Felice wrote on Tue, 27 Mar 2007 13:10:08 -0400:


??>>> I think this lost some things in translation. Who would
??>>> want to eat "fish skin," in the first place?
??>>>
??>> The first ingredient should be read as "black fish, skin
??>> on, 100 grams." The other major translation oddity is
??>> "silk" for "slice" or "sliced". When that substitution is
??>> made you can see this is a stirfry of fish with the skin
??>> on, ham, mushrooms, broccoli, etc. Fish skin tastes good.
??>> -aem

FF> Thanks for the interpretation! And I do agree with you on
FF> the skin: the crisp skin of, say, a sauteed salmon filet is
a
FF> treat.

I think this is a matter very much of personal taste. I really
dislike most things using salmon skin including sushi, tho' I
ordinarily like most sushi. Even salmon fillets are something I
cook at a very high temperature (500F) on a bed of rock (or
kosher) salt. The skin is very easily removed in this method
and, in fact, must be since the salt adheres very strongly.

If the skin is to be eaten, the fish must be *very* fresh, IMO.
About the only fish skin that I recall enjoying recently was
that on deep-fried flounder as served in Duangrat's Thai
restaurant in Falls Church, VA.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not