buccaneer
somebody shut me the fark up.
I can't tell you the name of it, because this local treasure is seriously limited as a resource. I do not want more pressure put on the species, it already costs over $100 per fish here.
I can only get it because I often give my seafood friends at the market my BBQ bacon and so on.
It is so brilliant tasting, it is hard to cook and get the flavors shining, it is a subtle taste and you can mask it easily.
So, I usually steam it, and sometimes dust and pan fry.
Even the skeleton and wings are spectacular eating so nothing is wasted!
The filtes I steamed it, along with bok choy and snow peas.
I made a Chinese style delicate sauce with the fresh juice from a lemon, a tiny amount of ginger and shallots, some Chinese wine.
FANBLOODYTASTIC!!
:dancer::dancer::dancer:
:yo:
I can only get it because I often give my seafood friends at the market my BBQ bacon and so on.
It is so brilliant tasting, it is hard to cook and get the flavors shining, it is a subtle taste and you can mask it easily.
So, I usually steam it, and sometimes dust and pan fry.
Even the skeleton and wings are spectacular eating so nothing is wasted!
The filtes I steamed it, along with bok choy and snow peas.
I made a Chinese style delicate sauce with the fresh juice from a lemon, a tiny amount of ginger and shallots, some Chinese wine.
FANBLOODYTASTIC!!
:dancer::dancer::dancer:
:yo:
looks great from here!!!
