This Precambrian crystal is harvested from the foothills of the Himalayas. Use it as a serving tray to infuse a subtle salt flavour into vegetables, fruits, and cheeses. Cold-cure carpaccio or sushi-grade fish right in front of your eyes. Or heat it to 500 degrees on your stove or grill to sear vegetables, meat, or fish. Buy it online from:Bespoke Post See more in Kitchen Supplies →It’s a bad week to be an eater of food. Bacon’s off the menu, ever since the World Health Organization declared that processed meats cause cancer. Sugar is toxic, another new study found. And now, your expensive wild-caught salmon is secretly farmed, finds a new report out today. In the report from the conservation group Oceana, researchers collected 82 samples of salmon labeled “wild” from restaurants and grocery stores in Chicago, New York, Washington, D.C. and Virginia. The wild salmon from grocery stores was either fresh or previously frozen, and in restaurants—which ranged from high-end establishments to take-out sushi joints—it was part of a prepared dish.

The researchers gathered samples when salmon wasn’t in season, during the 2013-2014 winter, and checked to see if the fish was what it claimed to be using DNA analysis. MORE: Should I Eat Farmed Salmon? Almost half of the salmon, 43%, was mislabeled—and 69% of that mislabeling was farmed Atlantic salmon being sold as wild. Another type of fish fraud they saw was labeling a cheaper species of salmon with a more-expensive type, like pricy Chinook. And here’s a stat that will make you want to cook your own salmon burger: the researchers found that you’re three times more likely to get duped at a restaurant, where 67% of the salmon were mislabeled, than a grocery store, where 20% of salmon were misrepresented. “Salmon is one of the few types of fish that are supposed to be marketed under a species specific name, like sockeye or pink,” says Kimberly Warner, lead report author and senior scientist at Oceana. “When you buy salmon at a grocery store, you’re much more likely to know what species you’re getting than you are in a restaurant or at a small market, where you get vague labels like just ‘salmon’ or ‘wild salmon.'”

Shopping for salmon when it’s in season—typically April through September, but it depends by species—makes you less likely to get duped. The researchers had already done a similar experiment once before, where they collected samples during the summer salmon season in 2012. In that survey, Oceana found low rates of salmon mislabeling: only 7% in grocery stores. MORE: 2,500 Tons Of The Food We Eat Is Fake Large grocery chains, which are required to provide information on species, country of origin and wild or farmed status, were the most trustworthy vendors, the researchers found. When they combined the results of both salmon surveys, they found that people who bought fish in a small market were eight times more likely to be misled than those who shopped for salmon in larger chains. “If you’re substituting an imported farmed product as a wild-caught U.S. salmon, that is illegal,” says Warner. But salmon isn’t the only fraudulent fish on your dish. Recent Oceana studies have found that 30% of shrimp products are misrepresented (usually as “wild” when they’re really farmed), 87% of fish labeled “snapper” are something else entirely and 38% of Maryland crab cakes contain imported crab.

“We don’t tend to see a lot of crackdown on this kind of thing,” Warner says. “There’s not a lot of oversight.”The seafood cases at the Market Street Fish Markets are packed with fresh seafood from around the world. Salmon, oysters, cockles, shrimp, crab, lobster and a variety of delectable fresh fish are all displayed and ready for the home chef. jiro dreams of sushi descargarShrimp and salmon party trays are also available. online hra sushi catCall ahead for information and to place your order.sushi grade fish jacksonville Daily: 10:00 am – 9:00 pmsushi zushi menu austin tx

How to Cook a LobsterPreparing Cedar Plank Salmon South Jordan 10702 S. River Front Pkwy (700 W.) Daily: 10:00 am – 9:00 pmJust add pineapple for a light, tropical barbecue dinner 06.09.2016ShareAdjustPrintThe barbecue is often associated with hearty red meats, such as steaks, burgers and ribs, but our Pineapple-Wrapped Halibut with Grilled Papaya And Pineapple Salsa is a light, citrusy summer meal that is so quick you can make it on a week night.yo sushi franchise south africaFirst, get the halibut in its marinade and the butcher’s twine soaking in hot water, while you peel and chop the pineapple and prep the ingredients for the salsa. jiro dreams of sushi in seattleNext, tie the strips of pineapple peel to the halibut and get it on the grill for just a few minutes per side. sushi tei bandung price list

Grill your papaya and pineapple just as the halibut is finishing.Finally, toss the grilled fruit with the rest of the salsa ingredients – aromatic shallots, mint and chives combine with the juice and zest of orange, lemon and lime for a mix that simply screams summer. Spoon it on top of the grilled halibut and serve with a simple salad and a sparkling white.PINEAPPLE-WRAPPED HALIBUT2 tbsp (30 mL) fresh lime juice1 tbsp (15 mL) extra-virgin olive oil1 tbsp (15 mL) finely chopped seeded jalapeno pepper1 tbsp (15 mL) soy sauce1 tsp (5 mL) grated lime peel½ tsp (2.5 mL) grated fresh ginger2 thawed sushi-grade halibut fillets (about 5 oz./142 g each)1 fresh pineapple, ends removedpinch saltpinch freshly ground pepper1. To prepare marinade, combine lime juice, oil, jalapeno pepper, soy sauce, lime peel and ginger in a large heavy zip-lock plastic bag.Add halibut and squeeze bag to coat halibut with marinade; Let stand for 30 minutes.2. Meanwhile, soak four 12-inch (30.5-cm) pieces of butcher’s twine in hot water for 30 minutes;

Using a sharp knife and cutting top to bottom, cut long strips of peel about 3½ inches (9 cm) wide from pineapple; reserve pineapple for another use. There should be 4 strips; Remove halibut from marinade; Sprinkle halibut with salt and pepper.5. Place each halibut fillet on a pineapple strip. Cover fillets with remaining pineapple strips. Tie pineapple strips and halibut together with butcher’s twine, forming bundles.6. Place bundles on barbecue grid on natural gas barbecue. With lid down, cook halibut over medium-high heat until a meat thermometer registers 135 F (57 C), about 5-6 minutes per side. Cut and discard butcher’s twine; Do not keep leftover halibut. Cook’s Note: Secure halibut between pineapple strips immediately before cooking as pineapple contains an enzyme that can over-tenderize meat if left to stand.serves 2(For additional guidance on how to make Pineapple-Wrapped Halibut, visit our YouTube channel.)GRILLED PAPAYA AND PINEAPPLE SALSA½ seeded peeled fresh papaya½ peeled fresh pineapple¼ cup (60 mL) extra-virgin olive oil¼ cup (60 mL) finely chopped shallots3 tbsp (45 mL) chopped fresh mint1½ tbsp (22.5 mL) chopped fresh chives2 tbsp (30 mL) fresh orange juice1½ tbsp (22.5 mL) fresh lemon juice1 tbsp (15 mL) fresh lime juice1½ tsp (7.5 mL) grated lemon peel1½ tsp (7.5 mL) grated lime peel1½ tsp (7.5 mL) grated orange peel1½ tsp (7.5 mL) liquid honey¼ tsp (1 mL)