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Q&A

Posts tagged fish

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Q&A Can you concoct fish broth with just fish flesh — no bones or heads?

When I ate 魚湯銀蘿浸龍躉球 at this Hong Kong restaurant some years ago, this dish had no bones. The broth shown below was made from the fish, 龍躉. Do you know if bones were used? No local grocers sell fi...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 1y ago by Sigma‭

Question fish
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Q&A How can you concoct Red Mullet Soup without bones or heads?

The recipe below doesn't contain any bones. Did the author forget them? Red mullet has particular qualities that make the flavour very rich. The secret of this soup is making a good stock. Addit...

0 answers  ·  posted 2y ago by Chgg Clou‭

Question fish
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Q&A Why put butter onto a sheet of parchment paper and roll into a small cylinder?

What's the point of Step 2 below? It feels like too much work! Why "Put the butter onto a sheet of parchment paper and roll into a small cylinder"? Why the "parchment paper and roll into a small c...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Zerotime‭

Question fish
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Q&A When does bloating indicate poor quality or old fish?

The sentence embolded below bewilders me. Most rockfish share a certain characteristic: a swim or air bladder. This is a gas-filled organ that allows the fish to carefully control its buoyancy....

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Olin Lathrop‭

Question fish
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Q&A Why are freshwater fish more likely to contain parasites, than ocean fish?

Please see the sentence beside the green box. John Bil's Ship to Shore: Straight Talk from the Seafood Counter (2018). p 241.

0 answers  ·  posted 2y ago by Chgg Clou‭

Question fish
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Q&A Why does stuffing fish with herbs and lemon impart almost no flavor?

This is the first time that I've heard that stuffing fish with herbs and lemon is "pointless, as almost no flavour will be imparted from these trappings." I'm nonplussed! Many cookbooks recommend t...

0 answers  ·  posted 2y ago by Chgg Clou‭

Question fish
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Q&A Why can't Montreal and New York access Mediterranean fish?

Kindly see the sentence beside the red rectangle. I acknowledge Montreal isn't a world class city and may not offer world class seafood. But I'm dumbfound how New York City doesn't, when New York i...

0 answers  ·  posted 2y ago by Chgg Clou‭

Question fish
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Q&A Why transfer salmon, seared in a pan, to the oven?

Kindly see the sentence with the red line beside. You already "sear for 2 minutes." Why not keep searing at high heat? Why "transfer the pan to the oven"? This second step feels dispensable! You'...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Peter Taylor‭

Question fish
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Q&A How to take hold of the bones at the head end? How will fillets fall back into place?

I don't understand how to proceed from Step 2 to 3. In Step 2, the bones are under the fish flesh. Then in step 3, how do I "Take hold of the bones at the head end"? In Step 3, how will t...

0 answers  ·  posted 2y ago by Chgg Clou‭

Question fish
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Q&A Why do Western Cuisine restaurants rarely steam fish with citrus peel and soy sauce?

I've never seen a Western Cuisine restaurant steam fish with soy sauce and mandarin peel, 陳皮, like Hong Kong restaurants. Can I do this at home? I feel unconfident because restaurant commercial ste...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Sigma‭

Question fish

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