Rockfish and Bones...

[Harry Hill]

[QUOTE=Oolie;306011]

Originally Posted by sharjak

Exactly, they're only soft if mishandled and not pickled.


Don't touch them with bare hands, and keep them cool in saltwater.


Pickle them first with a sugar rub, then rinse and use a salt rub, then rinse and soak in vinegar.


They taste as good if not better than any sash I've had stateside.

I bleed them as soon as I kill them and keep them on ice until I prepare them. I've never tried them pickled but will next time I get some.

[Oolie]

Since we are all under quarantine, might as well learn how to fillet right?


https://www.youtube.com/watch?v=GKYt9rMKT9M


I think he's using salt in the vinegar brine, and using sugar at the first step. Your choice in how you want to play it.


Don't omit the Kombu.


Alternatively you can Kombujime, or preserve fish by wrapping in kombu to draw out moisture and add flavor, but maybe plan to do that with something larger that ages well like yellowtail.


Anyways, check out that channel for some excellent knifework.

[carbonbass]

how big were the boneheads?