Masgouf Perch 2013

[moc]

I did not have to base them after the initial olive oil and seasonings that I added. The meat was great. I guess since it was slow roasted with the skin on one side, and the olive oil on the flesh side seemed to make a glazed coating that kept in the moisture. When I ate the fish, it was very moist on the inside....yum.

[AbuMasgouf]

This style of cooking is an Iraqi style of cooking carp or other oily fish. How dry does perch and other less oily fish become? Do you keep basting it during the cooking process (in Iraq they just let it go and the oil cooked out).

That's correct. Traditionally its mostly used for river carp. You manage it by how much heat and cooking time. I've never needed to baste the fish. You have to keep an "eye" on the fish's top eye for when it gets cloudy. Bottom one gets cloudy faster because it's closer to the heat. Once clouded over, that's when you lay it on the coals. It shouldn't dry out if you keep an eye on it. So far I've done it with bluefish (oily) and Striper and speckled trout (not oily). All have taken 30-45 minutes to roast depending on the size of the fish. Minh has done it with snakehead and Martin has done it with perch (both not oily) with good results.

Let me know if you have any other questions bro, Happy to pass on my Iraqi Masgouf knowledge

[Mmacro]

I'm anxious to get some fish to try this with. I love Arabic and Persian cooking. My great aunt lived in Tehran for 15 years before the revolution (taught nursing there) and she always cooks something from there for guests. And my time in Iraq, Afghanistan and Egypt let me try a lot of local foods. The trick is translating/figuring out what the ingredients/preparation process is for the dishes.

[MOHAWK135]

Looks like an awesome way to do a shore lunch. Maybe a new and ongoing thread-Receipes?

[M_Duong60]

Looks like an awesome way to do a shore lunch. Maybe a new and ongoing thread-Receipes?

+1

[jet]

i'm watching iron chef America right now and morimoto is totally cooking a fish using this method! he split some kind of snapper and had it above a flame, flame got too big so he had to move it over, ha

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[AbuMasgouf]

LOL Awesome!

i'm watching iron chef America right now and morimoto is totally cooking a fish using this method! he split some kind of snapper and had it above a flame, flame got too big so he had to move it over, ha

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[Excalibur]

I like the improvised fire pit. What did you have under the coals to protect your cobblestone patio ? I can't tell from the pics. Did you just have the coals built on more cinder blocks ?

[moc]

I did not want to damage the patio stones so I used the same cinder blocks that I used for the side , for the bottom, so the coals are sitting on the cinder blocks. This keeps heat away from the patio, nothing is glued down so you can just pick up the parts and set it up somewhere else.