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Kitchen Tips: Using Jade Salt effectively

September 26, 2007 | 2 comments

Sprinkled on fried, baked or grilled fish Jade Salt imparts a maritime tang. Use it with lemon juice on oysters — just sprinkle and allow them to stand for 10 minutes in the fridge.

JADE MARINADE

Process the juice of a lemon, two tablespoons of olive oil, a clove of garlic and 5-10 grammes of Jade Salt in a blender. Pour it over fish fillets in a shallow dish and allow to stand for 15-20 minutes, turning the fish once or twice. Then grill and serve.

WITH FROZEN FISH

Freezing can remove a lot of flavour from fish, scallops and prawns. Jade Salt can help to reclaim the lost taste. When the fish is thoroughly thawed, place it in a bowl with one litre of water and 10 grammes of Jade Salt.

Let it stand for 10 minutes or more then remove the fish — do not rinse, just pat fillets or peeled prawns dry with paper towel and brush with oil and a tiny quantity of light soy sauce.

Prawns in the shell should be left to drain in the fridge

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Bring out the full flavour of your favourite fish

September 26, 2007 | 4 comments

Tasmanian Southern Ocean Jade Salt is blended from sun-crystallised sea salt from the great Southern Ocean.

It contains pure ground seaweed, an edible variety known as Undaria which has migrated from Japan where it is cultivated.

It has established itself in the clear waters off Triabunna on Tasmania’s south-east coast. Undaria is rich in potassium, sodium, calcium, phosphorus and magnesium, as well as essential trace elements such as iodine.

But it is most highly prized for its strong ocean flavour; it is farmed in Japan, where many thousands of tonnes are consumed annually.

A mixture of herbs and spices has been added to complement and emphasise the natural flavour of fish, crustaceans, scallops and other shellfish. There are no additives or preservatives.

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The Indispensable Condiment for the Connoisseur of Fish

September 26, 2007 | 1 comment

Old Agony Fish Pepper has been specially formulated from an old recipe with the addition of Tasmania’s unique wild mountain pepper.

Tasmanian pepper comes from a small, attractive, slow-growing shrub known as Tasmannia lanceolata. Its distinctive features are spear-shaped leaves, bright crimson stems and creamy-white flowers in spring which produce juicy green berries, ripening to black.

Both the berries and the dried leaves are used in cooking; the dried berries are up to five times hotter than ordinary pepper.

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Bring frozen fish back to life

September 26, 2007 | 2 comments

If you’re freezing fish at home, pat it dry with a paper towel and wrap it so that air is excluded, either by wrapping twice in cling wrap (use plenty) or once in cling wrap and then in a zip-lock bag.

This will help to prevent ‘freezer burn’ which will make the fish dry and tough when cooked and may even make it unsafe to eat, especially if it has been stored for more than the maximum recommended three months.

Write the date you wrapped it on the package with a special freezer pen so that you’ll know when it’s reaching its use-by date.

Frozen fish should be slow-thawed by moving it, still wrapped, from the freezer compartment to the fridge. You can thaw it more quickly by leaving it on a metal surface at room temperature – but don’t let it get too warm or the flavour may spoil.

Microwave thawing can be quick, but unless you time it very carefully you run the risk of either partially cooking the fish or having it still partially frozen when it goes to the pan or the grill, both of which will result in uneven cooking and poor texture.

We formulated our Jade Salt mix with undaria seaweed to help restore the flavour many fish lose when frozen. A little sprinkled over the fish with a few drops of lemon juice and left for a few minutes before cooking brings back the tang of the sea.

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