live fish
Why Trout Is Turning Blue in an Old Garage in Queens
Blue trout is a rarely-encountered, almost forgotten classic in which a live trout is knocked cold, gutted, then poached in vinegar court-bouillon, which turns its skin a glassy indigo color. But M. Wells Steakhouse is keeping the fishy tradition alive...
How to Win at China's Incredible Live Fish Markets
A chef based at Shanghai’s biggest seafood market showed me how to pick out and cook still-twitching crabs, turtles, sea urchins, and rare eels, all while trying to avoid stepping on dead rats.
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