I managed it easily as a child, so it can be a good starter edition for kids learning how to eat fish with bones. The bone reminds me a little of catfish, but different. In fact, the fish is kind of torpedo shaped with a three pointed bone. But the bone in whiting is fairly firm, so the fish comes off easily. Kids have it hard enough as it is without having to deal with tiny bones the way something like trout has. I know some of you worry about the bones, especially with kids and whatnot. And I know that finding pacific whiting on the bone can sometimes be a challenge- but just so you know, you can fry it up the same way, with it requiring less cooking time. Around Cincinnati, in the local fish bars, I can get fried whiting (and some even call it Jack Salmon here as well) but for the most part, that fish is filleted. So pay attention to that and remember it.Īnd I do like my Jack Salmon (whiting) whole and on the bone. Know what, you ask? That if you order Jack Salmon in the midwest, y’all ain’t gettin’ any salmon. So besides being totally delicious and something from my childhood that I wanted to prepare, I could see that it might have some small importance to tell people out there who don’t already know. As you can imagine, it can cause a lot of confusion. Louis and much of the midwest, where Jack Salmon is what we call Pacific Whiting. I am still hearing rumblings about salmon, so let me tell you about that.įor much of the northern tier of the USA and also Canada, salmon is simply something like walleye pike, coho salmon or young chinook salmon. Back in those days you could actually eat what you caught. For many years it was pretty much the only kind of fried fish I knew, unless Dad went fishing. Besides, our family wasn’t that well off and jack salmon was notoriously cheap. So yes, this kind of fish is what I grew up with. And somehow, over the years, the suspicion of codfish (I used to think about Captain Hook when she spoke of it) spread to other types of fish as well, so long as they were baked. She told me she had been tortured (this is from a child’s memory) having to take cod liver oil supplements and to her it smelled so atrocious, she claimed that for the rest of her life the smell of it made her want to gag. She would never eat something like baked cod. And some of the best kind of whitefish you can get- and what was my Mom’s favorite. (There you guys go again, yelling at me that it’s not salmon!) Yes. When the topic came up for this month, I just knew right away that I wanted to fry up some jack salmon. Some of you may have chosen your fighting words already, while others might wonder what the hubbub is all about. It’s time once again for Fish Friday Foodies and there is nothing like choosing a recipe that will start a good old-fashioned war. Louis Style Jack Salmon is an old-fashioned Midwestern fish fry featuring – not salmon, but Pacific Whiting.
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