The best and only way to serve pickerel is to pan fry in butter. (Although my recently deceased uncle, Doc, liked to dip pickerel cheeks in batter and fry them. My cousin, Joy, liked to call him the Master Baiter because he lived to fish.). It is a delicate and flavourful fish. I pan fried in brown butter and added a squeeze of lime juice, sprinkled with Maldon salt. Add some pan fried potato chips and steamed brocciflower. I have no idea what you call it!
And bonus, I found a Filipino grocery store. It has a ton of stuff. I think I'll be learning about Filipino food now! If you know any wonderful Filipino blogs, please let me know. Thanks!
Sarah, I'll send to your e-mail a picture of your brocciflower's close relative! :)
ReplyDeleteNothing beats pickerel especially if someone catches and you have it fresh!
ReplyDeleteRita
Oh pickerel. Gosh darn it, now I'm really homesick! Yumm
ReplyDeleteune assiette savoureuse jolie photo je t'en félicite
ReplyDeletebonne journée
Beautiful photos Sarah! I love the shot of the brocciflower, gorgeous colors!
ReplyDeleteRenata - it looked alien!
ReplyDeleteSage - I miss my uncle. We always had fresh pickerel.
June - I was often amused to see Canadian pickerel on menus in the States.
Firmere - merci beaucoup
ReplyDeleteAndrea - thanks. I have to get cracking with improving my pictures so am practicing.
Thanks, Lazaro!
ReplyDeleteBrocciflower sounds about right to me. I use a lot of frozen fish, too, because fresh fish is so hard to get here. The only fresh fish monger is a good half hour drive away, in a city location with nothing but on street parallel parking - often blocks away! Treated well, frozen fish is just fine.
ReplyDeleteBrocciflower!! I would love to try that out!! Salmon sounds really good right now. Thanks for reminding me haha.
ReplyDeleteI agree with you on good frozen fish! Great looking dish!
ReplyDelete