Text 12671, 89 rader
Skriven 2007-03-05 23:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: CATFISH  70304
======================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> In my experience, most fish which can live in both sea and river
 GJ> taste better when caught in the sea.  Have you found that

I cannot think of an instance where I have had fresh water fish caught
in salt or brackish water. We harvest salmon in fresh water after they
leave the sea, and before they spawn. After they make their long arduous
journey and spawn they are weak and their flesh spent. Pacific salmon in
fact die of exhaustion after spawning; although Atlantic salmon, a
different species, survive and return to sea. In general salt water
species have firmer flesh than fresh water species though.

 GJ> cheek meat?  Best part.
 
 GJ> My late wife used to split fish heads to get the brains.  Not
 GJ> much of a meal from them, though.

I've never eaten fish brains. But the opportunity will arise soon; the
next time I buy fish from my fish lady, I'll either purchase a head or
two or ask her to extract a few brains. Or do I really want to?

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Quick-Simmered Mackerel With Miso Sauce
Categories: Fish, Japanese
  Servings: 4

      4    saba mackerel fillets
           (each 6 oz/l60 g)
      1    gobo burdock root;
           unpeeled
      1 TB mirin; plus
      2 TB mirin
      1 TB soy sauce
    1/2 c  sake
    1/2 c  water; plus
    1/4 c  water
      1 TB miso paste; generous
           (red if possible)
      1 TB sugar
           mustard to taste

After adding miso sauce, simmer while basting occasionally and tilting
the pot so the liquid is evenly distributed.

If burdock is not readily available, try okra, Brussels sprouts, or
shiitake mushrooms instead.

Substitute 1 tablespoon sake + 1 teaspoon sugar for each tablespoon of
mirin.

1. Cut each fillet in two and pat dry. Make several incisions on the
skin side of the fish.

2. Scrub the burdock root thoroughly and cut into 2-inch (5-cm) lengths.
Parboil 5 to 1 0 minutes to soften.

3. In a shallow pan, combine 1 tablespoon mirin, soy sauce, sake, and /2
cup water, and bring to a boil. Add fish skin-side up in a single layer,
and slip burdock in between pieces of fish.

4. Cover pan and simmer over medium-high heat for about 10 minutes,
basting occasionally.

5. When most of the liquid has evaporated and the fish is cooked
through, make the miso sauce in a small bowl by combining and mixing
miso paste, sugar, 2 tablespoons mirin, and 1/4 cup water. Add this
sauce to the pan and simmer about 3 more minutes, basting occasionally.
Remove pan from heat.

6. Arrange fish and burdock on individual plates. Briefly reheat the
sauce, spoon it over the fish, add a dab of mustard, and serve.

Recipe By: Katsuyo Kobayashi, Quick and Easy Japanese Cookbook

From: Thejapanesecookingclub
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife


... My brain hurts just trying to imagine what that tastes like.
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