Search results

So true! fishes are supposed to be let off the water once they are cathced (unless it was meant to have a fresh living ones). never put them back into water in order to thaw them. as you have experienced it yourself. transferring into chillers a day before cooking is good enough. as the meat...

hm, yeah. sorry i forgot to mention: during the show, he'd used extra long flexible wooden skewers and stab them on the ground. so the fishes that he roasted would literally dangling on top of the flame. btw, thanks UNCLE BOB for your comment. I agree, it is the heat that cooked the food...

I have seen it on one of those cooking channels, Jamie's if I think, where he'd put whole fishes skewered on slender stick and fill the cavity with basil leaves and dill - if im not mistaken. what he'd do is put them above the flame, so only the smoke is cooking the fish dry. I was...