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Old 03-06-2007, 09:38 PM   #11
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I like it, but have found the ones we have caught to be a little bony. Nice mild flavor though. I'll keep the recipe in mind for next time.
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Old 03-06-2007, 10:06 PM   #12
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Originally posted by Dancer in the Kitchen:
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Wow! That sounds really good! Never been a big fan of capers though. They use it a lot in cooking shows & I'm getting antsy to try it again. My family's palette is pretty bland though, but I might do everthing else.
No worry, substitute anything else for the capers. Try chopped fresh dill weed, chopped olives, pine nuts, finely chopped ginger, etc.

Remember that capers usually come in a brine which is very salty. You should drain well or even rinse before adding to the pan to subdue the flavor.
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Old 03-06-2007, 10:28 PM   #13
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Originally Posted by TATTRAT
I like it, but have found the ones we have caught to be a little bony. Nice mild flavor though. I'll keep the recipe in mind for next time.
My husband filets it off the bone. First he makes an incision just past the gills & slices down to the tail. Then he flips it open & slices the skin off. He uses an electric knife so it's pretty quick. And . . . no bones about it! Sorry, it was there, I had to use it!
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