If you're feeling bad and boujee, then Raisu is the place to be!!
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It is beyond heartbreaking that two-year-old J52 Sonic has been declared deceased, presumably due to malnutrition as drone images captured his emaciated state earlier this month. His endangered Southern Resident family now number 76 members in the wild. More and more individuals will be declared missing and dead so long as they continue to starve from lack of salmon. Please choose NOT to consume salmon, wild or farmed, from the Pacific Northwest (Washington and British Columbia). These killer whales' lives literally depend upon it. (See #SSFSalmon for more info.)
Sonic was the first calf of J36 Alki, and spent his days with his grandma J16 Slick, uncle J26 Mike, and aunts J42 Echo and J50 Scarlet—only 2 months older than Sonic. Rest In Peace, sweet Sonic.
Photo of J52 with J36: Sara Shimazu
Oysters galore! And you can come and eat them here, complete with homemade mignonette, cocktail sauce and organic lemon. We've got Raspberry Point, Trésor du large, Wianno, Lucky limes and Blackberry point! It's an oyster weekend for sure #sunsout#oysters#eileenoceanwise#seafood#oceanwise
We’re celebrating North Vancouver’s 1st anniversary today! Stop by for a good ‘ole BBQ from 11AM-3PM!
#lunch Leave the head on! Other than the fact that fish looks better with the head on (in my opinion), did you know that there are plenty of reasons to leave the head on a whole fish, if you plan to freeze it?
The more you cut a fish, meaning the more you expose the flesh, there is a greater chance of freezer burn.
HOW TO LOOK FOR FRESH
It's easy to tell when a fish is getting past its prime. As it gets older the enzymes that hold the muscles together begin to break down. The flesh gets softer and the meat breaks apart, which I've learned is a process called gaping. Fresh fish is firm to the touch. The eyes should be clear and bright - they get cloudier with age. Whole fish or fillets should have a fresh sea smell.
Here's how to #cook this:
Cooking a whole fish stuffed with your favourite Herbs and vegetables is easy. Brush with good tasting extra-virgin olive oil to start. Season with your favourite spices - ground black pepper, fish seasoning, a bit of sea salt (optional). Stuff with garlic, sweet peppers, lemon, Herbs, spinach - your choices are endless.
Grill, or wrap each fish individually in foil and bake in the oven. @earthacooks