"sf" > wrote in message
...
> On Thu, 24 Oct 2013 15:02:53 +0100, Janet > wrote:
>
>> If you don't mind me saying so, when I cook fish I want to taste--
>> that fish. Any additional flavourings should complement it but not mask
>> or overtake it.
>>
>> I don't understand using so many strong and opposing flavours (
>> rosemary, marmalade, vinegar and onion) with fresh fish. Whatever
>> happened to the flavour of the salmon?
>
> AFAIC, it was there - I don't like fish in general, so if all I taste
> is the topping - I like it even better.

Especially where salmon is concerned!
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