20-06-2006, 09:07 AM
Cheffie Wrote:Apologies for the late reply Mcamp
Been offline :wall:
When you go to the fishmonger, give me a shout on the mobile and I'll walk you through the pro's and cons of what they have on offer.
Generally speaking, a firm flaking fish with a relatively dense texture will tend to work better on a braai than most (eg: Game fish) This, along with whole fish (on the bone) will have a good result.
A more delicate fish will require a little skill and patience
The fishmonger is going to price the Australian Barracouta for me, in the end I got som cod and cooked that on the fire. My problem is that I am just not a lover of fish, yet really want to find some fish that I will be able to eat and enjoy as it is so much healthier. I do not enjoy the 'fishy' fishes (i.e. Salmon) at all. I need to get a cooking method that will hide/enhance the taste so that I can eat it. Any ideas?