Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: corktex on April 03, 2010, 06:40:13 PM
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Just hatched this in my sick dumpster diving mind,while discussing andouille sausage for cajun gumbo in general discussion. I've never filleted or caught a halibut yet but was thinking alot of meat could be rendered off of a bone structure like that by chopping the spine into pieces with a meat cleaver(just enough to get it in the stock pot)....... But first saute some onion and celery in the bottom of the pot,then add chicken bouillon, c. stock or both sufficient to cover a stack halibut bony planks! Next stack the bony bits and bring to a brief boil and simmer till the meat starts to fall out from between dem bones, shake and or pick the meat out,strain out vegi chunks and any bone,combine liquid and fish to freeze or make gumbo or chowder now!.....This is what I do with large fish rib trimmings from red snapper or striper!!....Would it work with but bone...If so save me some I'll be up there in September!!
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You wouldn't have to add any bouilon cubes to it just cover with water and a little white wine and some spices. But sounds good!!!!!
