Quote:
Originally posted by CameronBB4
I've lost track of how much trout fillets would be, despite getting daily internet updates from within the industry.
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Actually I cook trout whole, after it has been gutted. I usually back it with a small bit of oil and a light sprinkling of herbs in the inside.
I normally have to get them from a certain supermarket, but could be open to seeing if I can get some from the Green Market.
Salmon I hardly ever do, as it is expensive and over rated. I bake salmon stakes on a bed of lemon, with slices of lemon on top.
It is herring I do as fillets, because they are too small for the fishmonger to gut.
I once forgot to ask them to do that with a mackeral, another fish with lots of flavour, and had to ring my father up to get step by step instructions on how to prepare the fish.
I find dab a bit bony. I loved place, but it is more expensive than salmon
So, Cameron, do you have many people asking you about fish and fish cooking. Have you ever thought of doing a cook book on fish cookery? I could help with some recipies, like the herring fillets and pepper
