If you’ve never done it, cooking a whole fish with its eyes staring up at you can be a little daunting,” says SoleShare co-founder Theresa Douthwright. “But the difference in texture and taste speaks for itself – say goodbye to dried out fillets. “Many of the flatfish we land – dab, plaice, Dover sole, lemon sole and brill – are portion sized, so they are perfect for cooking whole and you don’t need to fillet them. As they are usually gutted by the fisherman, there is very little preparation needed.”
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via Health Science Daily News
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