[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/jszdnr.php?newsid=4413
http://www.tvsc.cn/guangGao/

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.

On Mar 27, 7:09 am, "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...ttp://www.tvsc....
>
> 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

On Mar 27, 11:09 am, "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...ttp://www.tvsc....
>
> I think this lost some things in translation. Who would want to eat
> "fish skin," in the first place?
>
> N.

Lots of people. Salmon skin sushi is not my favorite, but it
has its fans.

Cindy Hamilton

"aem" > wrote in message
oups.com...
> On Mar 27, 7:09 am, "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...ttp://www.tvsc....
>>
>> 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

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

Felice

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

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?

Cindy Hamilton wrote:
> Lots of people. Salmon skin sushi is not my favorite, but it
> has its fans.
>
> Cindy Hamilton
>
I was gonna say... I really like salmon skin sushi!

--
Jean B.

Kate Connally wrote:
> 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
>
After discovering salmon skin sushi, I have started seasoning
and crisping salmon skin too. Yum. And probably full of
healthful oil!

--
Jean B.