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Cholesterol levels

Discussion in 'La Cuisine' started by Merlin5, Oct 3, 2019.

  1. tom_e

    Man of Honour

    Joined: Dec 26, 2003

    Posts: 26,363

    Location: West mids

    Depends on the size of your handfuls that could still be a large portion of your daily calorie intake. I'd say around 25g is a sensible portion size which works out around 150kcals.
     
  2. Merlin5

    Capodecina

    Joined: Aug 17, 2009

    Posts: 14,345

    Location: Finchley Central, London

    Thanks Tom. I like that. Each bag is 185g so 25g a day is 2 weeks worth.
     
  3. Merlin5

    Capodecina

    Joined: Aug 17, 2009

    Posts: 14,345

    Location: Finchley Central, London

    Yay, I filleted my first fish! :D Not a single bone to choke on. The first part was easy, slicing each side away from the backbone, I got two clean cuts.

    But you experienced fish cooks, don't laugh but as you can see in the second photo, I ****** up getting a clean removal of the second part, the remaining length of bone running down the centre of each half, hence the roughed up look of the flesh. :p I thought that bit would be easier but I butchered it a bit.
    Should be better when I do the next one though.

    Anyway, lightly greased foil in a pan with olive oil, seasoned the fish and grilled for 7 minutes skin side down. Flipped, was going to do another 7 minutes skin side up but after 5 minutes, the skin was bubbling up and slightly burnt. So I guess 3 or so minutes is probably all it needed after flipping. But it tasted awesome. That one piece of fish was about enough, although I could have eaten a bit more. But that means 3 meals of mackerel for under £3. Excellent.

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  4. Psycho Sonny

    Caporegime

    Joined: Jun 21, 2006

    Posts: 30,623

  5. jpaul

    Sgarrista

    Joined: Mar 1, 2010

    Posts: 8,031

    [haven't listened to avocado broadcast yet]

    one of the issues i have with filleting is not having an appropriate knife .. I think .. but, maybe ability
    have a old sebatier boning knife, but seems too rigid, the carving knife has, in its turn, some flexibility, and has the edge, but is unwieldy for the task,
    to boot, mackerel bones are pretty delicate.