James Silverton wrote:
>
> Arri wrote on Tue, 25 May 2010 18:13:42 -0600:
>
<snip>
>
> > When we have fresh trout, only the head is removed after
> > cooking. If sauteed properly, the skin is crisp and delicious.
> > ?Why throw it away? Only the very end of the tail needs to be
> > removed; the flesh can be eaten to that point. The bits you
> > throw away can be used to make fish stock in any case.
>
> I have tried various crisp fish skins from time to time and I find most
> of them disgusting and that includes salmon skin sushi hand rolls and
> Japanese grilled eel. The fish oils seem to concentrate in the skin and
> I just don't like it. I admit that I did once or twice enjoy some *very
> fresh* deep-fried sole.
>
> I don't make stock or soup from scratch tho' I quite like miso soup and
> Hawaiian Saimin but I use prepared store-bought Japanese stock for
> those.
>


Ah well. Just the way we cook. The storebought Japanese stock powders
are expensive and saltier than we like. Just as easy for us to make it
from scratch. Fish flakes and seaweed are cheap enough.