How To Fillet A Roundfish Recipe
Yield: 1 infoRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Filleting a roundfish (as opposed to a flatfish such as flounder or
sole) involves no more than a sharp filleting or boning knife and the
basic knowledge that most roundfish have a straight backbone with
ribs coming off it. Practice on mackerel, which is not only cheap but
nicely shaped. In time, youll cut down on waste, save money, and
have lots of lovely bones for fish stock.
1. If youre starting with a whole fish, make a cut from the top to
the bottom of the fish, right behind the gill cover.
2. Cut on one side of the dorsal fin(s), straight into the fish. Feel
with the blade of the knife for the central backbone, and keep the
knife right on top of it as you move down the length of the fish.
3. Peel back the meat so you can see the ribs beneath the backbone,
keeping the knife on top of them. Turn the fish over and repeat t he
technique on the other side.
Cooks Illustrated Charter Issue
Submitted By DIANE LAZARUS On 12-23-94
Title: Paprika: Sweet Vs Hot
Categories: Information, Herbs/spice
Yield: 1 info
Although we now associate paprika with Hungarian cooking, this bright
red spice is native to the New World and was brought to Europe by
Columbus. The dried and powdered form of a red pepper called Capsicum
annum, paprika was introduced in Hungary during the sixteenth
century. Until the nineteenth century, the spice was always hot. At
that time, Hungarian spice millers developed a process to remove the
seeds and veins of the fiery red peppers. Since most of a peppers
heat is concentrated in the seeds and veins, the resulting paprika
was "sweet". The intensity of the paprika could be controlled by
removing some or all of the veins and seeds.
In recent years, much sweet paprika has been made from a mild red
pepper hybrid that can be ground whole with the seeds and veins. Most
of the sweet paprika sold in this country comes from this new pepper
grown in Spain and California. However, for paprika
either sweet
or hot
with superior flavor and character, look for brands
imported from Hungary.
Cooks Illustrated Charter Issue
Submitted By DIANE LAZARUS On 12-23-94
Source from luhu.jp
sole) involves no more than a sharp filleting or boning knife and the
basic knowledge that most roundfish have a straight backbone with
ribs coming off it. Practice on mackerel, which is not only cheap but
nicely shaped. In time, youll cut down on waste, save money, and
have lots of lovely bones for fish stock.
1. If youre starting with a whole fish, make a cut from the top to
the bottom of the fish, right behind the gill cover.
2. Cut on one side of the dorsal fin(s), straight into the fish. Feel
with the blade of the knife for the central backbone, and keep the
knife right on top of it as you move down the length of the fish.
3. Peel back the meat so you can see the ribs beneath the backbone,
keeping the knife on top of them. Turn the fish over and repeat t he
technique on the other side.
Cooks Illustrated Charter Issue
Submitted By DIANE LAZARUS On 12-23-94
Title: Paprika: Sweet Vs Hot
Categories: Information, Herbs/spice
Yield: 1 info
Although we now associate paprika with Hungarian cooking, this bright
red spice is native to the New World and was brought to Europe by
Columbus. The dried and powdered form of a red pepper called Capsicum
annum, paprika was introduced in Hungary during the sixteenth
century. Until the nineteenth century, the spice was always hot. At
that time, Hungarian spice millers developed a process to remove the
seeds and veins of the fiery red peppers. Since most of a peppers
heat is concentrated in the seeds and veins, the resulting paprika
was "sweet". The intensity of the paprika could be controlled by
removing some or all of the veins and seeds.
In recent years, much sweet paprika has been made from a mild red
pepper hybrid that can be ground whole with the seeds and veins. Most
of the sweet paprika sold in this country comes from this new pepper
grown in Spain and California. However, for paprika
either sweet
or hot
with superior flavor and character, look for brands
imported from Hungary.
Cooks Illustrated Charter Issue
Submitted By DIANE LAZARUS On 12-23-94
Source from luhu.jp