12-10-2014, 11:59 PM
[#0000FF]Mountain whitefish (those found in the Weber) are excellent eating. Especially during winter months when they are firmer. They do have a delicate flesh that falls apart more easily than most trout but it is mild and white...ideal for chowder.
No need to pre-poach the fish. Better to cut the row of flesh bones out in one little strip and add the boneless flesh directly to the chowder. That is the last thing I add and it only takes a few minutes to turn white and flaky. And cooking in the mingled flavors of the other ingredients is a plus.
[/#0000FF]
[signature]
No need to pre-poach the fish. Better to cut the row of flesh bones out in one little strip and add the boneless flesh directly to the chowder. That is the last thing I add and it only takes a few minutes to turn white and flaky. And cooking in the mingled flavors of the other ingredients is a plus.
[/#0000FF]
[signature]