"pamjd" > wrote in message
ups.com...
> The local Asian markets have freezers full of a variety of different
> types of fish. I would like to try some of these fish and would
> appreciate some direction and techniques.
> How do I clean these fish, frozen or thaw them fiirst? How do I scale
> them and do I need to scale them for most recipes? I have not cleaned
> fish before and the first time I bought a fish and tried to clean it
> but it was not pretty. Maybe part of it was I thawed it thinking it
> was cleaned and was more than a bit surprized. Thanks for you helpful
> opinions. Pam
>


Although someone will come along here and say you can freeze with without
gutting them first, this is (and should be) an exception. If the fish you're
seeing still have their guts, I wouldn't buy them. Freezing them without
gutting is based on the assumption of absolutely perfect handling from the
moment they are caught. You cannot assume this unless you're doing the
fishing yourself. Even so, it's a shortcut that's not worth taking.

Scaling: Yes, you should do that for most fish. The exceptions are many, can
you need a book.

You're asking us to write a book for you. That's unlikely to happen. The
revised "Joy of Cooking" has basic info on prepping fish for cooking. Hit
your library or bookstore for seafood cookbooks. You'll find some with much
more detailed information. This is one area of food prep where pictures
really help.