Monday, August 30, 2010

Easy as. . .

one,


two,


three,


*Save the bones, heads, and any stray meat to make stock. Makes a beautiful base for chowders and bouillabaisse.

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3 comments:

  1. AnonymousAugust 30, 2010 at 7:45 AM

    Rachel, looks good. But what kind of fish is it?
    Not herring is it?
    Eduard.

    ReplyDelete
  2. RachelAugust 30, 2010 at 9:40 AM

    Mackerel. Had a bit leftover and made great fish cakes the following evening. And a delicious broth. Used everything but the skins, which Micah was happy to help with.

    ReplyDelete
  3. DanaAugust 30, 2010 at 6:11 PM

    Holy... I hope you know who is reading this! So gloriously graphic.

    ReplyDelete

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