Monday, August 15, 2011

Porgie. It's What's for Dinner!

Porgie! Now that is just a fun word to say, admit it. At VBS (Vacation Bible School) this year at our church, I taught the 3-5 year old's class. In preparing for my night to teach, my lesson was on Jesus feeding of the 5,000 and the boy who gave his five loaves and two fishes.

In an effort to grab the kid's attention I decided to bring in 5 real loaves of bread and 2 real small fish-or porgies!! Working in the restaurant business has its perks. So, I asked our seafood salesman for, well, two small fish! He gave me two porgies. For free! Even better. I think the kids thought Porgie was neat at any rate as they poked at its eyeballs! I filleted one so they could see what part you eat and left the other one whole. It was a fun lesson to teach! I find that I personally always learn better with visuals so hopefully they might remember this when they are older.
Porgies are described as a "good eating fish". It's basically a white fish. I'd never had porgie before. Let alone gut and fillet one...or many other fish for that matter. But here I had these two porgies that needed to be eaten and there was only one way to do that!

Gutting and filleting is a messy business. And smelly. So, I wrapped my face with a dish towel, put my gloves on and placed Porgie inside a trash bag on my cutting board. I started by scaling the fish, which produces scales flying every which way on you and around the room! Hence, the trash bag. Next, I cut the head off. This is where it starts to get smellier...pulled out the guts. By now I can still smell it through my fabulous dish towel of a bandanna.(Gag.) I quickly discarded all the guts and head in a Ziploc which cut back on the smell. Then following the bones/backbone carefully and slowing filleted the first piece of porgie! The last piece is left with all the bones and tail. This one is slightly easier to fillet because now you can see the bones and just follow it all the way down to the tail.

I left the skin on the fillets just because it's easier. Skinning fish is no biggy but because they were so small it's a little harder to skin. This was my first solo gutting/filleting of a fish so I didn't want to push my luck!

Now to cook them! I made a Greek mixture of olive oil, lemon juice, oregano and fresh garlic and poured it all over the porgie and broiled them. It was quick, easy and very tasty! Hubby approved as well.

I'd definitely have porgie again!! Here's some pictures of Porgie before and after. Yum!
                                                          The before and after of Porgie.
Greek Style Porgie! Olive oil, lemon juice, fresh garlic and oregano!

No comments: