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Old 06-21-2018, 06:53 PM   #16
Marcus
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Re: I Touched the Pickled Pelican


I've never detected any iodine taste in porgies. The white meat pretty much takes on whatever you season it with much like any other pure white meat fish like Hogs and Lionfish.
White meat fish aren't really suited for a fish bullion. You've got to have some flavor in there. The cream really knocks down any 'fishiness' and balances out the flavors into a rich delicious rue balanced with the fish oils from the darker meat fish.
I love Thai food but that brown fermented fish sauce is disgusting to me. I had a Japanese coworker that loved it though.
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Old 06-22-2018, 06:22 AM   #17
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Re: I Touched the Pickled Pelican

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I award myself a hat.


Once I grilled Porgy and thought it tasted of iodine, compared to the other fish I grilled. Next time I go out, though, it's time for some target practice on grunts and Porgies so I can make more Sherpa Stew
There are sometimes certain individual (porgie) fish that have a stink of iodine. I forgot that. It is quite a strong odor. If they smell like that when cleaning them, I just toss them. Maybe 5% of the fish?
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Old 06-22-2018, 08:06 AM   #18
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Re: I Touched the Pickled Pelican

I usually just read these, but I like pelicans...
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Old 06-22-2018, 08:08 AM   #19
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Re: I Touched the Pickled Pelican

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I usually just read these, but I like pelicans...
First Post! I win! Please submit your recipes - I've always wondered what to pair with roast pelican.

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Old 06-24-2018, 08:23 PM   #20
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Re: I Touched the Pickled Pelican

Awesome report and cooking photos! If you do the coconut curry consider throwing in some lemongrass. It also has magical properties.
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Old 06-25-2018, 07:28 AM   #21
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Re: I Touched the Pickled Pelican

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Awesome report and cooking photos! If you do the coconut curry consider throwing in some lemongrass. It also has magical properties.
Thanks for the tip - my mom grows lemongrass, so I have access to it fresh but I've never used it - how do you add it? Chop it up like green onions? Whole chunks to be removed later? Would you put it in the stock or in the final product soup/curry? Welcome to Spearboard!
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Old 06-25-2018, 07:28 AM   #22
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Re: I Touched the Pickled Pelican

the fish soup looks delicious. looks like everyone had a good time... and that's all that matters.
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Old 06-25-2018, 07:38 AM   #23
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Re: I Touched the Pickled Pelican

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Thanks for the tip - my mom grows lemongrass, so I have access to it fresh but I've never used it - how do you add it? Chop it up like green onions? Whole chunks to be removed later? Would you put it in the stock or in the final product soup/curry? Welcome to Spearboard!
Lemongrass tends to stay a bit woody although I eat it and think it is fine (in Thai soups they don't remove it either). Some people might just peel an outer layer, chop into 3-4" sections, crush, add to soup base, and remove afterwards. You can treat it kind of how you would a green onion. There should be a browner outer layer of skin you can peel off & discard and then I usually chop diagonally 1/8" slices. Since you're straining you'll be removing it eventually anyway but by that time it will have imparted its flavor.

Lemongrass is a staple in Thai dishes and I'd venture to say that if you're adding coconut milk or coconut curry to something that lemongrass is always a worthy consideration.
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Old 06-25-2018, 07:41 AM   #24
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Re: I Touched the Pickled Pelican

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Lemongrass tends to stay a bit woody although I eat it and think it is fine (in Thai soups they don't remove it either). Some people might just peel an outer layer, chop into 3-4" sections, crush, add to soup base, and remove afterwards. You can treat it kind of how you would a green onion. There should be a browner outer layer of skin you can peel off & discard and then I usually chop diagonally 1/8" slices. Since you're straining you'll be removing it eventually anyway but by that time it will have imparted its flavor.

Lemongrass is a staple in Thai dishes and I'd venture to say that if you're adding coconut milk or coconut curry to something that lemongrass is always a worthy consideration.
Nice info, thanks!
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Old 06-25-2018, 05:54 PM   #25
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Re: I Touched the Pickled Pelican

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the fish soup looks delicious. looks like everyone had a good time... and that's all that matters.
Best fish stew you will ever have.
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Old 06-27-2018, 04:47 PM   #26
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Re: I Touched the Pickled Pelican

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I've never detected any iodine taste in porgies. The white meat pretty much takes on whatever you season it with much like any other pure white meat fish like Hogs and Lionfish.
White meat fish aren't really suited for a fish bullion. You've got to have some flavor in there. The cream really knocks down any 'fishiness' and balances out the flavors into a rich delicious rue balanced with the fish oils from the darker meat fish.
I love Thai food but that brown fermented fish sauce is disgusting to me. I had a Japanese coworker that loved it though.
***Roux
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Old 06-27-2018, 06:44 PM   #27
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Re: I Touched the Pickled Pelican

***You Cajuns and your fancy French words.
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Old 06-27-2018, 08:15 PM   #28
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Re: I Touched the Pickled Pelican

I'd chop a pinky off before i ate fish heads.
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Old 06-27-2018, 08:34 PM   #29
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Re: I Touched the Pickled Pelican

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I'd chop a pinky off before i ate fish heads.
The brains had a surprisingly delicate flavor, reminiscent of fish stew.
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Last edited by Tyson Brown; 06-29-2018 at 09:34 PM. Reason: Made a different joke, found out it was actually one more entendre that I even realized. And then Marcus was right
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Old 06-29-2018, 03:51 PM   #30
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Re: I Touched the Pickled Pelican

Nice catch!
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