Things We Love

Tozai Living Jewel Sake
What to drink with your sushi? Sake, naturally—but which one? This vibrant medium-bodied sake is a premium junmai (made from rice, water, yeast and koji—and no added alcohol) and features a higher acidity level. As such, it balances well with spicy dishes and high-protein fish such as sea bass. Look for aromas of dough and Asian pear along with a refreshing melon finish. Sip at room temperature—not hot. Utah State Liquor Stores, 720 ml, $18.95

 

 

 

 

Fish Without a Doubt: The Cook’s Essential Companion by Rick Moonen and Roy Finamore
With more than 250 seafood recipes, Fish Without a Doubt delves into nearly every possible cooking technique from poaching to sautéing to grilling. Novices suffering from “pescaphobia” can learn from photos on how to clean, fillet and scale a fish. No endangered fish are included in the book. Order it from: The King’s English Bookstore, 1511 S. 1500 East, SLC, 801-484-9100, KingsEnglish.com, hardcover, $35.

 

 

 

 

Wüsthof Gourmet 7-inch Fish Fillet Knife With Sheath
Designed by U.S. fishing experts, made in Solingen, Germany (“The Cutlery Capital of the World”), this knife is razor-sharp, thin and flexible, the perfect tool to clean and bone your small-to-medium size catches. Manufactured from one piece of steel, it features a laser-cut stamped blade, synthetic handle and a leather sheath (and can be used at the river, and in the kitchen). It’s a great Father’s Day gift. Orson H. Gygi Co., 3500 S. 300 West, SLC, 801-268-3316, Gygi.com, $69.99.

 

 

 

OXO Good Grips Fish Turner
Fish turners made Buzzfeed’s 16 Truly Useful Tools, and this oversize spatula lets you lift, flip and transfer delicate fish fillets, whole fish, crab cakes and more (pancakes, warm cookies, burgers and eggs). The beveled edge slides under delicate foods while the slotted head drains grease and cooking liquids. Dishwasher safe. Orson H. Gygi Co., 3500 S. 300 West, SLC, 801-268-3316, Gygi.com $12.99

 

 

 

 

Cameron Cedar Grilling Planks
Soak cedar planks in water for a half hour, place your fish on the plank, then place plank on preheated barbecue grill and cover. Leave the fish to roast slowly as it bastes in its juices. No fats or oils are needed because the moist plank keeps food juicy. The wood heats up and begins to burn slightly, imparting a subtle smoky flavor to the fish. Planks can be used two or three times. Comes with instructions and seven recipes. Orson H. Gygi Co., 3500 S. 300 West, SLC, 801-268-3316, Gygi.com, pack of four, $15.99.

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