[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 ??

日式

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)

ACC-HE

金牌老友 (超級)

Rank: 6 Rank: 6

8^#

發表於 2009-12-16 13:39 | 只看該作者

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.

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somewhereintime

金牌老友 (超級)

Rank: 6 Rank: 6

7^#

發表於 2009-12-16 13:15 | 只看該作者

6# ACC-HE

They must be using Black Cod imported from Hong Kong then

千年百年煙雲外,縈懷的又豈是嬝娜輕愁..縱然碎落滿空星斗,我卻無法拭去記憶中那抹小小的偶然, 凄酸啊以及妳長長睫影下的淚痕

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ACC-HE

金牌老友 (超級)

Rank: 6 Rank: 6

6^#

發表於 2009-12-16 13:00 | 只看該作者

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

yup!

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somewhereintime

金牌老友 (超級)

Rank: 6 Rank: 6

5^#

發表於 2009-12-16 12:57 | 只看該作者

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.

千年百年煙雲外,縈懷的又豈是嬝娜輕愁..縱然碎落滿空星斗,我卻無法拭去記憶中那抹小小的偶然, 凄酸啊以及妳長長睫影下的淚痕

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Wee