US Janet wrote:

> On Wed, 3 Feb 2021 00:04:32 -0000 (UTC), Bruce >
> wrote:
>
>>Lucretia Borgia wrote:
>>
>>> On Tue, 02 Feb 2021 15:04:36 -0700, US Janet >
>>> wrote:
>>>
>>>>On Tue, 02 Feb 2021 17:41:21 -0400, Lucretia Borgia
> wrote:
>>>>
>>>>>On Tue, 2 Feb 2021 11:31:18 -0500, Gary > wrote:
>>>>>
>>>>>> Cindy Hamilton wrote:
>>>>>>> Gary wrote:
>>>>>>>> Soaking or poaching in milk to reduce the fishy taste is odd.
>>>>>>>
>>>>>>> Yet it has a long culinary tradition. Who am I to consider odd: a million
>>>>>>> people who have soaked fish in milk, or Gary?
>>>>>>
>>>>>>At least Gary isn't dumb enough to buy fish that needs to be soaked in
>>>>>>anything in order to taste good. Just buy a different fish or a fresher
>>>>>>one. Seems simple enough to me but then, I'm a bit biased.
>>>>>>
>>>>>
>>>>>Like Graham, I am familiar with Fishermans Pie and one didn't soak it
>>>>>because the fish was past its due date! It's a nice dish to make.
>>>>
>>>>When checking the 'Net, I find there are all kinds of fish recipes
>>>>useing this method. Mostly to enhance flavor and texture.
>>>>I don't understand the retch factor. There is New England Clam
>>>>Chowder.. All kinds of fish soups with milk or cream. Potato dishes
>>>>with milk and fish.
>>>>Janet US
>>>
>>> Correct but it seems even a good cooking discussion can be turned
>>> around...:-(
>>
>>If you then use the fishy milk, I can see the reason to soak the fish.
>>If you just throw the milk out, like I think the Japanese do, it
>>doesn't make much sense to me.
>
> fish stock is used to make soup and sauces. I think you are reacting
> just as my husband would. If no one told you what was in a dish or
> how it was made you would think it is fine.
> Janet US

I don't have a problem with fish flavour. I'm only reacting against what
the Japanese do: soak the fish and then discard the milk. That's a
waste of flavour to me. If you actually use the fishy milk, it makes
sense to me.

--
The real Bruce posting with charset=WINDOWS-1258 (see headers)