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Miso / clam puree. I would start by making stock with miso paste, carrots, shallot and kombu. Also a parsnip because I have some. Miso is fantastic and versatile stuff. Take the carrots etc out of the stock once you make it. Then I would get out the blender and blend some canned clams. Put them thru the blender then add it to the stock. Canned clams are ...


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I don’t know if there are commercially available products, but you can always make your own. My mom would regularly make shrimp stock from the heads and shells of shrimp. You can use the shells of crabs, lobster, or other crustaceans. I recommend steaming them, remove the meat, then put thr shells into a pot to simmer. You’ll want to just barely cover the ...


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Fillet the pickerel, lay it on table skin side down. Make cuts about one inch apart on the whole fillet. Make the cuts down to the skin. Use flour or bread crumbs or how ever you cook you other fish fillets. Put the fillets in hot oil. The hot oil will run through all the cuts and cook the fine bones in the fillet. You can eat the fillet and not have to ...


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