Tried out something new to me today - fish delivery straight off a boat…
Took about half an hour , maybe a bit more, to “process” the fish to get the skin and bloodlines off the loins and portion the ahi tuna, sea bass, and opa. The tuna belly of course arrived whole, skin and fat/cartilage intact. So that took some looking up, and I decided to leave 3 portions intact for slicing on other days.
I’m tempted to offer to pay the source to do the prepping, but I don’t think they’ll be up for it because they bolded the font of “skin on bloodline intact.” Sigh. Worth it, though, for literally off the boat fish.
Sibling started saying that there was so much fish from the shipment from a fancy place last week… until I cut some sashimi bits off for a taste… and then it was all about “we should get more! I’ll ask my friends if they want to get in on the order next time!” And we are now giving away some of this order to the friend who helped fix one of the cars yesterday… so I guess it was a good call 
Here’s the portion of ahi tuna belly I practiced on - lightly dressed, plus some avocado and scallions, and shichimi togarashi.
Last night we had what was supposed to be black bean chili but was watery soup. I made some cornbread from my giant stock of maseca - very tasty, but I used too much real corn and it ended up halfway between corn pudding and cornbread. Made less of a issue because I baked muffins.
Also pan-cooked some gorgeous king salmon fillets with a sprinkling of garlic, chilli, and cumin. Used the ATK cold pan method, which worked beautifully.
