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Cooking Ribbonfish
Posted: Mon Nov 17, 2008 8:23 pm
by OceanBreeze
I am not!
but curious if anyone does! I have seen Oriental fishermen taking it in numbers off the Anglins Pier lately. I heard it it quite popular in Korean cuisine. Anyone ever tried it?
Re: Cooking Ribbonfish
Posted: Mon Nov 17, 2008 9:51 pm
by PhishingPhanatic
How did I know that Rijkaard was going to reply to this one?
Re: Cooking Ribbonfish
Posted: Mon Nov 17, 2008 10:42 pm
by OceanBreeze
Rijkaard wrote:In Italy we cut them in chunks and deep fry or steam in tomato sauce, white flakey meat, not gamey at all and easy to eat, the backbone comes off really easily.
Eat them as fresh as possible because they deperish pretty fast
Thank you,Rijkaard! Now I am convinced. The ribbonfish is officially on my "to do" list. The Scorpion Fish takes a second place. Seriosuly I don't mind at all to practice my culinary skills cooking different spicies of local fish. On the top of that over billion people living in China can't go wrong!
Re: Cooking Ribbonfish
Posted: Tue Nov 18, 2008 6:47 pm
by fishnfool73
Yes the billion people in China eating dogs can't be wrong ....How do you like your poodle?
Re: Cooking Ribbonfish
Posted: Tue Nov 18, 2008 7:48 pm
by OceanBreeze
fishnfool73 wrote:Yes the billion people in China eating dogs can't be wrong ....How do you like your poodle?
Nope, they don't eat dogs in China. It used to be a common thing in Korea. I am not sure if it still is nowdays.
Re: Cooking Ribbonfish
Posted: Wed Nov 19, 2008 8:06 am
by Cookinman
Most anything that swims is edible - just depends on what you like to eat...
I'd try one -