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Fish resources

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#1 TylerK

  • participating member
  • 165 posts
  • Location:Toronto, Ontario

Posted 25 February 2013 - 08:37 AM

Does anyone have a good resource that describes the taste/textural differences between different types of white fleshed fish?  For dinner last night I poached some cubes of fresh cod in a saffron infused fish broth and tossed in some chopped scallions and roma tomatoes just before serving for a very delicious fish soup.  Unfortunately the cod flesh was so delicate that it flaked during the cooking process before it was even cooked through, and I didn't get the large chunky pieces of fish I was hoping for.  It would be nice if I had a resource that could help me pick the right kind of fish for what I want to do with it.

#2 weinoo

  • eGullet Society staff emeritus
  • 7,014 posts
  • Location:NYC

Posted 25 February 2013 - 09:00 AM

Perhaps it wasn't even cod?


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