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Black Cod Skin and Tails

The fish skin and tails are oftentimes the forgotten parts of the fish. Usually the first to get sliced off and tossed into the trash, they rarely make it past the chopping block and are scarcely ever seen on the dinner table.

I was excited to see that Chef Shirley Cheng, professor at the Culinary Institute of America, chose to use black cod skin and tails as her main ingredient for her winning recipe this past Saturday at the Japanese Ingredient Culinary Challenge at the Restaurant Show.


Shirley Cheng demoing her Black Cod Skin and Tails alongside emcees Ron Hsu and Jenna Zimmerman

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Kindai Tuna Demo and Tasting

Early last week, I was lured into the French Culinary Institute in SoHo by sweet promises of freshly sliced sashimi and a chance to witness a masterful dissection of a tuna.  Curious and hungry culinary students and professional chefs evidently fell for the bait too, filling up the seats in the small auditorium to witness the artful slicing and deconstructing of Kindai tuna by Chef Toshio Suzuki of Sushi Zen, Chef Noriyuki Kobayashi of Megu and Chef Kazuhiro Sato of Poke.

Kindai tuna is born and raised at Kinki University in Higashi-Osaka, Japan.  Born in the laboratory and hand fed wild catch, they are raised in better conditions than other farm-raised tuna and offer a more sustainable alternative to wild bluefin tuna.

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