Nancy2 wrote:
> On Mar 27, 1:20 am, "Scarlett" > wrote:
>
>>[Material] Black fish skin 100 grams, 25 grams of ham, mushrooms 25
>>grams, 10 grams of broccoli bar, ginger, cooking wine, onions, salt,
>>MSG. Sugar, the Shenyang Military Region appropriate.
>>
>>[Procedure] Wash the fish skin, after rising chop into silk,adding
>>ham, mushrooms, broccoli stalks chopped ginger silk, silk fish. Ham
>>silk, silk mushrooms, broccoli mixture of wire rod used cooking wine,
>>salt tablets, salt, MSG, sugar. mixed them together then the dish is
>>OK.
>>
>>Characteristics : Delicious,crisp and fresh.http://www.tvsc.cn/zhonghuaxen/jszdn...c.cn/guangGao/
>
>
> I think this lost some things in translation. Who would want to eat
> "fish skin," in the first place?
>
> N.

Well, I love salmon skin, if it's grilled to a crisp.
I recently made salmon tacos. I baked the salmon and
then removed the skin. I broke up the meat for the
tacos. I saved the skin for later, at which time I
sprinkled it with some seasoned salt and put it under
the broiler until it just started to crisp up. Yum!

When I went to the August 2002 Cook-in in Connecticut
at Jack Schidt's he grilled some salmon and offered
a plate of the crispy skin. A couple of us wolfed it
down. Yum.

I've eaten other fish skin but salmon is the best.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?