Frankenfish" to be allowed by the FDA

Good morning to all of our beloved friends and clients and today I would like to address the first "Frankenfish" to be allowed by the FDA.

That's right, the first Genetically Engineered Salmon is being sold in Canada. The US firm AquaBounty Technologies says that its transgenic ​​fish has hit the market after a 25-year wait.

Seriously, we could have waited longer like maybe when your humble Fishmonger becomes worm food. "Eh!?" What's up Canada? Have your brains been pickled by all the "skunky" Molsen you keep trying to send us? I mean they are not even requiring that the Fish be Labeled as "Genetically Modified" so the average consumer will be completely unaware of what they are eating. Fortunately, US sales have not been allowed yet due to the fact that we thankfully have folks who do want to require the labeling. As a Fishmonger I am more concerned with "Fake Fish" a hell of a lot more than I care about "Fake News." That said, some of you have emailed me and asked if Metro would ever carry this GM Salmon, to which I have responded

"It is more likely that Metropolitan Seafood & Gourmet would have Hot Yoga Oyster Tastings or Chicken Sushi before any of the GM fish is sold here." By the way, I hear the famous Italian chef "Sal Monella" is experimenting with a Chicken Carpaccio dish... count me out Sal.

Thankfully the hard working Men and Women who hunt the Seven Seas have continued to bless us with Gorgeous Real Seafood that we all can enjoy. That Said, if you are interested in a "Real" culinary flavor excursion then look no further than today's recipes featuring "Little Chef's" Grilled Salmon with an Olive and Fennel Salsa & Grilled Mediterranean Whole Dorade (Sea Bream).

Thank you as always for allowing us the distinct privilege of being your Fishmongers.

Today's Featured Recipes Created With Love for You...

"Little Chef's" Grilled Salmon with an Olive and Fennel Salsa Serves 4

Okay, here's the deal with this one, your looking for "Your" signature dish that has both big flavors but also isn't the same old Grilled Teriyaki Blah, Blah... I get it, so why not insert your name in for "Little Chef". You not only have my permission but my blessing.


For the Salmon

4 - Salmon fillets 6 to 8 ounces each with the Skin on with scales removed

2 cloves of garlic crushed and minced fine

1 teaspoon ground cumin

1 teaspoon of finely grated lemon zest

The juice of 1 lemon

2 teaspoons smoked paprika

2 tablespoons olive oil

Salt and Pepper

For the Olive Fennel Salsa

½ of a fennel bulb, stalks and coarse outer leaves discarded, halved, cored and finely chopped, fronds reserved and chopped for garnish

½ cup finely chopped pitted green olives

The juice of ½ a lemon

4 tablespoons olive oil½ cup of fresh chopped flat leaf parsley

Salt and Pepper

How it's done

Combine the garlic, cumin, lemon zest, lemon juice, paprika, olive oil and a generous pinch of salt and pepper in a small bowl.

Next, gently rub the mixture into the Salmon fillets and cover with plastic wrap and let marinate on the counter for 20 to 30 minutes.

Meanwhile make the salsa by combining all of the ingredients, except the reserved fennel fronds, in a bowl and season to taste with salt and pepper.

Preheat your gas grill or grill pan to medium high heat.

Season the fish with a little more salt and pepper and grill, flesh side down first, for 4 to 5 minutes per side or until just opaque when fork tested.

To serve, transfer the fillets to four plates and spoon the salsa over each fillet.

Sprinkle over the reserved fennel fronds and garnish with lemon wedges.

Should you decided to use a cooking "Stage Name" for this recipe might I suggest, "Sexy Dad Bod" for the guys and "Wonderlicious Women" for the gals. Of course, that's just my thoughts

Grilled Mediterranean Whole Dorade (Sea Bream) Serves 4

Enjoying whole Grilled Dorade is a delectable gift; below are a few steps to follow.

1 Leave your fork in the drawer; your paws are the only instruments you will need

2 Make sure that your wine glass in never less the half full

3 Escort guests from the building who claim they don't like eating whole fish

4 Invite me over, I always bring Shrimp or some sort of fun cordial drinks


2 Whole Sea Bream (Durato) Scaled and Gutted with the heads left on about 1½ to 2 pounds each with two cuts made on each side of the fish: Of Course you could use Branzino, Sea Bass or Snapper with great results.

2 teaspoons of fresh ground black pepper

2 small or 1 large scallions finely minced

1 tablespoon of fresh chopped Rosemary

2 teaspoons of Salt

2 cloves of garlic finely minced

6 Kalamata Olive pitted and minced fine

1 tablespoon of capers rinsed, drained and minced fine

1 small shallot minced fine

1 tablespoon of Dijon mustard.

The finely grated zest of 1 lemon

The juice of 1 lemon

¼ cup of Balsamic Vinegar

¼ cup of olive oil plus more for brushing the fish before grilling

How it's done

in a small bowl whisk together all of the ingredients, except for the fish of course and pour into a large re-sealable bag big enough to hold both fish.

Place the fish in the re-sealable bag and squeeze out the air and seal the bag.

Place in the refrigerator for 1 to 2 hours.

Note: take the fish out of the refrigerator at least 45 minutes before grilling.

Prepare your charcoal or preheat your gas grill to medium heat, about 400° degrees.

Remove the fish from the marinade and brush both sides with a little olive oil and season with a little more salt and pepper.

Grill the fish on the medium heat for about 10 minutes per side or until the meat is just opaque when fork tested.

To serve, transfer the fish to a large serving platter and garnish with lemon wedges and rosemary sprigs.

By the way if the guest you kicked out tries sneaking around the back of the house to "try" your awesome grilled Dorade, know that you have the right to shoot them.