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| 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. |
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#1
09-26-2002, 06:36 PM
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 swordfish ribs Hi- I recently read a recipe that a chef created a dish using swordfish ribs with a tamarind glaze! Anyone ever hear of a restaurant using swordfish ribs? Or salmon chops as far as that goes! Are the ribs cut with a small portion of the loin still attached? Chef BK      |
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#2
11-03-2002, 11:24 PM
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 I think what they are referring to is broiling the spinal back bone of the fish. Any type of glaze would do it. Not much eating but pretty good sucking at small pieces of meat attached to the backbone and what little marrow/spinal tissue there is. Nothing special. |
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