<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Zen Can Cook &#187; Fish</title>
	<atom:link href="http://www.zencancook.com/category/recipes/fish/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.zencancook.com</link>
	<description>Zen Chef&#039;s Recipes Blog</description>
	<lastBuildDate>Mon, 06 Feb 2012 12:54:08 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.1.3</generator>
		<item>
		<title>Scallop Crudo with Shiso &amp; Yuzu Oils and Pink Peppercorn</title>
		<link>http://www.zencancook.com/2012/01/scallop-crudo-with-shiso-yuzu-oils-and-pink-peppercorn/</link>
		<comments>http://www.zencancook.com/2012/01/scallop-crudo-with-shiso-yuzu-oils-and-pink-peppercorn/#comments</comments>
		<pubDate>Sat, 21 Jan 2012 20:56:03 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Fish]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=8234</guid>
		<description><![CDATA[I was cleaning up some old photos on my hard drive when I realized I posted this scallop crudo a while ago as part of project food blog but I never wrote a recipe for it. Crudo in general don&#8217;t need recipe since it consists of the freshest seafood money can buy with a squeeze [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/01/scallop-crudo-with-shiso-yuzu-oils-and-pink-peppercorn/feed/</wfw:commentRss>
		<slash:comments>37</slash:comments>
		</item>
		<item>
		<title>Maple-Soy Cured Salmon Belly</title>
		<link>http://www.zencancook.com/2011/12/maple-soy-cured-salmon-belly/</link>
		<comments>http://www.zencancook.com/2011/12/maple-soy-cured-salmon-belly/#comments</comments>
		<pubDate>Tue, 27 Dec 2011 15:22:32 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Fusion]]></category>
		<category><![CDATA[Japanese]]></category>
		<category><![CDATA[Sous-Vide]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7882</guid>
		<description><![CDATA[I had a piece of Alaskan King salmon belly left from the salmon tartare cornets I made the other day, so I placed it in a mixture of maple syrup and dark soy sauce and left it to cure for 24 hours. The next day I cooked it sous-vide at 50&#8242; C for 15 minutes [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/12/maple-soy-cured-salmon-belly/feed/</wfw:commentRss>
		<slash:comments>42</slash:comments>
		</item>
		<item>
		<title>Salmon Tartare Cornets with Sweet Red Onion Crème Fraîche</title>
		<link>http://www.zencancook.com/2011/12/salmon-tartare-cornets-with-sweet-red-onion-creme-fraiche/</link>
		<comments>http://www.zencancook.com/2011/12/salmon-tartare-cornets-with-sweet-red-onion-creme-fraiche/#comments</comments>
		<pubDate>Fri, 23 Dec 2011 22:20:26 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Canapés]]></category>
		<category><![CDATA[Fish]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7835</guid>
		<description><![CDATA[I think I could live on bite-sized food alone. I don&#8217;t know if it&#8217;s because you get to enjoy a wide variety of food without the formality of a sit down dinner or the fact you can have your own portable feast while hiding in a corner, but something makes amuse-bouche really appealing to me. [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/12/salmon-tartare-cornets-with-sweet-red-onion-creme-fraiche/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Morimoto Tuna Pizza</title>
		<link>http://www.zencancook.com/2011/12/morimoto-tuna-pizza/</link>
		<comments>http://www.zencancook.com/2011/12/morimoto-tuna-pizza/#comments</comments>
		<pubDate>Sun, 11 Dec 2011 00:05:18 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Japanese]]></category>
		<category><![CDATA[Pizza]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7687</guid>
		<description><![CDATA[I haven&#8217;t been to Morimoto in a while but I remember one of the best appetizers I tried was a &#8220;tuna pizza&#8221; with tuna sashimi, jalapeño, red onion, olives and an anchovy aioli atop a crisp, thin flour tortilla. Rather to go back and pay the hefty price I figured out how to make it [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/12/morimoto-tuna-pizza/feed/</wfw:commentRss>
		<slash:comments>40</slash:comments>
		</item>
		<item>
		<title>Black Sea Bass &#8220;en croûte&#8221; with Aromatic Vegetables &amp; Mousseline Sauce</title>
		<link>http://www.zencancook.com/2011/10/black-sea-bass-en-croute-with-aromatic-vegetables-mousseline-sauce/</link>
		<comments>http://www.zencancook.com/2011/10/black-sea-bass-en-croute-with-aromatic-vegetables-mousseline-sauce/#comments</comments>
		<pubDate>Sun, 23 Oct 2011 17:21:30 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Entree]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Fusion]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=7249</guid>
		<description><![CDATA[This is a departure from my usual bright, voluntarily overexposed photography. Today I decided to join the dark side with a pitch black background largely inspired by the photography in Modernist Cuisine. It&#8217;s kind of fun, I think. I bought a black sea bass, one of my favorite fish, and prepared this dish in less [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/10/black-sea-bass-en-croute-with-aromatic-vegetables-mousseline-sauce/feed/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Sea urchin, cauliflower mousseline, lobster gelée &amp; trout roe</title>
		<link>http://www.zencancook.com/2011/02/sea-urchin-cauliflower-mousseline-lobster-gelee-trout-roe/</link>
		<comments>http://www.zencancook.com/2011/02/sea-urchin-cauliflower-mousseline-lobster-gelee-trout-roe/#comments</comments>
		<pubDate>Sun, 27 Feb 2011 23:16:21 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=6353</guid>
		<description><![CDATA[I had a dish a few years ago at Pierre Gagnaire&#8217;s restaurant in Hong Kong which consisted of a layer of smooth cauliflower mousseline with a jellified beet consommé and thinly sliced marinaded scallop, not only the contrasting colors were visually striking but I still remember vividly the perfect harmony of the dish. It had [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/02/sea-urchin-cauliflower-mousseline-lobster-gelee-trout-roe/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Tuna Tartare &amp; Scallop Crudo with Pink Peppercorn &amp; Spring &#8220;Salad&#8221;</title>
		<link>http://www.zencancook.com/2010/06/tuna-tartare-scallop-crudo-with-pink-peppercorn-spring-salad/</link>
		<comments>http://www.zencancook.com/2010/06/tuna-tartare-scallop-crudo-with-pink-peppercorn-spring-salad/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 02:22:22 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Scallops]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=4655</guid>
		<description><![CDATA[If you can&#8217;t decide between a tartare, a crudo or a salad to start your meal, i&#8217;ve got the perfect dish for you. It starts with a layer of finely chopped tuna tartare, if you have access to o-toro or any fatty cut of tuna by all cost use it, you won&#8217;t be disappointed. Thinly [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/06/tuna-tartare-scallop-crudo-with-pink-peppercorn-spring-salad/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Wild Striped Bass with farro, black rice, baby spinach &amp; tangerine + Giveaway Winner</title>
		<link>http://www.zencancook.com/2010/02/wild-striped-bass-with-farro-black-rice-baby-spinach-tangerine-giveaway-winner/</link>
		<comments>http://www.zencancook.com/2010/02/wild-striped-bass-with-farro-black-rice-baby-spinach-tangerine-giveaway-winner/#comments</comments>
		<pubDate>Fri, 12 Feb 2010 05:11:47 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Fish]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=3515</guid>
		<description><![CDATA[I realized i don&#8217;t have a whole lot of simple fish recipes on this blog which is a shame because i cook tons of it at work. So in an effort to balance things out&#8230; you&#8217;re all getting some fish tonight. Yes, I want my readers to be on a balanced diet. That&#8217;s how much i [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/02/wild-striped-bass-with-farro-black-rice-baby-spinach-tangerine-giveaway-winner/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
	</channel>
</rss>

