[Sca-cooks] Using all the fish

[grizly]

head and bones simmered for 15 to 30 minutes with parsley and thyme makes a
nice, simple fish stock.  Being different than beef bones, no need 'render'
for hours.

niccolo difrancesco


-----Original Message-----
From: sca-cooks-bounces+franiccolo=mindspring.com at ansteorra.org
[mailto:sca-cooks-bounces+franiccolo=mindspring.com at ansteorra.org]On
Behalf Of Sharon Gordon
Sent: Tuesday, March 28, 2006 11:09 AM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] Using all the fish


We have a local place where we can get uncleaned fish for about 50% less
than cleaned fish.  So I am wondering what are some good strategies for
making maximum use of any edible or good for flavoring part of the fish?
And I should warn you that I have minimal fish cleaning experience, so
there's no such thing as overexplaining here :-).

Sharon
gordonse at one.net


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