Tail fish

Carrot, small dice ¼” • Celery, small dice ¼” • Fennel Bulb, small dice ¼” (save fronds) • Leek, small dice ¼” • ea Garlic cloves, finely minced • Shallots, finely minced • Butter • Mushrooms, small, quartered • Tarragon, fresh, finely chopped • Parsley, finely chopped • Pepper, White • Salt, Kosher •

salmon filet tail pieces • unsalted grass fed butter • shallot vinaigrette dressing

whole Coho salmon: 1 pound head, 1 pound tail, 2 pound boneless filet, plus 1 pound trimmings and bones from leftovers for soup • solid meat tail bone • press cured salmon, plus, • beet cured salmon, or • Kosher lox, or • crumbled salmon • Head, trimmings, bones, skin:

whole fresh Coho salmon, head and tail removed to fit the air fryer, 5 pounds net • flaked koshered salt, Diamond Crystal or himalayan coarse salt • Olive oil, I use Tunesian Terra Delyssa extra virgin olive oil, 2023 crop • fresh rosemary • Fresh Meyer lemon • Smoked ground paprika

Choice Meats: • catfish/White Fish or 6-8 Large Shrimp(peeled/remove tail • These are my own creations, I hope y'all will enjoy them as much as I do • bags. Broccoli slaw- 3 cups • Lime juice • Splenda • Salt & Pepper • Dressing Spread • Hellmanns Mayonaise • Louisiana hot sauce • Garlic powder • Cajun seasoning (I use Slap-Ya-Mama) •

whole white fish (with head and tail, but gutted) about 2,5 oz. (e.g. sea bass) • tbsp. of salt • tbsp. rice vinegar • tbsp. of soy sauce • tbsp. of the white part of scallion cut into juliennes • piece ginger about 2 inches long, peeled and cut into juliennes • bunch of coriander • tbsp. of extra virgin olive oil from Spain • tbsp. of water (7 tablespoons for steaming and 1 tablespoon for the sauce)

Pound fresh ahi tuna (makes 12 rolls) • Nishiki California sushi rice, rinsed • water • rice vinegar • palm sugar • wasabi paste from dried wasabi powder • For the miso soup: • water • Broth made from shrimp shells,heads, tails, or 2 tsp of bonito dashi fish stock • soy sauce • miso paste, called natto, fermented organic soybeans • Chopped fresh mexican green onions, white and green part, or leek •

fresh whole California trout, head and tail on • Thin 4” long slivers of fresh ginger and slivered green onions to cover the fish • peanut oil • light soy sauce, Tbs sweet soy sauce, Tbs cooking sherry, fresh lemon, or • grapeseed oil with 1/4 Tsp truffle zest to drizzle over • Trout $4, ginger 50 cents, onion 50 cents, spices, oil 50 cents, $5.50 total,per person $1.40

butter • Olive oil • skinned and boned white fish, such as basa, cod or flake • x boned salmon tail • shelled and deveined small prawns/shrips • large potatos (roughly chopped) • celery stalks (roughly chopped into 4-5 cm pieces) • large onion (thinly sliced) • garlic cloves (diced) • fish stock • thickened cream • dried rosemary •

jumbo scampi or shrimp • sea scallops designated size U15, about 1 ounce each • ahi tuna chunks, cut 2 ounces each • steak, or pork tenderloin, lamb chop, chicken breast, firm tofu, cut 2 ounces each • lobster tails, 4 ounces each • zucchini slices, skin on • chunks of fresh pine apple • preboiled whole fingerling potatoes, skin on • pearl onions, peeled • whole fresh shiitake mushrooms • sweet yellow pepper • sweet red pepper •

shallots • medium garlic, minced • medium Roma tomatoes • capers, minced • diced tomatoes • fresh coconuts • Sazòn Goya (con cilantro y achiote) • Some cumin • Some oregano • bay leaves • dried Thai peppers (optional) • tail of a white fish •

tilapia • crawfish tail meat • shrimp • bell peppers trio of colors • large white onion • celery • unsalted sweet cream butter • Tony's seasoning • Louisiana blue label seasoned fish fry • Veg oil • quick rice • cream of shrimp •

good sized red onion, fine chop • LG jalapeños, seeded and minced • yellow boy tomatoes, chopped • brandywine tomatoes, chopped • 51-60 count cooked shrimp peeled and tails off • minced garlic • cilantro, chopped • cumin • chili powder • kosher salt to taste • Juice of 4 large limes • ling cod, cut into bite size pieces •

blue tail mullet/other fish/chicken • for marinade : • lime juice • garlic • fresh turmeric • coriander seed • salt • For sauce: • shallot, slice thinly • garlic, slice thinly • big red cayenne, slice thinly • big green cayenne, slice thinly •

