What are the most TTT shiteating 120 soups?
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Date: January 26th, 2014 5:27 PM Author: vigorous indigo stage
Yet fish head's soup just wouldn't be the same, or even close to it, without a good fish head. You could use the whole fish, or a meaty fillet, but then you couldn't enjoy the diversity of textures and tastes to be gotten in one head. The gelatinous eyeballs, which are fatty-tasting, slippery little suckers. The cheek meat, which is often denser and finer in texture than the rest of the fish. Sections that are neither strictly fish flesh nor fat, but are spongy and pudding-like. Even cartilage, which we normally associate with poultry and pigs instead of seafood, but which can be found in some quantity in a fish's head. And if you make friends with your fishmonger, you'll probably get the rest of the fish frame, too.
In some cuisines, soups with whole fish heads floating about in a soup tureen are perfectly acceptable, even preferred. My Chinese mother wouldn't dream of deboning a fish head. She'd simmer the head with pickled greens and rice wine, add in some noodles, and serve it forth. The fun would be in excavating the fish yourself and using your chopsticks to pluck out succulent morsels.
(http://www.autoadmit.com/thread.php?thread_id=2478230&forum_id=2\u0026hid=#24900337) |
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