Thursday, June 5, 2008

Nairagi Toro and Soft Shells

Nairagi Toro (Pacific Striped Marlin)
Visible fat marbling makes it a shame to cook this grade of Nairagi. Extremely rare and reminiscent of ahi toro for its valuable oil content, this is a sashimi lover’s dream. When cooked, its presentation-like cream orange color turns to a mild pink and maintains moisture. Raw nairagi is a little known secret of the Hawaiian islands. Texture qualities offer a candy smooth firmness which makes great tartar, poke, or simply sliced.

Soft Shell Crabs

I'll also be doing a mixed organic lettuce salad with Flashy Trout's Back lettuce and Italienescher lettuce with a Japanese style dressing. (Freshly picked from Tim's organic farm in East Troy.)

Flashy Trout's Back