How would You Cook This?

[xraycer]

I just remember a time when my aunt stir fried venison in lemongrass and thai chili. The strong lemongrass flavoring completely masked any gaminess of the venison. It was so good!

 

[Frank Castle]

What about Scrod? It's a species of Cod with a delicate white meat from the Northern Oceans and Seas....

Anyone have preferences for that type of fish for cooking? I don't really see it being done in a Hawaiin style tradition or blackened-Cajun, but I don't want to deep-fry it and make it "unhealthy" so IDK how I want to do it.

In the frying pan for starters, where to go from there............ divemaster99 Wailua Boy T Thekid P predatorkeeper87 cichlid fiend MN_Rebel D davenmandy Dieselhybrid fishnatics L Linh Nguyen F fish_sauce fatboy8 snookman piranhaman00 spotfin kno4te @JD.672 H HumanBean

 

[Frank Castle]

J JD7.62

 

[Thekid]

What about Scrod? It's a species of Cod with a delicate white meat from the Northern Oceans and Seas....

Anyone have preferences for that type of fish for cooking? I don't really see it being done in a Hawaiin style tradition or blackened-Cajun, but I don't want to deep-fry it and make it "unhealthy" so IDK how I want to do it.

In the frying pan for starters, where to go from there............ divemaster99 Wailua Boy T Thekid P predatorkeeper87 cichlid fiend MN_Rebel D davenmandy Dieselhybrid fishnatics L Linh Nguyen F fish_sauce fatboy8 snookman piranhaman00 spotfin kno4te @JD.672 H HumanBean

I'm not sure how the texture compares to trout but it sounds similar.

I do trout that have the head cut off and gutted with lemon and rosemary shoved inside the gut cavity then wrap them in aluminum foil and bake until the skin peels off, then I melt butter and spread it over the skinless salmon and salt it to taste.

Another way to do it is to cover the trout in lemon pepper and to put the Rosemary in the gut cavity and cook until the skin is crispy.

 

[Frank Castle]

I'm not sure how the texture compares to trout but it sounds similar.

I do trout that have the head cut off and gutted with lemon and rosemary shoved inside the gut cavity then wrap them in aluminum foil and bake until the skin peels off, then I melt butter and spread it over the skinless salmon and salt it to taste.

Another way to do it is to cover the trout in lemon pepper and to put the Rosemary in the gut cavity and cook until the skin is crispy.

It's a lot whiter and more delicate than trout or salmon....more like Flounder or Yellowtail snapper, I just can't see pineapple and hollandaise on a fish from the Arctic LOL They are fillets btw.

I was about to soak it in Mango juice overnight and I stopped myself cuz I realized there's nothing tropical about Cod or Scrod or Pollock or Hake or any of those deep coldwater "Cods", knowhatimean?

Curious how they do it in Alaska or Scandinavia or Britain or Russia, something that "rings in" more what you'd expect from the people who live where the fish is from