[Sca-cooks] Advanced Fish Usage

[grizly]

-----Original Message-----
> > > > 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?

Sharon
gordonse at one.net < < < <


Oooops.  Grind lobster or shrimp or crab shells and siommer in butter for
infused butter sauce.


niccolo difrancesco