Comments on: Can we cook a whole fish? http://thefoodventure.com/2009/06/09/can-we-cook-a-whole-fish/ Exploring recipes, restaurants, and real adventures in the world of food Tue, 27 Oct 2009 14:51:22 -0600 http://wordpress.org/?v=2.8.4 hourly 1 By: Katie Favazza http://thefoodventure.com/2009/06/09/can-we-cook-a-whole-fish/comment-page-1/#comment-57 Katie Favazza Wed, 10 Jun 2009 00:33:30 +0000 http://thefoodventure.com/?p=125#comment-57 Very interesting. It's worth pointing out that rockfish is a lot more like cod than salmon, and I would think it would pick up flavor much like a cod. Perhaps the rockfish should have just been left alone? It was tasty and might not have needed the flavor-help we provided. ... which begs the question: What kind of fish should be stuffed with herbs, lemon, garlic, etc.? Very interesting. It’s worth pointing out that rockfish is a lot more like cod than salmon, and I would think it would pick up flavor much like a cod.

Perhaps the rockfish should have just been left alone? It was tasty and might not have needed the flavor-help we provided.

… which begs the question: What kind of fish should be stuffed with herbs, lemon, garlic, etc.?

]]> By: Daniel "Chops" Ambord http://thefoodventure.com/2009/06/09/can-we-cook-a-whole-fish/comment-page-1/#comment-56 Daniel "Chops" Ambord Tue, 09 Jun 2009 22:55:37 +0000 http://thefoodventure.com/?p=125#comment-56 As far as the "stuffing" not having a larger impact on the flavor of the fish, could the issue have been with the sort of fish you selected? Some just have stronger flavors than others, and differences in texture will likewise influence the degree to which a given sort of fish is capable of "taking" flavor from seasoning. That is why Cod, for instance, can be made to taste like just about whatever you'd like while Salmon maintains a fairly distinctive flavor even when accompanied by very heavy seasoning. I have no experience with the sort of fish you used but figured I would float (pun intended) the suggestion anyway. As far as the “stuffing” not having a larger impact on the flavor of the fish, could the issue have been with the sort of fish you selected? Some just have stronger flavors than others, and differences in texture will likewise influence the degree to which a given sort of fish is capable of “taking” flavor from seasoning. That is why Cod, for instance, can be made to taste like just about whatever you’d like while Salmon maintains a fairly distinctive flavor even when accompanied by very heavy seasoning. I have no experience with the sort of fish you used but figured I would float (pun intended) the suggestion anyway.

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