Asian Market Fish Find


 
RC that's a beautiful plate of fish .... I'd of went as far as trying to get the meat out of the cheek's if there was enough there to eat.... Anyway killer dish.
 
james n said:
RC that's a beautiful plate of fish .... I'd of went as far as trying to get the meat out of the cheek's if there was enough there to eat.... Anyway killer dish.
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Oh there wasn't one morsel of meat on that fish James! The cheeks didn't have any meat in them weirdly enough. They were just hard as a rock in that area. Very thin, but strong. I used my kitchen shears to seperate it at the bottom of the gill to the belly cut I made to clean it out but not sure if you can tell that from the pictures. I did that to try and figure out the structure of this fish and in the process figured out that the gill area has no meat and was only hard, maybe cartilage or bone covered with skin. None-the-less, I'm just like you and don't let any bit of meat go to waste. I even take most of the fat off my Boston Butts and mix it in the pulled pork so there is more meals squeezed out...... and it's good too. ;)

BTW, anyone ever bought uncleaned frozen fish? I have another one of these thawing in the fridge right now and I may go ahead and clean it before the inside thaws out completely. Wasn't sure about letting a uncleaned fish thaw out and set in the fridge overnight. I know organs spoil really fast even under refrigeration. I think that leaving the organs in a frozen fish is probably an Asian thing and I don't mind it at all, but was just wondering the best way to handle that. Last one I took a spoon and REALLY cleaned and rinsed the inside out so I could literally pick every bit off the fish! Ha. I even remove everything in the head area, tongue and all.

I could've stuff the thing FULL, it was a huge area in there! Ha. Sorry to keep asking questions BTW, but has anyone ever tried stuffing and grilling a fish? Wasn't sure if that would be all that good really since most people bake their fish when it's stuffed, but the principal is probably the same I guess. May not need to use breadcrumbs though, those don't seem like they'd do to well in a fish on the grill.
 
This is a classic. :)
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