[Sca-cooks] Advanced Fish Usage
silvina at allegiance.tv
Wed Oct 11 11:51:44 PDT 2006
My husband once ate an oriental salad type dish (if I remember right) where
they used peeled fish eyeballs in the salad. He says it was a seaweed salad
and that the peeled fish eyeballs tasted similar to peeled seedless green
grapes. (He came in the room as I was typing this and expanded on it for me
----- Original Message -----
From: "Sharon Gordon" <gordonse at one.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Wednesday, October 11, 2006 1:32 PM
Subject: [Sca-cooks] Advanced Fish Usage
> In the interests of getting all the use out of all the fish parts, I have
some ideas and questions.
> 1) I know the fish head has a good bit of meat on the cheeks which can be
used. So that's good where you can use bits of fish.
> 2) I understand the eyeballs are good in soup. I have never seen or tried
this. Anyone know of more or other uses?
> 3) Shrimp tails make a good fish stock.
> 4) What other strategies do you know of?
> gordonse at one.net
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