Smoked wrasse
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Re: Smoked wrasse
If you have to cover the Flavor of the fish then clearly it must be pretty bad in my opinion
- SteveoTheTiger
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Re: Smoked wrasse
Does that mean you eat a steak with no seasoning? Or a sausage sandwich with no sauce? Only vanilla ice cream?
Adding flavour to something doesnt automatically mean it is bad to begin with. At work i regularly roll very expensive sushimi grade tuna in togarashi spice or szechuan pepper. Sure you can use flavour to mask bad produce, but most chefs are using complementing flavours to enhance to end product.
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- 4liters
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Re: Smoked wrasse
It's not so much the taste that's the problem with wrasse, it's the texture. For whatever reason steaming fixes that right up, and imo steamed fish goes well with asian flavours although there's probably plenty of other recipes out there.
2015/16 Fisting Victoria Species comp total: 289cm
Brown Trout: 37cm
Flathead: 51cm; Squid: 36cm; Australian Salmon: 51cm; Snapper 46cm; Silver Trevally 23cm; KGW: 45cm
Major Sponsor: Rim Master Tackle
Brown Trout: 37cm
Flathead: 51cm; Squid: 36cm; Australian Salmon: 51cm; Snapper 46cm; Silver Trevally 23cm; KGW: 45cm
Major Sponsor: Rim Master Tackle