Made Halibut tonight for the first time in my life.
I have decided it is the most delicious thing I have ever tasted.

My next door neighbor is a retired chef and he told me to broil it. The
piece of filet I had, had the skin still on, so I started it skin side up,
then when that side looked like it was almost done, I lifted off the skin
and turned the piece over and continued till it was finished.

I made a sauce of sorts. Lemon juice, a tablespoon or two of Marsala wine,
butter, and LOTS of minced garlic, sauteed first just till it was tender and
had lost its "bite". Salt and Pepper of course.

I put that sauce in the broiling pan, so that the fish sort of broiled and
poached at the same time.

Next time I will reduce the sauce down to a near syrup before I start
broiling the fish.

That is some incredibly sweet, tender, mild flavored, delicious fish!

--
Best Regards,
Evelyn

"Words have the power to both destroy and heal. When words are both true and
kind, they can change our world." ~ Buddha.

Evelyn > wrote:
: Made Halibut tonight for the first time in my life.
: I have decided it is the most delicious thing I have ever tasted.

: My next door neighbor is a retired chef and he told me to broil it. The
: piece of filet I had, had the skin still on, so I started it skin side up,
: then when that side looked like it was almost done, I lifted off the skin
: and turned the piece over and continued till it was finished.

: I made a sauce of sorts. Lemon juice, a tablespoon or two of Marsala wine,
: butter, and LOTS of minced garlic, sauteed first just till it was tender and
: had lost its "bite". Salt and Pepper of course.

: I put that sauce in the broiling pan, so that the fish sort of broiled and
: poached at the same time.

: Next time I will reduce the sauce down to a near syrup before I start
: broiling the fish.

: That is some incredibly sweet, tender, mild flavored, delicious fish!

: --
: Best Regards,
: Evelyn

halibut is a lovely fish that we don't eat too often. Oddly, it is a flat
fish, related to the flounder and sole and is the largest in that
catagory. My mother used to make a simply wonderful salad from poached
halibut. In addition to the usual celery, onions and green peppers, she
added soem sweet gherkin pickles adn a little of their juice in the salad
along with S&P, Mayo, etc and she served it with russian dressing, simply
made with mayo and either ketchup or chili sauce(NOT SALSA). Wonderful on
a bed of letuce on a hot summers day. You can make it with cod or
pollack, but it does not taste the same.

Note_There is a brand of sweet gherkins that is made without sugar. I
believe the brand is Mt. Olives.

Wendy

In article >,
"Evelyn" > wrote:

> Made Halibut tonight for the first time in my life.
> I have decided it is the most delicious thing I have ever tasted.

Halibut is one of my very favorite fishes. I've found it to be too
expensive to eat often, but when I do have it, I enjoy it greatly.

Luckily there are also cheap(er) fishes I like a lot: including
bluefish, mackeral, pollack, and rainbow trout.

I'm heading to Provincetown for a week in August, and I'm looking
forward to having some very fresh fish then. For those unfamiliar with
it: P'town is at the curled-under tip of Cape Cod, that peninsula that
looks like an arm making a muscle that sticks out into the Atlantic on
the southern boundary of Massachusetts. It's a wonderful vacation spot
with fabulous beaches, whale watches, restaurants, performances, tourist
traps, and so on, and it is also a sanctuary for GLBT people. Of the
four of us who will be there for some or all of the week, one is L, one
B, and one T. ;-)

PP

"Evelyn" > wrote:
> Made Halibut tonight for the first time in my life.
> I have decided it is the most delicious thing I have ever tasted.
>
> My next door neighbor is a retired chef and he told me to broil it. The
> piece of filet I had, had the skin still on, so I started it skin side
> up, then when that side looked like it was almost done, I lifted off the
> skin and turned the piece over and continued till it was finished.
>
> I made a sauce of sorts. Lemon juice, a tablespoon or two of Marsala
> wine, butter, and LOTS of minced garlic, sauteed first just till it was
> tender and had lost its "bite". Salt and Pepper of course.
>
> I put that sauce in the broiling pan, so that the fish sort of broiled
> and poached at the same time.
>
> Next time I will reduce the sauce down to a near syrup before I start
> broiling the fish.
>
> That is some incredibly sweet, tender, mild flavored, delicious fish!

