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| It seems we've got different salmons |
Another day of fish and seafood fabrication. The course is going to the end, only four days left, next Thursday we will have final and that will be he end of the course.
We are still waiting for a skate. I am wondering why it is so difficult to get skate. For the whole week we were waiting and waiting for it and every day it was magical word 'tomorrow'. We have not yet touched scallops, lobster, and crab. Again this is in agenda for the next week.
Yesterday we did revision of what we learned. We fabricated salmon, that time we portioned one fillet for 3 oz portions, and prepared the second fillet for smoking. We fabricated catfish
for skinless boneless fillets, and then cut them in courgettes (finger size pieces). Also we did another round fish (probably lean cod) for boneless fillets.
While fabricating salmon, I scraped spine bones for the extra flesh and used also leftovers from portioning and made a salmon tartar. It was really simple, nothing crazy. Salmon, salt, pepper, lime zest (did not have lemons on hand), lime juice, extra virgin olive oil, agave nectar. The agave I had to add to bring acidity to a balance (put too much lime juice). It was really good for a hot day.
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