|
Fish heads. They've got some really good bits of meat on them and should be sold for considerably less than the filet. They should have them around at pretty much any decent seafood counter, but they keep them somewhere out of sight. Just be sure to remove the gills (bitter), descale, and wash out any congealed blood inside. Look up fish head curry, it's pretty popular in Singapore/East Asia in general. The general idea is you simmer it in a thinnish curry sauce with tomatoes and heavy on the turmeric until tender and much of the fat has been rendered into the sauce. If you simmer it too long (or poke it around too much during cooking) it will all fall apart and there will be tiny bones mixed in everything. I'd try it with snapper or something similar. If you're some kind of weirdo that doesn't want to eat a full fish head, you could go for salmon. Cut off the cheeks(best part) and sear them off, then use the heads to make great fish stock or something. You can also get fish tails, which have more meat left on them than you might think, but I haven't gotten around to trying some out yet. Cool tip on the lumpfish roe, going to try that out soon and prepare it like ikura.
|
#
¿
Feb 22, 2015 10:49
|
|
|
|
| # ¿ Apr 23, 2024 16:58 |
|