Starting this harvest I'm a starving startling artist/
Lyrical arsonist it's arduous spitting this smartest arsenic/
You made quick work of them! I like them super simple with a flour dredge and fried in butter.
Theory,
Do you treat your wings for the ammonia smell that is so common in them?
Is the removal of the red bits for the cosmetics or are they problematical as far as taste/texture are concerned?
Spike C
"The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
Pirsig
the red bits are similar to bloodline in that they can have a organ-ish taste. i prefer to remove them if possible but sometimes they go all the way through.
nice video!!
Yeah we usually just season them and give em a light dredge in wondra or rice flour then a nice pan sear. Finish with a menuire sauce or a brown butter balsamic emulsion.
As for the ammonia smell, they don't really do that for about 3 days. They don't really hold after that. We even vacuum them at the end of the shift and ice em down. After the third night of service that's it. They should smell sweet like a scallop and yet fresh like the ocean. In a good way. If your skate wing smells like ammonia, it's most likely older than three days. Also, when caught and if not processed right away, about 30 min after death depending upon temperature, they can smell of ammonia strongly as well.
Starting this harvest I'm a starving startling artist/
Lyrical arsonist it's arduous spitting this smartest arsenic/
Hi what knife are you using? is this your favorite knife for skate? would a not be effective because it isn't flexible?
Never worked with skate but I'm interested. I don't have a boning knife. I could see a pretty being useful
Thanks
Nice work, more ethical than a round cookie cutter.
what does this mean?Originally Posted by Deckhand
Fake scallops
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