Since it will be cold for some time, I was thinking of using my detached, unheated shed to pickle some veggies. But another thought I was having was to actually cure/can some herrings or sardines (or another kind of blue fish) in a jar with water and salt.
Is it possible to do that similar to how veggies are pickled? I was thinking that the brine I would put the fish in would act as a preservative and the fish would be edible after some time of curing? Is this doable or is it just a bats**t crazy idea?
I have had some success with this recipe: http://awesomepickle.com/pickled-herring-recipe-how-to-fillet-a-fish/
The fish should keep for a couple of weeks once pickled, but I always tend to eat mine in the first few days.
Today someone at work described eating a delicious halibut taco. I've never had one before but it sounds awesome, so I'm going to try to make one some time this week (but since I have a lot of salmon in stock, I'm going to make it with salmon instead of halibut). I'd rather not grind the fish - ground fish does not sound like something that's too interesting to eat. So, I was thinking I'll just cut the fish into cubes, and fry them up, then throw the cooked cubes into a tortilla, roll up with some sauce, and serve (to myself). If it turns out good it would be a great recipe to share
I bought some fish called Yellow Croaker. Can this be fried with batter to make fish and chips or will this type of fish not have the right type of texture for fried fish? What type of fish is traditionally used to make fish and chips, and generally what type of characteristics in fish would make it a good candidate to be used as a fried fish?
luggage. That was it. This all led to a very painful experience just now. However, after coming back from nearly 8 hours of flight + another 2 hours, we opened the box and dropped dead to find the dust type fungas layer on all the fishes. It has become slightly moist. Next time around I want to take precautions and have disaster management; how can I best store smoked fish when traveling? What...We went to an island for a trip to explore local fish markets. This place is mainly exporting fish. We managed to get one of the best smoked fish (tuna, mackeral etc) from their local markets
the heated fat will keep the jar from sealing, but it will be fine in a well sealed glass (Mason-style) jar. A quick Google search turns up some anecdotal evidence but I'd prefer some science. Can I... tallow will be safer to store for a long period of time. I just saw on StillTasty (which doesn't have a tallow entry unfortunately) that commercial suet can be stored for a year in the pantry, opened... of tallow will look like, but I'm absolutely certain I won't have nearly enough room in the fridge or freezer to store it. I was told large quantities of rendered tallow can be stored at room
I've got a recipe here for fish done with a glaze made of peach preserves that looks pretty tasty. However, some members of my household dislike peach. Citrus is a classic pairing for fish; can I swap out the preserves for a marmalade? I'm not 100% sure on the differences between the two. Or is there another substitution that would work better? Recipe: Ginger-peach glazed tilapia
I made something the other day and I'm not sure what you'd call it. I softened some onions, celery, carrot, and garlic in olive oil; browned some ground venison in with the veggies and oil; added some beans, chicken stock, diced tomato, and tomato paste; let cook for a bit; threw in some spinach and let cook to wilt; cubed some stale rolls and threw them in there too. It struck me as somewhat similar to a chili but has no chili peppers or related spices and some other things you normally wouldn't find in chili. What would you call it?
Basically, I have some shrimp paste, it's a nice, very dark purple colour, and I keep it in the fridge. It's not "dry", but it's dry enough to be extremely firm when I take some out of the jar with a teaspoon. I'm wondering how long it will last - since it's mostly salt and is very, very thoroughly cooked when used, I'm thinking it will last quite a few months, but would it last a year?
are "afraid" of fish and I was thinking that a Mahi Mahi or Swordfish would work well although I am not sure if either is in season. ...I am preparing a trio of fish to exemplify the different ways and methods of preparing fish without cooking it in a traditional manner. The three ways I am preparing said fish will be Sashimi, Crudo, and Ceviche. I am looking for an in season, late fall pacific northwest, fish that would stand up well to all three preparation methods. It would be great if I could prepare three different fish all
So, last time I made gumbo, I got the veggies chopped (onion, celery, green pepper, and garlic) and then realized I had prepped twice as much as I needed. I froze the extra ingredients, labeled for future use for gumbo. I'm making it again now, and it's pretty flavorless. (See below for exactly what I've done.) Since the last time I made it was over a month ago, I don't recall exactly whether...-tasting. Simmer for an hour. .... this is where I am now, and it's just.. blah, still. The next step will be to add 1/2 pound shrimp, a bay leaf, some fresh parsley, and cook for another 30 minutes.