Yuliya's Blog

fish and seafood

Seared Ahi Tuna

grlled ahi tuna steak

If you are lucky enough to have ahi tuna on hand, the pan-searing method works best to make incredibly flavorful and tender steaks. The steaks are first marinated in a soy, garlic and ginger marinade and then perfectly seared in an oil and butter mixture. They should still be pink inside when done. If you like your tuna steaks more rare, reduce the cooking time.

Recipe: Seared Ahi Tuna

Spicy Stir-Fried Shrimp

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This recipe makes perhaps the tastiest spicy shrimp I ‘ve ever had, and I’m proud to say that I came up with it all by myself :) It only takes about 15 minutes to make. When I created this recipe, I was striving to achieve a classic balance of flavors – salty-sour-savoury-sweet. I added Sriracha for heat and a touch of curry for complexity and aroma. I hope you enjoy it too.

Recipe: Spicy Stir-Fried Shrimp

Salmon Caviar (Ikra)

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I know I posted a caviar recipe two years ago, but I just made a new batch and could not resist posting again with a MUCH better cover photo! I, as most Russians, could rave about caviar for a very long time. As I mentioned before, I’m lucky enough to live on the West Coast of Canada where salmon roe is easily obtainable during salmon runs. I’m actually double time lucky because my home town in Russia is located not far from the Pacific Ocean, on the river Amur, which gets salmon runs that rival those of British Columbia. So I pretty much grew up eating salmon dishes and caviar.

Recipe: Salmon Caviar (Ikra)

Butter Garlic Shrimp

I made this dish on many occasions, and it is one of my favorite ways to cook shrimp. I start with medium-size fresh headless shrimp (I usually get them from T&T  – it’s an Asian supermarket chain in Vancouver). Don’t use the peeled, precooked and frozen shrimp – the results just won’t be the same.…

Grilled Shrimp

This was the first time grilling shrimp on the barbecue, and it actually turned out pretty good! The quick 30-minute marinade adds just the right amount of punch, and grilling takes only about 5 minutes.It would probably have tasted even better if I took the time to remove the shells, but it’s also fine with…