Here, fishy, fishy....

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drmoss_ca
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Here, fishy, fishy....

Post by drmoss_ca »

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A smoked salmon, onion and potato pie. Sadly, my attempt at a fish is more like a whale!
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Rufus
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Re: Here, fishy, fishy....

Post by Rufus »

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
ShadowsDad
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Re: Here, fishy, fishy....

Post by ShadowsDad »

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.
Brian

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fallingwickets
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Re: Here, fishy, fishy....

Post by fallingwickets »

ditto on what bryan said

thanks for the lesson, brian

fedex leftovers, chris :D :D

clive
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brothers
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Re: Here, fishy, fishy....

Post by brothers »

It's that kind of simple yet excellent tips that one really appreciates! Thanks.
Gary

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Rufus
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Re: Here, fishy, fishy....

Post by Rufus »

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.
Brian, thanks for the hint.
Bryan
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