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Cooking fish - what do you do with the eye balls? |
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#1 |
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Forum Member
Join Date: Oct 2004
Location: Headingley
Posts: 43
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Cooking fish - what do you do with the eye balls?
I'm getting to grips with cooking fish and as such have been trying a few dishes that require the whole fish.
One thing that I find off putting is the eye balls. For example I oven cooked a trout dish last night. As I've previously seen with other dishes I've done, the eyeballs puff up from the eyeball sockets and colour a milky white - quite off putting really. In this case I popped them out before serving (ugh a bit messy). The fish did look a lot better after doing this, and less like the fish has died of some odd disease. What do people do with fishes eyes? Pop them out before cooking? Leave them in? Does the white bulgy thing only happen with oven baking? Does the white bulgy thing only happen with certain fish? I'm a bit confused on this subject, can someone help please?
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#2 |
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Join Date: Aug 2006
Posts: 12,236
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I'm not keen on leaving the head on so cut it off before cooking. It doesn't affect the recipe as you don't eat the head.
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#3 |
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Forum Member
Join Date: Oct 2008
Location: Boing Boing! Boing Boing!
Posts: 2,865
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Just snip them out with a pair of scissors. Quite easy to do really.
Although I once pierced a fish's eyeball with my filleting knife and this black gooey stuff shot up into another chef's mouth! 10 minutes later, after she'd washed her mouth out I was scraping the scales off some trout and got the same girl in the mouth with those too!![]()
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#4 |
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Forum Member
Join Date: Oct 2004
Location: Headingley
Posts: 43
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Quote:
Just snip them out with a pair of scissors. Quite easy to do really.
Although I once pierced a fish's eyeball with my filleting knife and this black gooey stuff shot up into another chef's mouth! 10 minutes later, after she'd washed her mouth out I was scraping the scales off some trout and got the same girl in the mouth with those too!![]() ![]()
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#5 |
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Forum Member
Join Date: Jan 2010
Posts: 6,118
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Doesn't bother me in the slightest but why not just put a bit of parsley or something over the offending area.
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#6 |
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Forum Member
Join Date: Mar 2007
Posts: 1,577
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Quote:
Just snip them out with a pair of scissors. Quite easy to do really.
Although I once pierced a fish's eyeball with my filleting knife and this black gooey stuff shot up into another chef's mouth! 10 minutes later, after she'd washed her mouth out I was scraping the scales off some trout and got the same girl in the mouth with those too!![]() ![]() Removing trout eyes was one of my first jobs in the kitchen, I can remember hundreds of fish eyes staring up at me from the fish sink. |
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#7 |
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Forum Member
Join Date: Nov 2008
Location: Up North
Posts: 1,359
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I leave them in. That way they'll see me through the week
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#8 |
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Forum Member
Join Date: Oct 2007
Posts: 261
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I cut the head and tail fin off before cooking. Fish heads are something we used to give our cat (she loved a boiled cod's head and would chase the cooked eyeballs round the floor).
If you bought a chicken still with its head and feet on you wouldn't be including them as part of a portion on someone's plate, why do it with fish? There are just some things you need to trim off your fish/animal/poultry before cooking, serving and eating it. |
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10 minutes later, after she'd washed her mouth out I was scraping the scales off some trout and got the same girl in the mouth with those too!