The local Asian markets have freezers full of a variety of different
types of fish. I would like to try some of these fish and would
appreciate some direction and techniques.
How do I clean these fish, frozen or thaw them fiirst? How do I scale
them and do I need to scale them for most recipes? I have not cleaned
fish before and the first time I bought a fish and tried to clean it
but it was not pretty. Maybe part of it was I thawed it thinking it
was cleaned and was more than a bit surprized. Thanks for you helpful
opinions. Pam