Grilling or smoking for me is by far the most preferred way to cook fish. There’s something utterly primal in the combination of fish and fire, since, mind you, this is just the way our great great ancestors used to cook it, right after pulling the fish out of the waters… The sea was the taste, the smoke was the spice and the fire was the soul.
Salmon is one of the most noble creatures of the sea and it deserves the noble and most traditional treatment – open fire!
During the past few years I’ve been experimenting with different kinds of smoking and grilling – I was using mangal (a mediterranean version of the charcoal grill), grill, gas grill, water smoker, brazilian style parija… One thing I didn’t get into was the cold smoking. But now, when I did – wow, I love that! So today I will be showing my new UFO Cold Smoke generator and making a homemade cold smoked salmon and cold smoked cheese.
The origins of ceviche are the coastal areas of Latin America… It’s basic principle is the same in all ceviche variations – raw fish cured with citrus juice and spiced with some hot peppers, such as chili or similar. In many cases, to ease the bite of the hot pepper, some fruity sweetness is added. So here’s my version for salmon ceviche, enriched with kiwi and pear, and heated with red chili pepper.
Grilling a fish really doesn’t have to be a rocket science. Here’s one of the simplest ways to grill a fish I know, producing an extremely succulent fish with great smoky aroma and flavour. Initially, I tried it on a river trout, but this time – it’s a baby grouper, one of the most noble fish of the Mediterranean.
“Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a lifetime.”… This is an ancient Chinese proverb, which intention, and I am sure of that, was also teaching a man to grill the fish he caught. This way or another, I love grilling fish and today I am grilling a river trout!