Hellotemp tripcode because oldfag and it's the old way for oneshot OPI grew up in the carribeans and saw parrotfish living and thriving on corral reefs. Snorkeling, scuba diving, etc. Several years later I'm working in France. Doing my errands I come across the fish part in a big supermarket and there's a bigass parrotfish on display. Complete shock because knows this fish in France. The fish guy tells me it comes from the Reunion island (indian ocean) and was about to be thrown out in the trash the same day. He gives me a BIG discount. I go home extatic to cook it. It has a thick flesh, has to be carefully cooked (the slow way) and a an excellent taste.I realize some angel sent me this fish from across the globe and i make it my mission to not let its flesh go to waste.The sad part is that every cooking picture i make seems like a cheap horror movie but here we go.
Look at the size of the parrotfish scales, it was a challenge to keep it clean in the kitchen
>>22028900Has it been gutted or are you going to do it . . . .they NEVER show this on YT videos.
>>22028900i am monitor lizard itt
>>22028900I hope you get ciguatera
I separated the head & gills from the body for cooking but it was tough work, usually for fish that size a good knife is enough but i had to hack it surprisingly
>>22028911Bro you're just balding and loosing teeth naturally no need ot seetheFirst oven pre cook
Cooked the next to be "bouillon", that was gnarly, parrotfish beak is uncannyBut I was on a mission
But it all went down to three parts with excellent potential> Well cooked fat munchy fish meat> fish remnants for broth> Infused saucefeelsgoodman.7z
Really looking forward to this
>>22028917>>22028920WAITYou presumably just cooked under a tin foil lid, with what??Just water?Some kind of stock?Herbs?
>>22028923The fish meat you see in the middle of that cursed photo were incredibly munchy and tasty, totally on par of lobster meat
>>22028927Thank you for your questionThe parrotfish was huge and my kitchen was tiny. But my will was huge.I only used (properly chosen) olive oil and garlic.Parrotfish is INCREDIBLY tasty on its own
>>22028907Sorry I missed your questionIt was not gutted Gutting a fish is pretty straightforward, you open the belly, go in there with the hand and rip it all. It's a 4 seconds hand motion, no master method or any thought. Just rip it all
>>22028907>parrotfish gutting - 10 hour loop asmrWeird that that part is left out of all videos, is it a graphic content thing?>>22028923Very cool, any special plans for the broth?
>>22028927To be precise no water or stock, with low temperature the fish gives enough moisture so you don't have to give it a bath. 160°C no more and constant supervision
>>22028934We don't have Parrotfish in Britain, so I have no experience of this, hence my questioning.What do you eat it with?Some sort of salad?Or Thermidor style sauce?>>22028945Thanks but I do know how to gut a fish. >>22028949>Weird that that part is left out of all videos, is it a graphic content thing?I guess it must be, like why they blur out punches and stuff, the content creator could lose monetisation, that's why they blur.
>>22028949> Very cool, any special plans for the broth?Parrotfish is bland but has great texture. It does not give anything else noticeable taste wise so I used some of the broth for the rice, and some uninspired ideas you don't have to hear about, just tests
>>22028955I was not clear britbro my badAfter the gutting and scaling (we keep the skin) the mission was to put it in an oven and precook it. The meat of the parrotfish is really thick and can be compared to... a sea bass I guess? I you know sea bass you can understand how the meat can be tasty and munchy but only if it's cooked right, it can be a real chore to chomp it if it's slighly overcookedThat's the same thing for parrotfishSo only olive oil, garlic and 160°C to 180°C temp nothing else. On the photos you see the broth, it's given by the fish (and i guess some shenanigans from the providers who inflate the fish weight with questionable methods, dunno if you heard of it).Hope I was more clear
Dwyane Wade looks like a parrotfish.
>>22028932Very interesting, for once in my life I'm happy I went to this board today, good job OP
>>22028912Now THATS a knife.
