Oh Fish... A whole Fish...

Starting at 170 and Olive lies Asian Row, great restaurants and shops line this area this entire area falls under my rule of authenticity:

"When entering the restuarant does everyone stare at me because I'm the only White boy in the building." 

Two of my favorite places to shop are in this area, one is Olive Farmers Market, the other is Seafood City.

Today we're going to look into Seafood City. Walking down the aisles you can see anything you could think off, from Wild Boar quarters in the meat counter to schools of Bass and Talipa in the fish section, swimming in tanks. Point at a fish and ask for a size and one of the gentleman behind the bar will reach down and grab a net and snag you a fish. IN my case this little guy.

 Weighing in at about 7 lbs I had the nice men at the fish counter dress it for me removing all the nasty gooey bits for me while leaving on the fins

This is the Keel, it needs to come off the fish, don't throw it away though theres some good meat on it!

 
1 lime a half an orange and a half a lemon slice 'em and mix with vinegar of choice, Vom Fass has a great selection of high end vinegars and oils to choose from from your basics to the not so basics like a Cream Fig and Chili vinegar. Make sure to add Garlic and your herbs of choice, in this mix there was some Parsley and Cilantro.

 Set up your smoker, we use Lump oak charcoal and different woods at my house, the oak is a nice base flavor with good smoke with the fish I used some Hickory and Apple mixed together.

 FIRE!!

It caught on the first try... trust me it doesn't always...

 The Glaze is the Juice from the other half Lemon and Orange, a lime, some Soy Sauce, a splash of Sweet Chili Sauce and a decent splash of Toasted Sesame Oil (also courtesy of Vom Fass).

 Have a nice trip Mr. Fishy.

 45 minutes in and looking good. I think he's enjoying it don't you?

Hour and a half later we have a Perfectly smoked fresh Tilapia, everything was from St. Louis, the Produce from Soulard Market, the Vinegar from Vom Fass, the Fish From Seafood City. Here Under the Arch we aren't known for our seafood, it's hard to be hen were so far from a good source of it. But with a little know how, some adventuring to parts unknown and an open mind dinner for four is simple and affordable.