Fish Worms

Just a quick reminder for all those cooking a big fish for tommorow.

http://en.wikipedia.org/wiki/Diphyllobothrium

Oven at 230celcius, 10-12 minutes cooking time for each inch thickness of flesh.

For smoked fish, if it doesn't state Hot Smoked on the packet then its probably cold smoked. In the deep freeze over night will kill the eggs.

Enjoy in safety.:gnthb:

 

Ziggy i love smoked fish, but I wouldn't touch the cold smoked stuff with a bargepole, mainly because it tastes awful.
Cant see the attraction.

 

Its ok if you have a sense of smell Pete, which I rarely have due to allergies & drinking too much ribena, if you know what i'm saying :thmb: