Sonny Disposition
Active Member
I stopped by H Mart yesterday, to look for great deals on fruits produce. After scoring some citrus and oyster mushrooms I ambled on over to the fish market. The fish market was greatly reduced in size, as they're modernizing it.
Anyway, I found what were labeled as dried shrimp (they look like krill to me) and a bag of kelp. Both were really inexpensive--the shrimp a little over $2, and the kelp, $1.99.
I ran some of each through a coffee grinder and added them to a batch of food I mixed up. (I got some new fish in over the weekend and wanted to get some garlic into them quick, in case they're carrying any internal parasites.)
The tostones were for me, not for the fish. I thought I'd save some time buying them frozen, but I don't think they were as good as fresh. (Made fresh, they involve some labor--in addition to slicing and frying them, you need to take them out of the hot oil when they're about halfway done, squash them in a press, and then finish frying them.)
The kelp and the shrimp are obviously intended as human food, not fishfood. If anyone on this Forum knows how they're prepared for human consumption, please chime in and tell us. (I'm curious.)
My son did point out a possibility for the kelp. For health reasons, I've become a semi vegetarian. Apparently, the kelp can be substituted for bacon in bean dishes, adding a fullness and meatiness that wouldn't be possible otherwise. I' haven't tried that yet--maybe tomorrow.
Anyway, I found what were labeled as dried shrimp (they look like krill to me) and a bag of kelp. Both were really inexpensive--the shrimp a little over $2, and the kelp, $1.99.
I ran some of each through a coffee grinder and added them to a batch of food I mixed up. (I got some new fish in over the weekend and wanted to get some garlic into them quick, in case they're carrying any internal parasites.)
The tostones were for me, not for the fish. I thought I'd save some time buying them frozen, but I don't think they were as good as fresh. (Made fresh, they involve some labor--in addition to slicing and frying them, you need to take them out of the hot oil when they're about halfway done, squash them in a press, and then finish frying them.)
The kelp and the shrimp are obviously intended as human food, not fishfood. If anyone on this Forum knows how they're prepared for human consumption, please chime in and tell us. (I'm curious.)
My son did point out a possibility for the kelp. For health reasons, I've become a semi vegetarian. Apparently, the kelp can be substituted for bacon in bean dishes, adding a fullness and meatiness that wouldn't be possible otherwise. I' haven't tried that yet--maybe tomorrow.
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