Blackening (cooking) same method of preparation can be applied to other types of fish and other protein sources, such as steak or chicken cutlets. Blackening (cooking) Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was popularized by chef Paul Prudhomme. The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet. The characteristic brown-black color of the crust
Collection item Collection item A collection item (also called a noncash item) is an item presented to a bank for deposit that the bank will not, under its procedures, provisionally credit to the depositor's account or which the bank cannot (due to provisions or law or regulation) provisionally credit to a depositor's account. Collection items do not create float. Payment must be received from the payor bank before the item may be credited to the depositor's account. A collection item may be contrasted with a "demand item" or "cash item," under which the bank credits the depositor's account immediately. Cheques (or "checks"