Brightness

When fish is fresh, it’s vibrant. Tuna is a deep red, while salmon holds true to “salmon pink”. Look for pieces that have a bright color and no discoloration. Avoid those with brown or gray marks.

View this post on Instagram

A post shared by Pokeshop – פוקישופ (@pokeshop_israel)

Texture

Sashimi-grade fish is the highest quality you can get. It should be smooth and slightly firm when touched, but without a fibrous or mushy consistency. It should feel slightly firm to the touch. You want a melt-in-your-mouth sensation when you bite into it.  

Smell

You know that strong, fishy smell that we associate with seafood? Yeah, that’s a bad thing. Truly fresh fish doesn’t smell fishy; it smells like the ocean.

View this post on Instagram

A post shared by Spicy Fish (@spicyfish.af)

Freezing

Some species of fish need to be frozen at low temperatures to kill off any potential parasites that may be lurking about. Overall, though, you want to use fish that has not been properly frozen when making something like poké or sushi that requires eating it raw. 

The post How to Tell If Your Fish is Sashimi-Grade appeared first on falafelandcaviar.com.

Ingredients:

• 3/4 lb highest-quality fresh tuna, cut into 1/2-inch pieces
• 1 teaspoon toasted sesame oil
• 1/4 cup unseasoned rice vinegar
• 2 cups short-grain sushi rice
• 1 tablespoon sugar
• 2 thinly sliced scallions
• 1 thinly sliced jalapeno
• 1 chopped avocado
• 1/4 cup mayonnaise
• 1/2 teaspoon sesame seeds
• 3 tablespoons soy sauce
• 1 1/2 teaspoons kosher salt
• 1/4 cup mixed fresh citrus juice
• 2 tablespoons dried hijiki
• 1 teaspoon hot chili paste
• 3 tablespoons mirin
• 2 tablespoons white soy sauce or soy sauce
• 1/4 English hothouse cucumber, sliced half lengthwise, then crosswise into half-moons
• tobiko

Instructions:

1. Rinse the rice until the water is clear, then let it dry for 30 minutes.
2. Get a saucepan and fill it with 2 cups water, rice, salt and wait for the water to boil.
3. Lower the heat, add a lid and let the rice simmer for 18 to 22 minutes. Let it stay on the side for 10 minutes.
4. While you’re waiting, get a bowl, fill it with water and soak the hijiki. Leave it in the water for 30 to 35 minutes.
5. Discard the water, then in a new bowl mix the hijiki with 1 tablespoon soy sauce, 1 tablespoon mirin, and 1/2 teaspoon sesame seeds. After 5 minutes drain it.
6. Mix the 1 1/2 teaspoon kosher salt, with sugar, 2 tablespoons water, and vinegar.
7. In another bowl combine the cucumber with a pinch of salt, then add the jalapenos as well. Leave them for at least 10 minutes up to 1 hour together.
8. Combine the scallions with cold water for 10 minutes, then discard the water, and squeeze the scallions.
9. Mix the white soy sauce, 2 tablespoons soy sauce, citrus juice, 2 tablespoons mirin, oil together. This is the ponzu sauce.
10. Mix the chili paste and mayonnaise in another bowl.
11. Get a large salad bowl to combine the ponzu, tuna, scallions, hijiki, and salt.
12. Include the avocado and add rice to the tuna poke bowl as well. Finish off with sesame seeds, spicy mayo, and tobiko.

The post Try Making the Easiest Tuna Poke Bowl appeared first on falafelandcaviar.com.

Here are three proteins that you absolutely have to try in your next poke bowl.

Ahi Tuna

Ahi tuna is probably the most traditional and classic protein for a poke bowl. This special, especially flavorful variety of the fish is fantastic as a base for the poke bowl due to how it interacts with the rest of the flavors present. Be sure to try it with sesame seeds and seaweed!

Salmon

Salmon is another great fish option for poke. Although ahi tuna is the most popular type of fish used in poke, salmon has grown in popularity in recent years as a fish with a similar profile. We love topping our salmon poke bowls with soy-based sauces.

Tofu

Are you vegetarian or vegan and looking to try a poke bowl? Try marinated tofu as the base for your poke bowl! It might not be the traditional fish base that the dish normally has, but it’s a darn good substitute that is similar in both flavor and texture.

