The whole fish this time. I found that I have totally forgotten how to debone a fillet. No problem though, I don't mind picking bones out of my teeth for something this fleeting and delicious. My grandfather used to bake a shad whole for most of a day -- until the bones had nearly dissolved and you could just eat the whole thing. I've followed his lead many times. This go round it got a saute in the cast iron which really let the fish hold on to it's delicate flavor.
1 comment:
such a great series of images. and i agree about whole fish - it's worth some bones.
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