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Blackfish Chowder Easy Recipe.
Blackfish or Tautog are an excellent tasting fish with firm, pure white meat. Its flesh is white, dry, and of a delicate sweet flavor. It may grilled, broiled ot baked. And its firm flesh makes it especially suitable for fish chowder. The lean, firm flesh is excellent when it is skinned and filleted. Due to it's firmness, however, it is important not to overcook tautog as it will tend to be tough, chewy, and lacking in flavor.
Low in fat and healthy fish, uncooked tautog Per 3.5 ounces (100 grams) provide: Calories 164, calories from Fat 85.23, Total Fat 9.47 grams, Saturated Fat 3.51 g, Cholesterol 50 mg, Carbohydrate 0 grams, Sodium 65 mg, Protein 18.48 grams (18.6%), Omega-3 0.57 grams.
Blackfish Chowder Recipe - Recipe how to make a thick, creamy, and a little sweet Blackfish Chowder with bacon, onions, sauté, milk, butter, salt and pepper.
Ingredients:
- 1 pound fresh Blackfish / Tautog fillets
- 1 cup Red potatoes, raw, diced
- 4 slices bacon
- 1/2 cup onion, chopped
- 1/2 cup clam juice
- 1 (13 oz) can evaporated milk
- 2 cups water
- 1/4 cup flour
- 3 tbsp. butter or margarine
- 1 tsp. salt to taste
- 1/4 tsp. white pepper to taste
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Serves/Makes: 6
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How to cook Blackfish Chowder:
- Place fillets in salt water and let it soak for 30 minutes. Wash well, then rinse and pat dry with paper towels.
- Cut fillets into 1/2 inch pieces.
- Sauté bacon until crisp in a small skillet. Remove bacon and blot excess fat with paper towels.
- Add onions and sauté in bacon fat until tender but not brown.
- Put onions to a deep saucepan, add potatoes and 2 cups of water.
- Cover and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
- Add fish and simmer for 10 more minutes or until fish and potatoes are done.
- Combine flour and clam juice in a small bowl and stir with a fork until smooth.
- Add to fish and potato mixture stirring constantly to blend flour into cooking liquid.
- Stir in evaporated milk, butter, salt and pepper to taste.
- Continue heating over medium heat until chowder thickens.
- Garnish with crumbled bacon before serving.
Notes:
Blackfish Chowder is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Blackfish Chowder serves/makes: 6
Main Ingredient: Tautog/Blackfish
Preparation Method: Soups/Chowders
How to fillet blackfish:
To fillet blackfish cut around the outline of the fish, making the front cut behind the head and pectoral fin with sharp fillet knife. Then peel off the skin from the head to tail with pliers. Once the skin has been removed the fish can be filleted fish normally. The fish have a few rib bones which can be cut out after filleting.
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Tautog Blackfish Recepies
Fish Recepies
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