Edible fish
Our neighbor's daughter and son-in-law are visiting, which makes for a big redfish limit. His indifferent fillet technique (just grabbing the chunks suitable for tonight's fish-fry) makes in turn for excellent fishframes in our own kitchen. We've harvested the rest of the useful meat and dropped about eight big frames into a large stockpot, heads and all. There's a heroic batch of fish soup or gumbo on the way soon.
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3 comments:
We had a nice salmon fillet for Christmas dinner, from the summers catch up in the Aleutians. Simple and tasty!
I went into town and got shrimp, crab, and scallops to add to the fish for gumbo.
Bones in the soup or gumbo works very well for turkey, also.Kak-ik is a tasty and spicy turkey stew from Guatemala. In Guatemala, Coban/Cobanero chiles would be used instead of chipotles, but chipotles do just fine as a substitute. Moritas would also work. I added cabbage to mine, as I had a lot of cabbage. But I didn't kill a turkey on the spot either, as would be done in the homemade Guatemalan version.
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