The way you prepared it sounds delicious, Evelyn. Halibut is, indeed, a
wonderful delight!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Peppermint Patootie > wrote:
[ . . . ]
> I'm heading to Provincetown for a week in August, and I'm looking
> forward to having some very fresh fish then. For those unfamiliar with
> it: P'town is at the curled-under tip of Cape Cod, that peninsula that
> looks like an arm making a muscle that sticks out into the Atlantic on
> the southern boundary of Massachusetts. It's a wonderful vacation spot
> with fabulous beaches, whale watches, restaurants, performances, tourist
> traps, and so on, and it is also a sanctuary for GLBT people. Of the
> four of us who will be there for some or all of the week, one is L, one
> B, and one T. ;-)

That's three of the four. ;-?

Have a wonderful week!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

"W. Baker" > wrote in message
...
> Evelyn > wrote:
> : Made Halibut tonight for the first time in my life.
> : I have decided it is the most delicious thing I have ever tasted.
>
> : My next door neighbor is a retired chef and he told me to broil it.
> The
> : piece of filet I had, had the skin still on, so I started it skin side
> up,
> : then when that side looked like it was almost done, I lifted off the
> skin
> : and turned the piece over and continued till it was finished.
>
> : I made a sauce of sorts. Lemon juice, a tablespoon or two of Marsala
> wine,
> : butter, and LOTS of minced garlic, sauteed first just till it was tender
> and
> : had lost its "bite". Salt and Pepper of course.
>
> : I put that sauce in the broiling pan, so that the fish sort of broiled
> and
> : poached at the same time.
>
> : Next time I will reduce the sauce down to a near syrup before I start
> : broiling the fish.
>
> : That is some incredibly sweet, tender, mild flavored, delicious fish!
>
> : --
> : Best Regards,
> : Evelyn
>
> halibut is a lovely fish that we don't eat too often. Oddly, it is a flat
> fish, related to the flounder and sole and is the largest in that
> catagory. My mother used to make a simply wonderful salad from poached
> halibut. In addition to the usual celery, onions and green peppers, she
> added soem sweet gherkin pickles adn a little of their juice in the salad
> along with S&P, Mayo, etc and she served it with russian dressing, simply
> made with mayo and either ketchup or chili sauce(NOT SALSA). Wonderful on
> a bed of letuce on a hot summers day. You can make it with cod or
> pollack, but it does not taste the same.
>
> Note_There is a brand of sweet gherkins that is made without sugar. I
> believe the brand is Mt. Olives.
>
> Wendy


Wendy I have a nice big piece left. I think I will make a salad like that
for lunch tomorrow!

--
Best Regards,
Evelyn

"Words have the power to both destroy and heal. When words are both true and
kind, they can change our world." ~ Buddha.

"Peppermint Patootie" > wrote in message
...
> In article >,
> "Evelyn" > wrote:
>
>> Made Halibut tonight for the first time in my life.
>> I have decided it is the most delicious thing I have ever tasted.
>
> Halibut is one of my very favorite fishes. I've found it to be too
> expensive to eat often, but when I do have it, I enjoy it greatly.
>
> Luckily there are also cheap(er) fishes I like a lot: including
> bluefish, mackeral, pollack, and rainbow trout.
>
> I'm heading to Provincetown for a week in August, and I'm looking
> forward to having some very fresh fish then. For those unfamiliar with
> it: P'town is at the curled-under tip of Cape Cod, that peninsula that
> looks like an arm making a muscle that sticks out into the Atlantic on
> the southern boundary of Massachusetts. It's a wonderful vacation spot
> with fabulous beaches, whale watches, restaurants, performances, tourist
> traps, and so on, and it is also a sanctuary for GLBT people. Of the
> four of us who will be there for some or all of the week, one is L, one
> B, and one T. ;-)
>
> PP


Have a wonderful vacation there! I have never been, but heard lots of good
things about it.

--
Best Regards,
Evelyn

"Words have the power to both destroy and heal. When words are both true and
kind, they can change our world." ~ Buddha.

