Anyone like fish?

[oftheherd]

My prefernce in no particular order is: Trout, salmon, Freshwater bass. BTW when in LA try the Fish Grill near Melrose and Alta Vista. Outdoor grill of dozens of great ways of eating fish. My my.

Umm, pan sized fresh water trout, butter cooked down in corn meal and put inside, then cooked just done on both sides. Nice.

 

[oftheherd]

Thanks for the recipe colinh. I've seen a very similar recipe for salmon in a salmon cookbook I have (there's your answer charjohncarter), but haven't ever tried it.

Speaking of that cookbook (and it also relates to some mentions you made in the recipe, colinh) I tried something else in there called brining. I tried to boil sugar & salt in water, then soak the fish in the liquid, and then cook it on the grill. Well I never got the sugar to dissolve into the salty water & I ended up leaving the fish on the coals all night. The next morning I had something similar to salmon jerky that was fairly edible, but the night before was absolutley disgusting.

Like so many other things in life- you try & you win some & you lose some.

I'm not sure how it's done, but the Koreans sometimes soak fish in brine and dry them some before cooking. More for preservation than taste I think. They also have something called Chigogi (file fish) that is thin dried strips or slices, not sure which, that are usually cooked over an open flame, then often eaten with peanuts. My biggest problem with my wife, good cook that she is, is the use of too much salt.

Salt only on the outside then broken away sounds interesting. May have to try that some time. Thanks for the recipe.

 

[Pepe]

This is actually the only way I like fish.

It works on a chicken too, though you will need aluminum foil to keep the salt around it. I suggest using a bit of orange instead of lemon, but you can fill her up with any bunch of herbs you like.

 

[charjohncarter]

Hey, thanks again. I would have tried it with a steak or filet.

 

[thomasw_]

This recipe is magnificent. I can confirm it works well with a freshly caught Sockeye out of the Fraser River. By the way do not be afraid to add a little onion, dill and a clove of crushed garlic with the lemon.