Okay, so I’ve been seeing all these “cold fish” recipes floating around, and I gotta say, I was skeptical. Fish? Cold? Not my usual go-to. But, it’s summer, it’s hot, and I was feeling adventurous, so I decided to give it a shot. I’m documenting the whole messy process here, so bear with me!
The Prep Work (aka Avoiding Disaster)
First things first, I needed a recipe. Or, you know, several. I hit up the internet and found a bunch that sounded…okay. Lots of Scandinavian stuff, some Asian-inspired ones, and a few that were just plain weird. I ended up picking a couple that seemed easy enough, mostly because I didn’t want to spend all day in the kitchen.
Next, the fish. This was the scary part. I’m not exactly a fish expert, so I went to the fancy grocery store with the seafood counter and just kind of pointed at things. “That one looks good? Is that fresh? Okay, I’ll take it.” I ended up with some salmon and some cod, because why not?
The Actual Cooking (and Hoping for the Best)
The Salmon: I went with a super simple “poached” salmon recipe. Basically, you just gently simmer it in some water with herbs and stuff. I tossed in some dill, lemon slices, and peppercorns, because that’s what the recipe said to do. I probably overcooked it a little, but hey, it’s still edible, right? After it cooled down, I flaked it up and stuck it in the fridge.
- Poach salmon in water with herbs.
- Cool it.
- Flake it.
- Fridge it.
The Cod: This one was a “ceviche” style thing. Raw fish cured in lime juice. Sounds fancy, but it was surprisingly easy. I chopped up the cod into little pieces, squeezed a bunch of limes over it, and added some chopped red onion, cilantro, and jalapeno. Gave it a good stir and let it sit in the fridge for a few hours. The lime juice “cooks” the fish, which is kind of cool (and a little weird).
- Chop up Cod.
- Add lime juice, red onion, cilantro, and jalapeno.
- Stir well.
- Wait a few hours while it “cooks” from lime juice.
The Tasting (and the Verdict)
Alright, time for the moment of truth. I pulled both dishes out of the fridge and took a deep breath.
The Salmon: Pretty good! The flavor was mild, but the dill and lemon definitely came through. I mixed it with some mayo, capers, and a little bit of Dijon mustard, and it made a pretty tasty salmon salad. I’d definitely make this again.
The Cod Ceviche: This one was surprisingly good! The lime juice made it all tangy and bright, and the jalapeno gave it a nice kick. It was super refreshing, especially on a hot day. I ate it with some tortilla chips, and it was pretty much gone in minutes.
Conclusion:So after the initial uncertainty, I get what this is all about! Super delicious.
Overall, I’m giving this “cold fish” experiment a thumbs up. It was way easier than I thought, and the results were actually delicious. I might even try some more of those weird recipes next time…
Post Comment