Combine zest of 2 lemon and 2 oranges, and 1 1/2 Tbsp salt. Place 1 lb skinless kanpachi fillet in a glass dish. Rub salt mixture over fish to coat. Chill for 2 hours or until slightly firm. Brush off salt mixture and chill until ready to serve. When ready to serve, thinly slice kanpachi and arrange on plates. Sprinkle with pepper and drizzle olive oil to serve.
Fillet 2 smoked eels into 6-8 pieces, roughly the same in size. In a 10-inch nonstick pan over medium heat cook smoked eel, flipping occasionally until both sides are crisp and browned. Place on a clean plate lined with paper towels and set aside, like one would with bacon. Slice baguette or crusty bread in half, length-wise, and toast in an oven or toaster oven. Spread a layer of mayonnaise on both sides, and assemble greens, sliced tomatoes, and fried, smoked eel into the final sandwich. A fun take on a classic BLT!
Place the branzino fillets in tinfoil and bake it for twenty minutes. Open the foil, pour a bit of whiskey over it and seal the tinfoil again. Give it only five more minutes and you will get a beautiful mixture taste of the whiskey & the succulent flaky fish!
Rinse and pat dry entire 12 oz whole, gutted, rainbow trout. Salt and pepper inside and out. Layer lemon slices and fresh herbs inside. Brush butter over the outside. Place on oiled or parchment-lined baking sheet. Roast at 425° for 18-20 minutes; until skin is crispy brown and flesh is opaque but still moist. Serve immediately. Eat the skin. Lick your fingers.
Oil a baking sheet or line with parchment. Skin-side down, season a coho salmon fillet with salt, pepper, and any desired herbs or spices. Rub in a little olive oil. Bake at 350° for 10-14 minutes. If white albumen seeps out, take out immediately. In our humble opinion salmon tastes better cooked medium to medium-well! Serve simply with green salad and roasted potatoes.