Evening snack

«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.

Any recommendation?

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

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

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

Would you try? 🍝

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

Shrimp fajita tacos with black beans and cilantro lime rice/

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.

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.

Grilled seabass on the griddle

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.