Top 10 Best Fish To Smoke
Let's look at the top 10 best fish to smoke and why they're so good for smoking. This way, you can cook up some delicious seafood in no time!
So, if you're wondering what fish to smoke, check out these delicious options.
Read the complete article here:
Check out our video on smoking with walnut wood here:
Describe your perfect vacation. #philippines #angelescity #expat #travel #filipina #phillipines
Do you want to live in the Philippines or visit longer than 30 days? I have you covered.
I'm please to be able to work with your one-stop destination for all things visa-related in the Philippines! If you're an expat looking to extend your stay beyond the initial 30 days, you're in the right place. Navigating the complex world of government processes can be a daunting task, but fear not, because I'm here to guide you through it.
In this video, I'm excited to introduce you to C&G Consulting, the experts in visa services and much more. Trust me, attempting to handle government matters on your own can be a real challenge. That's where C&G Consulting comes to the rescue!
Why choose C&G Consulting?
???? Visa Services: Whether you need a tourist extension, a 19A spousal visa, or an SRVV retirement visa, they've got you covered.
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C&G Consulting is renowned for their friendly and English-fluent service, making your experience stress-free and enjoyable. They service the entirety of the Philippines. Join me in exploring the world of visa services and discover the ease of working with C&G Consulting. Your journey in the Philippines just got a whole lot smoother! ????????✨
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Morocco's ADDICTIVE Marinade
Today we're making Charmoula, which is possibly one of the greatest marinades on earth, then using it to make a fantastic chicken tagine. It's made with preserved lemons, harissa, parsley and coriander, then finished off with some olives for a delicious sauce!
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Ingredients:
Harissa:
Preserved Lemons:
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Food Thermometer:
Citrus Juicer:
Stainless Steel Cookware:
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Tamron 28-75mm F2.8
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Chermoula marinade:
20-30 Threads of Saffron
4 Cloves of Garlic
2 Preserved Lemons
15g Parsley
15g Coriander
2 Tbsp Olive oil
1 Tbsp Harrisa
1 Tsp Salt
1 Tsp Sweet Paprika
1/2 Tsp Black Pepper
1/2 Tsp ground cumin
1/2 Tsp Ground Ginger
Chermoula Chicken Tagine:
2 Onions
600g - 1kg Chicken Pieces
75g Mixed black and green pitted olives
2 Tbsp Olive oil
2 Tbsp lemon juice
1/2 Tsp salt
1/2 Tsp Ground Ginger
Marinade from above
Directions:
To make the Charmoula:
1- Slice your preserved lemons into quarters, then scoop out their flesh. Roughly chop to a smaller size and place in a bowl
2- Remove the stalks from your parsley and coriander then chop it to a fairly small size
3- Mince the garlic, then add it to the bowl. Place the saffron in a mortar with a pinch of salt and grind into a powder. Once pulverized, add a tablespoon of boiling water and mix well
4- Add the saffron mixture to the bowl as well as the spices and harissa, then mix well making sure to grind down the lemon
To make the chicken:
1- Seperate the skin of the chicken from the meat using your fingers, then apply the marinade onto and under the skin. Ensure it is all well coated
2- Set the chicken aside to marinade for a few hours or a minimum of half an hour. You can cook this in any pan or a tagine if you have one
3- Start off by adding the olive oil to your cooking vessel, then add in the onion chopped to a small dice. Add in the salt and ginger and mix well
4- Turn the heat to low and let the vessel heat up, once the onions start to release some steam and sweat, add your chicken on top of the onions
5- Cover the cooking vessel with a lid, and turn to medium heat then allow to cook for 10 minutes
6- At this point the chicken should have released loads of liquid so turn the heat to low and set a timer for 20-30 minutes
7- When the chicken looks cooked, you'll add in the olives and the lemon juice. Feel free to baste the chicken with the liquid
8- Cook for 10 more minutes covered, then you can cook uncovered to reduce the sauce if needed
9- Serve with some soft but crusty bread
???? Video edited by Replayed:
Fish Chowder
Join IISG staff member Amy Shambach for another episode of Local Fish, Local Flavors as she guides us through how to cook fish chowder using sustainably produced yellow perch. Find more recipes at EatMidwestFish.org.
Yellow Perch Farmed Fish Fact Sheet | A Guide for Seafood Consumers:
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If there are closed captioning issues with this video, please send us an email at iisg@purdue.edu.
What's The Food Like At A Two-Michelin Star Modern German Restaurant - Sühring * Vlog | Food |
Take a walk with me on my journey at Sühring, Bangkok.
**Subtitles are now available in 34 languages. English, Thai, Japanese, Korean, Chinese, Malay, Indonesian, Vietnamese, Burmese, Lao, Filipino, Hindi, Arabic, Russian, Spanish, French, German, Italian, Dutch and Finnish.
14 NEWLY ADDED languages! Bulgarian, Croatian, Czech, Danish, Greek, Hawaiian, Hebrew, Norwegian, Polish, Portuguese, Romanian, Serbian, Swedish, Turkish.
Please turn on the CC Subtitles.
If your language is unavailable, please comment in this video and I will submit it for you :)
* Chapters *
0:00 - Intro/Arriving at the Restaurant
1:24 - Welcome Snack
2:03 - The Menu
2:29 - Course 1.1 - North Sea Shrimp Tartare
2:58 - Course 1.2 - Mackerel Hausfrauenart
3:30 - Course 1.3 - Labskaus
4:58 - Course 1.4 - Enleta
6:06 - Course 2 - Blue Swimmer Crab
7:11 - Bread & Butter
8:09 - Course 3 - Rainbow Trout
9:11 - Course 4 - Langoustine
10:27 - Course 5 - Rockfish & Krystal Caviar
11:12 - Add on - Curry 36
12:38 - Course 6 - Wagyu Beef Tenderloin A3
14:41 - Muscat Grapes
15:18 - Course 7 - Beni Chocolate
16:16 - Omas Eierlikor & Feine Schokolade
17:42 - Ending
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Sushi Misaki
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???? Coconut Shrimp with Sweet & Spicy Chili Sauce ???? Gale Force Twins
Our favorite meal ever!! Coconut Shrimp! It's crispy, juicy, sweet and spicy all in one bite. Using local Key West pink shrimp with a very simple yet delicious chili dipping sauce it's hard to go wrong with this recipe. If you don't have a deep fryer a great alternative is to cook your shrimp in a pan with a generous layer of oil on the bottom!
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Ingredients:
Shrimp
Flour
Egg
Panko
Unsweetened Coconut Flakes
Salt and Pepper
Garlic Powder
Sauce:
Orange Marmalade
Apricot Jam
Sriracha
Red Pepper Flakes
Directions:
Shrimp
1. Prepare 3 separate dishes of flour, egg and coconut flakes with panko (1/2 cup panko for every 1 cup coconut flakes).
2. Season shrimp with salt, pepper and garlic powder.
3. Dip shrimp in flour, egg, then coconut flake and panko mixture.
4. Fry at 350 degrees for 2 minutes or until shrimp is cooked.
Sauce:
1. Mix equal parts orange marmalade and apricot jam in a bowl.
2. Add sriracha and red pepper flakes to taste!
ENJOY! ????