Text 15988, 94 rader
Skriven 2008-11-02 15:37:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Milkfish
================
-=> Dale Shipp wrote to Carol Shenkenberger <=-

 CS> I wonder if milkfish smoke well?

 DS> Don't recall hearing about milkfish. What sort of fish are they?

The milkfish, (Chanos chanos), is an important food fish in Southeast Asia and
is the sole living species in the family Chanidae. (About seven extinct species
in five additional genera have been reported.)

Milkfish have a generally symmetrical and streamlined appearance, with a
sizable forked caudal fin. They can grow to 1.7 m but are most often about 1
meter in length. They have no teeth and generally feed on algae and
invertebrates.

They occur in the Indian Ocean and across the Pacific Ocean, tending to school
around coasts and islands with reefs. The young fry live at sea for two to
three weeks and then migrate to mangrove swamps, estuaries, and sometimes lakes
and return to sea to mature sexually and reproduce.

The fry are collected from rivers and raised in ponds where they grow very
quickly and are then are sold either fresh, frozen, canned, or smoked.

The milkfish is a national symbol of the Philippines, where it is called
bangus. Because milkfish is notorious for being much bonier than other food
fish in the country, deboned milkfish, or "boneless bangus," has become popular
in stores and markets.

http://tinyurl.com/Milkfish

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Stuffed Milk Fish (Rellenong Bangus)
 Categories: Seafood, Vegetables, Stuffing, Fruit
      Yield: 3

      1 lg Bangus (milkfish)
      1    Onion; chopped fine
      4 cl Garlic; minced
      1 sm Carrot; in small cubes
      1    Box raisins (opt)
      2    Tomatoes; chopped
      1 lg Raw egg
      1 ts monosodium glutamate
      1 ts Salt
    1/2 ts Worcestershire sauce
      1    Green bell pepper; chopped
           - fine
      2 tb Flour
           Cooking oil

  Scrape fish scales. Clean. Gently pound fish to loosen 
  meat from the skin. Use flat side of a knife in pounding.

  Break the big bone at the nape and on the tail. Insert the
  end of the handle of an aluminum kitchen turner (sandok)
  through the fish neck.

  Gently scrape down the handle between the meat and the
  skin. Scrape down to the tail, going around and on the
  other side of the fish.

  If you feel the meat is entirely separated from the skin,
  remove the handle, squeeze and push out meat (with the
  big bone), starting from the tail going out through the
  head. This way, you will be able to push out the whole
  meat without cutting an opening on the skin.

  Marinate skin and head of fish with soy sauce and calamansi
  (lime) juice. Set aside. Boil fish meat in a little water.
  Drain. Pick out bones. Flake meat.

  Saute garlic until brown. Add onion and tomatoes. Stir in
  fish meat, carrot, and pepper. Season with salt, MSG, ground
  pepper, and Worcestershire sauce. Add raisins.

  Transfer cooked mixture to a plate. Cook, then, add raw egg
  and flour. Fill in mixture in bangus skin. Wrap bangus in
  wilted banana leaves or in aluminum foil. Fry. Cool before
  slicing.

  Garnish with sliced fresh tomato, spring onions or parsley.
  Serve with catsup.

  Meal Master Format by Dave Drum - 28 January 2000

  Uncle Dirty Dave's Archives

MMMMM

... "Alright," agreed the husband.  "But how about a quarter a point on the
ide
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