I loooove, like really really love, seafood. After all, I was born and raised on an island in Southeast Asia. About 3 weeks back, PJ started the Louisiana Foods Total Catch to sell some of the less popular fish choice, which is very refreshing. Salmon and catfish have their place but I honestly find them quite overdone and boring. What about the almaco jack, the drum, and the blue runner? And while we’re at it, don’t forget the squid. Thankfully, PJ’s got them all.
But more intriguing than my experiment with new varieties of fish were my experimentations with parts of fish we tend to discard. Most of the fish we eat come as fillets while the rest of the fish gets discarded. Could there possibly be a use for the head, the bony underbelly, the guts?
Really, this isn’t that new a concept. Chinese have been known to consider dried fish maw (swim bladder) a delicacy. Cantonese people also regard the the bony underbelly as the tenderest and most delicate part of the fish too. How about trying to apply the nose to tail concept not just with our favorite livestock but with fish too?
And so we begin experimenting.
(Warning: some slightly stranger images might follow but I assure you, it’s all perfectly normal food.)
As Dr. Ricky’s comments mention, taste is subjective and I agree. As such, I feel that it is very important to understand your ingredient in order to create the desired effect.
It’s helpful to know what makes garlic more or less ‘garlicky’. That way, you get to pick the right one for the right application.
- Processed raw garlic loses its ability to produce allicin and hence it’s ‘essence of garlic’
- Using minced garlic 10-15 minutes later will make it smell more garlicky
- Garlic germ does not necessarily contribute to bitterness. It could potentially produce more ‘garlicky’ and ‘off-flavors’. Depending on your palate, this could be a good or bad thing.