Cooking Fish

Aramanth Dawe wrote:

On Tue, 10 Aug 2004 12:07:35 -0400, "sh0rtcircuit (Deb)"
wrote:

Ada Ma wrote:


Squids - calamari breaded with pork rinds????????? You can use them in stir fry
too.

Maybe one day I'll get up the nerve to try calamari. (My only use for
them to date is fish bait for catching grouper!)

Properly cooked, calamari melts in the mouth and is wonderful. Poorly
cooked and it's like chewing rubber bands. Fortunately I have a
restaurant nearby that cooks it beautifully. Well, I did - they're
currently closed for kitchen renovations WAH. I can't wait until
they open again.

They did a MEAN beef-and-reef. Steak (I like mine still mooing)
topped with lightly pan-tossed calamari, scallops and prawns (big
shrimp). Heavenly with a crisp green salad.

Aramanth

You do make calamari sound delicious. I would definitely have to try
it prepared by a good seafood chef (I'm *not* one). Surf & turf is our
term for your beef-and-reef, and it's my favorite meal. I like my
steak "still mooing," too.

Sh0rtcircuit (Deb)

Aramanth Dawe wrote:

On Tue, 10 Aug 2004 12:07:35 -0400, "sh0rtcircuit (Deb)"
wrote:

Ada Ma wrote:


Squids - calamari breaded with pork rinds????????? You can use them in stir fry
too.

Maybe one day I'll get up the nerve to try calamari. (My only use for
them to date is fish bait for catching grouper!)

Properly cooked, calamari melts in the mouth and is wonderful. Poorly
cooked and it's like chewing rubber bands. Fortunately I have a
restaurant nearby that cooks it beautifully. Well, I did - they're
currently closed for kitchen renovations WAH. I can't wait until
they open again.

They did a MEAN beef-and-reef. Steak (I like mine still mooing)
topped with lightly pan-tossed calamari, scallops and prawns (big
shrimp). Heavenly with a crisp green salad.

Aramanth

You do make calamari sound delicious. I would definitely have to try
it prepared by a good seafood chef (I'm *not* one). Surf & turf is our
term for your beef-and-reef, and it's my favorite meal. I like my
steak "still mooing," too.

Sh0rtcircuit (Deb)

Martha Gallagher wrote in message
So, does anyone have any recommendations for the complete how to cook fish
book?

I've got Cookwise (Shirley O. Corriher author) right next to me here,
it's got a lot of good information in it. From the index (I left out
the page numbers):

Fish
At a glance summary chart
Bones in
Cooked, internal temperature of
'cooking' of, by citrus juice
....some recipies
fish stock
grain of flesh of
marinating
muscles of
poaching
rigor in
steaming
substitutions of species of
tenderness of
also see specific types of fish

On 11 Aug 2004, Werdna wrote:

Martha Gallagher wrote in message
So, does anyone have any recommendations for the complete how to cook fish
book?

I've got Cookwise (Shirley O. Corriher author) right next to me here,
it's got a lot of good information in it. From the index (I left out
the page numbers):

Fish
At a glance summary chart

Cool. Both this and Joy of Cooking are now on my list to pick up when I
see them. When I stopped in Olssons, what did I see on the shelf but Mark
Bittman's Complete Guide to Buying and Cooking Fish. Being a major Bittman
fan, I naturally picked it up. It looks to be a major resource for me.

The one thing I'm still missing is a comprehensive list of which fish are
safe to eat. There are a number of sites that rank mercury buildup, but it
seems other contaminants vary too widely according to where the fish were
caught. I guess I'll stick mostly to the smaller fish as they seem to be
less impacted overall. I was a little bummed to note that lobster was
fairly high on the list, but one of the sites mentioned that the meat is
actually safe, you should just avoid the green stuff. While I like the
green stuff, if that's the only thing making lobster risky, I guess I can
pass on it.

Thanks to all,
Martha



--
"Only those who risk going too far can possibly find out how far one can
go." -- T.S. Eliot

For salmon fillets we do this:

Preheat bbq to hot, then turn down to low.

Place water *saturated* hickory chips in tin foil bowl on briquets.

When wood starts to smoke place fillet on tin foil on bbq rack. (Fillet
should have been rubbed with garlic and onion powder and black pepper
before).

When meat is almost finished (check by trying to seperate with a fork
and by look/color, it should be flakey and spongy with almost no visible
moisture) smear top side with parsley flakes that were saturated with
melted butter. (Amount varies based on taste and size of fish, but you
want to cover the top of the fish almost completely with it.)

Turn off grill and let sit in hot grill for 10-15 minutes.

The skin should stick to the tin foil and let you lift the meat right
off onto a serving platter.

Not fancy, but probably our favorite way to have fish.

Lurker

For salmon fillets we do this:

Preheat bbq to hot, then turn down to low.

Place water *saturated* hickory chips in tin foil bowl on briquets.

When wood starts to smoke place fillet on tin foil on bbq rack. (Fillet
should have been rubbed with garlic and onion powder and black pepper
before).

When meat is almost finished (check by trying to seperate with a fork
and by look/color, it should be flakey and spongy with almost no visible
moisture) smear top side with parsley flakes that were saturated with
melted butter. (Amount varies based on taste and size of fish, but you
want to cover the top of the fish almost completely with it.)

Turn off grill and let sit in hot grill for 10-15 minutes.

The skin should stick to the tin foil and let you lift the meat right
off onto a serving platter.

Not fancy, but probably our favorite way to have fish.

Lurker