Sockeye Teriyaki

Mark Bittman, among others, have discussed how frozen fish can be as good quality, and even better for the environment, than fresh. I am still a bit wary. Yet, I had a hankering for (out of season) wild salmon this week. Fish that has been flash-frozen onboard the ship it was caught is still available. And so here is my Sockeye Teriyaki. Definitely not traditional, the glaze is a reduction of soy sauce, dry vermouth, Frank's red hot, worcestershire sauce, fish sauce, with red pepper flake, garlic, and ginger. Great use for leftover chinese takeout rice: add butter, onions, and baby bok choy.

 

Here is my camera's macro setting . . . and my Sockeye Teriyaki. Meat Mt Airy.