I was quite adventurous in tasting unfamiliar food when I was a child. My parents are both great cooks so a lot of ingredients, which were foreign to me then, would show up at the dining table once in a while. Ampalaya was one of them. With new food they always said, “Try it once …
Bangus (Milkfish) is the national fish of the Philippines. It has a mild taste (with a hint of sweetness) so it’s very versatile and can handle most cooking methods. The biggest deterrent though to this delicious-tasting fish, are the bones…. all 214 of them! Every bite (except the belly part) contains a few bones. So …
Though bone-in fish has more flavor, the pain of picking the bones is never welcome. This is one dilemma I constantly have with my fish-loving 6 year old. It doesn’t matter to him how it’s cooked, if it’s fish…..he’s happy. I always have some Sarangani boneless bangus stashed in the freezer but there are recipes …
Salmon is a healthy, sustainable fish that’s abundant in Canada and in season around this time. Though it’s locally sourced, price is always on the steeper end. We buy the wild Sockeye salmon because it’s a powerhouse of nutrients but I always had to wait for it to go on sale (which doesn’t usually happen). …
Every year from mid-July to September, Sockeye salmon is in season. This prized aquatic animal is leaner, very flavorful and has a deep orange-red hue. Needless to say, it’s packed full of the healthiest omega-3s. Though there’s plenty of this type of salmon on the west coast, the price has always been on the steeper …
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