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Anna, cook a fresh fish with lots of spices. The longer the fish has been frozen, the "fishier" it is. We had perch curry last night which was great, and I hate fishy fish. Tuna is great, btw. Nothing like the smelly stuff in the can and has more of a meaty texture.
Yup, Sara, put the fish in ten to fifteen mins before you are going to serve and simmer.
SO, we're doing 7 veggie couscous tomorrow Doc says one fish a week, though, so I'm trying really hard.
quote: I thought sarcasmo said it was creepy until she realized that was how he'd figured it out?
You're exactly right. Except for the "sarcasmo" part...
I've almost forgiven my family for going to Seattle without me, going on a charter boat, and catching 200 lbs of salmon; which they barbecued at the family reunion for the next two days.
Almost.
Mmmm...ffffish.
And tomatoes, as anyone WITH A BRAIN knows, are berries.
quote:I have extensive difficulties with cooking fish.
You know, my wife was recently in Chile, and tried a fish dish there in which, she said, the meat was cooked by immersion in lemon juice, rather than by heat. I've been meaning to ask about that here for days. Anybody know anything about that? What's going on chemically that the meat would take on a "cooked" texture and flavor simply from contact with citric acid?
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That would be ceviche... here's a description. I've got a lovely salmon tartare that follows the same principles, I'll find it and post it after work if you like.
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quote: Of course that Tomato--Fruit/Veggie debate is yet another topic that brings out trolls, name calling, and bad feelings.
This is true. I stand firmly on the side of "seeds on the inside/outside" debate and I can't tolerate the "citric acid" people. I can still love them, but I disagree with how they classify their vegetation.
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Personally, I think God hates citric acid people. They're all going straight to hell. Mark my words.
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Imitation crab is a bit like imitation chocolate---a travesty. Of course, I sort of understand, however, if real crab is hard to get. That's when you substitute crawfish in your recipe!
Chad--
[ September 22, 2004, 02:31 PM: Message edited by: Jess N ]
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Doc says one fish a week, though, so I'm trying really hard.![[Grumble]](graemlins/grumble.gif)
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