Wild King Salmon Carpaccio:

1oz ginger, finely minced - 1 scallion, white part only, finely chopped - 2 oz vegetable oil - 1.5oz wild king salmon, sliced thinly - salt and pepper - wasabi pickle stem, wasabina leaves

Directions:

1. Heat up vegetable oil very hot, until it is smoking, spoon over scallion and ginger to bring out flavor, set aside until room temperature
2. place salmon on plate evenly, salt and pepper evenly, drizzle scallion, ginger and oil mixture over salmon evenly
3. spread wasabi pickle stem to taste, place wasabina on top, drizzle more of scallion/ginger/oil mixture over top

Spicy Tuna Tempura with citrus soy vinagerette:

Citrus soy recipe:
1 oz soy sauce, 1 tsp mirin ( sweetened cooking sake ), 2 tsp lemon juice, 1 tsp rice vinegar
Tuna mixture
2 oz fresh tuna, raw, minced, 1/2 oz mayo, 1/4 tsp sriracha, 1 scallion julienned, mix well
2 shiso leaves
Tempura Batter, which is water and tempura flour - 10oz tempura flour, 15oz water, easy ratio being 2 to 3
Directions:
1. Place tuna mixture in between shiso leaves, making sure it is nice and tight
2. Mix in batter, making sure all is covered, place in a frying pan with about 12 oz vegetable oil
3. Turn over after 30 seconds, finish other side for 30 seconds, take out.
4. Slice in half, serve with the citrus soy on the side

Wild Black Bass, grilled white asparagus, yuzu beurre blanc ( yuzu butter sauce ) :

Ingredients: 7oz filet wild black bass, 8 pieces of grilled white asparagus
 
Yuzu beurre blanc:
1 to 2 shallots, chopped fine, 8 ounces white wine, 2 ounces lemon juice, 1 tablespoon heavy cream, 12 tablespoons cold unsalted butter, cubed Salt and white pepper, to taste

Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.

Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a warm area.

For fish: Place bass skin side down in a smoking hot pan, hold down fish to ensure for about 10 seconds to ensure a nice crispy skin when finished, place in 350 degree oven to 6 to 8 minutes, take out, let rest.

For asparagus: season asparagus evenly, place on grill until al dente