28 August 2014

• Snapper Blues: Catching and Cooking-Part 1 of 3


“Once we’d brought our catch home, I had to decide on a cooking approach. Snappers, unlike mature bluefish, have good but not overwhelming oil content and are something of a switch hitter in the pan.

”They can be simply breaded and fried like a white-fleshed fish or accented with more oil and brought into the realm of a fresh sardine.”

Please visit this link to read the full article: LinkToArticle

NOTE: Parts 2 and 3 will be posted later today.


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