07-11-2012, 06:54 PM
[cool][#0000ff]Thanks. Glad you liked it.[/#0000ff]
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[#0000ff]Fishy chefs often use the meaty carcasses of filleted fish as the base of cioppino or bouillabaisse fish stews. You are right. Lengthy poaching causes the flesh to fall off the bones and makes a great fish stock. Lots of good recipes if you look online. [/#0000ff]
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[#0000ff]I think I mentioned in the writeup that the "salvaged" fish flakes also go well in a tossed salad. When using them for salad I usually chill them quickly after poaching and then just scoop a good helping onto the bed of lettuce...along with some tomato pieces, cucumber, radish, pine nuts, baco bits, croutons, etc. I like creamy dressings, like bleu cheese, but oil and vinegar is nice too. It is all a matter of personal taste.[/#0000ff]
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[#0000ff]Fishy chefs often use the meaty carcasses of filleted fish as the base of cioppino or bouillabaisse fish stews. You are right. Lengthy poaching causes the flesh to fall off the bones and makes a great fish stock. Lots of good recipes if you look online. [/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]I think I mentioned in the writeup that the "salvaged" fish flakes also go well in a tossed salad. When using them for salad I usually chill them quickly after poaching and then just scoop a good helping onto the bed of lettuce...along with some tomato pieces, cucumber, radish, pine nuts, baco bits, croutons, etc. I like creamy dressings, like bleu cheese, but oil and vinegar is nice too. It is all a matter of personal taste.[/#0000ff]
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