Saturday, August 30, 2014
Inquirer Daily News

Chefs have their way with salmon

The long-lost art of how to fillet a fish was the topic of a recent contest for chefs held at Samuels & Sons, a South Philadelphia seafood wholesaleer.

Chefs have their way with salmon

The long-lost art of how to fillet a fish was the topic of a recent contest for chefs held at Samuels & Sons, a South Philadelphia seafood wholesaleer.

Samuels sells salmon from Skuna Bay, a company based near Vancouver Island. It's sold at such restaurants as Le Bec Fin, Morimoto, and Talula’s Garden.

Chef Hiroki Tujiyama of Moriomoto took home the title of master cutter and won a trip to New York.

Chef Jim Kengott of Stateside prepared Skuna Bay Salmon Tartare with Horseradish Crema and Pickled Brussel Sprouts for all the guests. Here's the recipe.

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