tag:blogger.com,1999:blog-6588271884913192260.post60324454309334515..comments2007-07-09T16:11:20.068ZPomianehttp://www.blogger.com/profile/05396853206841588293noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6588271884913192260.post-7261265624047286812007-07-09T16:11:00.000Z2007-07-09T16:11:00.000ZNo, you're right - I was trying to be too economical and do a one-size fits all....which is why I've now re-worked the post to reflect different types of fish! Can I employ you as an editor?Pomianehttp://www.blogger.com/profile/05396853206841588293noreply@blogger.comtag:blogger.com,1999:blog-6588271884913192260.post-28877674239350354732007-07-09T12:06:00.000Z2007-07-09T12:06:00.000ZI love anchovy, and use it a lot for flavouring ... what a great way to make an anchovy sauce.<BR/><BR/>Sorry to be stupid, but I'm not quite clear what it is you're doing with the forks in the first part of your deboning ... I'm perfectly capable of boning a fish, but I'm always up for new tricks in the kitchen<BR/><BR/>Joanna<BR/>joannasfood.blogspot.comJoannahttp://www.blogger.com/profile/06790888857849562408noreply@blogger.com