Well, most of you have noticed that I have been away for a while. Noticed that I have not been over to FoodBuzz, nor creating waves over at ChefTalk. I have been through a couple of life changing events (all good) over the last 6 to 8 weeks. I have changed jobs for one. As much as I love being a fishmonger and helping folks out with their fish buying and preparing, I had to make a change for the commute was killing my pocket book. You see, the second life changing event moved my and my family out to the country. We now live in beautiful Lake Stevens, Washington, with a hilltop view of the lake and big chunk of the Cascade mountains. We are so lucky to live where we do.
I will post some of the new fish recipes I have been trying out over the last couple months over the next few weeks. I am looking forward to getting cought up with you.
Randall
9/25/2008
I'm Back
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2 comments:
You'll have to take pictures of your place because it sounds beautiful :)
I do have a fish-related question. I recently cooked with salmon, and I was wondering if I had to remove the skin? Or is it purely preference?
Great question Carla. Simply preference is the answer. There are some dishes where the flavor from the fat under the skin give tremendous flavor. There is also another huge advantage to cooking your fish with the skin on, and that is that it keeps it together. I can only think of one instance where you might cook with the skin off, and that is in a fish stew. Even skewered, I like to cook with the skin on while grilling and then peel it off right when I pull it off the grill. I hope this helps.
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