A whole. Fish. Head, everything intact.
Sam's Club. (AKA Costco)
I was headed to a new members' meeting for the National Speech, Language, and Hearing Association yesterday. It was my first time going to the SLP building after hours at 7:30.
I go to open the door, and I find it locked. I swipe my student ID card. Not working despite my grad student status. I can see the students, TONS of undergrads (HOW did they get in?) pooled in the lobby about 20 feet away through glass front door. I bang on the door, ring the doorbell, wave, dance, and finally get it that I'm just not supposed to be at this meeting for some reason.
So I run errands instead. I head to the giant strip mall (lol) near my house, walk into Sam's Club, and find these babies.
|God loves me.|
Rainbow trout. They came loosely wrapped in packets of twos, but they looked amazing. All for $5. I was swooning. My grandmother always told me to check for two things: bright eyes (never cloudy) tinged with red; and firm flesh. In hindsight, I should have tried to find an employee to bring me to the back so I could pick some out that they hadn't wrapped yet, touched them, and given them a sniff (I have weirded out many a teenaged employee stuck working at the fish counter at random grocery stores by asking if I can smell the fresh seafood to check for freshness lol), but dude, I was SO EXCITED I ran off to the cash and the man in front of me remarked with a chuckle "Hey, whaddaya know-she found REAL FISH, hehehehhe."
Within 15 minutes, these babies were rinsed, marinated in olive oil, salt, pepper, minced fresh ginger, the juice of 1 lime, sliced fresh garlic, and lots of green onions, and in my oven on broil.
|Must devise a plan to get all the rest of the whole fish from Sam's Club before the Missourians do...|
The fish were each about half a pound. I don't think my oven is as hot as it should be, because it took a good 10 minutes for the fish to be ready to be turned over to the other side (for a 1 pound fish, it should start to get charred and skin bubbly in 5 minutes, then you know it's ready to turn).
The fish turned out pretty nicely! I'm sure if I had marinated it for at least 2-4 hours, or even better, overnight, it would have turned out differently. I made more fish later in the week for Matt--this time, the fish was even JUICIER! Huzzah!