Smoked wrasse

How to prepare and cook your catch.
e.welch
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Re: Smoked wrasse

Post by e.welch » Sat Jul 11, 2020 6:53 pm

If you have to cover the Flavor of the fish then clearly it must be pretty bad in my opinion

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Re: Smoked wrasse

Post by e.welch » Sat Jul 11, 2020 6:54 pm

But thanks for the advice next Time I will have to try some of the ways

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Re: Smoked wrasse

Post by SteveoTheTiger » Sun Jul 12, 2020 8:29 am

e.welch wrote:
Sat Jul 11, 2020 6:53 pm
If you have to cover the Flavor of the fish then clearly it must be pretty bad in my opinion
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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e.welch
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Re: Smoked wrasse

Post by e.welch » Sun Jul 12, 2020 9:03 am

well that’s true t

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4liters
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Re: Smoked wrasse

Post by 4liters » Sun Jul 12, 2020 8:17 pm

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.
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Re: Smoked wrasse

Post by frozenpod » Sun Jul 12, 2020 10:32 pm

Worth trying particularly if salt firms up the flesh.

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Re: Smoked wrasse

Post by dmck » Mon Jul 13, 2020 9:24 am

Wrasse are the carp of saltwater...

e.welch
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Re: Smoked wrasse

Post by e.welch » Mon Jul 13, 2020 10:34 am

To true lol

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