I love Halibut....when we lived in Alaska , Wayne would go Halibut
Fishing...he went on a "share" boat which meant who ever caught a Halibut
shared it with whoever else was fishing...usually no problem because
everybody caught one...he always came home with a nice catch to freeze...the
boat guys would fillet them so all I had to do is wrap and freeze. I used
diced halibut in casseroles, that called for chicken ...no it didn't taste
like chicken, but it really gave the casseroles a great taste. Our grocer
carried flash frozen wild Alaskan Halibut for the longest time...then for
some reason stopped carrying it...it isn't cheap.

Your sauce sounds yummy.


"Evelyn" > wrote in message
...
> Made Halibut tonight for the first time in my life.
> I have decided it is the most delicious thing I have ever tasted.
>
> My next door neighbor is a retired chef and he told me to broil it. The
> piece of filet I had, had the skin still on, so I started it skin side up,
> then when that side looked like it was almost done, I lifted off the skin
> and turned the piece over and continued till it was finished.
>
> I made a sauce of sorts. Lemon juice, a tablespoon or two of Marsala
> wine, butter, and LOTS of minced garlic, sauteed first just till it was
> tender and had lost its "bite". Salt and Pepper of course.
>
> I put that sauce in the broiling pan, so that the fish sort of broiled and
> poached at the same time.
>
> Next time I will reduce the sauce down to a near syrup before I start
> broiling the fish.
>
> That is some incredibly sweet, tender, mild flavored, delicious fish!
>
> --
> Best Regards,
> Evelyn
>
> "Words have the power to both destroy and heal. When words are both true
> and kind, they can change our world." ~ Buddha.
>

"Peppermint Patootie" > wrote in message
...
> In article >,
> "Evelyn" > wrote:
>
>> Made Halibut tonight for the first time in my life.
>> I have decided it is the most delicious thing I have ever tasted.
>
> Halibut is one of my very favorite fishes. I've found it to be too
> expensive to eat often, but when I do have it, I enjoy it greatly.
>
> Luckily there are also cheap(er) fishes I like a lot: including
> bluefish, mackeral, pollack, and rainbow trout.
>
> I'm heading to Provincetown for a week in August, and I'm looking
> forward to having some very fresh fish then. For those unfamiliar with
> it: P'town is at the curled-under tip of Cape Cod, that peninsula that
> looks like an arm making a muscle that sticks out into the Atlantic on
> the southern boundary of Massachusetts. It's a wonderful vacation spot
> with fabulous beaches, whale watches, restaurants, performances, tourist
> traps, and so on, and it is also a sanctuary for GLBT people. Of the
> four of us who will be there for some or all of the week, one is L, one
> B, and one T. ;-)

I've been there. Very pretty houses.

In article >,
Nick Cramer > wrote:

> Peppermint Patootie > wrote:
> [ . . . ]
> > I'm heading to Provincetown for a week in August, and I'm looking
> > forward to having some very fresh fish then. For those unfamiliar with
> > it: P'town is at the curled-under tip of Cape Cod, that peninsula that
> > looks like an arm making a muscle that sticks out into the Atlantic on
> > the southern boundary of Massachusetts. It's a wonderful vacation spot
> > with fabulous beaches, whale watches, restaurants, performances, tourist
> > traps, and so on, and it is also a sanctuary for GLBT people. Of the
> > four of us who will be there for some or all of the week, one is L, one
> > B, and one T. ;-)
>
> That's three of the four. ;-?
>
> Have a wonderful week!

Thanks! We have got to import a *** man into our troupe! The one not
claiming an initial is my soon-to-be 15 year-old niece. She's probably
straight, but I've made clear to her that she doesn't have to make any
decisions about claiming any labels until she's ready. With a T parent
and a B aunt, she knows she has options. ;-)

PP

Jacquie > wrote:
: We have to have fillets...The "King" doesn't like the steaks...

The "steaks" of halibut are different from most other fish. You get a
kind of heavy bone structure with the fillets easily removed form the bone
surrounding them. More like getting the meat from a bone in chuck
steak(shoulder slice). I could explain better if I could draw it. :

Wendy

In article >,
Alice Faber > wrote:

> Maybe it's just my Trader Joes, but I haven't been overly impressed with
> the quality of the frozen fish. I can do much better on my regular (and
> more local) shopping rounds, including, surprisingly, one regular
> supermarket fish counter (also, a specialty supermarket fish counter and
> a dedicated fish market).

