I am Mae German. 34 years old. Born in Mangatarem, province of Pangasinan. I was taught and trained by 
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Some-Kinda-Blog-Stop Give me more fish to practice on.
Some-Kinda-Blog-Stop Give me more fish to practice on. | Give me more fish to practice on. |
| Monday, 05 April 2010 | |
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While some are pursuing something to get some healthcare jobs, I am learning how to cook. And I when I am alone in the kitchen, I am loving it. I would say I specialize in cooking fried rice. *LoL!* Not a healthy food but you can't resist it once it's placed in front of you. The other day, I saw these Galunggong (fish) in the freezer. They said it's good when marinated in soy sauce, vinegar, garlic, and black pepper. That's easy, I thought. But when I took out the fish, I realized that it hasn't been cleaned yet, which means, the insides are still intact. I have never cleaned a fish before. Usually when we buy them, we ask them to be cleaned. I had no choice. So, I was like talking to the fish, "Okay... I saw them slice you open here..." pointing to the stomach. "Then I know I have to take everything out, right?" As if the fish is going to talk back, eh? I was done with one when LV came in, which was a good timing, I'd say. I asked if I was doing it right. I was told that I only have to slice the fish a little (my cut almost hit the tail) then I have to remove the gills. "Okay... the gills. I forgot about the gills. How do I take them out without torturing the fish?" Unfortunately, LV left in a hurry and I was left behind talking to the fish again. To cut the story short, I was able to clean the fish. All, five of them. After marinating for 5 or 6 hours, I fried it. I prepared some chopped tomatoes, onions, salted egg, a little fish sauce and I squeezed a lemon. The verdict? It was good even if some of the fishes were headless and some were nearly headless. Hey! Someday, I will perfect this task. I will stop torturing fish soon. |
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