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Anyone tried to cook bony fish in the slow cooker? Any thoughts? (link inside)

Commented on April 13, 2014
Created April 12, 2014 at 11:47 PM

I'd love to try this recipe (scroll to the bottom of the story), but this is made for a pressure cooker and I only have a crockpot. I love milkfish and mackerel, but they are very bony and it is kind of a hassle to eat.

http://www.opb.org/news/blog/ecotrope/making-bony-invasive-shad-fish-taste-delicious/

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on April 13, 2014
at 04:27 PM

LOL, I should quit now. :P

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on April 13, 2014
at 01:32 AM

Congratulations on the big 50 , 000!

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3 Answers

0
Eed7dabde3d61910685845e04605267f

on April 13, 2014
at 03:46 PM

I imagine all the flavour would go in the water and the fish depending on type could be rubbery, bland, disintegrated, or all three...

On balance I think pressure cooking could make the process quicker than if a crockpot was used, and lead to flavour being retained more. It it not feasible for me - for white/lean fish there'd be distintegration, texture issues, for fatty fish rancidity as Stephen says...

0
Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on April 13, 2014
at 01:31 AM

You need a Pressure Cooker and low-fat fish. If you get fatty fish and cook it to the degree necessary to make those bones tender then you will make the PUFAs rancid and this will cause a noticeable stench.

0
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on April 13, 2014
at 12:06 AM

You essentially want to cook it to death to break down the bones. A crockpot would work I guess, can't imagine it would smell too nice though. Unless you like ripe fish.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on April 13, 2014
at 01:32 AM

Congratulations on the big 50 , 000!

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