11-23-2006, 01:31 AM
[cool][#0000ff]It all sounds good to me. I have been cooking fish and collecting fish recipes for many years. I have found that almost all fish can be made into fine food if you treat them according to what kind of flesh they have. [/#0000ff]
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[#0000ff]Thin, mild fillets are good almost any old way you cook them. Fillets from bigger and older fish, with more oil in the flesh, need to be treated differently. Grilling with the proper seasonings is always a good way to cook thick the bigger fillets, and pressure cooking or canning with the right flavorings makes for some good eats too.[/#0000ff]
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[#0000ff]Too bad most folks just fry everything they catch and judge all fish by how it comes out of the fry pan. [/#0000ff]
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[#0000ff][/#0000ff]
[#0000ff]Thin, mild fillets are good almost any old way you cook them. Fillets from bigger and older fish, with more oil in the flesh, need to be treated differently. Grilling with the proper seasonings is always a good way to cook thick the bigger fillets, and pressure cooking or canning with the right flavorings makes for some good eats too.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Too bad most folks just fry everything they catch and judge all fish by how it comes out of the fry pan. [/#0000ff]
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