Save on Meat

I learned this from a very old B&W rerun of Julia Childs. Call your local fish market, ask when they usually get in their shipment of fresh fish, then go early that day and ask them if they will give (or sell at a modest price) the fish frames (what’s left after they fillet it). “White” fishes such as haddock or cod are normally associated with New England fish chowder, but any fish frame will yield lots of good meat and stock. Fish stores often have to pay to get rid of them, so are happy to be rid of them. Either that, or buy entire fish at a reduced price. I usually buy a pound of a nice fillet for dinner, then grab as many fish frames as I can get them to stuff in a sack for fish chowder.

NEVER BOIL THE BONES!!! They will turn the stock bitter. Wash the frames well in cold water, making sure all scales have been sloughed off and leaving intact the eyes, tail and fins. Just barely cover with cold water and slowly simmer for around 15-20 minutes (you will see the water moving from top to bottom in the pan, but no bubbles). You will know it’s done when the remaining flesh easily falls away from the bones. Save the stock for chowder. Pick out the eyes, brain and gills (blech!). Carefully run your fingers along the skin on the head and any meaty areas near the tail/fins to peel it off and discard. You will usually be able to get a few nice chunks of “chowder fish” in the tongue, cheeks, and just before the tail. Now, carefully pick through all the tiny little bones and head with your fingers, sloughing off the bits of meat and putting them in a bowl. The little meaty fat deposits adjacent to the tail and fins are loaded with healthy Omega 6. If you are using a salmon or another soft-boned fish, smush the little bones between your fingers into a grainy powder and add them to your meat mix … they are loaded with calcium.

I usually get between 1/2 and 1 pound of “free” fish meat from an average haddock, cod, or salmon fish frame to make New England fish chowder or homemade fish cakes. Stronger flavored fishes, such as mackerel or bluefish, do better for fish cakes or tomato-based New York style chowder.

I save on meat by not buying any. Beans and tofu is much cheaper and healthier. Also, conventional meat has too much junk in it– hormones, steroids, antibodies, etc. Also, beans and tofu is much better on the environment. Go figure.

Even better, buy your meat directly from the farm. I got a 1/4 cow (~180 lbs) for just under $3.50/lb from an organic farm – no chemicals and grass-fed beef.