I was prepping salmon steaks for the brunch we’re catering tomorrow when my wife looked over my shoulder and asked, “Have you checked for pin bones?” Pin bones? Yes I do check for those little pin bones when I’m making fish fillets. You have to take a needle-nosed pliers to them and they don’t always […]
Well, I’ve done it again. For the second time in a about a week, I raised the hackles of a fellow food blogger over what kind of fish we should or should not be serving. I feel a bit like a skunk at the party, telling another blogger that the fish he’s chosen for a […]
Tags:seafood
When I was in the catering business, the Patagonian toothfish, otherwise known as the Chilean sea bass, was a favorite entree for weddings and other large seated dinners. You could leave that fish in a heated proofing box endlessly, it seemed, and it would never go bad. The toasts could go on and on. The […]
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