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Use acids like lemon juice or soy sos, and bitterants like dill or parsley, and of course S&P, to cut the thick heavy block mass of fatty fish into smaller palatable bites.
(but I've never had the pleasure of eating too much fresh salmon.)
I did receive four large turkeys one fall and had to get creative toward the end. Still tasty.
Even kept the bones frozen for many more gallons of soup.
Last edited by john70t; 12-01-2017 at 04:14 PM..
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