jpinmaryland
Sous Chef
- Joined
- Sep 16, 2004
- Messages
- 509
This is a more theoretical question I guess but I was always curious about this? What is it about fish that you cannot use salt with it? Or at least not too much...
Ive had salty shrimp before, asian style and that rocks so I guess it can be done for fish...
Is it that the taste of fish is too delicate? but what about chicken or pork, etc. Those foods seem able to stand up to salt.
Ive had salty shrimp before, asian style and that rocks so I guess it can be done for fish...
Is it that the taste of fish is too delicate? but what about chicken or pork, etc. Those foods seem able to stand up to salt.