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Registered
Join Date: Mar 2003
Location: Charlottesville Va
Posts: 5,929
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Had snapper soup on the menu of a restaurant I owned for a bit. We'd make around 5 gal every other week, from a large snapper that came from a seafood purveyor frozen. Picking the meat wasn't a particularly joyful process, but the soup was really good. There's a specific blend of spices that give it the unique flavor, but I have to suspect its partly to disguise the meat.
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Greg Lepore
85 Targa
05 Ducati 749s (wrecked, stupidly)
2000 K1200rs (gone, due to above)
05 ST3s (unfinished business)
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