By Mary Luz Mejia
Humboldt Squid: The Humboldt squid is named after the Humboldt Current in the eastern Pacific Ocean within which it lives. Purported to grow up to seven feet long, the sea creature is also referred to as jumbo squid or the more dramatic diablo rojo (red devil), a name given to it by Spanish fishermen as an allusion to the red colour it turns when hunting. Ned Bell, executive chef at Yew Seafood + Bar at the Four Seasons Hotel Vancouver, compares the massive squid’s girth to that of “a large, flat-screen TV in thickness and width.” That explains why he cuts the meat into small pieces before buttermilk-marinading it for tenderness, dipping it in a batter and deep-frying it. And, the squid is meaty enough to withstand braising in a sauce or ragout or to be marinated, skewered and cooked on the grill.
Sable Fish: Also known as black cod (even though the species is not part of the cod family), sable fish is prized for its velvety texture and deeply rich, buttery flavour, which explains its “butterfish” nickname. Chock-full of omega-3 fatty acids, this deep-sea water fish’s healthy high-fat content gives it the intense flavour consumers love. It can be grilled, smoked and fried or served raw in various ways. For example, it can be served as an Italian crudo with sea-salt flakes and extra-virgin olive oil, as a ceviche and most commonly as Japanese sashimi.
Spanish Mackerel: Spanish Mackerel belongs to the large family that includes tuna fish. Caught off both Florida coasts, Spanish mackerel usually weighs 2 to 3 lbs and is full of heart-healthy omega-3 fatty acids. Prized for its briny, intense flavour in sushi, the small fish is also ideal for baking, frying or broiling, and it can be preserved in high-quality olive oil. Temper its intense flavour with a citrus or vinegar-based marinade or extol the natural flavour as one of the fish’s best characteristics.
Northern Pacific Anchovies: The Northern or California anchovy is found in the Pacific Ocean between Mexico and B.C. Traditionally the small fish was used to feed livestock or farmed fish, but today it’s recognized as a flavour powerhouse. At the peak of harvest in mid-summer, Pacific anchovies can be cleaned, cured, caned and preserved to use throughout the year. The small fish add a saltwater freshness to pasta sauces, salads and lamb dishes. Alternatively, the fish can be served simply over a citrus and herb-dressed focaccia.
