[local eating] Fish share, week 4.1
May. 4th, 2010 02:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidYesterday was the first week of this round of the fish share. Since I chose a Monday pickup (the location is much more convenient than the other Cambridge pickup on Tuesday, plus better in my week's schedule, since I can't get it closer enough to Shabbat), it's a slightly shorter share, due to Memorial Day, so prorated. This time the offers were whole fish, fish fillets, or every other week of each (higher prices for the fillets per pound, of course, and perhaps not as much fish, either). I opted for every other week whole/filleted, thinking it will give me the flexibility of not having to deal with a whole fish every Monday, while still keeping my filleting skills from going completely rusty, and feeding the tomato plants-to-be on my porch.
They started with a whole fish week, figuring that they were still getting used to the new work flow of filleting for the all-fillet shares, minimizing the filleting to do ('only' 78 shares' worth). I had the choice of cod or flounder, and picked the former: I really like cod (no duh), and really dislike dealing with whole flounder: I haven't figured out how to deal with the flatness of them and get a reasonable fillet off them. Plus, they're smaller enough that the inedible bits add up to less fish overall. Or at least, that's my impression.
I stayed in the rut I'd gotten into, filleting the fish, baking it at 425 F for 12-13 minutes covered in fake bread crumbs flavored with chipotle mustard and tandoori seasoning, then panko on top. The frame was poached, the frame fed to the pot that will hopefully have a tomato plant sometime soon, and the bits pulled off the frame await their destiny.
They started with a whole fish week, figuring that they were still getting used to the new work flow of filleting for the all-fillet shares, minimizing the filleting to do ('only' 78 shares' worth). I had the choice of cod or flounder, and picked the former: I really like cod (no duh), and really dislike dealing with whole flounder: I haven't figured out how to deal with the flatness of them and get a reasonable fillet off them. Plus, they're smaller enough that the inedible bits add up to less fish overall. Or at least, that's my impression.
I stayed in the rut I'd gotten into, filleting the fish, baking it at 425 F for 12-13 minutes covered in fake bread crumbs flavored with chipotle mustard and tandoori seasoning, then panko on top. The frame was poached, the frame fed to the pot that will hopefully have a tomato plant sometime soon, and the bits pulled off the frame await their destiny.
no subject
Date: 2010-05-04 07:52 pm (UTC)no subject
Date: 2010-05-04 08:43 pm (UTC)Though it's possible that your fish will be different, since it's whatever shows up that day. However, there's always a good chance of cod...