I would like to be able to cook the fish so that all the flavour goes into the soup, but any remaining scales and bones remain in the bag so I don't have to constantly pick them out of the veges!
2006-11-25 10:47:50 · 6 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
would like to be able to cook whole fish (not fillets for soup!) so that all the flavour goes into the soup, but any remaining scales and bones remain in the bag so I don't have to constantly pick them out of the veges!
2006-11-25 11:32:06 · update #1
An easy way to do this is to get a package of cheesecloth. You can usually find them in the baking or utensil aisle at the grocers. Wrap it around the fish and tie with a string or twist tie. When you are done with it, unwrap it, take off the flesh and throw the rest away.
2006-11-25 14:49:04 · answer #1 · answered by jazzyjklo 4 · 0⤊ 0⤋
Cheesecloth works great for this application.
Also consider using a large metal colander/sifter to partially submerge into the liquid and place the fish only in the colander. Simply remove the colander when fish is cooked and you're ready to serve.
2006-11-25 10:55:57 · answer #2 · answered by Kamikazeâ?ºKid 5 · 1⤊ 0⤋
Never heard of one. Why not use already scaled, boned fish (fillets)?
2006-11-25 10:51:50 · answer #3 · answered by eilishaa 6 · 1⤊ 0⤋
try using cheesecloth. you can purchase it at the store or a specialty food market.
2006-11-25 10:58:05 · answer #4 · answered by kc 2 · 1⤊ 0⤋
you could tie it up in a piece of cheese cloth.
2006-11-25 10:53:32 · answer #5 · answered by kristen t 3 · 1⤊ 0⤋
use a collender and sit it with your fish in it
2006-11-25 11:03:27 · answer #6 · answered by dirtdevil215 3 · 0⤊ 0⤋