Why... Black Cod? - ChefTalk Cooking Forums

| HOME | REGISTER | FAQ | MEMBERS | PHOTO GALLERY | BLOGS | QUICK LINKS | SEARCH |

ChefTalk Cooking Forums » Food and Cooking Forums » Food & Cooking Questions and Discussion » Why... Black Cod?

Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking.

Reply

#1

Old

01-18-2005, 10:28 PM

Castro Offline

Registered User

Join Date: Jan 2005

Posts: 1

Default

Why... Black Cod?

Can anyone explain why when filets of black cod (1 in 100) dissolve / liquidfy when cooked?

Reply With Quote

#2

Old

01-18-2005, 11:17 PM

thetincook Offline

Registered User

Culinary Experience: Line Cook

Join Date: Jun 2002

Location: Los Angeles

Posts: 350

Default

Sounds like there was some defect during processing or freeze/thaw abuse. I liken it to the occassional mushy shrimp you get with fresh water shrimp.

Reply With Quote

Reply

Bookmarks

« Previous Thread | Next Thread »

Thread Tools
Show Printable Version Email this Page

Posting Rules
You may not post new threads You may not post replies You may not post attachments You may not edit your posts BB code is On Smilies are On [IMG] code is On HTML code is Off Trackbacks are On Pingbacks are On Refbacks are Off

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Hello from the Black Hills	Spec.Ops_Chef	Welcome Forum	1	05-02-2006 09:03 AM
Dining while Black	Frizbee	Food & Cooking Questions and Discussion	10	04-25-2004 08:31 PM
Black Soil	Isa	The Chef's Garden	30	07-17-2002 06:52 PM
Our own black box	cape chef	Food & Cooking Questions and Discussion	22	11-24-2001 01:37 AM
black food	judy	Food & Cooking Questions and Discussion	8	07-08-1999 09:08 PM

CONTACT US HOME PRIVACY TOP