>>22029000to be honest it's for garden work usually, to whack thick weed. I didn't have a good chop chop knife for the beheading so I cleaned the kukri and went ham
>>22028997I honestly posted this expecting backlash for my cursed photos but wholesome posts rain upon me from you and other people so it's surprisingThanks
>>22028900>I grew up in the carribeansStopped reading here because I know the rest is going to be retarded
>>22028988>can be compared to... a sea bass I guess?Interesting.Some white fish are best left alone or with minimal flavouring but I have been experimenting with a fairly bland frozen white fish from ALDI (Basa fillets) They are cheap as chips, so it's no big deal to play with them.After cooking them with various things (chillies, preserved lemons, etc.) I found Tarragon and butter works brilliantly. Still looking for the right sauce mix though (trying to include Pernod) Need to mess about a bit more before I try it on a more expensive fish with more bite.Thanks for your thread.
>>22028945>Gutting a fish is pretty straightforward, you open the belly, go in there with the hand and rip it all. It's a 4 seconds hand motion, no master method or any thought. Just rip it allThis is not true at all.
>>22028900I'm shocked that people actually eat parrot fish considering how low grade it is
>>22028900>The fish guy tells me it comes from the Reunion island (indian ocean) and was about to be thrown out in the trash the same day.One of the oldest scams in the book. He knew that you are not knowledgeable about fish and knew he could unload it on you
>>22029023 I got the whole fish for 5€ >>22029019It's not the top of the shelf but it was enjoyable>>22029018Gutting a fish is complicated? I don't get it
>>22029029
>>22028911Useful fact to know about. I hope your rogaine treatment works for your baldness.>>22028927>You presumably just cooked under a tin foil lid,Cooking fish "en papillote" (which also works for aluminum foil) retains moisture well enough that you don't need to moisturize it any further, at least in my experience.>>22029029>Gutting a fish is complicated? I don't get itIndeed, it's why sushi chefs have to train for ten years just to learn to cook the egg. The egg! Then it's another thirty on fish gutting before they can be trusted not to fuck it up.>>22028900>The fish guy tells me it comes from the Reunion island (indian ocean) and was about to be thrown out in the trash the same day. He gives me a BIG discount.I guess the one thing that kind of bothers me about this is that it must have been at the end of its shelf life. If a fishmonger told me that, I wouldn't buy it because I wouldn't know how many weeks it sat out there slowly turning into ammonia and bacteria. Anyway, I'm glad it worked out for you, OP, and that you got a taste of home.
One time I caught a parrotfish while fishing and this chud got so angry with me for taking it. I think about that retard still years later. Not illegal or anything, guy just woke up that morning and chose hate.
>>22029766>Gutting a fishI don't even know why the brit was ranting about gutting. I said it was in a supermarket, no fish is sold with entrails there.> Cooking fish "en papillote"Dunno why the brit was mad too, with the pictures you can figure out it was just oven with some aromates. Papillote is really cool, it even got me laid once because I turned a date into a cooking date with salmon in papillote and she loved the experience so much she slept with me on the first night> I wouldn't buy itYeah I get you. I was just experimenting. I had time on my hands and wanted to fuck around and test my old skills from my youth, scaling, etc
>>22028900I remember seeing these when I went scuba diving, had no idea people ate them. Good thread.
>>22028900what supermarket did you get this at? I live in France and have never seen parrotfish on display but then again I almost never give the fishmonger section more than a passing glance, mostly just to check how cheap cabillaud and sardines are.
>>22030274Hey fellow frIt was a super U around Nantes. With your post now I expect to have someone who truly understands how odd the situation was. You walk past the fish display, glance, see shrimp salmon seashells and bam there is ONE parrotfish. wtfI'm sure there was some Rungis Shenanigans involved for this parrotfish being there. It's unusual but sometimes with the (sorry guys "centrales d'achat") there are some glitches in the matrix.I'm like you, I always pass near the fish on ice aisle and never really stop. That was the beginning of the story
>>22030537Ah yeah I'm in Toulouse so you probably get more variety of fish than I do most of the time anyways. Kek yeah that parrotfish had a hell of a trip making it to you, I had a similar experience once with finding kangaroo meat in a local Leclerc in Mont de Marsan, only that one time and never saw any again afterwards.I will definitely try parrotfish if I get the chance travelling to a DOMTOM or something.My roommate was from Nantes, lotta weird people from there with all the ZAD and royaliste stuff.
