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Last week I bought two red snappers from the North End Road market. I managed to get the innards out (the second one was much much better than the first) and baked them with parsley and lemon inside. This week I only bought one (because I was going to cook it last night and doop was going to be out). Didn't cook it in the end, so I decided to make fish soup/stew with it today. I'm definitely getting better at it - I got the head off in one piece and most of the insides came with it. I also managed to skin it this time and I think remove all the bones. 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. The other thing is, once I'd finished, the flesh was rather mangled. Put it this way - I'm not going to have to chop it. Now it *has* been frozen (they sell them that way), so do I have any real chance of it being reasonably whole once I've got the spine and stuff off? 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. Oh - and how do I scale a fish without most of the scales pyoinging back and going everywhere? Kake
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