Member since Aug 5, 2009



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Re: “Alton Brown Fish Recipes

I attended both the dinner and the demo, and I must say my take on what Alton made is completely different. The smoked fish required little "effort" despite your claim. Brining is a simple technique that Alton employees in several other applications, nothing more than making a solution and soaking the fish in it. The brining occurs in the refrigerator, so there's nothing to do once the fish is prepped.

The rollmops are a very simple pickle. They may some take time to pickle, but not complicated in the least.

However, I believe you missed the point of Alton promoting small fish. As you say, "...he was cooking up trout, a more appealing and attractive fish, to say the least."
The "appealing" and "attractive" comment illustrates exactly Alton's point that many Americans are far more concerned with pleasantries than the state of our waterways and the creatures that live in them. Eating smaller fish is an important key to the sustainable seafood effort. That's why Alton was promoting the need to eat sardines and rainbow trout. And why he talked about learning to love the whole fish.

1 like, 0 dislikes
Posted by miseenplace on 08/05/2009 at 10:36 AM


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