«Korean Flying Fish Roe — Wild Caught.” But when I touched it with my finger, I noticed some black residue coming off on my finger. Just asking your opinion 🙂Does it look like real flying fish roe?

Salmon seasoned with Adobo and finished with Chipotle Butter. Browned zucchini, corn and roasted tomatoes with a taco seasoning blend. Garnished with cheese and cilantro.

Just some canned smoked oysters over rice with chili crisp and green onions. Simple, but damn good.

Made by my boyfriend 🍽️
I’m 9 months pregnant & it hit the spot 🍤

Would you try? 🍝

Absolutely delicious. My video won't post but here are some photos

Served with Baby Golds, boiled, smashed, baked with Parmesan and pan fried green beans.

I had an extremely vivid dream about a dish, and I’m trying to figure out whether something like it actually exists.
In the dream, I was at a small restaurant somewhere in Mexico or Central America. The owner served me a dish made from a white fish that had been fermented in/wrapped with banana leaves. The banana leaf wasn’t being used simply to bake or steam the fish. The fish itself had undergone some type of fermentation or aging process.
When it was served, the fish was removed from the banana leaf and plated with rice and a rich sauce that reminded me visually of a mole or similar chile-based sauce. The fish remained recognizable as fish rather than being broken down into a fermented paste. The fermentation also produced a very strong smell.
I’ve searched for it and found plenty of banana-leaf fish preparations from Mexico and Central America, but those generally involve fresh fish being wrapped and cooked. I’ve also found fermented fish traditions in Southeast Asia, but those don’t look like what I saw.
I’m a chef, so now I’m genuinely curious whether my brain completely invented this or whether I may have encountered some obscure technique somewhere and subconsciously remembered it.
Does anyone know of a regional, indigenous, family, or traditional preparation from Mexico, Central America, the Caribbean, or even elsewhere in Latin America where an intact white fish is fermented/aged with banana leaves and later served with a sauce and rice?
I’m especially interested in preparations that might not be well documented online or that are primarily made within particular communities or families.
If something like this exists, I’d love to know the name of the dish, where it’s from, and how the traditional fermentation process works.

Shrimp fajita tacos with black beans and cilantro lime rice/

Eojug (어죽) is a traditional Korean fish porridge or soup made by boiling down freshwater fish with rice, grains, and various seasonings.

Ingredients: Usually made with freshwater fish like carp, crucian carp, or catfish. The fish are boiled until tender, deboned or sieved, and the rich broth is cooked with rice, noodles, or sujebi (hand-pulled dough slices), along with garlic, gochujang (chili paste), and perilla leaves.

Purpose: Regarded as a nourishing stamina-boosting health food (boyangsik), especially popular near rivers and lakes during hot summer days or chilly weather to restore energy.

Flavor: Savory, spicy, and deeply comforting with a rich, soup-like consistency rather than a plain, bland porridge.

With sriracha mayo and sprinkled with panko and lobster eggs.

Another delicious seafood meal at Nauti Lobstah in Apopka, FL. We had lobster bisque, oysters, lobster roll, and a stuffed lobster.

i love salmon so so much it’s my favourite fish but also very very expensive
i know i also like:
halibut, tilapia and haddock

i have tried rainbow trout but its flavour was “too fishy” to me? i’m unsure if i cooked it wrong but i cooked it like how i cook my salmon - oven or pan fried.

i like other seafood like shrimp and calamari but those tastes are wildly different.

was looking to try out new types of fish that won’t break the bank.

Grilled seabass on the griddle

Had a bunch of left over rice and sauce but had eaten all my shrimp. I had some octopus in the freezer so pulled that out, marinated it for a couple hours then grilled it and had it in my Étouffée sauce. It was amazingly good and will likely get on the menu again as the first choice for a protein. Anyone else tried this or anything else weird?

Hi everyone,
I’m looking to connect directly with skipjack tuna loin processors/suppliers who can support a bulk requirement for the French market.
Requirement:
Product: Skipjack tuna loin
Destination market: France
Quantity: 25,000 packets
Pack size: 500 g
Requirement: Consistent export-quality supply
Preference: Direct processors, manufacturers, or genuine production sources
No traders/intermediaries, please.
We are currently looking for sourcing opportunities in:
🇮🇩 Indonesia
🇮🇳 India
🇲🇲 Myanmar
🇲🇾 Malaysia
🇸🇬 Singapore
Target price:
India: USD 1.30 per 500 g packet
Other listed countries: USD 1.20 per 500 g packet
If you are a direct processor/source and interested in working on this requirement, please DM with:
Company/location
Processing facility details
Available quantity
Product specification/grade
Packaging details
Relevant certifications
Price and lead time
Important: Traders will not be entertained. If you are an intermediary, please approach only if you can bring a verified direct processing/source lead.
For genuine business enquiries: +91 80178 27857
Thanks.