21-09-2006, 08:31 PM
Howzit Cubbie
When you're cleaning them, be careful if the membrane, skin and fins are still on. The Fins have a somewhat nasty spike to them and you need to handle carefully.
Your wastage factor will be around 45-50% hence me asking whether they were cheeks or not. Ask your fishmonger if he can source in the cheeks - they're superb! You might pay a little more, but the end result is less wastage and personally speaking, a better product.
As a caution, if there is a slight 'ammonia smell' about them, discard immediately. They're notorious for 'turning' quickly.
Other than that, enjoy them.. they're versatile and need only the simplest of cooking methods and sauces to complement them.
You could even stuff them (you'll need to wrap them in clingfilm to maintain shape etc if you do).
Have fun and let us know what recipe you chose to do.
When you're cleaning them, be careful if the membrane, skin and fins are still on. The Fins have a somewhat nasty spike to them and you need to handle carefully.
Your wastage factor will be around 45-50% hence me asking whether they were cheeks or not. Ask your fishmonger if he can source in the cheeks - they're superb! You might pay a little more, but the end result is less wastage and personally speaking, a better product.
As a caution, if there is a slight 'ammonia smell' about them, discard immediately. They're notorious for 'turning' quickly.
Other than that, enjoy them.. they're versatile and need only the simplest of cooking methods and sauces to complement them.
You could even stuff them (you'll need to wrap them in clingfilm to maintain shape etc if you do).
Have fun and let us know what recipe you chose to do.