Alas, the large supermarket most easily accessed by me is in a labor
dispute. Their warehouse workers are on strike, and I try not to cross
picket lines, physical or conceptual.

They have a decent, although not all that extensive, seafood department.
I'll have to keep an eye on Whole Foods to see when they run specials on
fish. I can just about afford their fish when it's on sale.

PP

Peppermint Patootie > wrote:
> Nick Cramer > wrote:
> > Peppermint Patootie > wrote:
> > [ . . . ]
> > > I'm heading to Provincetown for a week in August, and I'm looking
> > > forward to having some very fresh fish then. For those unfamiliar
> > > with it: P'town is at the curled-under tip of Cape Cod, that
[ . . . ]
> > Have a wonderful week!
>
> Thanks! We have got to import a *** man into our troupe! The one not
> claiming an initial is my soon-to-be 15 year-old niece. She's probably
> straight, but I've made clear to her that she doesn't have to make any
> decisions about claiming any labels until she's ready. With a T parent
> and a B aunt, she knows she has options. ;-)

Heh heh! Import? LMAO

Your conversations with your niece sound very thoughtful. Ah, hormones.
When I was a teenager, my testosterone made me a c**thound! I don't know
when or how you made your decision to be YOU! By the time I graduated high
school in '52, I had never met anyone who acknowledged that they were ***.
The times they are slowly a'changing. In this area, I think that's good.

My FBG was 102 today. I took 100 mg of Thai herb for it. Haven't eaten,
yet. Still waiting for dinner, when the daughter gets home. Mangia! Mangia!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Peppermint Patootie > wrote:
> Alice Faber > wrote:
>
> > Maybe it's just my Trader Joes, but I haven't been overly impressed
> > with the quality of the frozen fish. I can do much better on my regular
> > (and more local) shopping rounds, including, surprisingly, one regular
> > supermarket fish counter (also, a specialty supermarket fish counter
> > and a dedicated fish market).
>
> Alas, the large supermarket most easily accessed by me is in a labor
> dispute. Their warehouse workers are on strike, and I try not to cross
> picket lines, physical or conceptual.

When possible, stop, take a sign and walk with them for a while. Can be
very enlightening.

> They have a decent, although not all that extensive, seafood department.
> I'll have to keep an eye on Whole Foods to see when they run specials on
> fish. I can just about afford their fish when it's on sale.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

In article >,
Nick Cramer > wrote:
> Peppermint Patootie > wrote:
> > Alas, the large supermarket most easily accessed by me is in a labor
> > dispute. Their warehouse workers are on strike, and I try not to cross
> > picket lines, physical or conceptual.
>
> When possible, stop, take a sign and walk with them for a while. Can be
> very enlightening.

Oh, I've walked picket lines. The thing is, the picket lines outside
Shaws/Star Market are not physical. Any picket lines involving people
with signs are at the warehouse, where the striking workers worked. I
don't cross the threshold of Star/Shaws out of principle, and I have to
keep reminding myself, because it was almost automatic -- heading up
there after work on Thursday or Friday. *sigh*

PP

In article >,
Nick Cramer > wrote:

> > Thanks! We have got to import a *** man into our troupe! The one not
> > claiming an initial is my soon-to-be 15 year-old niece. She's probably
> > straight, but I've made clear to her that she doesn't have to make any
> > decisions about claiming any labels until she's ready. With a T parent
> > and a B aunt, she knows she has options. ;-)
>
> Heh heh! Import? LMAO
>
> Your conversations with your niece sound very thoughtful.

I'm her biological female information source. Her father is transgender
and can relate as a woman but can't talk from personal experience about
female body changes since her body is male, and her mother has mental
health issues that make relating to her daughter in that way not
possible.

With me, nothing is off-limits for discussion or reading ("Any book in
my house that you can reach is OK for you to read. I know you'll ask me
questions about anything that confuses you."), and she's come to believe
me when I say about something that "I think you'll enjoy [xyz] more when
you're a bit older," largely because I'll explain why I'm saying that,
if she asks.

