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April 2015 Challenge: Seafood

9K views 112 replies 30 participants last post by  pete 
#1 · (Edited)
#8 ·
The wife and I are feeling a little under the weather today, but it was a bright, warm, sunny day for April, in Wisconsin so I wanted something healthy, satisifying and easy on the stomach so I whipped up this Japanese inspired fish soup (no claims to being authentic in any way. Made my own Dashi, seasoned it with Mirin and soy sauce. I then poached carrots, daikon, shiitakes, shrimp and tilapia (the only semi firm white fleshed fish I could find at the grocery store since I didn't have time to shop around) in the dashi added cooked soba noodles and ladeled into bowls. Garnished with green onions and re-hydrated seaweed (forgot it in my first bowl and by the time I remembered it was too dark in the kitchen for a good picture).


So not only do I have fish, and other sea creatures, I have sea vegetation also!!!! /img/vbsmilies/smilies/smile.gif
 
#16 · (Edited)
Muskrats are good, but like a lot of wild game you need to remove some glands from the body.  Some are on the back, some on the legs, I forget where they are on muskrats, but they don't call them Musk-Rats for nothing - tasty little critters when done right.

The musk glands are by the tail - had to consult the oracle it's been that long.
 
#18 ·
Alligator tail to me has the consistency of cubed cooked veal. It's pretty good if served with some kinds of sauces
 
#20 · (Edited)
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