This is a salmon fish cake recepie however I have been using blackfish (tog) instead and have also use stripers.
I dont waste the filets however I use the rib meat that most people discard. As the mate filetes the fish have him save you the ribs. I fish on a 6 pack so after the limit I wind up with the ribs from 36 fish, (72 rib cages).
Rinse them well and steam in a double boiler type steaming pan. If you dont have a steam pan place a strainer over a pot of boiling water to steam. I steam my fish in a mixture of 1/2 water and 1/2 wine (red or white) and a few fresh garlic cloves in the liquid. The liquid is about 1-2 cups of water just enough to fill the pan an inch or so with liquid. After steamed let cool and pick apart the bones. This is very time consuming and pretty tedious but after this hard work you will wind up with 2 1/2-3 1/2 pounds of fresh meat chunks which are great for the cakes.
I use one of those slap chop gadgets "AS SEEN ON TV" to cut up the ingredients which makes it fast.
Follow the below recepie and you are set.
http://www.foodnetwork.com/recipes/i...ipe/index.html
Watch the video as well, could not make it any easier!
http://www.foodnetwork.com/videos/sa...kes/44209.html
Enjoy!!!!!!!!!!!!
