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Author Topic: ling question  (Read 749 times)

yakfisher

  • Guest
ling question
« on: April 17, 2010, 02:12:17 PM »
Does anyone ever cook their lings with the skin on? I always fillet my lings with skin off. I think it would be easier to steam, bake or pan cook with skin on since they don't have scales.

hoblit

  • Guest
Re: ling question
« Reply #1 on: April 17, 2010, 02:15:00 PM »
I don't see why you couldn't, there are many other fish cooked with skin on including salmon, mahi, halibut.  I believe it is easier to remove are cooking anyways.

JChoy

  • Guest
Re: ling question
« Reply #2 on: May 14, 2010, 04:55:13 PM »
frying fish WITH scales....then eating them. This was done with a calico, but you might be able to get the same effect with ling and cab...or even other rockfish. Their meat does tend to flake a lot and the skin would help to hold it all together. And if the scales actually crisp up and are edible then that's even better. I'm not sure I would cook it as long as Daryl suggests though, at least on the flesh side. That seems a little over kill for fish.

http://www.spearboard.com/showthread.php?t=89328&highlight=fry+scales

 

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