On cooking fish-

[Vin]

Half these threads seem to get totally diluted- and end up discussing late night forays in gay bars. No clue how that jump was made.

Anyway - this is what I do for a living. cook. so any questions, and I'd be happy to share an idea.

But we all know that : if its right out of the water, just heat it up with a bit of extra v, garlic, parsley, touch of tomato, s&p - and dig in with a crusty loaf of bread!

(1/2 german 1/2 italian and if I am not underwater I am eating and drinking.)


vin

[Baxter]

OK Vin, thanks for coming forward. I'd like to hear your ideas for cooking a sheepshead [the kind in the Gulf, not the kind in California] whole, whether grilled, roasted, steamed, or poached.

[Vin]

It boils down to preffrence. These guys tast great and the less you do the better off you are. I am not a big fan of poached fish....

So I would go initialy for roasted / grilled/. Wrap in foil loosley and throw on coals or wood for a real smokey tast and then it'l just pull off the bone. Or if you have a solid grilling surface- scrape the grill well- rub with a bit of veg oil (something that is clean and wont burn right up) serve w/ salad

Steamed (to me) kind of falls into the same category - but you can infuse the fish with more flavor and depending on what goes into the pocket, you can creat a whole meal. That is - using an oven as the heat source- parchment paper or foil wrapped tightly - and the steam cooks. On this method- take some sliced peppers - onion - a few chery tomatos- plantain or potato sliced-- splash of a dry white wine and steam off you go. Jazz it up with the same veg but a bit of OJ (ideally seville orange) and spice rum - some corriander -cardomen - a pinch of bay leaf and call it Porgie Cubano....

you get the idea.

have fun!

Vin

[Baxter]

Damn, boy. Thanks for the advice.... Sounds good....

[Vin]

Any time.

Its all about bring home the bacon and then what you do with the bacon.


Vin