A few kitchen tips
This isn’t a recipe entry. The photos are merely to help explain. This entry is about a baked fish, leftovers and cooking torta (frittata), with some tips on cookware.
That’s a baked talakitok in the first photo. Talakitok is a non-oily and fleshy fish with a hard external bone on the skin just above the tail. It has very fine scales. According to one site, its English name is giant trevally and the scientific name is Caranx ignoblis. I was trying to look for other sources for the English name but couldn’t find much else. Anyway, the average size of the talakitok would be 500 grams to around one-and-a-half kilograms. The one in the photo weighed two kilograms. I made some incisions on both sides of the fish, seasoned it with herbed salt, brushed it liberally with softened butter then I baked it wrapped in aluminum foil. Simple dish to prepare. We had it for dinner last night. But the size of the fish was too much for a family of four. I placed the leftover fish in the original foil wrapping in which the fish was baked, folded and pinched the edges of the wrapper to seal in the fish and put it in the fridge. At around ten o’clock this morning, I made a huge torta out of the leftovers.
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