[local eating] Fish share, week 2.1
Sep. 15th, 2009 10:27 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidI started another fish share (this one is 8 weeks; I have to email them about money, since the form I had was for a 12-week share...), switching my pick-up to Monday. It's better for me because the pick-up runs later (6:30 rather than 6), it's not the same day as gaming, and since I'm picking up after work by car, it's better to have a location where I can find parking close by. Plus it gives me the option of Trader Joe's weekly :-).
This week's share was identical to last week's: three flounder and seven whiting. I asked the guy at the distribution about how to deal with flounder, since I'd floundered about (ahem) trying to fillet it before Shabbat. He suggested just cutting off the head and stomach, like the whiting, and quickly sauteeing it.
So I did, with the last of my onions and some leeks. It wasn't pretty, getting the fish off the bones, but I wasted very little, especially compared to last week. As for the whiting, I beheaded and gutted them, then baked them with a bit of olive oil, a sprinkling of flour, and some salt and pepper. Once they were done, I took that off the bone as well. I might use it for a fish salad, or toss it with greens, or perhaps with rice.
And then I started canning. But that's another post :-).
This week's share was identical to last week's: three flounder and seven whiting. I asked the guy at the distribution about how to deal with flounder, since I'd floundered about (ahem) trying to fillet it before Shabbat. He suggested just cutting off the head and stomach, like the whiting, and quickly sauteeing it.
So I did, with the last of my onions and some leeks. It wasn't pretty, getting the fish off the bones, but I wasted very little, especially compared to last week. As for the whiting, I beheaded and gutted them, then baked them with a bit of olive oil, a sprinkling of flour, and some salt and pepper. Once they were done, I took that off the bone as well. I might use it for a fish salad, or toss it with greens, or perhaps with rice.
And then I started canning. But that's another post :-).