[Sca-cooks] RE: Using all the fish

[elisabetta at klotz.org]

>
> 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

Old fashioned gefilte fish.

Gefilte means "stuffed". In the old country, people would take the leftover
bones and head and strip off all the extra little pieces of fish, sometimes
using more then 1 fish to do this. Then mix it into a fishloaf with eggs and
onions and spices, etc. Then they would shape it and put in back inside the
fish skin and cook it.

Sort of like a Jewish fish version of haggis.

I'll see if I can find a recipe for this.

:)
Elisabetta