I was talking to a friend last week- who teaches fish at the Culinary Institute- and I mentioned that we tried some organically farmed salmon from New Zealand recently and that it was excellent. He said that when they can’t get the Alaskan king salmon, that’s what they use. I’m still trying to decide how I feel about farmed fish, and there are certainly degrees of difference between how varying companies do it. I need to do more reading.
In the meantime, here is some of that fish, made into nigiri sushi with the last of the fennel risotto from Vermont. I also turned a zucchini in the saladacco, then marinated the “noodles” in a mixture of salt, soy sauce, cider vinegar, nam pla, and yuzu juice for about half an hour. I squeezed them dry and served them in a little ball- they acquired a lovely silky texture and a nice balance between the flavors of the squash and sauce. Playing the role of tsukemono this evening were more of the honeydew pickles. I also “made” a big plate of black krim tomatoes with salt and oil. Very clean, fresh, and satisfying- a seamless fit with this gorgeous weather we’ve been reveling in.