Yesterday for dinner we thawed out the rest of the whiting and made fish chowder. I had to remove the skin from the little filets which proved to be a difficult and kind of nasty task. For the most part I just had to tear chunks of raw fish off the skin. This fish does not butcher easily. I managed to get just over a half pound of fish meat without skin by the end. I wish I could share a recipe, but we kind of made it up as we went along and figured out what to put in it through trial and error. We used sodium free chicken stock, cornstarch for thickener, two chopped potatoes, about a half pound of chopped carrots, some dried onion, black pepper, garlic, thyme, salt free seasoning blend, just enough salt to bring out the flavors, and added half and half at the end.
Whiting is pretty fishy, but the chowder didn't turn out TOO terribly fishy. We wound up with a lot of it. Like at least two quarts. We'll have it for dinner tonight as well. Winter doesn't like fish, so we needed to use it up since she gets here Monday.
Breakfast: oatmeal with half and half, berries from the freezer, and brown sugar
Lunch: tuna sandwich, banana
Dinner: fish chowder
Snacks/desserts: protein bar
Beverages: chocolate milk, water, sugar free cherry drink
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