Text 13146, 54 rader
Skriven 2007-03-17 19:10:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: CATFISH 190
=======================
 Hi, Dale,

 JM> I like sunfish like bluegills! And they can get
 JM> to a respectible size, at least in the South.
 JM> But why fillet them? They are easy enough to
 JM> eat whole (gutted, beheaded and scaled, of
 JM> course) as the main bones are substantial
 JM> enough to sort of stay together as you fork
 JM> off the flesh, and there aren't a bunch of
 JM> little fine bones to pull off into the meat.
 JM> I never did anything fancy with them, just
 JM> cleaned them, dusted with seasoned flour
 JM> and fried them in a skillet.

 DS> Which is the way I was brought up.  Off with their heads, slit their

 Though now some are praising fish "cheeks" we have
 been throwing away. Not to mention my Thai friend's
 reminiscence of eating fish as a kid as "I like the
 eyes!" Ick!

 DS> belly and spill the guts. Flour and Fry. Tails get nice and
 DS> crispy crunchy, as do side fins. Back fins can be pulled out with
 DS> their bones, and the rest of the meat nibbled off.  Don't even need
 a DS> fork if you test the meat with your tongue for bones as you
 chew:-}}

 Well, I do usually remove most of the fins,
 and I don't eat the tail, though it makes a
 nice handle.

 DS> OTOH, there are people (like Gail) who were brought up on boneless
 DS> fish filet and suffer from a instinctive throat shutdown when
 DS> feeling the slightest hint of a fishbone in mouth.   For her, I would
 DS> select the largest bluegill and other pan fish to filet.  I would get
 DS> the smaller ones to cook whole.   Everybody wins:-}}

 Fine. But what we were mentioning was that with some fish
 like large bluegills, there is largely no danger
 of fishbone in mouth as long as the eater is watching.
 Some other fish are sneakier with secondary small
 bones. I bet Gail could eat off a largish bluegill
 without fear as long as I could assure there were
 no hidden small bones. (Actually, I worry about
 fileted fish more because you might presume no
 bones, but there might be a few left anyway, to
 surprise the unwary. When you can see the skeleton
 being bared as you eat, you can ensure the bones
 are still on the plate!)

 Joan MacDiarmid
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