I am always surprised when someone is so far removed from their sources that they are grossed out by something like fish bones and skin. If you toss the skin that comes in your can of salmon you do away with a lot of the heart healthy omega-3 fatty acids that we eat salmon for. Toss the bones and you are throwing away an excellent source of calcium. The canning process has softened the bones and made them very digestible. When my Japanese wife was pregnant with our two children her doctor suggested that she eat a lot of small fish specifically for the bones.

I eat most of my canned salmon in the form of patties. I drain the liquid then dump the fish into a bowl and thoroughly mash it with a fork until I have a smooth mixture upon which to base my patties. I just had some leftover patties for my breakfast and they were delicious.

I plan on having kosher catfish this Easter.

Then it seems that you could just eat a bologna sandwich. By the way, Easter always comes early in the spring.

Years ago I worked in a small custom abattoir that processed animals mostly for local farmers and hunters. I once killed and skinned a cow for a group of Cambodian immigrants who, as soon as the body cavity was opened, began cutting off little pieces of liver and eating it raw. Being a rather adventuresome eater I gave it a try and discovered that it was delicious. I don't care that much for it after it has cooled but straight out of the animal while it is still warm it's delicious, has a bit of a sweet taste.

I lived in Japan for eight years prior to this so I had had plenty of practice on raw fish and I always liked my steaks very rare.

You are right on the money pine time. My mother was a Kentucky girl (1902 - 2002) and all of my aunts and uncles were born in the 19th century. There was no refrigeration back then and salt & smoke were necessary to keep meat edible during the hot summer months. A light scrubbing to get rid of mold and then just eat smaller portions if you worry about the salt content.

It must not be too unhealthy because my mom made it to one hundred eating like that. The youngest age at death of any of her siblings was eighty-eight. Good idea to go heavy on the veggies also, especially beans seasoned with country ham. I still fry country ham in a skillet that my grandmother got when she married in 1873, it is well seasoned!

This is quite an old thread but I shall offer my two cents worth anyway.

Yes! you should blanch the squid but only for about 30 seconds. After skinning and gutting the squid I separate the legs, split the remaining tube longways and plunge into boiling water for 30 seconds. Immediately drain and plunge into cold water. After cool cut into serving size pieces which can be dipped into a wasabi and shoyu dipping sauce and enjoyed with steamed rice, miso soup, and some Japanese pickled veggies. Beer or sake are great beverages with which to enjoy this simple meal.

I am over a year late but I shall offer my two cents worth anyway. One of those who commented said that goat liver was too gamey for their taste but I have found just the opposite to be true. I have only had liver from young goats so maybe that has made the difference. Goat liver is about the mildest of all the livers I have ever eaten and I have eaten a wide variety. Beef liver is about the strongest flavored I have ever tried.

I like my goat liver seasoned with salt and pepper only, lightly dredged in flour, then sauteed in olive oil but left rare. Wash it down with a good dry red wine and enjoy.

You are a girl after my own heart Lauren, I have been told several times by the waitstaffs of several Asian restaurants that Americans do not like what I ordered. I have had to argue several times to get what I want. Having lived in Asia for eight years as a young man probably influenced my taste buds. :-)

Fermented bean curd sauteed with garlic and ong choy (water spinach) is delicious. I am going to try the same recipe tonight using regular spinach. I plan on it being a culinary success.

I love red lentils but they require very little cooking. I usually add my flavoring agents to the pan, pour in the washed lentils, heat to a boil then turn off the heat. In thirty minutes or so the lentils are done. If not I can always bring up the heat and cook for a few more minutes.

Steak tartare is best when made from a more flavorful cut such as sirloin and should never be ground but should rather be finely minced with a sharp knife.

This reply is several years too late but as a retired meat cutter with over 30 years of experience I would advise against ever grinding any beef tenderloin in the first place. The only thing tenderloin has going for it is its extreme tenderness which is gained at the expense of flavor. Muscles that do little work develop little flavor, the psoas major muscle does practically nothing and therefore develops very little flavor. If you want the best tasting ground beef go for a tougher area of the cow, the chuck or shanks come immediately to mind.

If you have something which you have been told is ground tenderloin it is probably comprised mostly of the silver-skin and other tougher parts which have been removed from the sub-primal cut in the trimming process. Use it for anything you would use regular ground beef for but don't expect any gourmet qualities.

Ever wonder why ox tails made such delicious soup or stew? All that constant swishing to keep the rump free of flies pays off in flavor. :-)

pine time, I had been tearing up a few corn tortillas and stirring them in my finished bowl of chili but I think I will switch to your method. Sounds like a good way to thicken the chili and add flavor both.

Massa can be used for many things, I have used it for breading shrimp, fish, and even chicken. Marinate chicken overnight in buttermilk then dip in masa, beaten egg, and finally regular cornmeal for a crunchy coating that can't be beat. Save the buttermilk marinade and use it for sawmill gravy that is extraordinarily delicious. Masa cornbread that includes chunks of cheddar cheese and pickled jalapenos is an excellent compliment to any meal that calls for traditional cornbread.

Some foods that are exceptionally salty are delicious but intended to be eaten in moderation. I should like to point out some of the Japanese salted fish dishes like "shio sake" (salted salmon) are in this category. If you lessen the salt you take away the taste. The Japanese eat small portions of this toothsome delicacy along with large bowls of plain boiled rice, yummy!

If a country ham is prepared whole by the process of boiling, the salt is not excessive and the flavor is unsurpassed in the ham world. Give it a try!

The secret of many Asian sauces which are all extremely salty, is that they are accompanied by a meal that is mostly unseasoned rice which makes up the bulk of the meal.

nm1 is correct, one of your best bets is K & S World Market. They have two locations in Nashville, Nolensville Road & Charlotte Pike. They stock a lot of hard to find seafoods that are frozen. Frozen is not a bad option this far from the sea.