I fricking love marine flavors, especially fish and seafood soups.

I fricking love marine flavors, especially fish and seafood soups. I feel like these are the best flavors on the planet if done right. I want to try adding sea flavors to non aquatic animal meats and see how they combine. Asian recipes often call from a teaspoon of oyster sauce or fish sauce on meat marinades but that flavor disappears a little bit, I want to add much more fishy flavor. Feel free to share pointers and recipes.

I was wondering if something like beef could work well with something like a shrimp stock based sauce, or is it okay if I use a stronger flavor?

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  1. 3 weeks ago
    Anonymous

    Get flounder powder OP
    It's magical
    Anchovy powder also works if you can't get flounder powder

    • 3 weeks ago
      Anonymous

      I will, sounds just right up my allley.

    • 3 weeks ago
      Anonymous

      >flounder powder
      >Anchovy powder
      Neat. I use shrimp salt.

      https://i.imgur.com/iQGlgP6.jpeg

      I fricking love marine flavors, especially fish and seafood soups. I feel like these are the best flavors on the planet if done right. I want to try adding sea flavors to non aquatic animal meats and see how they combine. Asian recipes often call from a teaspoon of oyster sauce or fish sauce on meat marinades but that flavor disappears a little bit, I want to add much more fishy flavor. Feel free to share pointers and recipes.

      I was wondering if something like beef could work well with something like a shrimp stock based sauce, or is it okay if I use a stronger flavor?

      Look into West African food, particularly Ghanaian. Lots of seafood flavours in places you wouldn't expect seafood flavours, like honey beans.
      As for cooking beef with shrimp stock, idk but I'm from Italy where we have two meat dishes that are served with sauce made from mayonnaise and tinned tuna pureed together and roasting lamb with anchovy is pretty common.
      I've heard of pork dishes served with fish-stock gravy, but have never had such a thing.

  2. 3 weeks ago
    Anonymous

    Recently I made chashu pork in a soy sauce/kombu/dried shrimp based dashi.
    After the pork was done braising I reduced the leftover dashi down a lot until it was thick and syrupy.
    I ate the chashu with noodles and veggies in a pretty basic asian style pork broth (garlic, ginger, green onion, pork bones with some meat on them) plus a tablespoon or so of the concetrated dashi. I think it turned out really well.
    I imagine something similar with beef would be good.

  3. 3 weeks ago
    Anonymous

    Look up Chicken or Steak Chesapeake
    You make crab imperial and put it on the meat. It's frickin great

    • 3 weeks ago
      Anonymous

      I found a recipe for it, here you go OP
      https://www.cookaholicwife.com/maryland-chicken-chesapeake/#ingredients

      • 3 weeks ago
        Anonymous

        >website is called cookaholic wife
        >introductory portion is actually short

        Color me surprised

        • 3 weeks ago
          Anonymous

          Yeah kek, I didn't know if I wanted to click the link based on the website name alone. Turns out the recipe is pretty damn good and she doesn't ramble. A nice change of pace.

  4. 3 weeks ago
    Anonymous

    You want more to incorporate more savory fish flavor into non-seafood dishes then why not add actual fish to them in the form of large Katsuobushi (dried shaved Skipjack Tuna) or Bonito Flakes as a finishing garnish? If you have access to several types the darker kinds use darker meat for a stronger fishy flavor.
    https://umamidays.com/are-katsuobushi-and-bonito-flakes-the-same/
    https://thejapanesefoodlab.com/katsuobushi-types/

    • 3 weeks ago
      Anonymous

      Was gonna say this. I’m on the other end of the spectrum and cannot stand the fishy flavour. So any dish with katsuobushi or benito flakes ruin it for me because they’re so overpoweringly fishy. Sounds like what you’re after

  5. 3 weeks ago
    Anonymous

    An ingredient you may want to look into is cod liver oil

    • 3 weeks ago
      Anonymous

      sounds really bitter

      • 3 weeks ago
        Anonymous

        It's not bitter at all; at least the stuff that comes in the can with the liver itself. It is to fish flavoring as truffle oil is to truffle flavoring, imo. be warned though because the intensity is diminished by cooking.

  6. 3 weeks ago
    Anonymous

    just eat out your gf more often

  7. 3 weeks ago
    Anonymous

    I recently had the soup part left over from a big batch of bouillabaisse, probably what you have on your pic, and it had reduced quite a lot after being reheated multiple times, so I used it as a pasta sauce and topped it with pan seared chicken thigh, it was pretty good.

  8. 3 weeks ago
    Anonymous

    >I want to try adding sea flavors to non aquatic animal meats
    Try adding Anchovies to Lamb, for some reason it works.

    • 3 weeks ago
      Anonymous

      weird if true

  9. 3 weeks ago
    Anonymous

    Will cream based curry sauce for seafood work if I add gorgonzola or is curry, fish and gorgonzola a bad combo?

    • 3 weeks ago
      Anonymous

      Sounds disgusting

      • 3 weeks ago
        Anonymous

        Yeah but I think I wanna try it anyway with a little sample. I mean curry works with everything so far.

  10. 3 weeks ago
    Anonymous

    Agreed. People that dislike fish flavors are just children.

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