[local eating] Fish share, week 2.3
Sep. 30th, 2009 09:50 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidWith thanks to Shibarismurf for picking up the fish share for me on Yom Kippur.
The night after Yom Kippur, I came home hungry, and realized I still had some of last week's fish in the fridge, which was not only getting close to the end of its useful life, but also better to be eaten before this week's fish tide swept in. I didn't have much energy for cooking, so threw together a salad: mesclun (farm share), bits of pink grapefruit (which had been hanging around in the fridge since the end of the winter share from Enterprise... though the outside was not pretty, the inside was amazingly still good; I think citrus might be the plastic of the fruit world), the end of the poached cod bits, and some of the well-done roasted eggplant bits (that had some onion and red pepper in it too; all farm share except the onion). I tossed on some olive oil and balsamic vinegar, and somehow, it turned into a quite good salad. Or I was that hungry :-).
This week there was a choice: a smaller cod plus five whiting (which is what he chose), or a herring (with which to cut down the forest! or perhaps not). I've been a bit nervous about whiting since a couple of weeks ago when I got a tiny bone lodged in my throat that I couldn't move for hours and hours (sleep managed to cure this, as well as other, ills). And once I'd heard that herring are largeish fish, like cod (I don't know that I had any idea of what herring-the-fish looked like in non pickled-bits* form, which has been the basis for my automatic uncertainty about it). Perhaps next week that will be an option again.
So. I had a gutted cod, and five whiting, which I lopped the heads off of and cleaned out the guts. I baked them at a fairly high temperature with a little oil, and later took the meat off the bones (erring less on the side of maximizing meat when I could see any little bones at all). I suspect it's going to become some kind of fish salad.
I filleted the cod, and put the frame and head to poach while I skinned the fillets, then cut them into portions. I did the same thing I've been doing for weeks, but have yet to tire of: dredge in a mayo-hummus mix (this time heavy on the hummus, which included the pine nuts and whole chickpeas that were in there as a topping), then in a mix of white-wheat flour and tandoori seasoning (I found it again!). I mixed all the leftovers of each dredging together, to make more "crumbs", putting that on top, then baked in a hot oven (425? F) for about 12 minutes.
I did a better job with the filleting this week, but they're still gone already, along with some of the poached cod bits I pulled off the frame after it had cooked. I think I might finally be getting into a groove in dealing with the fish, though I really should start doing more adventurous things with it.
* Pickled herring was a staple at kiddushes when I was growing up, and I tried it once on a dare, and hated it. I tried it again last December, and not only didn't like it, but am fairly certain it made me somewhat ill. (My dad adores it.) For some reason, despite coming from a family that ate fish on a regular basis, herring was never on the dinner table.
The night after Yom Kippur, I came home hungry, and realized I still had some of last week's fish in the fridge, which was not only getting close to the end of its useful life, but also better to be eaten before this week's fish tide swept in. I didn't have much energy for cooking, so threw together a salad: mesclun (farm share), bits of pink grapefruit (which had been hanging around in the fridge since the end of the winter share from Enterprise... though the outside was not pretty, the inside was amazingly still good; I think citrus might be the plastic of the fruit world), the end of the poached cod bits, and some of the well-done roasted eggplant bits (that had some onion and red pepper in it too; all farm share except the onion). I tossed on some olive oil and balsamic vinegar, and somehow, it turned into a quite good salad. Or I was that hungry :-).
This week there was a choice: a smaller cod plus five whiting (which is what he chose), or a herring (with which to cut down the forest! or perhaps not). I've been a bit nervous about whiting since a couple of weeks ago when I got a tiny bone lodged in my throat that I couldn't move for hours and hours (sleep managed to cure this, as well as other, ills). And once I'd heard that herring are largeish fish, like cod (I don't know that I had any idea of what herring-the-fish looked like in non pickled-bits* form, which has been the basis for my automatic uncertainty about it). Perhaps next week that will be an option again.
So. I had a gutted cod, and five whiting, which I lopped the heads off of and cleaned out the guts. I baked them at a fairly high temperature with a little oil, and later took the meat off the bones (erring less on the side of maximizing meat when I could see any little bones at all). I suspect it's going to become some kind of fish salad.
I filleted the cod, and put the frame and head to poach while I skinned the fillets, then cut them into portions. I did the same thing I've been doing for weeks, but have yet to tire of: dredge in a mayo-hummus mix (this time heavy on the hummus, which included the pine nuts and whole chickpeas that were in there as a topping), then in a mix of white-wheat flour and tandoori seasoning (I found it again!). I mixed all the leftovers of each dredging together, to make more "crumbs", putting that on top, then baked in a hot oven (425? F) for about 12 minutes.
I did a better job with the filleting this week, but they're still gone already, along with some of the poached cod bits I pulled off the frame after it had cooked. I think I might finally be getting into a groove in dealing with the fish, though I really should start doing more adventurous things with it.
* Pickled herring was a staple at kiddushes when I was growing up, and I tried it once on a dare, and hated it. I tried it again last December, and not only didn't like it, but am fairly certain it made me somewhat ill. (My dad adores it.) For some reason, despite coming from a family that ate fish on a regular basis, herring was never on the dinner table.