JoeSpareBedroom wrote:
> "pamjd" > wrote in message
> ups.com...
>> 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
>>
>
>
> Although someone will come along here and say you can freeze with
> without gutting them first, this is (and should be) an exception. If
> the fish you're seeing still have their guts, I wouldn't buy them.
> Freezing them without gutting is based on the assumption of
> absolutely perfect handling from the moment they are caught. You
> cannot assume this unless you're doing the fishing yourself. Even so,
> it's a shortcut that's not worth taking.
>
> Scaling: Yes, you should do that for most fish. The exceptions are
> many, can you need a book.
>
> You're asking us to write a book for you. That's unlikely to happen.
> The revised "Joy of Cooking" has basic info on prepping fish for
> cooking. Hit your library or bookstore for seafood cookbooks. You'll
> find some with much more detailed information. This is one area of
> food prep where pictures really help.

I absolutely agree with Joe on this one.

kili