rogerdodger
On a recent cooking show, Chef Jet Tila used a technique on ocean fish (mahi-mahi, Food Network TOC3 Ep5) that I had not seen- he processed it into ground meat raw, explaining that by 'working' the raw protein and then cooking it, the result would be more like ground chicken or pork and less like crumbly fish.
It worked really well for him, one judge actually thought it was ground pork, and I considered all sorts of dishes that I could try using ground lingcod or rockfish in, things that I could swap in a firm ground fish protein (stuff I catch) for ground pork/chicken/turkey (stuff I would need to buy).
So I tried it and made Thai Larb Salad as my test dish, and the result was amazing, the little pellets of lingcod held together and had great taste/texture.
First half of the video is from my 3 salt water trips this year, the grinding/cooking starts about 5m20s into the video if you want to jump to that. cheers, roger
It worked really well for him, one judge actually thought it was ground pork, and I considered all sorts of dishes that I could try using ground lingcod or rockfish in, things that I could swap in a firm ground fish protein (stuff I catch) for ground pork/chicken/turkey (stuff I would need to buy).
So I tried it and made Thai Larb Salad as my test dish, and the result was amazing, the little pellets of lingcod held together and had great taste/texture.
First half of the video is from my 3 salt water trips this year, the grinding/cooking starts about 5m20s into the video if you want to jump to that. cheers, roger
