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Here, fishy, fishy....
Here, fishy, fishy....
A smoked salmon, onion and potato pie. Sadly, my attempt at a fish is more like a whale!
"Je n'ai pas besoin de cette hypothèse."
Pierre-Simon de Laplace
Pierre-Simon de Laplace
Re: Here, fishy, fishy....
I would really like to learn how to cook fish properly, be it in a pie or frying pan. I can make some rather good salmon cakes and fish/seafood stew, but other than that I struggle.
Bryan
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Re: Here, fishy, fishy....
Bryan, as far as grilling/frying/baking/broiling, assuming everything is hot and ready to go, 7 minutes per inch of thickness no matter the fish, but one eyes and signs prevail. If it flakes it's done. Go beyond that and it's getting overdone. With salmon if the fat denatures (you'll see it weep) that's sign that it's done; skin side down.
Fish is cooked far quicker than what we were told.
Fish is cooked far quicker than what we were told.
Brian
Maker of Kramperts Finest Bay Rum and Frostbite
Or find it here: Italian Barber, West Coast Shaving, Barclay Crocker, The Old Town Shaving Company at Stats, Maggard Razors; Leavitt & Peirce, Harvard Square
Maker of Kramperts Finest Bay Rum and Frostbite
Or find it here: Italian Barber, West Coast Shaving, Barclay Crocker, The Old Town Shaving Company at Stats, Maggard Razors; Leavitt & Peirce, Harvard Square
- fallingwickets
- Clive the Thumb
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- Joined: Mon Nov 06, 2006 11:59 am
Re: Here, fishy, fishy....
ditto on what bryan said
thanks for the lesson, brian
fedex leftovers, chris
clive
thanks for the lesson, brian
fedex leftovers, chris
clive
de gustibus non est disputandum
Re: Here, fishy, fishy....
It's that kind of simple yet excellent tips that one really appreciates! Thanks.
Gary
SOTD 99%: Monday, Wednesday, and Friday, soaps & creams, synthetic / badger brushes, Colonial General razor, Kai & Schick blades, straight razors any time, Superior 70 aftershave splash + menthol + 444
SOTD 99%: Monday, Wednesday, and Friday, soaps & creams, synthetic / badger brushes, Colonial General razor, Kai & Schick blades, straight razors any time, Superior 70 aftershave splash + menthol + 444
Re: Here, fishy, fishy....
Brian, thanks for the hint.ShadowsDad wrote: ↑Tue Sep 11, 2018 8:34 pm Bryan, as far as grilling/frying/baking/broiling, assuming everything is hot and ready to go, 7 minutes per inch of thickness no matter the fish, but one eyes and signs prevail. If it flakes it's done. Go beyond that and it's getting overdone. With salmon if the fat denatures (you'll see it weep) that's sign that it's done; skin side down.
Fish is cooked far quicker than what we were told.
Bryan