Location: Danville Ca.
|To[b] get you started on cod "tongues," or any fish "tongues":
Note that it's not really the tongues, but if you feel under your jawbone and under your chin, that's what is being harvested. The above link has links to a video showing you how it's done; there are other vidoes to show you how and where to make three quick cuts with the knife to trim them out. I have been experimenting with the fish tongues; we have had them battered and pan-fried. I am saving a bunch for a meal and will try them breaded and pan-fried with bacon--cuz bacon makes everything better.
For the milt:
Some people pan fry the breaded or dusted milt and eat on toast. You can also broil them.
Apparently you can make it part of your dining experience in SF, http://www.7x7.com/eat-drink/rare-pleasure-cod-semen-san-francisco
As far as the fish liver:
I made several versions of fish liver salad and didn't much care for any of them.
I also steamed it monkfish style ala Seabass Seeker, and it wasn't to my taste. Added it to a sinigang (Filipino style soup) and still wasn't to my taste.
Breaded and pan fried the livers and that was marginally acceptable. One day, I broiled the heck out all sides of the liver--and cremated, was better than all the other recipes.
As for the fish stock:
Here is what I have been doing of late to make a really tasty fish stock:
Source your fish heads and/or frames.
If you have a large stainless steel pot with steamer, that works best. Put your water in the pot, enough so that it doesn't come up to the steamer and bring it to a soft boil. Put your heads and/or carcasses in the steamer, reduce heat to an active simmer. Let simmer until the heads collapse (I make sure the heads no longer ooze anything slimy; yes, I know lots of you are gagging by now--I did too, but I finally got over it.)
As the frames and heads get done, remove till cool enough to handle. If you have lots of heads and frames, keep replacing cooked fish with the uncooked.
The reason I like to steam is to save the trouble of straining bones, etc. and if you keep adding to the steamer, your broth will be outstanding, have body and won't be all "messy."
Pick off all the meat from the bones and heads--it should be cooked perfectly. (Reward yourself with a couple of the cheeks.)
Taste the broth in the pot, add water if needed (depending how many heads and frames you steamed), add your other chosen ingredients and seasonings (altho shouldn't need a whole lot of spices) and the picked meat, along with whatever parts of the heads your palate will allow. (We are still working towards eyeballs, lips and the palate.)
I am getting closer to actually simmering and serving the whole fish head to hubby and me. We actually ate our first roasted fish head two weeks ago--and we liked it.
I read your query again: it helps to leave some meat on the bones, as in the heads and frames. If you don't want to steam, just put your bones, etc. in the pot and add water to cover and bring to a soft boil, then simmer. You will have to strain the broth and remove the bones. The meat floats off the bones, but the flavor will be enriched.
Hope this helps.
What a fantastic write up. Thanks.
Early to bed, Early to rise, fish all day, make up lies