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The Art of Cooking Fish

Culinary artist Chef Victor Rivas. Photo by Chris J. Benson

Culinary artist Chef Victor Rivas became a performance artist for a day. Find new ideas for cooking Lake Superior fish at www.seagrant.umn.edu/fisheries/recipecontest.

Dara Moskowitz Grumdahl, food critic for Minnesota Monthly Magazine bore witness. Afterward she said of the lake herring she tried, "It's a delicious fish, so delicate, so clean-tasting. It's hard not to talk about the virtues of a fish without talking about the negatives it doesn't have. But it's not fishy, it's not mealy, it's not like ocean herring at all; it's just a supremely delicate white fish, not unlike sole. ...I tasted it simply pan-fried; turned into a roulade; stuffed; made into momo dumplings; dusted with wild-rice flour; and pan-seared with brown caper butter."


By Sea Grant Staff
February 2012

Return to February 2012 Seiche



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