Search Results for: Coriander seeds
strong flavour, medium oiliness and dry, medium-firm flesh with few bones, which are easily removed. cooking methods: deep-fry, pan-fry, bake, grill, barbecue, smoke. it is best wrapped in foil or vine leaves if baking or barbecuing, to prevent it drying out. goes well with: basil, caraway, chilli, coriander
, cumin, curry, fennel, garlic, ginger, herbs (such as coriander, dill, french tarragon, parsley, sage, thyme), lemon, lime, olive oil, onion, oregano, sesame oil, soy sauce, tamarind, teriyaki sauce, tomato, vinegar, wasabi, white wine. alternatives: australian salmon, blue mackerel, mullets, sardines...
https://www.knoldseafood.com/product/fresh-yellowtail-scad-fish/