● For The Seafood • Bags EX Large Shrimp [dethawed if frozen- peeled - deveined - tails removed] • Bags Steamed Imitation Crab Meat [aka white fish or pollock - left in large chunks - do not use real crab meat] • Bag Raw Small Scallops [dethawed if frozen] • Fresh Raw Tuna [dethawed if frozen - chopped into small cubes] • ● For The Vegetables & Fruits • EX LG EX Firm Tomato [de-seeded - chopped] • EX Firm Cucumbers [peeled - de-seeded] • Green Bell Peppers [de-seeded - small chopped] • Yellow Bell Pepper [de-seeded - small chopped] • Red Bell Pepper [de-seeded - small chopped] • Orange Bell Pepper [de-seeded - small chopped] •

catfish/White Fish or 6-8 Large Shrimp(peeled/remove tails) or you can use already breaded fish or shrimp • Broccoli slaw- 3 cups • Lime or Lemon Juice • Splenda sweetner • kosher salt • ground black pepper • Hellmanns Mayonaise • Louisiana hot sauce • garlic powder • Slap-Ya-Mama Cajun Seasoning • hard sub or hoagy rolls

● For The Shellfish [all blanched for 1 minute on high boil] • Peeled Shrimp [veins removed] • Baby Raw Scallops • Imitation Crab [real crab meat if serving all that day] • Raw Chopped Lobster Tail • King Salmon • Raw Clams [fully rinsed] • ● For The Veggies [all fine chopped de-seeded & chilled] • Green Bell Pepper • Orange Bell Pepper • Red Bell Pepper • Yellow Bell Pepper •

● For The Salmon Fillets • Fresh Salmon Fillets [halved - the pinker the better] • Small Lemon [juiced - halved] • Fresh Dill Weed [halved] • Quality Olive Oil [enough to lightly coat fillets] • Lemon Pepper [per fillet] • Sturdy Tinfoil • ● For The Garlic Shrimp • Raw Langistino [tails & shells removed - de-veined] • Fresh Garlic [fine minced] • Fresh Parsley Leaves • Quality Olive Oil [use sparingly] •

● For The Seafood [all seafood fine chopped] • King Crab Leg Meat • Lobster Tail Meat • Flaked Salmon • Shrimp • Lemon Juiced • ● For The Creams [all room temp] • Packages Philadelphia Cream Cheese • Fresh Dill Weed • Fresh Sour Cream • ● For The Vegetables [all vegetables fine chopped or minced] • Celery •

Yellow-tail fish fillets • Sake • to coat the fish Katakuriko • thin slices Ginger • ☆ Mirin • ☆Soy sauce • more than 1/4 teaspoon ☆Yuzu pepper paste • Toasted sesame seeds • Chopped scallions • Grated yuzu peel (optional)

Yellow-tail fish filets • Flour • Vegetable oil • Sake • ●Sugar • ●Soy sauce • ●Mirin • ●Water

● For The Crab Legs [ask your fish monger to steam them for you] • Pre-steamed Alaskan King Crab Legs & Claws • ● For The Dungeness Crab [ask your fish monger to steam them 4U] • or 2 2.5) Dungeness Crab [reserve shells for salad] • ● For The Shrimp [raw - dethawed] • Jumbo Shrimp [21-25 count - de-veined - tails left on] • Lemon Pepper • Metal Scewers • ● For The Corn • LG Fresh Corn Cobs [shucked - halved - no salt] • Whole Milk & Water [equal parts enough to cover corn] • Salted Butter •

olive oil • butter • rib celery • diced onion • minced garlic clove • bay leaf • chopped red jalapenos (in a jar) • can italian crush tomatoes • fish stock • low sodium chicken stock • dry white wine • garlic salt •

Zatarains seasoned fish-fri • Jumbo shrimp devined cooked peeled tail on (14oz ) • Heavy whipping cream • Inches of vegetable oil

fresh alaskan cod • limes • cooked shrimp. peeled, deveined, tails off • immitation crab meat. or cooked real crab meat • small onion • roma tomatoes • large jalapenos, seeded • bunch, cilantro • kosher salt • each, chili powder and cumin • tostada shells • large avocado •

● For The Grilled Cilantro Lime Shrimp • 16 Count Colossal Raw Shrimp [tails left on] • Fine Grated Fresh Garlic [or, 1/2 tsp Granulated Garlic] • Fresh Ground Black Pepper • Dried Chives [or 1 tbsp fresh] • Fresh Cilantro Leaves • Garlic Olive Oil • Lime Juice • Quality Tequila • ● For The Fresh Salmon On Cedar Planks • King Salmon On Cedar Planks • 4" Rosemary •

chicken thighs (small-medium) • dry thyme • paprika • salt • ground pepper • olive oil • Spanish chorizo sausage • red onion (large), chopped • red bell pepper, seeded, cut into 1” pieces • garlic cloves, crushed • crushed tomatoes, drained • coriander powder •

● For The Fresh Seafood [check for any fishy smell if so no go!] • Fresh Lobster Tails [raw de-shelled - de-veined] • Fresh Jumbo Tiger Shrimp [raw - de-veined - de-shelled] • Fresh LG Jumbo Sea Scallops [rinsed - halved] • ● For The Fresh Crispy Vegetables & Fruits • Each: Green, Red & Yellow Bell Peppers [de-seeded julienned] • Firm Tomatoes [chopped] • Red Onion [julienned] • LG Fresh Garlic Cloves [fine minced] • Fresh Parsley [lose pack - chopped] • Fresh Cilantro [lose pack - chopped] • Green Onions [chopoed + reserves for garnish] •