Quote:
Originally Posted by fishaholic18
Crafty...have u got a recipe for that..I want to try it...
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Well....yeah, I do but I got it from another guy in my club and I had to weasel it outta him by trading my wife's Smoked Bluefish Pate recipe for it. She doesn't give that to anyone...
Just use any good clam chowda recipe and substitute cubes of blackfish - oops, tog for off-islanders - just don't put it in until it's almost done or it will disintegrate.
What I do is use the rack in a kettle to make the stock for the chowda - it makes a huge difference. Just put the whole carcass into a pot and cook it down - then strain out the bones.
Or, I just heard a smart trick - put the whole rack in cheesecloth then all you gotta do is take out the sack with the bony bits in it.
Oh yeah - toss a few onions and some bay leaves in too when you're boiling it down.
The rest is classified....
