Thursday, 14 January 2016

Eat local III

By Kevin Cherkas

DAY 4: SALMON

Cuca's Smoked Butterfish
Buying salmon at the super market no matter how fresh feels a bit like cheating. You lose the connection with the ocean, the smell of the sea and the respect for the beautiful animals beneath. There is something magical about fishing or the next best thing, waiting at the dock in hopes the small boats of skilled local fishermen had better luck than you and actually caught you dinner. On a fine late afternoon, Captain Tasty was happy to see his first customers and a little shocked as normally he sells wholesale and it is apparently not normal to stalk fishermen at the docks. Luckily for us, he had fish and what absolutely beautiful fish they were… We bought a salmon and ran home happy. Cutting the fish in half and keeping the skin on, I rubbed the meat gently with a thin layer of apricot jam we got at the farmers market, cracked pepper, sea salt and citrus zest. After 2 hours in the chiller to allow the goodness to soak in, we fired up the BBQ, soaked some wood chips and basically built a hot smoker. Put the fish in and 90 minutes later, low and lovely, I removed a just cooked, light caramel colored smoky fish candy. Try to buy that at the supermarket.

Now you may not have access to Captain Tasty, salmon, a BBQ or even Canada for that matter, but we assure you that making a reservation is very easy and Cuca serves one hell of a cold smoked butterfish from the tropical waters of Bali with whipped yogurt, zucchini pickles and garlic parsley crumbs.

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