> Ah, hormones.
> When I was a teenager, my testosterone made me a c**thound!

I'm sorry, but I don't like people to use that word even when it's
splatted.

> I don't know
> when or how you made your decision to be YOU! By the time I graduated high
> school in '52, I had never met anyone who acknowledged that they were ***.
> The times they are slowly a'changing. In this area, I think that's good.

Yes. I didn't begin coming out until I got sober at 31. I'm not sure
I've yet achieved a total decision to be me. I still find bits that I
need to work on.

Nice chatting with you.

PP

I know what they are and look like...hubby is just a lazy eater...he wants
boneless steaks because he doesn't like to cut around the bone...he won't
eat crab legs because they are to much work.....LOL...weird I know...we've
been married almost 42 years and have known each other for 46...I'm used to
him and his funny little quirks...and he puts up with mine...LOL.

"W. Baker" > wrote in message
...
> Jacquie > wrote:
> : We have to have fillets...The "King" doesn't like the steaks...
>
> The "steaks" of halibut are different from most other fish. You get a
> kind of heavy bone structure with the fillets easily removed form the bone
> surrounding them. More like getting the meat from a bone in chuck
> steak(shoulder slice). I could explain better if I could draw it. :
>
> Wendy
>

Peppermint Patootie > wrote:
> Nick Cramer > wrote:
> > Peppermint Patootie > wrote:
> > > Alas, the large supermarket most easily accessed by me is in a labor
> > > dispute. Their warehouse workers are on strike, and I try not to
> > > cross picket lines, physical or conceptual.
> >
> > When possible, stop, take a sign and walk with them for a while. Can be
> > very enlightening.
>
> Oh, I've walked picket lines. The thing is, the picket lines outside
> Shaws/Star Market are not physical. Any picket lines involving people
> with signs are at the warehouse, where the striking workers worked. I
> don't cross the threshold of Star/Shaws out of principle, and I have to
> keep reminding myself, because it was almost automatic -- heading up
> there after work on Thursday or Friday. *sigh*

Youse is a good kid, pp!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

"Jacquie" > wrote:
> I know what they are and look like...hubby is just a lazy eater...he
> wants boneless steaks because he doesn't like to cut around the bone...he
> won't eat crab legs because they are to much work.....LOL...weird I
> know...we've been married almost 42 years and have known each other for
> 46...I'm used to him and his funny little quirks...and he puts up with
> mine...LOL.
> [ . . . ]

As a kid in WW II, the only fish we had was replete with bones. I was
always warned not to eat the bones. Can you say, "Paranoia?" When Jun cooks
Thai Pla Doog Pad Ped (wok fried catfish), she cooks it so most of the
bones are, in fact, edible. She picks the meat out of crab for me. ;-)

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Nick Cramer > wrote:
: "Jacquie" > wrote:
: > I know what they are and look like...hubby is just a lazy eater...he
: > wants boneless steaks because he doesn't like to cut around the bone...he
: > won't eat crab legs because they are to much work.....LOL...weird I
: > know...we've been married almost 42 years and have known each other for
: > 46...I'm used to him and his funny little quirks...and he puts up with
: > mine...LOL.
: > [ . . . ]

: As a kid in WW II, the only fish we had was replete with bones. I was
: always warned not to eat the bones. Can you say, "Paranoia?" When Jun cooks
: Thai Pla Doog Pad Ped (wok fried catfish), she cooks it so most of the
: bones are, in fact, edible. She picks the meat out of crab for me. ;-)

: --
: Nick, KI6VAV. Support severely wounded and disabled Veterans and their

When I make my Grandmothers recipe for baked shad(actually, almost smoked)
if I cook it long enough the bnes become edible. It is a smpple, but very
smelly for he house recipe. Take shad steaks adn halve them(pices called
darnes). sprinle with plenty of lemon juice(fresh) adn smaches garlic
and rub in well. Place on rack in a large pan, skin side up and bake in a
2 00-25-F oven for a very long time. It's real Grandma recipe with no
quantities given at all.

