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Round Pond, ME 04564 Open Year-Round Summer Hours: Thursday-Saturday 11-4 Sunday 1-4 Monday 11-4 Additional days and times by chance or appointment
Roliga saker
Soft Plastic Bait Style:Pro Swim
Always preheat the broiler for 7 to 10 minutes prior to adding the fish Broil fish in the bottom half of a broiler pan that has been lined with aluminum foil and lightly oiled Always oil both sides of a fish fillet, even if you are planning to baste with butter When broiling whole fish, be sure the total weight doesn’t exceed 2 pounds The skin on a whole fish should be pricked with a skewer to prevent it from curling and blistering If broiling skin-on fillets, slash the skin a few times to prevent shrinkage and broil skin side up The distance from the heat source is determined by the thickness of the fish, allow 2-inches distance from the heat for each 1/2-inch of thickness Thicker fish fillets should be moved further from the heat to prevent over-cooking on the surface before the center is cooked completely A general rule of thumb for broiling times is as follows, allow 2 minutes per side for each 1/2-inch of fish thickness Good fish choices for broiling include: salmon, halibut, sole, swordfish, mahi and trout Tip: Don’t try to achieve the golden brown exterior you’ll find on broiled fish from a restaurant by cooking it longer than the times recommended above
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