Omakase Details
8/28 Omakase Shipment:
Illex Squid
Harvested by Captain Jim Ford
F/V Lisa Ann III
Gloucester, Massachusetts
Atlantic Hake (Ikejime)
Harvested by Jamie Hayward
F/V Heidi & Elizabeth
Portsmouth, NH
Atlantic Bluefin Tuna (Ikejime)
Harvested by Captain Arnie Beveridge
F/V No Name
Kennebunkport, ME
How to Prepare and Care for the Product
Illex Squid
The squid will arrive whole, this means that you will need to take a few steps to clean the squid. Watch this short video to walk you through how to clean a whole squid if you've never done this before.
Bluefin Tuna
The loin you will receive is coming off a beautiful 450 pound Ikejime killed bluefin tuna. It's fully ready to go, but I wanted to give some addition info on how to cut the loin into steaks that will be ready for sashimi cuts or seared pieces. View a quick video here.
Atlantic Hake
A light rinse under running water is all that you need!
Recommended Recipes
Illex Squid:
Squid is super versatile and the biggest recommendation we can make is to not overcook the meat. Either cook it fast on high heat or slow on low heat. A simple pan sear with salt, pepper, whatever fresh herb you have in the house, and a squeeze lemon once pulled it off the heat is all you need.
For additional inspiration: https://www.bonappetit.com/test-kitchen/ingredients/article/how-to-cook-squid-right
Atlantic Bluefin Tuna:
Seared Bluefin Tuna
- View the video in the prep section to see how to properly cut the loin into smaller rectangle pieces
- Wrap the pieces in a paper tower and set aside
- In a bowl, mix together soy sauce, brown sugar, and sesame oil. Cut the tuna
- Coat the tuna pieces with the marinade
- Lightly add salt, fresh cracked pepper, and roasted sesame seeds to the outside of the fish
- Using a steel or cast iron pan, crank the heat.
- Add sesame oil to the pan and add the marinated tuna
- 60 seconds on each side and your done!
Bluefin Tuna Sashimi
- View the video in the prep section to see how to properly cut the loin into smaller rectangle pieces
- Wrap the pieces in a paper tower and set aside
- When ready, cut small pieces off the loin and serve with pickled ginger, wasabi and soy sauce
- Yes, it's that simple!
Roasted Hake with Eggplant and Tomato by Chef Noah of Jean Georges The Fulton
For the roasted eggplant:
Cut white eggplant into 25g rondelles, about ½ inch thick.
On the plancha, sear the eggplant on one side until deep golden brown.
For harissa oil:
300g Evoo
100g DEA harissa hot sauce
Combine and mix well.
For tomato broth:
40g tomato water (blend ripe tomatoes and strain though cheese cloth or coffee filter.)
1g salt
Combine all in a pot and bring up to a simmer. Let steep for 10 minuets and pass through a coffee filter. Reserve.
for the marinated tomatoes:
10 sun gold cherry tomatoes
35g harissa oil
10g shallots, sliced in rings, 1/8” thick
Set the fryer to 400 degrees and fry the tomatoes in small batches for 3-5 seconds, just until the skin pops away from the flesh. Immediately put into an ice bath. Once cooled peel the skin from the tomato and mix with harissa oil and shallot rings.
for the basil oil:
200g basil, stem removed
800g canola oil
Place all in a blender and blend until smooth. Place In a pot and cook on medium high heat, whisking so that the pulp does not catch. Cook until all the water has evaporated, the pulp will turn into a brownish color. Remove from the heat and strained though a linen like.
Instructions: Season Hake with salt and pepper and sear the top side on the plancha. Once cooked to about 50% place on a sizzle tray, sear side up, with water and olive oil, finish in oven. Heat the eggplant in the oven. Heat a pan and place tomatoes in the pan and season with salt. Cook tomatoes just until they start to burst. Place the eggplant down in the middle of the bowl. Blot the Hake and then place on top of the eggplant. Spread the tomatoes around the Hake. Top the Hake with the pickled eggplant and marjoram leaves. Finish with basil oil. Heat the tomato water and put in a pourer, do not reduce. Pour tomato water table side.