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Crisp Fish Silk

Started by Scarlett · · Last activity · 10 posts · 257 views

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01 / Original postCrisp Fish SilkScarlett · 27 Mar 2007 02 / This pagePosts 1–10Page 1 of 1 · chronological order 03 / Latest replyPost #10Jean B. · 1 Apr 2007

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Original section
General fitness, health and nutrition
Published
27 March 2007
Last activity
1 April 2007
Original author
Scarlett
Posts
10
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Public discussion
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257
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Electrolyte balance

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  1. Original post
    Scarlett
    Archived post
    #1

    [Material] Black fish skin 100 grams, 25 grams of ham, mushrooms 25
    grams, 10 grams of broccoli bar, ginger, cooking wine, onions, salt,
    MSG. Sugar, the Shenyang Military Region appropriate.

    [Procedure] Wash the fish skin, after rising chop into silk,adding
    ham, mushrooms, broccoli stalks chopped ginger silk, silk fish. Ham
    silk, silk mushrooms, broccoli mixture of wire rod used cooking wine,
    salt tablets, salt, MSG, sugar. mixed them together then the dish is
    OK.

    Characteristics : Delicious,crisp and fresh.
    http://www.tvsc.cn/zhonghuaxen/jszdnr.php?newsid=4413
    http://www.tvsc.cn/guangGao/

    Report
  2. Nancy2
    Archived post
    #2
    Scarlett said:

    [Material] Black fish skin 100 grams, 25 grams of ham, mushrooms 25
    grams, 10 grams of broccoli bar, ginger, cooking wine, onions, salt,
    MSG. Sugar, the Shenyang Military Region appropriate.

    [Procedure] Wash the fish skin, after rising chop into silk,adding
    ham, mushrooms, broccoli stalks chopped ginger silk, silk fish. Ham
    silk, silk mushrooms, broccoli mixture of wire rod used cooking wine,
    salt tablets, salt, MSG, sugar. mixed them together then the dish is
    OK.

    Characteristics : Delicious,crisp and fresh.http://www.tvsc.cn/zhonghuaxen/jszdnr.php?newsid=4413http://www.tvsc.cn/guangGao/

    I think this lost some things in translation. Who would want to eat
    "fish skin," in the first place?

    N.

    Report
  3. aem
    Archived post
    #3
    Nancy2 said:
    Scarlett said:

    [Material] Black fish skin 100 grams, 25 grams of ham, mushrooms 25
    grams, 10 grams of broccoli bar, ginger, cooking wine, onions, salt,
    MSG. Sugar, the Shenyang Military Region appropriate.

    Quoted message said:

    [Procedure] Wash the fish skin, after rising chop into silk,adding
    ham, mushrooms, broccoli stalks chopped ginger silk, silk fish. Ham
    silk, silk mushrooms, broccoli mixture of wire rod used cooking wine,
    salt tablets, salt, MSG, sugar. mixed them together then the dish is
    OK.

    Quoted message said:

    Characteristics : Delicious,crisp and fresh.http://www.tvsc.cn/zhonghuaxen/jszdnr.php?newsid=4413http://www.tvsc....

    I think this lost some things in translation. Who would want to eat
    "fish skin," in the first place?


    The first ingredient should be read as "black fish, skin on, 100
    grams." The other major translation oddity is "silk" for "slice" or
    "sliced". When that substitution is made you can see this is
    a stirfry of fish with the skin on, ham, mushrooms, broccoli, etc.
    Fish skin tastes good. -aem

    Report
  4. Cindy Hamilton
    Archived post
    #4
    Nancy2 said:
    Scarlett said:

    [Material] Black fish skin 100 grams, 25 grams of ham, mushrooms 25
    grams, 10 grams of broccoli bar, ginger, cooking wine, onions, salt,
    MSG. Sugar, the Shenyang Military Region appropriate.

    Quoted message said:

    [Procedure] Wash the fish skin, after rising chop into silk,adding
    ham, mushrooms, broccoli stalks chopped ginger silk, silk fish. Ham
    silk, silk mushrooms, broccoli mixture of wire rod used cooking wine,
    salt tablets, salt, MSG, sugar. mixed them together then the dish is
    OK.

    Quoted message said:

    Characteristics : Delicious,crisp and fresh.http://www.tvsc.cn/zhonghuaxen/jszdnr.php?newsid=4413http://www.tvsc....

    I think this lost some things in translation. Who would want to eat
    "fish skin," in the first place?

    N.

    Lots of people. Salmon skin sushi is not my favorite, but it
    has its fans.

    Cindy Hamilton

    Report
  5. Felice Friese
    Archived post
    #5

    "aem" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:
    Nancy2 said:
    Scarlett said:

    [Material] Black fish skin 100 grams, 25 grams of ham, mushrooms 25
    grams, 10 grams of broccoli bar, ginger, cooking wine, onions, salt,
    MSG. Sugar, the Shenyang Military Region appropriate.

    Quoted message said:

    [Procedure] Wash the fish skin, after rising chop into silk,adding
    ham, mushrooms, broccoli stalks chopped ginger silk, silk fish. Ham
    silk, silk mushrooms, broccoli mixture of wire rod used cooking wine,
    salt tablets, salt, MSG, sugar. mixed them together then the dish is
    OK.

    Quoted message said:

    Characteristics : Delicious,crisp and
    fresh.http://www.tvsc.cn/zhonghuaxen/jszdnr.php?newsid=4413http://www.tvsc....

    I think this lost some things in translation. Who would want to eat
    "fish skin," in the first place?