Shad has one of the most complicated backbones, with doublebones at right
anagles so if ou don't cook this long enout you have lots of mouthfulls of
bones. I break the pieces with my finger when eating so many of he bones
appear and are easy to remove.

Remember to have LOTS of air fresheners and paper napkins.

In the wnter My Grandma used to use porgies for tis recipe, but I
didn't like them as much.

Wendy

Ricavito > wrote:

: After seeing your post here, I visited the IPHC website and looked for
: the latest data on mercury in P halibut, which was from the 2008
: sampling (I guess it takes while to crunch the numbers :-). Indeed,
: mercury levels in the samplings did increase, although the highest
: levels found were still below the FDA recommended levels and the mean
: was of course well below. I would not be concerned with eating it,
: but might be if I were pregnant.

: Interestingly, the highest mercury levels are being found in Aleutians
: in the big, slower growing males. I wonder what is going on?

: I generally go by the Monterey Bay Aquarium's Seafood Watch List,
: simply because it is more relevant to the fish we're likely to find at
: the markets here, but there's lots of info for anyone in other areas
: interested in finding out more. The Australian Marine Conservation
: Society has a sustainable seafood guide, the UK has the Marine
: Conservation Society, both Greenpeace and Environmental Defense Fund
: have good info.

Audubon has one also.

Wendy

When I was a kid I got a Trout bone caught in my throat...even today I am
leery of fish bones. When my Mom made Salmon patties once and a while she
would miss a bone or to...they are eatable

"Nick Cramer" > wrote in message
...
> "Jacquie" > wrote:
>> I know what they are and look like...hubby is just a lazy eater...he
>> wants boneless steaks because he doesn't like to cut around the bone...he
>> won't eat crab legs because they are to much work.....LOL...weird I
>> know...we've been married almost 42 years and have known each other for
>> 46...I'm used to him and his funny little quirks...and he puts up with
>> mine...LOL.
>> [ . . . ]
>
> As a kid in WW II, the only fish we had was replete with bones. I was
> always warned not to eat the bones. Can you say, "Paranoia?" When Jun
> cooks
> Thai Pla Doog Pad Ped (wok fried catfish), she cooks it so most of the
> bones are, in fact, edible. She picks the meat out of crab for me. ;-)
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061
>

"Jacquie" > wrote in message
...
> When I was a kid I got a Trout bone caught in my throat...even today I am
> leery of fish bones. When my Mom made Salmon patties once and a while she
> would miss a bone or to...they are eatable

I used to love coming across those edible bones in canned salmon. Not so
much anymore.

Cheri

"W. Baker" > wrote:
> [ . . . ]
> up and bake in a 2 00-25-F oven for a very long time. It's real Grandma
> recipe with no quantities given at all.
> [ . . . ]

'Bake for a very long time' has to be the best part of Bobe's recipe, IMHO!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

On Sun, 30 May 2010 20:53:23 -0700, Ricavito wrote:


> Are you in the Shetland Islands Bjorn?

Further northeast - I live in Oslo, Norway. From time to time I can go
to the harbour and buy fresh fish directly off the boats - cod and
relatives, mostly. It's caught far enough out that it's safe to eat, and
VERY tasty!

The fish is actually a by-catch from their main catch - shrimp. Fresh
shrimp off the boat, yum!

On Sat, 29 May 2010 18:55:36 -0400, "Evelyn" >
wrote:

>Made Halibut tonight for the first time in my life.
>I have decided it is the most delicious thing I have ever tasted.
>
>My next door neighbor is a retired chef and he told me to broil it. The
>piece of filet I had, had the skin still on, so I started it skin side up,
>then when that side looked like it was almost done, I lifted off the skin
>and turned the piece over and continued till it was finished.

Oh! The skin is one of the best bits! Try cooking it skin-side down
first, so it crisps a bit, then turn and cook the second side for a
shorter period of time. If you like a sauce with it, have the sauce
ready for this stage.

