by lynna_mcintyre on May 10, 2012
Starting a fast-food business is no easy feat – especially in Jamaica, where customers ’stick to the evils they know’ – and brand loyalty is something that is upheld. But Makhoul said he was up to the challenge coming from an international fast-food chain with a local franchise.He revealed that the most-talked-about items on the menu are the ribs, half- or full-rack, as well as the chicken and salmon burgers, and the mushroom and Swiss cheese burger.Still relatively new to the food industry in Jamaica, Makhoul has plans to branch out.
Di Grill Shack hits the spot – Jamaica Gleaner
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by lynna_mcintyre on May 10, 2012
At long last, there are words being used again to describe the wild salmon fishing off local shores.
That’s right. After four years of closures and shortened seasons, California king salmon is back.
That fish have been practically jumping into boats is a heady start for what’s projected to be a banner year for local salmon.
The commercial season opened Tuesday, about three weeks after sportfishing began, and not since 2005 has there been this much anticipation over the local bounty that should be in stores within a few days.
King salmon, also known as chinook, has been mostly off-limits over the last few years as fishery managers sought to protect and rebuild the beleaguered stock. The 2008 and 2009 commercial seasons were canceled, while 2010 saw just 11 days of fishing.
Now, thanks to better water management and ocean conditions, biologists are predicting that as many as 820,000 fish – the most in at least seven years – will return to spawn in the Sacramento-San Joaquin River Delta this year.
That means plenty of chinook should be coming to markets and restaurants near you, and lasting well into the summer and even fall.
I saw an amazing recipe recently for Chili Grilled Salmon with Mango Salsa. For any Salmon I guess but still sockeye or red salmon is considered better to use because of texture (but i am not that distinguishing). The salmon rub needs Asian hot chili oil, fresh squeezed lime juice, ginger, mint, garlic red pepper flakes and crushed black peppercorn. Just reading the ingredients makes me hungry!
Weekend Recipe: Chili Grilled Salmon with Mango Salsa – KCET (blog)
Banner year expected for local salmon – San Francisco Chronicle
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