Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

TylerK

Fish resources

Recommended Posts

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.

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×