New answers tagged fish
Without other context or information, there cannot be a definitive answer. The most common reason in professional food service would be to ensure uniform portion control.
Cod is cod, a smaller variety's characteristics won't be so different as to make much difference in a recipe. Really any mild-flavored white fish with a medium strength flesh is a reasonable substitute for cod, in fact due to cod stock depletion you'd be doing nature a favor by picking something locally caught.
Unlike poultry which can be boned out, and then the cavity stuffed, fish tend to break down into two basic fillets. This makes a large scale stuffing application more challenging. For this reason, you may be better off trying to create a strata (layered dish) or a roulade (rolled dish). If I were to peruse this idea, I would suggest a roulade as the most ...
Unquestionably, I'd consider the colors of the fish. It seems a natural that your outer fish should be salmon (head, tail and skin intact, scaled, gutted, with spine and rib bones removed). I'd try to present the whole thing as if it were a whole salmon. Cut through the center of the salmon for presentation, that could be a tremendous presentation. (You've ...
I hate throwing away food, for me (and I stress "for me") I would use the "Smell By" test and then make sure it is cooked really well through. Make a stew, curry or pasta source (something where it is cooked through and in small bits). BUT DO NOT sushi, light pan fry or similar of it. If you are in doubt do not use it, you do not want a dose of something a ...
I lived in Japan for eight years and have a Japanese wife. The reason the Japanese cook rice with no seasoning is because so many of the preserved foods they eat are so salty. I developed the habit years ago of eating large bowls of unseasoned rice along with small servings of salt preserved fish and vegetables. I might point out that the Japanese are ...
Reheating fried food is extremely challenging. The least bad method is probably baking in a slow oven, about 250-300 F. You want to reheat only enough to get the food warm enough to enjoy, but not so piping hot that it would trigger additional browning. At these low temperatures, you should not get too much additional browning, although you will never ...
It is coagulated albumin leaked from the flesh of the fish. Not terribly inviting, but not harmful either.
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