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I recall a fishing show called "Go Fish" a while ago on TV, which stated you could cook fish in direct sunlight using lemon juice and that the acid would actually cook the fish. I am not talking about a solar cooker here but they did use a metal bowl. Anyone ever tried this?
I have acid cooked different fish with varying results. Thin flounder filets tasted great after about 20 minutes. Cod filets that I sliced to about 1/4 to 1/2 inch thick took quite a bit longer (about an hour). I was just never consistent with my results.
Was sunlight involved or do you rely on the acid alone?
Mine was all done indoors. Don't know how sunlight or UV light would affect the process.
Here is a link for "ceviche" looks like vinegar is also needed.
http://www.ehow.com/how_2147215_cook-fish-cooking.html
I never tried vinegar. My grandmother used to pickle herring in it (I think it was called Solomon Gundy sp?)
While looking for more on the subject of this post. I ran accross something else on the subject of cooking fish. We have all cooked fish on the grill or campfire in aluminum foil. Consider you don't have any foil. Take an unopened 12 oz. alum. can. With the can lying horizontally cut a slot lengthwise in the can pour the contents in something to consume when your done here. Push a fillet and some butter or oil of some sort in the can maybe some onions, lemon dill and herb seasoning, salt and pepper, whatever you normally like or have available. Place it on the coals or preferably above the coals.
Used to cook in cans all the time when I was a kid (clams, mussels). Just make sure that the can you choose does not have a plastic liner in it (many do).
As I was told,
It all started with some fishermen in the Bahamas(close enough) long time ago......
They carried lime and Rum for survival use ....only...yup true
One guy said let's season the fish..( "Salt Water" fish can be eaten raw)since they only had lime and RUM.Rum,WHAT NO WAY MAN, it was not going to be rum
Now you know the real story,as I was told while semi slllober.
Semi SLOBER? I see! LOLQuote:
Originally Posted by Mischief
Another note I found reading on this subject is this. Be aware you have not heated the fish so bacteria if present has not been killed. This may lend itself to saltwater fish as mentioned by MISCHIEF.
True my friend ,for freshwater fish,also use Petroleum jelly to plug your (private thingy)when in the fresh water swamps.Quote:
Originally Posted by COWBOYSURVIVAL
I don't know about that one Mischeif I have been swimming in swamps from MS to FL my entire life with no problems. But probably good advice if I was somewhere else.
You won't have problems. He's just kinky that way.
Sounds like he ran out of cotton balls for his petrolium jelly, so now he's using.......oh, nevermind.
It's called chemical or acidity cooking. It is not the same as thermal cooking,in that it doesn't kill all food born illness causing contaminates. Only the finest, freshest fish can be prepared this way.Quote:
Originally Posted by COWBOYSURVIVAL
I make ceviche (Raw fish marinated in lime or lemon juice (or both) and spices) at least once a month. I just make it in a deep dish, cover with saran wrap and leave it in the fridge for 24 to 36 hours, then add either grapefruit juice or orange juice for another 6-12 hours, then serve. Heat or foil are not needed (defiantly no heat, and no reason to use foil). Makes a wonderful seafood salad! I drizzle olive oil on it before serving (extra virgin, cold pressed kind)
That sounds yummy.
Just a side note, as Gray wolf says No Foil. Its not needed and the acidity from the citrus or vinegar will eat away at the foil and ruin the food. I learned this the hard way.
I had the good fortune to be served Ceviche in TX years ago. They used lemon juice, sliced tomatoes, onions and Flounder. I honestly don't remember vinegar, but it might have been added as well. They said a firm fleshed freshwater fish like catfish could be used instead of saltwater fish, but I don't know if it is true or not.
I recall lemon juice being used to cook shrimp in a dish I had one day in South America... Ceviche I think. So yes I think it's possible to cook fish with lemon juice.
In my fishing experience, I've found about half my fresh water and salt water catches are infected with worms. Very thin red thread like worms that are only killed by cooking with heat. I cook my fish.
The Ceviche recipe also works well with thinly sliced salmon and trout.
Here is a link on the red worm. CAUTION....there are some graphic pictures of dissected fish so if that kind of thing makes you squeamish, you have been warned.
http://michigan.gov/dnr/0,1607,7-153...6965--,00.html
Reminds me of that parasite that rips off a Red Snapper's tongue and basically replaces it with itself... egh...
The only raw fish I eat these days comes from a sushi bar. Or a raw bar. Or the ocean. :innocent:
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