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Author:
jimbojonez
Date:
May 05, 2012
Subject:
Porgy Millstone 5/5
Message:
went out for flounder today but ended up with some jumbo porgies. I tried a new way of cooking them today that was simple and they came out fabulous. just carefully took ALL the guts out and rinsed them well. rubbed them down with kosher salt. dumped a little extra in the belly cavity. dumped some dry thyme in there as well. spread a little olive oil on a baking sheet. broiled both sides well and baked for an additional 15 minutes or so. i have always fileted these fish... i never knew what i was missing.
Author:
JimiChanga
Date:
May 05, 2012
Message:
NICE!!!
Should've called me, I wasn't doing anything today. :wink:
Did you scale the fishes?
Funny you caught porgies today, just a few minutes ago I was rooting around in the freezer and found some porgy fillets.-LOL
JC
Author:
jimbojonez
Date:
May 05, 2012
Message:
i have finals on tuesday then a break till summer courses... pm me im sure we can work something out. no i did not scale the fish. after they were cooked the skin just peeled off from the meat. and talk about meat!!! the head the face the fins... all these years i have been throwing that shit away. you just want to make sure you get ALL the insides out of there. should be clean but for the eyes and the gills. rinse all the slime off the inside and outside. i doubt a frozen porgy would taste as good. have you ever done a "salt pack" ?
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