    The first ingredient should be read as "black fish, skin on, 100
    grams." The other major translation oddity is "silk" for "slice" or
    "sliced". When that substitution is made you can see this is
    a stirfry of fish with the skin on, ham, mushrooms, broccoli, etc.
    Fish skin tastes good. -aem

    Thanks for the interpretation! And I do agree with you on the skin: the
    crisp skin of, say, a sauteed salmon filet is a treat.

    Felice

    Report
  6. James Silverton
    Archived post
    #6

    Felice wrote on Tue, 27 Mar 2007 13:10:08 -0400:

    ??>>> I think this lost some things in translation. Who would
    ??>>> want to eat "fish skin," in the first place?
    ??>>>
    ??>> The first ingredient should be read as "black fish, skin
    ??>> on, 100 grams." The other major translation oddity is
    ??>> "silk" for "slice" or "sliced". When that substitution is
    ??>> made you can see this is a stirfry of fish with the skin
    ??>> on, ham, mushrooms, broccoli, etc. Fish skin tastes good.
    ??>> -aem

    FF> Thanks for the interpretation! And I do agree with you on
    FF> the skin: the crisp skin of, say, a sauteed salmon filet is
    a
    FF> treat.

    I think this is a matter very much of personal taste. I really
    dislike most things using salmon skin including sushi, tho' I
    ordinarily like most sushi. Even salmon fillets are something I
    cook at a very high temperature (500F) on a bed of rock (or
    kosher) salt. The skin is very easily removed in this method
    and, in fact, must be since the salt adheres very strongly.

    If the skin is to be eaten, the fish must be *very* fresh, IMO.
    About the only fish skin that I recall enjoying recently was
    that on deep-fried flounder as served in Duangrat's Thai
    restaurant in Falls Church, VA.

    James Silverton
    Potomac, Maryland

    E-mail, with obvious alterations:
    not.jim.silverton.at.comcast.not

    Report
  7. Steve Wertz
    Archived post
    #7
    aem said:
    Nancy2 said:

    I think this lost some things in translation. Who would want to eat
    "fish skin," in the first place?


    The first ingredient should be read as "black fish, skin on, 100
    grams."

    Nope. That actually is fish skin, cut very thinly (silk).

    -sw

    Report
  8. Kate Connally
    Archived post
    #8
    Nancy2 said:
    Scarlett said:

    [Material] Black fish skin 100 grams, 25 grams of ham, mushrooms 25
    grams, 10 grams of broccoli bar, ginger, cooking wine, onions, salt,
    MSG. Sugar, the Shenyang Military Region appropriate.

    [Procedure] Wash the fish skin, after rising chop into silk,adding
    ham, mushrooms, broccoli stalks chopped ginger silk, silk fish. Ham
    silk, silk mushrooms, broccoli mixture of wire rod used cooking wine,
    salt tablets, salt, MSG, sugar. mixed them together then the dish is
    OK.

    Characteristics : Delicious,crisp and fresh.http://www.tvsc.cn/zhonghuaxen/jszdnr.php?newsid=4413http://www.tvsc.cn/guangGao/

    I think this lost some things in translation. Who would want to eat
    "fish skin," in the first place?

    N.

    Well, I love salmon skin, if it's grilled to a crisp.
    I recently made salmon tacos. I baked the salmon and
    then removed the skin. I broke up the meat for the
    tacos. I saved the skin for later, at which time I
    sprinkled it with some seasoned salt and put it under
    the broiler until it just started to crisp up. Yum!

    When I went to the August 2002 Cook-in in Connecticut
    at Jack Schidt's he grilled some salmon and offered
    a plate of the crispy skin. A couple of us wolfed it
    down. Yum.

    I've eaten other fish skin but salmon is the best.

    Kate

    --
    Kate Connally
    “If I were as old as I feel, I’d be dead already.”
    Goldfish: “The wholesome snack that smiles back,
    Until you bite their heads off.”
    What if the hokey pokey really *is* what it's all about?
    [email hidden]

    Report
  9. Jean B.
    Archived post
    #9
    Cindy Hamilton said:

    Lots of people. Salmon skin sushi is not my favorite, but it
    has its fans.

    Cindy Hamilton


    I was gonna say... I really like salmon skin sushi!

    --
    Jean B.

    Report
  10. Jean B.
    Archived post
    #10
    Kate Connally said:
    Nancy2 said:
    Scarlett said:

    [Material] Black fish skin 100 grams, 25 grams of ham, mushrooms 25
    grams, 10 grams of broccoli bar, ginger, cooking wine, onions, salt,
    MSG. Sugar, the Shenyang Military Region appropriate.

    [Procedure] Wash the fish skin, after rising chop into silk,adding
    ham, mushrooms, broccoli stalks chopped ginger silk, silk fish. Ham
    silk, silk mushrooms, broccoli mixture of wire rod used cooking wine,
    salt tablets, salt, MSG, sugar. mixed them together then the dish is
    OK.

    Characteristics : Delicious,crisp and
    fresh.http://www.tvsc.cn/zhonghuaxen/jszdnr.php?newsid=4413http://www.tvsc.cn/guangGao/

    I think this lost some things in translation. Who would want to eat
    "fish skin," in the first place?

    N.

    Well, I love salmon skin, if it's grilled to a crisp.
    I recently made salmon tacos. I baked the salmon and
    then removed the skin. I broke up the meat for the
    tacos. I saved the skin for later, at which time I
    sprinkled it with some seasoned salt and put it under
    the broiler until it just started to crisp up. Yum!

    When I went to the August 2002 Cook-in in Connecticut
    at Jack Schidt's he grilled some salmon and offered
    a plate of the crispy skin. A couple of us wolfed it
    down. Yum.

    I've eaten other fish skin but salmon is the best.

    Kate


    After discovering salmon skin sushi, I have started seasoning
    and crisping salmon skin too. Yum. And probably full of
    healthful oil!

    --
    Jean B.

    Report

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