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What's in season now?
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ARROW SQUID: Also known as calamari, arrow squid is best suited to quickly frying (less than two minutes) or poaching, stewing for over 30 minutes. Cooking squid very quickly, or for a long time, prevents it from getting tough .
KAHAWAI: Succulent firm flesh, which often has a darkish tinge (that becomes white upon cooking). Excellent smoked, but also suitable for baking, frying and grilling.
ORANGE ROUGHY: Related to the sea perch, flesh is white and suited to all cooking methods
ELEPHANT FISH: Firm white flesh suits all cooking methods and makes excellent eating.
FLOUNDER (sand and yellowbelly): Moist, white and fine textured flesh. Lightly fry or bake for best results
MONKFISH: Firm pearly like flesh which has a slight crayfish flavour. Good in soups, curries and casseroles and also very good panfried.
KING SALMON: Oily, pink flesh which suits almost all cooking methods.
LEMON SOLE: Moist, white, fine textured flesh - suits panfrying and baking.
NZ SOLE: Moist, white, fine textured flesh - suits panfrying and baking
ALBACORE and SKIPJACK TUNA: Oily pink flesh suits panfrying - serve rare in the middle (flesh is dry if overcooked and not as nice to eat) great for sashimi
KING FISH: Excellent eating fish, suits panfrying, baking or poaching. Firm whitish pink flesh
OCTOPUS: Very good in a curry, have your fish monger clean it for you.
ROCK LOBSTER: Kill it humanely - put in an ice slurry for 20 mnutes until it goes to sleep and then iki spike it through the head. |
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