Quote:
Originally Posted by phenomshel
You lost me at fish cheeks.... sorry.
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LOL! If you don't 'see' where it's coming from, fish cheek meat looks just like the rest of the body flesh, but tastes better!
Cooking a fish with the head on it makes it taste MUCH better. The only reason I'd remove it is for room in the pan or oven. Like beef cooked with the bone... it adds a lot of flavor.
When I cook a 'liquid' shrimp dish like Tom Yom Kung, if possible I'll put just the shells into a cheescloth bag, crush them well, and cook the shells for 20-30 minutes in the soup, then take them out , add the shrimp themselves, but only cook for 3-4 minutes before serving. The soup screams
SHRIMP that way!!! I do that for a lot of Creole dishes too! Works great!
Stitchawl