Hope this isn't a taboo subject - as in fishing for the pot . Is it necessary to skin the beast before cooking it ? Took me hours . Any tips , other than nailing to a board like freshwater eel ?
An old local chap wanted the skin - apparently a folk remedy for arthritis - but had no idea whether conger would work the same as freshwater or what to do with it .
cooking conger
Moderator: donal domeney
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Blowin,
Some folk skin them some don't. You'll notice that a lot of the recipes involving conger specify having it skinned. I'ts a bit of a swine to skin until you get the skin half way off after which it peels away fairly easy. Hang it as your doing and use a razor blade to make the cut and then use pliers to pull it from the flesh.
Reasonably good fish when you get it done. Go for a cut from the middle and poach(cider is nice) or braise it. You can roast it aswell. Avoid the tail section has its got more bones about it - use it for a fish soup rather than throwing out. It's clean white flesh and there isn't anything bad about it. I've got some conger recipes if you want them.
Pete
Some folk skin them some don't. You'll notice that a lot of the recipes involving conger specify having it skinned. I'ts a bit of a swine to skin until you get the skin half way off after which it peels away fairly easy. Hang it as your doing and use a razor blade to make the cut and then use pliers to pull it from the flesh.
Reasonably good fish when you get it done. Go for a cut from the middle and poach(cider is nice) or braise it. You can roast it aswell. Avoid the tail section has its got more bones about it - use it for a fish soup rather than throwing out. It's clean white flesh and there isn't anything bad about it. I've got some conger recipes if you want them.
Pete
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- SAI Hammerhead
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cooking conger a receipe
place a conger steak about 2 inches thick on a piece of chip board, place in a moderate oven for 20 min. take out of oven remove fish from board and eat board. yes it is that bad.
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