Category — Seafood Recipes

Here is the recipe for those interested in the garlic calamari that we had at the New Year’s party.

First you need to clean the squid. This involves pulling the legs off the tube head part. Next, reach inside the tube part of the squid and pull out the long cuttlebone (looks like a long thin piece of plastic).

For the tentacles, you’ll want to use your fingernails or other object that has an edge, and scrape against those little round suckers. You may see these things coming off that look like little round pieces of plastic. Rinse those off.

For the tube part, you need to remove the thin membrane. Use your knife to get between the membrane and meat then just rip it off.

Here we see the squid all nice and clean.

For the tentacle portion, just cut it up into 1 to 1 1/2 inch long pieces.

For the tube portion, slice down the side to open it up into one flat piece. Score a diamond pattern on the flesh then cut it into bite sized strips.

Okay, now you’re ready to start cooking. Heat up a tablespoon or so of oil in a pan and lightly brown about 3 cloves of garlic.

Next add in the calamari, 1 teaspoon of katsuo dashi, 1/2 a teaspoon of salt, and 2 teaspoons shoyu. It doesn’t need to cook too long, just a couple minutes. Give it a taste and add more seasonings if necessary.

And that’s it, here’s the finished product!

It turned out very tasty and tender. Although I’m not usually a big fan of calamari (I use it as fishing bait more than anything else), I really enjoyed this dish!

Boy was it hot yesterday! Even slathered in sunblock and with a hat I ended up a little red today. Oh well, we had a really fun day out with my mom so it was worth it.

My haul for the day were three weke (goatfish). Two were about 8 inches while the biggest one was a little over a foot long. That is the biggest weke I’ve ever caught in my life. Check it out!

To prepare the fish: scale, clean out the insides, make a couple slice marks on each side, flavor with a little salt and sliced ginger, then steam until cooked through.

This was steamed on a ti leaf (but it’s not necessary if you don’t have any). When it was done cooking all it needed was a dash of soy sauce and it was ready to eat!

It’s so easy to hastily pick up a tray of tuna or salmon at the market. But take a careful look around next time. If you see some light pink fresh monchong fillets, consider giving them a try!

While not the prettiest fish in the sea compared to ocean dwellers such as mahimahi and onaga, monchong can certainly hold its own in terms of flavor and texture.

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Here is a very quick yet delicious dinner…unagi over brown rice. At certain Japanese restaurants unagi don can cost an arm and a leg. However, made at home this can be a very affordable meal.
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I have a serious addiction to ponzu sauce. I mean I really love ponzu sauce. When I go out to eat, I order dishes just so I can satisfy this craving. Sushi, sashimi, fish, chicken…I love it all so much more swimming in a little puddle of ponzu.
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Okay, so that salmon furikake on my chazuke the other night was all right. But it left me wanting salmon that I can actually bite into. Luckily I had a jar of smoked salmon from a craft fair this past Christmas. Apparently there is a local fisherman from Hawaii who goes salmon fishing in Alaska every year. They get it packed and shipped back to Hawaii to sell during the winter season.
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I got home for dinner really late last night. With no time to cook a full meal, it was chazuke for dinner.

Chazuke or Ochazuke is a Japanese dish. It’s sort of like a really mild tasting soup. Usually it’s made with Japanese white rice, green tea, and some kind of salty topping. My healthier version used brown rice and worked out well. I liked the way the nutty flavor of the brown rice matched with the flavor of the green tea. It was very earthy tasting…in a good way.
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As long as you don’t use too much oil when frying these salmon tofu patties, they make a great lunch or dinner. You can also try making larger patties and put it between some whole grain bread for a healthier sandwich.
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