Baking Rock Salmon

Baking Rock Salmon is a great way to add extra flavours to the strong tasting Rock Salmon. Rock Salmon is ideal for fish dishes you want to go to town on with hot, spicy or strong exotic flavours. Rock Salmon texture when cooked is big and flaky.

Baking Rock Salmon recipe instructions

Rock Salmon is not a Salmon and not a Rock! The name Rock Salmon is a PR name to sell the fish and get people to eat it. Depending on where you are from and how old you are Rock Salmon can be the name for a few species of fish but they are all related or look like small sharks.

Rock Salmon can be the name for Bull Huss, Common Dogfish, Rock Eel, Flake and any Doggie.

Baking Rock Salmon is a very easy way to cook the Rock Salmon or any kind of fish.
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shallow fried calamari rings (squid)

Squid! You either love it or hate it and I love it. You can eat calamari (the Italian name for squid) in many ways but the best ways are the simplest.

You have to either flash fry calamari in 1 to 2 minutes or cook it and love it long time. So I am told and read in the cooking books.

One of the best ways to eat calamari rings is covered in olive oil and hot paprik1, with a lovely drop of aguardiente to help the calamari rings go down. Another Spanish way is to eat calamari cooked fresh by a food stall at the side of the road in Spain with lemon juiced squeeze all over it.

While these are great ways of cooking and eating calamari I decided to go for the shallow fried calamari option.

How do you cook calamari? All you need to do when cooking shallow fried calamaris is:

1 wash the calamari that you want to shallow fry

2 dip the calamari in seasoned flour – I used Chinese 5 spice and lots of ground chili cayenne as fish seems to negate the hotness of spices

3 dip and cover the calamari in whisked eggs

4 pick the calamari out with tongs or i suggest a chop stick through the hole in the center of the calamari ring so you open up the calamari ring and can get rid of the excess batter mixture

5 drop the individual calamari rings into hot oil about 1 inch deep although 1 cm will do. Shallow fry the calamari rings for only 1 or 2 minutes, turning over until each side is golden brown

6 eat the calamari rings with a squeeze of lemon and aguardiente

I would suggest that you don’t try cooking anything else that requires attention while cooking shallow fried calamari rings because cooking  shallow fried calamari rings takes all your time and attention.

Also remember that when you cook shallow fried calamari rings the raw amount you start with doubles in physical size by the end of it because of the batter!

Aguardiente

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cooking fish methods using liquids – court bouillon

Today was the chance to cook the mystery fish that I forgot the name due to the excitement of having a kipper (smoked herring) !

I decided to cook it in a liquid and remember once having fish cooked in milk, so I thought I would give that a try. Cooking fish in a liquid (stock) is called court bouillon and the court bouillon can be as complicated as you want to make it.

You can make court bouillon with just salted water, flavoured water/milk or even a go to town and create a stock of herbs, many other things and a liquid combination of salted water, milk and wine.

I chose to use a court bouillon with a mixture of water/milk. First thing to do is make sure you have milk. So I had to make mine with salted water which was not bad as this is how you would make it when stuck without the other liquids and i like going Baxter Basics.

The thing is with a court bouillon is that you can do what you want to do, other peoples recipes help but its how you want it to taste that should count. I used this court bouillon recipe as the basic idea for my court bouillon but as I didn’t have most of the ingredients it was only a guide.

I didn’t think i wanted to make a gallon of court bouillon so I used a point of salted water, added in a small onion, carrot, salt, pepper and some herbs that I had to hand. I also only used about a third of a lemon. Then gently bubbled it away for about 30 minutes.

I cut the fish fillet diagonally and put it in a pan and covered with the court bouillon and gently boiled it for 5 minutes. A word of warning its difficult to get out unless you use a large spatula or something similar.

The verdict? It tasted bloody lovely! Herbs, a hint of lemon and the mystery fish it self. Result.

 

 

 

 

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