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.
We had a nice salmon fillet for Christmas dinner, from the summers catch up in the Aleutians. Simple and tasty!
ReplyDeleteI went into town and got shrimp, crab, and scallops to add to the fish for gumbo.
ReplyDeleteBones 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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