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cashew ([info]cashew) wrote,
@ 2009-10-27 20:07:00

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Current mood: exhausted

Scaling fish
Usually, when I buy whole fish, the marketplace person helps me to scale it before I take it home, thus saving me hours and hours of work. Today, unfortunately, the usual person was not there, instead a deli dude was filling in. This, of course, meant he didn't know how to scale a fish.

Which meant I had to do it.

The thing is, while I've watched my mom do it many times when I was little, I've never actually learned how to scale a fish. It turns out that scaling a fish is far harder than it looks. First, the fish is slippery, so getting a good grip is nigh impossible. Next, the fish has spines along its back and stomach, causing me to accidentally stab myself on said spines when my fingers slipped. Last, scales don't actually come off that easily and tends to spray all over the place when they finally do come off.

Needless to say, I had to clean up a huge mess.

But damn was fish yummy. ^_^


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[info]sailorstarsun
2009-10-29 04:09 pm UTC (link)
As long as the fish was worth it in the end. .^^ And it does sound absolutely delicious.

(Reply to this) (Thread)


[info]cashew
2009-10-29 04:53 pm UTC (link)
Oh yeah, it was worth it. The fish was basted with a garlic-ginger-soy sauce mix, with a dash of white wine for flavor. Very yummy. ^_^

(Reply to this) (Parent) (Thread)


[info]sailorstarsun
2009-10-29 06:24 pm UTC (link)
=O
Do want....

(Reply to this) (Parent) (Thread)


[info]cashew
2009-10-30 12:23 am UTC (link)
Sadly, fish doesn't keep, or I would send some over. ^^;

(Reply to this) (Parent)


[info]ossian
2009-10-29 10:38 pm UTC (link)
What I really want to know is what kind of fish was this? An entire post about how tough it was to scale the fish, but nothing else? I feel oddly cheated somehow.

(Reply to this) (Thread)


[info]cashew
2009-10-30 12:25 am UTC (link)
Ah yes, the fish was a pound of white bass from Lake Michigan, first fried then basted in a ginger-garlic-soy sauce mix with some white wine added for flavor. White wine because I had no Chinese cooking wine available.

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