My pops made sure I grew up fishing rivers, lakes, and ponds. When I started to spearfish a couple years back, it was simply to enjoy being underwater and hunting fish in a new way. Then I started to really dig the challenge of breath holds and understanding fish behavior and their habitat. A new and unexpected joy has been figuring out fun and creative ways to utilize fish and their various parts, try to make them taste good, and then try to attractively plate them. I shot a Lingcod and a Blue on Friday afternoon while my buddy was in town from LA.

It was fun on Sunday, sitting down in the early morning to decide which plate to use, then which colors will go on that plate, then what flavors can come from those colors. I still didn't have a great idea going into it, other than Ariel Merhav's recent Chinese take on lingcod that made me want to do something Asian. It was neat learning that we have several edible flowers right in Pacific Grove, so I went out hunting after a trip to the grocery store and Asian market. I also stopped by Home Depot to get a torch for burning some of the food. Here is how it came out.

Spicy Shiitake "quenelle", Lingcod over Burned Lemon in a Soy, Sake, Vinegar and Ginger Reduction. Recipe Below -->