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On Oct 03, 2004, at 13:17, Kake L Pugh wrote: > What I am wondering is how much flesh should I be expecting to get > from one of these? They aren't very big and the fishmonger said > they're one per person. I ended up with 5oz from this one. That sounds about right, depending on the size of your fish and your filleting skillz0rs.. > And another more general question: How do I work out which discarded > bits of a cleaned fish are good to put in stock? Bear in mind that I > like tripe and natto, so an answer like "don't use the bits that look > icky" isn't going to help. From the cavity, nothing's good apart from the liver. Everything else is good, especially heads. Although it does depend on how you like your stock, too.. > Oh - and how do I scale a fish without most of the scales pyoinging > back and going everywhere? Do it under a running tap. Doesn't stop them all, but you'll get most of them in the sink. Don't forget to use a crudcatcher! -- Tom Sulston +44 77 99 89 80 44 http://www.2helix.com
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