February 13, 2018
It’s my second blog post today. 🙂
Now it is the best season of Norwegian Arctic Cod fish called “Skrei” and I am enjoying this delicious seafood delicacy in winter time. As you know we eat almost all parts of Cod from the liver to the tail. In Norway people love the tongues (fry with butter), it is really not a tongue of a fish, it is a fleshy part in the lower jaw, but I see them in any fish store these days.
Yesterday I bought a part called Kama in Japanese, here it is called Nakke (neck) in Norwegian but in English probably Collar is a better word.
Whatever it is called, it is a part behind the head and the gills, just around the pectoral fins. When you buy this part, you always see a pair of pectoral fins, one on each side of the fish.
It is known to be the hidden gem of the fish. If you like fish, you should try it!!
First I was thinking about grilling it with sea salt but I realized that I had to bake a cake in the same oven later in the evening (!) and changed my mind and simmered it in Japanese savory cooking broth in stead.
Simmered Skrei Kama
Skrei Kama 1 piece about 800 g
Salt 1/2 tea spoon
Hot water about 90 C 400 cc
Soy Sauce 2 1/2 table spoons
Sake 3 table spoons
Mirin 3 table spoons
Sugar 1 table spoon
Water 70 cc
Fresh ginger if you like it
1. Clean the fish, specially the liver if that is still attached with the backbone. Scrape it out and clean. Rinse with running water.
2. Take off the pectoral fins. Cut into 4 parts; 2 side belly parts (right and left) and 2 back parts on the bone (right and left)
3. sprinkle some salt on the 4 parts, and pour hot water (90 C) over them.
This cooking technique is called “Shimofuri” in the Japanese cooking. It takes away fishy smell and seals the good flavor into the flesh.
4. Put a pan on a stove, add all the seasonings A) and bring to a boil.
Add the fish in the pan and cook over medium high heat. Use a drop lid.
You have to keep these bubbles all through the entire cooking time. If you have too low heat, the bubble disappear and the cooking broth will be very fishy. Keep medium-high or even higher heat. Keep cooking.
Bubbles, bubbles, bubbles!!
Cook for 6-7 minutes and add some ginger slices if you like. Cook another 6-7 minutes.
Turn off the heat but make sure it is cooked through.
Take it on a plate, some cooking broth too. Garnish with freshly sliced green onion on top.