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 150ug thyroxine
Last A1c 5.2% BMI 26

"Nicky" > wrote in message
...
> On Sat, 29 May 2010 18:55:36 -0400, "Evelyn" >
> wrote:
>
>>Made Halibut tonight for the first time in my life.
>>I have decided it is the most delicious thing I have ever tasted.
>>
>>My next door neighbor is a retired chef and he told me to broil it. The
>>piece of filet I had, had the skin still on, so I started it skin side up,
>>then when that side looked like it was almost done, I lifted off the skin
>>and turned the piece over and continued till it was finished.
>
> Oh! The skin is one of the best bits! Try cooking it skin-side down
> first, so it crisps a bit, then turn and cook the second side for a
> shorter period of time. If you like a sauce with it, have the sauce
> ready for this stage.
>
> Nicky.
> T2 dx 05/04 + underactive thyroid
> D&E, 150ug thyroxine
> Last A1c 5.2% BMI 26


Hmmm..... eating fish skin?
Never much tried it excepting with sardines in the can or salmon in the can.

--
Best Regards,
Evelyn

"Words have the power to both destroy and heal. When words are both true and
kind, they can change our world." ~ Buddha.

In article >,
"Evelyn" > wrote:

> Hmmm..... eating fish skin?
> Never much tried it excepting with sardines in the can or salmon in the can.

If the fish is properly scaled, it is, IMO, the best part of the fish.
One of my pet peeves about store bought fish is that it is often not
sufficiently scaled. They assume we don't eat the skin or something. I
have a serrated steak knife that makes a very good scaler, but it's hard
to grasp a piece of fish to scale it. Much easier to have scaled the
whole thing before it was cut up!

When I was a little kid, we used to fish for perch in the summer at the
place we went to. My mother would fry them up, and I loved crunching on
the fins and tail. These were little perch. With bigger/older fish
those parts aren't as edible.

PP

"Evelyn" > wrote:
> "Nicky" > wrote in message
> > "Evelyn" > wrote:
> >
> >>Made Halibut tonight for the first time in my life.
> >>I have decided it is the most delicious thing I have ever tasted.
> >>
> >>My next door neighbor is a retired chef and he told me to broil it.
> >>The piece of filet I had, had the skin still on, so I started it skin
> >>side up, then when that side looked like it was almost done, I lifted
> >>off the skin and turned the piece over and continued till it was
> >>finished.
> >
> > Oh! The skin is one of the best bits! Try cooking it skin-side down
> > first, so it crisps a bit, then turn and cook the second side for a
> > shorter period of time. If you like a sauce with it, have the sauce
> > ready for this stage.

> Hmmm..... eating fish skin?
> Never much tried it excepting with sardines in the can or salmon in the
> can.

Nicky's right. Crisp salmon skin is delightfully good.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Evelyn > wrote:


: Hmmm..... eating fish skin?
: Never much tried it excepting with sardines in the can or salmon in the can.

: --
: Best Regards,
: Evelyn

As long as I make sure to remove all scales, it can be delightful. I
always serve my broiled or grilled salmon steaks with eh nice crispy skin
on. Also, when I broil whole baby flounder(heads, fins adn scales off and
well guted) we eatt all the flesh and skin, only leaving the bones:-)

Wendy

I used to love any fish, as i have gotten older i like it less and less,
this is one of the few kinds left that i can actually say i like, try it
sometime baked on a bed of onions, garlic and spinach, use the sauce you
mentioned above it will be very nice, Lee
"Evelyn" > wrote in message
...
> Made Halibut tonight for the first time in my life.
> I have decided it is the most delicious thing I have ever tasted.
>
> My next door neighbor is a retired chef and he told me to broil it. The
> piece of filet I had, had the skin still on, so I started it skin side up,
> then when that side looked like it was almost done, I lifted off the skin
> and turned the piece over and continued till it was finished.
>
> I made a sauce of sorts. Lemon juice, a tablespoon or two of Marsala
> wine, butter, and LOTS of minced garlic, sauteed first just till it was
> tender and had lost its "bite". Salt and Pepper of course.
>
> I put that sauce in the broiling pan, so that the fish sort of broiled and
> poached at the same time.
>
> Next time I will reduce the sauce down to a near syrup before I start
> broiling the fish.
>
> That is some incredibly sweet, tender, mild flavored, delicious fish!
>
> --
> Best Regards,
> Evelyn
>
> "Words have the power to both destroy and heal. When words are both true
> and kind, they can change our world." ~ Buddha.