgrade, so I guess I’ll just let it sit for now. See you guys on Monday! Boo. It makes me sad that this is the first Cooking With Keva post that I’m doing without having actually made it with my friend Keva 🙁 However, it is in …

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Going Out: Kado Sushi

So, we have a new local sushi joint. “Local” being a relative term, since it’s around an hour’s drive into the nearest large-ish city. But we go there on a fairly frequent basis to visit friends anyway, so it’s just a happy opportunity that we also get a decent sushi fix on the same trip. In fact, the first time I visited this restaurant was with those friends, on what was probably my second trip to Finland. They were telling me about this place that was pretty good, except for the strange sweet mayonnaise that they put in some rolls… to …

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Pike Cioppino and Lilies of the Valley

Nothing too in-depth today, just wanted to share a couple of photos. Yesterday was a pretty good day. We had the boy’s family over for dinner and I made my favorite cioppino with whatever seafood I could scrounge from the supermarket. Which ended up being a pound of frozen mussels (smaller than the kiwis I’m used to but still tasty), a pound of frozen shrimp (the wee kind, sadly, which shrunk even further in the stew), and a pound of fresh northern pike. It’s a great fish for stews of this kind, with mild white meat, though it is a …

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Frutti di Mare Pizza

Okay, I don’t think this a restaurant review, since the only going out involved was the block that the boy had to walk to go pick up our pizzas. Still, it’s worth a shout-out because this ain’t your ordinary pizza. At least, if you’re from the States. The first time I encountered Finnish pizza was when the boy’s family ordered several different pies one winter evening. They got the usuals — pepperoni and sausage, ham and pineapple, mussels and tuna… Yes, mussels and tuna and shrimp. Quite possibly the most awesome seafood pizza I’ve ever encountered. Back in Cali, even …

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Food That Moves: California Spiny Lobster

If you say the word lobster, almost everybody automatically thinks of the brown bugs with big claws that come out of Maine. And I wouldn’t blame them, because those are mighty tasty crustaceans. However, here on the left coast, from October until March of each year, we have our own crop of fresh lobster that shouldn’t be ignored. California spiny lobsters are only distantly related to the more well-known homard lobsters, but they taste every bit as lobster-y. In fact, many restaurants now use spiny tails for their recipes and diners would be hard put to tell the difference. This …

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Salmon and Scallop Inarizushi

The boy and I went out to sushi fairly frequently back in OC because we had a stellar local restaurant with an excellent selection of everything we could possible ask for. When I was growing up, though, going out wasn’t as common and my mother would often make her own interpretations of sushi, both with nori and with sweet fried tofu pouches called inari. Inari is great because it’s super fast to prep and doesn’t require as much effort as properly rolled nori does. Plus, if made with durable toppings like shredded dried fish, you can just stuff a few …

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Food That Moves: California Red Rock Crabs

We have a few different options for crabs in Southern California. The most well known is the dungeness, which is actually brought down from the northern part of the state most of the time because they’re more abundant there. Local fisherman are more likely to find rock crabs, red crabs, yellow crabs and the occasional spider crab. When we were in Orange County, I usually preferred to shop from our local fisherman and family at Pearson’s Port. Besides being super friendly and always having the freshest stuff around, they’d always have a few tanks of whatever crabs were in season. …

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Argentinian Red Shrimp Bisque

One of the classic ways to use shellfish stock is in a nice, hearty bisque. The subject of which is usually lobster, crab, or any of the “fancier” shellfish. Which is a shame, because shrimp come in many, many forms and some of them are just as tasty as lobster. For example, we are quite smitten with the Argentinian Red Shrimp that Trader Joe’s sees fit to stock in their flash frozen section every once in a while. They’re plump, sweet, and more on the langostine/lobstery side of things than a shrimp should be. Plus, they’re much easier on the …

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