-
Abalone shell and Nori (seaweed)
Photo by Jenny van Sommers
Shells courtesy of Eaton's Seashells, Harlow, UK
Retouching by BLINK -
Conch shell and napa cabbage
Photo by Jenny van Sommers -
Dried and live uni (sea urchins)
Photo by Jenny van Sommers
Thursday, March 4, 2010
Replay
Rarefied Haenyeo (female divers) by David Høgsholt
Chef David Chang's Marine Muses
David Chang's Decadent Seafood Recipes
The Good Life Aquatic
Chef David Chang's Marine Muses
The South Korean female sea divers known as haenyeo comb the beds of the East China Sea for conch, abalone and uni—prized items on western menus. New York-based, Korean-American chef David Chang of Momofuku restaurant fame explains the unique characteristics of these deep-sea delicacies. Click here for Chang's provocative recipes using these ingredients.
Conch
Chang says: “Conch to me tastes sweet, and I’ve actually only had it in the Caribbean, where they serve it in stews or as fritters––but its use is limited by access to the ocean. If you can't see the ocean, don't eat the conch! It's delicious raw, and it's also delicious cooked.”
Conch
Chang says: “Conch to me tastes sweet, and I’ve actually only had it in the Caribbean, where they serve it in stews or as fritters––but its use is limited by access to the ocean. If you can't see the ocean, don't eat the conch! It's delicious raw, and it's also delicious cooked.”
Abalone (sea snails)
Chang says: “Abalone shell resembles lacquered pearl, which is absolutely beautiful—sometimes we’ll use the shell as an actual dish at Momofuku. People would explore abalone more in cooking if it wasn’t as expensive as it is. If you cook it, it can have the texture of cooked octopus—very nice and soft.”
Uni (sea urchin)
Chang says: “Uni from the sea and not dipped in a chloride solution is one of the great pleasures in life. The best way I have had it is picking it straight from the water off the coast of Santa Barbara, California, taking a pair of scissors, cracking it open and eating it right there.”
Chang says: “Abalone shell resembles lacquered pearl, which is absolutely beautiful—sometimes we’ll use the shell as an actual dish at Momofuku. People would explore abalone more in cooking if it wasn’t as expensive as it is. If you cook it, it can have the texture of cooked octopus—very nice and soft.”
Uni (sea urchin)
Chang says: “Uni from the sea and not dipped in a chloride solution is one of the great pleasures in life. The best way I have had it is picking it straight from the water off the coast of Santa Barbara, California, taking a pair of scissors, cracking it open and eating it right there.”
Today's Stories
-
The Ladies from the Sea
Rarefied Haenyeo (female divers) by David Høgsholt
-
The Good Life Aquatic
Chef David Chang's Marine Muses
-
Momofuku at Home
David Chang's Decadent Seafood Recipes
Add Comment
You must be logged in to comment
Login
|
Register
Comments
No comments have been added yet
Send to a friend
Thank you
Your email has been sent to your friend.
More to Love
-
No_CodeFilmmaker Marcus Gaab’s Dynamic Homage to Italian Brand... -
Lane Crawford: High StyleMert and Marcus Scale the Pinnacles of Chinese Fashion... -
Playful Curator: Daniel...The Director of the Moderna Museet Gives NOWNESS a Tour... -
Adria Petty: NU-6The Beyoncé Video Director Reveals Audio-Visual... -
Charlotte Gainsbourg: AnnaThe Actress and Chanteuse Shares Her Thoughts on...
