初试新锅：海鲜饭 mussel pilaf

新买了一只锅，第一次用来焖淡菜，第二次烧淡菜海鲜饭。西班牙海鲜饭paelle当用大号平底锅，米吸饱汤汁后慢慢烤熟。此锅不易失水，故饭较湿软。

Grilled Yellow Corvina and Figs

Seared Yellow Croaker 煎黄花鱼

香油一面煎五分钟，装盘，撒葱花辣椒芝麻

鱼鱼鱼

黄花鱼 yellow corvina, yellow croaker (difference?)
鲭鱼 鲐鱼 mackerel
鲅鱼 spanish mackerel
黑鱼 snakehead fish
鲳鱼 pomfret
鳕鱼 cod
黑鲈 sea bass
胭脂鱼 mullet
鲱鱼 青鱼 herring
凤尾鱼 anchovy
秋刀鱼 mackerel pike, saury

Yellow Corvina / Yellow Croaker

Salted yellow corvina chaban from "Growing Up In A Korean Kitchen"

Yeonggwang is famous for its large production of croaker which Korean people choose one of the best presents for presents to other people. They are called these "rice thief" because of its wide popularity. Also, it is called Yeonggwang gulbi(meaning dried croaker) among Koreans. They originated from the Goryeo Dynasty. Yellow corvina moves northward from the East China Sea, where they spend the winter season, to Yeonpyeongdo Island, to spawn at the start of the thawing season. They spawn at sea in front of Chilsan, near Beopseongpo in Yeonggwang, between April 10 and 30, while moving northward.
-from wiki

Glazed Grilled Salmon & Pan Fried Tomato

10-12 oz 三文鱼，1 Tbsp 红糖(或蜂蜜)，1 Tbsp 酱油，Wasabi 适量根据口味，1 tsp 米醋 (original recipe)。
番茄厚片，撒dill weed，胡椒粉，几滴柠檬，沾蛋液，面粉／面包屑，煎 (original recipe)。

虾油，鱼露，Garum

Garum: http://penelope.uchicago.edu/~grout/encyclopaedia_romana/wine/garum.html
http://www.geocities.com/Athens/Ithaca/8337/c_garum.html

第五味觉： http://web.my8d.net/tmgma/new_page_11.htm

From "Medieval cuisine of the Islamic World"——

This ancient Roman-Berber recipe is attributed to Apicius, whose life straddled the first century B.C.E. and the first century C.E. "Chicken in the Numidian fashion" -- ... -- is not so very different from the barida of chicken created by Iraqi gastronomes in the early ninth century, many recipes from which are associated with the Abbasid caliphs. The ingredients are practically the same: ... The difference is that the Islamic dish has murri, another salty fermented condiment, in place of garum. -pp22

The medieval kitchen used condiments whose flavor is yet distantly imaginable to us, such as murri (similar to soy sauce), kamakh (a sort of cheese spread), and bunn (analogous to the thick paste from which soy sauce is pressed.) These condiments were essential in cooking, above all in Baghdad during the tenth century, but also in Andalusia and Egypt, where we know of their use only from the thirteenth century. ... murri or kamakh, which are based on the long and involved fermentatin of cereals or salted fish.

These condiments seem to have been comparable to East Asian sauces such as Chinese soy sauce and Vietnamese nuoc mam, themselves recreations, using modern food technologies, of ancient artisanal products. Preservation by salting or brining was widespread throughout the medieval world. The sauces mentioned by Apicius, garum and liquamen, were for centuries considered indispensable in Greco-Roman cooking. Garum was obtained by marinating fish intestines; murri (in one of it several versions) by marinating small dried fish (sir) in salt, aromatic herbs, must, and wine; and modern nuoc mam by marinating salted fresh anchovies. -pp 54

Broiled Mackerel with Ginger and Garlic

INGREDIENTS
4 (8-oz) mackerel fillets
2 tablespoons minced peeled fresh ginger
2 tablespoons minced garlic
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 1/2 teaspoons salt
1 1/2 teaspoons chili powder
1 teaspoon turmeric
1 cup loosely packed fresh cilantro sprigs
Accompaniment: lime wedges

METHODS
Put fillets, skin sides down, in a lightly oiled large shallow baking pan.
Stir together ginger, garlic, lime juice, oil, salt, chili powder, and turmeric in a small bowl until combined well, then rub onto mackerel flesh and marinate 10 minutes.
Preheat broiler. Broil mackerel 5 to 6 inches from heat, without turning, until cooked through and lightly browned, 7 to 8 minutes. Transfer to plates with 2 spatulas and top with cilantro.
--From epicurious

Pan Fried Halibut with Tomato Sauce

三文鱼香菇油饭

-- Recipe from 樱的食彩浪漫

Sushi etc.