溫哥華老友記討論區 - Powered by Discuz! Board

標題: [日本料理] 請問本地邊到Ｄ日式燒黑魚(銀鱈魚)扒係好味架呢 ?? [打印本頁]

作者: hirokendo 時間: 2009-12-15 18:12 標題: 請問本地邊到Ｄ日式燒黑魚(銀鱈魚)扒係好味架呢 ??

本帖最後由 hirokendo 於 2009-12-15 19:25 編輯

最近迷上日式燒黑魚(銀鱈魚)

作者: nabeyaki 時間: 2009-12-15 20:22

Here is not really good. HK is much better since the black cod is much fresh than in Canada

作者: sheep 時間: 2009-12-15 22:05

Here is not really good. HK is much better since the black cod is much fresh than in Canada
nabeyaki 發表於 2009-12-15 21:22

有D咁既樹?

作者: Wee 時間: 2009-12-16 12:21

Guu on Robson
Aki on Thurlow

作者: somewhereintime 時間: 2009-12-16 12:57

3# sheep

We get our Black Cod from Pacific North(Alaska, Prince Rupert) 20 years ago the
Lofans do not know how to cook fresh black cod, the only way they would do was
to smoke them and poached in milk. Fresh Black Cod was much cheaper than
Chum Salmon. It was after Expo 86, the Japanese restaurants served Misoyaki
and made a fortune out of it. It is a very popular item on C Restaurant's menu.
The only problem for me is that it become quite expensive now.
I like to use it in Miso Hot Pot with Tofu and Konnyaku or Kimchi.

作者: ACC-HE 時間: 2009-12-16 13:00

Guu on Robson
Aki on Thurlow
Wee 發表於 2009-12-16 13:21

yup!

作者: somewhereintime 時間: 2009-12-16 13:15

6# ACC-HE

They must be using Black Cod imported from Hong Kong then

作者: ACC-HE 時間: 2009-12-16 13:39

6# ACC-HE

They must be using Black Cod imported from Hong Kong then
somewhereintime 發表於 2009-12-16 14:15

I don't know.. u ask them.

歡迎光臨溫哥華老友記討論區 (http://loyaukee.com/forum/)