The post Try These Proteins in Your Next Poke Bowl appeared first on falafelandcaviar.com.

Grubhub recently released a list of the trends that their company saw in food delivery last year. Data is still coming in for 2019, but what the industry saw last year tells us a lot about how tastes are evolving and changing.

Believe it or not, the one food that saw the highest increase in popularity on the popular food delivery platform in 2018 was bean burritos. This Mexican-inspired dish combines lots of positive aspects, such as a spicy kick, all-vegetarian ingredients, and its normally economical price.

Poke continued its hot status last year, coming in at #2. This marinated seafood dish originating from Hawaii continues to tantalize diners outside of the Aloha State that has become familiar with it in the last couple of years.

Finally, coming in at #3 was chicken sliders. These mini chicken sandwiches saw a nearly 200% rise in popularity last year, which is probably due to its trending status as a smaller and more customizable form of a traditional chicken sandwich.

What trends surprised you most in 2018? What do you think will see a surge in popularity this year?

The post These Are the Hottest Trends in Food Delivery appeared first on falafelandcaviar.com.

This food, originating in the Hawaiian Islands in the United States, is a savory combination of seafood, delicious vegetables, and rice.

Poke is the base of the dish. This ingredient is composed of sliced or diced raw fish, most commonly yellowfin tuna.

The raw fish, before being served, is marinated in a mouth-watering sauce consisting of many fundamental staples of Pacific cooking: soy sauce, sea salt, sesame oil, chili peppers, and sometimes, seaweed.

Poke mania has spread to the rest of the world thanks in large part to the poke bowl.

This delicious dish consists of poke, to which rice vinegar, sugar, and lemon juice have been added, along with avocado, cucumber, ginger, sesame seeds, and either rice or sesame noodles.

Since yellowfin tuna is not always easily available, especially in inland locations, many times, poke bowls are made with high-quality salmon instead of the traditional base of the dish.

Have you tried a poke bowl yet? If not, take a look at the restaurants in the city. Poke bowl mania is in full force, and chances are that you can try this fantastic dish at a place near you.

The post Say Aloha to the Poke Bowl appeared first on falafelandcaviar.com.

Brightness

When fish is fresh, it’s vibrant. Tuna is a deep red, while salmon holds true to “salmon pink”. Look for pieces that have a bright color and no discoloration. Avoid those with brown or gray marks.

View this post on Instagram

A post shared by Pokeshop – פוקישופ (@pokeshop_israel)

Texture

Sashimi-grade fish is the highest quality you can get. It should be smooth and slightly firm when touched, but without a fibrous or mushy consistency. It should feel slightly firm to the touch. You want a melt-in-your-mouth sensation when you bite into it.  

Smell

You know that strong, fishy smell that we associate with seafood? Yeah, that’s a bad thing. Truly fresh fish doesn’t smell fishy; it smells like the ocean.

View this post on Instagram

A post shared by Spicy Fish (@spicyfish.af)

Freezing

Some species of fish need to be frozen at low temperatures to kill off any potential parasites that may be lurking about. Overall, though, you want to use fish that has not been properly frozen when making something like poké or sushi that requires eating it raw. 

The post How to Tell If Your Fish is Sashimi-Grade appeared first on falafelandcaviar.com.

Ingredients:

• 3/4 lb highest-quality fresh tuna, cut into 1/2-inch pieces
• 1 teaspoon toasted sesame oil
• 1/4 cup unseasoned rice vinegar
• 2 cups short-grain sushi rice
• 1 tablespoon sugar
• 2 thinly sliced scallions
• 1 thinly sliced jalapeno
• 1 chopped avocado
• 1/4 cup mayonnaise
• 1/2 teaspoon sesame seeds
• 3 tablespoons soy sauce
• 1 1/2 teaspoons kosher salt
• 1/4 cup mixed fresh citrus juice
• 2 tablespoons dried hijiki
• 1 teaspoon hot chili paste
• 3 tablespoons mirin
• 2 tablespoons white soy sauce or soy sauce
• 1/4 English hothouse cucumber, sliced half lengthwise, then crosswise into half-moons
• tobiko

Instructions:

