{"id":14485,"date":"2023-08-28T08:42:13","date_gmt":"2023-08-28T12:42:13","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=14485"},"modified":"2023-08-28T09:54:21","modified_gmt":"2023-08-28T13:54:21","slug":"fish-flakes","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/fish-flakes\/","title":{"rendered":"Fish Flakes"},"content":{"rendered":"\n

Recipe<\/h3>\n\n\n\n

Homemade flaked fish using fresh fillets provides a versatile alternative to the popular canned fish we buy. Delicious appetizers, salads, sandwiches, fish cakes and casseroles can be easily prepared with fresh fish flakes.<\/p>\n\n\n\n

For flaking fish, fish is usually poached or steamed. Then the meat is flaked away from the bone with a fork. A one-pound, dressed fish yields about 1 \u00be cups of flakes. To avoid the problem of removing small bones, use fish that weigh at least 1 \u00bd to 2 pounds.<\/p>\n\n\n\n

Flaked fish can be frozen for up to three months. Just measure the amount you will need for recipes and freeze in airtight pouches. Enhance the flavor and improve the quality by adding a small amount of the cooking broth (about \u00bd cup per 1 \u00bd cups flakes) to each package.<\/p>\n\n\n\n

Any fish can be flaked, but moderately flavored ones, such as porgies, flounder, snapper, spotted sea trout are usually preferred. You can flake fresh or frozen fish. Dressed whole fish, with the heads left on, give maximum flavor and yield but be sure the body cavity and head are free of membranes and blood. You can also use fillets and steaks.<\/p>\n\n\n\n

For delicately flavored fish flakes and broth, follow this recipe.<\/p>\n\n\n\n