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Official: Fish, the cooking of thread

post #1 of 13
8/14/10 at 2:51pm
Thread Starter 
In this thread we post on (the cooking of) fish.

For starters I have a question:

Tonight I'm cooking a red wine fish stew and part of the recipe called for me to slowly cook a salmon head.

Before that the recipe called on me to remove the gills and my question to you is why? IS it for health reasons, or taste?








*Red wine stew, out of Cooking, by James Peterson
http://books.google.nl/books?id=tfEsSiP14lEC&pg=PA155&lpg=PA155&dq=red+wine+fish+stew+peterson&source=bl&ots=ykkIDMMjk0&sig=QOVHVXO06-pNGOzzGDgqNVO4zqs&hl=nl&ei=LNZmTM-nK5KPOPy9ybgF&sa=X&oi=book_result&ct=result&resnum=1&ved=0CBUQ6AEwAA#v=onepage&q&f=false"]http://books.google.nl/books?id=tfEsSiP14lEC&pg=PA155&lpg=PA155&dq=red+wine+fish+stew+peterson&source=bl&ots=ykkIDMMjk0&sig=QOVHVXO06-pNGOzzGDgqNVO4zqs&hl=nl&ei=LNZmTM-nK5KPOPy9ybgF&sa=X&oi=book_result&ct=result&resnum=1&ved=0CBUQ6AEwAA#v=onepage&q&f=false"]http://books.google.nl/books?id=tfEsSiP14lEC&pg=PA155&lpg=PA155&dq=red+wine+fish+stew+peterson&source=bl&ots=ykkIDMMjk0&sig=QOVHVXO06-pNGOzzGDgqNVO4zqs&hl=nl&ei=LNZmTM-nK5KPOPy9ybgF&sa=X&oi=book_result&ct=result&resnum=1&ved=0CBUQ6AEwAA#v=onepage&q&f=false
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post #2 of 13
8/14/10 at 2:53pm
Wretched bitter taste.
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post #3 of 13
8/14/10 at 3:00pm
Thread Starter 
Quote:
Originally Posted by Manton View Post
Wretched bitter taste.
Thank you. The removal wasn't that hard, although a sharper knife was suddenly high on my list of prorities. It did seem like an extra step for which an economical mind would waant a reason.
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post #4 of 13
8/16/10 at 8:15pm
you can actually remove the gills quite easily by grabbing them with your fingers and pulling real hard.
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post #5 of 13
8/17/10 at 12:23pm
Thread Starter 
Quote:
Originally Posted by foodguy View Post
you can actually remove the gills quite easily by grabbing them with your fingers and pulling real hard.

I followed the advice on a youtube video.

The gills seemed attached quite firmly at the spine. But perhap more violence/force would have done the trick.
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post #6 of 13
8/17/10 at 8:49pm
What did your house smell like after cooking the salmon head? I make fish stocks only in the spring and fall when I can open the windows. The kitchen exhaust fan doesn't do a good enough job for my vegetarian better half.
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post #7 of 13
8/17/10 at 11:52pm
Opening the windows is good and perching a big box fan on the window sill to push in the air will help with the air flow as well. After that, add an equal amount of water to white vinegar and boil for an hour then shut off. Leave the house for the full day then come back.
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post #8 of 13
8/18/10 at 12:00am
Recently did my first miso black cod. Yummy! Can anybody suggest something else to do with black cod?
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post #9 of 13
8/18/10 at 12:06am
Quote:
Originally Posted by wetnose View Post
Can anybody suggest something else to do with black cod?
Paging edmorel...
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post #10 of 13
8/18/10 at 3:22am
Thread Starter 
Quote:
Originally Posted by philosophe View Post
What did your house smell like after cooking the salmon head? I make fish stocks only in the spring and fall when I can open the windows. The kitchen exhaust fan doesn't do a good enough job for my vegetarian better half.

Fish of course. But the scent was mostly gone after a day and doing the washing up. The window was cracked by the way.. I did immeadiately wrap the gills and later the head in a plastic bag, binned it and put it outside.
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post #11 of 13
8/21/10 at 5:52pm
Quote:
Originally Posted by wetnose View Post
Recently did my first miso black cod. Yummy! Can anybody suggest something else to do with black cod?

Can't go wrong with poaching or a light saute.

Getting ready to head out fishing for an hour or so for spotted sea trout. May have a fresh fish dinner this evening. If caught, will gut, descale, and put on the grill whole with lemon, salt, pepper, and paprika. Spotted sea trout must be cooked fresh or within a few days. They do not freeze well; the flesh becomes mush.
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post #12 of 13
8/21/10 at 6:40pm
Thread Starter 
That looks excellent:
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post #13 of 13
8/22/10 at 5:52pm
Started storming, so no sea trout last night. Will go out next weekend. If so, will post pics and recipe.
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