Well… not so much weaksauce and more “gentlesauce”. This is my first time with weakfish and I’m learning quite a bit. The fillets are very delicate and really do need to treated with tenderness.
I will admit that my first fillet job on one was embarrassing. I’ve never had such delicate meat to deal with. It is glorious but so tender and easy to bruise. If you can get some be super gentle on the seasoning and cooking.
It seems to be a bit complicated.
In my entire puff I’ve never heard of Weakfish. Here, in the good ol’ U.K., we used to get Cod. Yummy, cod is. Now we’ve fished it to near extinction we get whitefish… which is most sinister (one has no idea quite what it is, or where it was caught - a bit like soylent green, but white).
We use the same generic “whitefish” to cover a range of swimming critters. I typically consider anything with that label as “inferior” as not all white fleshed fish are created equal (cod > turbot > sole for example) which is very unlike humanity.
Weakfish are closer to turbot in texture but flavored closer to cod. Extremely light seasoning. Very fresh veggies required. Anything else is an insult to the fish.
In other news, a dolphin (commonly sold as mahi) has been added to the menu options. I’m highly conflicted as I managed to simultaneously ruin and perfect a single fillet (two preparations). I’m done fishing for a bit as I now have enough in the freezer to feed us into May! That should keep my decision from becoming even more difficult.
I am rather glad I plumped for ‘Banana Bread’ because… well, 'tis a doddle! None of your delicately flavoured sauces and lightly steamed rare earth veg required here.
But for this occasion shouldn’t you really be making ‘Weakbanana Bread’? Otherwise it is not going to dessert well with Jaysen’s fish course.
And we could have been required to cook something that literally took 24 hours on the hob. Gadzooks!
How do I sign up? I would love to post a recipe or two for a vegan cake
Just say you want to join Cookbook-in-a-Day in this thread, and @pigfender will follow up 
Okay folks, I feel like we haven’t seen Piggy in a while. It’s been a week since we heard from him. I wonder how he’s doing?
Okay; I’m in. (At least I think I am). This is giving me an incentive to reflect on something I’ve been meaning to for a long time, so thanx for the push. I was assistant cook on a Spanish reproduction “pirate ship” so there are stories to go along with the cod stew recipe I’m hoping to submit.
A pirate ship? Do pirates still really exist?
Most of the visitors we have work in gray-walled cubicles and stare at computer screens all day. So I think the fascination with being a free swashbuckling rebel comes from imagining a wild life that is the direct opposite of that. Certainly we had thousands of visitors per day! Besides, where else could I have a job where I get to wear a tricorn hat and carry a sword?? (Modern pirates sadly still exist, though they use fast fishing boats and AK-47s and are more interested in ransom than gold and treasure. They are in no way dramatic or honorable.)
Apologies – work has been unusually busy and it’s kept me away from the keyboard.
@Greenreadsbooks @LucaMax @WingNWing Welcome to the forum! I’ve added you to the list. If you have any questions then let me know!
I have a thing. I’m new here, so the forum is foreign to me. I am uncertain of how to proceed. Food and Scrivener are not foreign to me, however. My proposition is the addition of “Saucisse Aux Choux Vaudoise,” a type of sausage that is special to the Vaud area of Switzerland, with a very interesting story about why it is regional, and stuffed with cooked cabbage…
Awesome! I’ve added you to the list!
I’m sitting this one out, folks. But I wish you all well!
Somehow I thought I would not get nervous in the usual way, but I was wrong. Also, do you know how hard it is to get fresh Arcturian mushrooms at this time of the sidereal year? Sheesh.
Hi, I’ve been persuaded to join in by @michaelbywater, could you add me to the list please. I’m not quite sure what I’m going to make, but I think it will probably be in the meat section…or the baking section… I’m not sure yet. Thanks.
Excellent! I’ll add you now!