1. Rinse the rice until the water is clear, then let it dry for 30 minutes.
2. Get a saucepan and fill it with 2 cups water, rice, salt and wait for the water to boil.
3. Lower the heat, add a lid and let the rice simmer for 18 to 22 minutes. Let it stay on the side for 10 minutes.
4. While you’re waiting, get a bowl, fill it with water and soak the hijiki. Leave it in the water for 30 to 35 minutes.
5. Discard the water, then in a new bowl mix the hijiki with 1 tablespoon soy sauce, 1 tablespoon mirin, and 1/2 teaspoon sesame seeds. After 5 minutes drain it.
6. Mix the 1 1/2 teaspoon kosher salt, with sugar, 2 tablespoons water, and vinegar.
7. In another bowl combine the cucumber with a pinch of salt, then add the jalapenos as well. Leave them for at least 10 minutes up to 1 hour together.
8. Combine the scallions with cold water for 10 minutes, then discard the water, and squeeze the scallions.
9. Mix the white soy sauce, 2 tablespoons soy sauce, citrus juice, 2 tablespoons mirin, oil together. This is the ponzu sauce.
10. Mix the chili paste and mayonnaise in another bowl.
11. Get a large salad bowl to combine the ponzu, tuna, scallions, hijiki, and salt.
12. Include the avocado and add rice to the tuna poke bowl as well. Finish off with sesame seeds, spicy mayo, and tobiko.

The post Try Making the Easiest Tuna Poke Bowl appeared first on falafelandcaviar.com.

Here are three proteins that you absolutely have to try in your next poke bowl.

Ahi Tuna

Ahi tuna is probably the most traditional and classic protein for a poke bowl. This special, especially flavorful variety of the fish is fantastic as a base for the poke bowl due to how it interacts with the rest of the flavors present. Be sure to try it with sesame seeds and seaweed!

Salmon

Salmon is another great fish option for poke. Although ahi tuna is the most popular type of fish used in poke, salmon has grown in popularity in recent years as a fish with a similar profile. We love topping our salmon poke bowls with soy-based sauces.

Tofu

Are you vegetarian or vegan and looking to try a poke bowl? Try marinated tofu as the base for your poke bowl! It might not be the traditional fish base that the dish normally has, but it’s a darn good substitute that is similar in both flavor and texture.

The post Try These Proteins in Your Next Poke Bowl appeared first on falafelandcaviar.com.

Grubhub recently released a list of the trends that their company saw in food delivery last year. Data is still coming in for 2019, but what the industry saw last year tells us a lot about how tastes are evolving and changing.

Believe it or not, the one food that saw the highest increase in popularity on the popular food delivery platform in 2018 was bean burritos. This Mexican-inspired dish combines lots of positive aspects, such as a spicy kick, all-vegetarian ingredients, and its normally economical price.

Poke continued its hot status last year, coming in at #2. This marinated seafood dish originating from Hawaii continues to tantalize diners outside of the Aloha State that has become familiar with it in the last couple of years.

Finally, coming in at #3 was chicken sliders. These mini chicken sandwiches saw a nearly 200% rise in popularity last year, which is probably due to its trending status as a smaller and more customizable form of a traditional chicken sandwich.

What trends surprised you most in 2018? What do you think will see a surge in popularity this year?

The post These Are the Hottest Trends in Food Delivery appeared first on falafelandcaviar.com.

This food, originating in the Hawaiian Islands in the United States, is a savory combination of seafood, delicious vegetables, and rice.

Poke is the base of the dish. This ingredient is composed of sliced or diced raw fish, most commonly yellowfin tuna.

The raw fish, before being served, is marinated in a mouth-watering sauce consisting of many fundamental staples of Pacific cooking: soy sauce, sea salt, sesame oil, chili peppers, and sometimes, seaweed.

Poke mania has spread to the rest of the world thanks in large part to the poke bowl.

This delicious dish consists of poke, to which rice vinegar, sugar, and lemon juice have been added, along with avocado, cucumber, ginger, sesame seeds, and either rice or sesame noodles.

Since yellowfin tuna is not always easily available, especially in inland locations, many times, poke bowls are made with high-quality salmon instead of the traditional base of the dish.

Have you tried a poke bowl yet? If not, take a look at the restaurants in the city. Poke bowl mania is in full force, and chances are that you can try this fantastic dish at a place near you.

The post Say Aloha to the Poke Bowl appeared first on falafelandcaviar.com.