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But what fish would you eat?
Sure, fresh caught Atlantic Cod, splendid.
A sweet trout from a stream in Scotland.
A can of tuna in brine.
A fresh screaming Bara from the Timber Creek, Vic River, fresh after an hours battle.
Or, a nice pack of Fish Fingers.
What's you're favorite.
It's all considered to be .... what's the word? .............
Endangered.
What you like though ??????
And will you stop eating it ?
Snow fish is good.
Eat farmed fish only. Unfortunately they are fed hormones and colouring.
Way of the world.
And all kinds of other shit.Quote:
Originally Posted by the dogcatcher
Quote:
Originally Posted by English Noodles
Very agreed.
Eat chips 'n gravy with cod in batter. Keeps you safe from the botty slapper.
Pla Neen, Plah Tu, or those revolting little fish that take a million to make a Kilo!..(you would be jailed in the UK for catching and eating little fish like those...in fact you would probably be jailed for the stink!) how I dream of a nice fresh COD or Haddock!Quote:
Originally Posted by jandajoy
(Snowfish...I have seen that around here, it is bloody expensive...is it a sea fish?)
I think the mother in law keeps some squid in her knickers...at least it smells like it, or maybe it is octopus? (or a urinary tract infection that praying to the Jowtee will surely cure)
My grandmother, being from the north East of England, had no need to go down to the mines looking for slack, she had plenty of room in her knickers!
I can never forget, but it must have been thirty or more years ago, a friend from school invited me back to his place, and his mother had Cystitis, the fucking house smelled like North shields Fish Quay...30 years I still remember the smell!...I almost shouted out....wop me a large fish in! chips and salt...hold the vinegar!
They would have needed Rentokil to purge that place...I hoped she burned her kegs!
Funny what haunts your mind!
And YES JJ...I would love a pack of FINDUS Fish Fingers...have you tried the Fish Sticks Here?....they fucking stink that bad you wouldn't put them on a plate...I was trying to explain to my wife, why piss about with the middleman...don't bother trying to eat and digest them, flush the fuckers straight down the toilet...a lot less hassle!
Butterfish Poronotus triacanthus (Peck) 1800
DOLLARFISH; SHINER; SKIPJACK; SHEEPSHEAD; HARVESTFISH
[Jordan and Evermann, 1896-1900, p. 967, as Rhombus triacanthus.]
https://teakdoor.com/images/imported/2010/02/118.jpg Figure 192.—Butterfish (Poronotus triacanthus), New Jersey. From Goode. Drawing by H. L. Todd.
nice piece of freshly trawled mackeral, sliced like a bit of steak and thrown on the barbie with a squeeze of lemon and a bit of salt..mmmmmm
Had a big, grilled Blue Marlin steak last night! Delicious!
Wild Scottish salmon, smoked or steamed. Bloody lovely innit. For me the best fish of all.
Quite partial to snow fish or red and white snapper, preferably red.
Red snapper, steamed, with white wine, garlic and herbs. Yummy!
Atlantic Cod off the menu in any expat restaurant in Bangkok aka Panguesius Fillet from Vietnam
cod 'n' chips, mushy peas and a bag of scraps, loads of salt and vinegar. Bring it on!!!
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Whiting are my favourite. Sweet little fish and fun to catch on light gear.
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Grunter would be my second choice.
Caught a nice one this morning. A light batter of egg/milk/flour and shallow fried. Yum!
Red Snapper is the bollocks although you can't beat a nice fresh bit of cod.
Sea Bass is lovely as well.
I loves fish I does.
Have to admit, Cod and Haddock are pretty dam tasty.
But a nice slab of fresh caught Tailor is hard to beat.
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I buys North sea cod,, they say it is north atlantic, but in reality I think it is North Pacific,, but it is very good when I make my world famous Fish and Chips.
Now I seem to remember Mr.Brown said that in the old country they make Fish and Chips using Pacific Dory,, how is it and is it a good fish?, as I can buy it for less than half what it costs me for Cod.
I pay 330 a kilo for od and 150 for Pacific Dory.
Where?Quote:
Originally Posted by blackgang
When?
How much?
Do I need an invite?
:)
poo stinky old cod..how about a nice big chunk of battered flake..bewdy and no ferkin bones...me mouth is watering i might slip off to the chip shop now
Aussie Red Snapper, brown butter fried with a little salt and lemon
Wild barra coated in olive oil and cajun spice, cooked on the BBQ
Som tum pla-la
Nope, just be here at suppertime a couple times a week.Quote:
Originally Posted by jandajoy
My Cod is prime class and do not smell of ol lily at all..:)Quote:
Originally Posted by nedwalk
TD mods especially welcomed.Quote:
Originally Posted by blackgang
Complimentary home smoked bacon for those who meet the specific criteria.
:smileylaughing::mid:
The most exquisite fish to eat is Barramundi from NT in OZ.
Wrapped in foil with a hint of lemon and butter, 2 minutes either side on the Barb and all desire of drinking beer is gone. Sorry I have to go as my mouth is watering.
I do know that people do have a favorite, the ones I like here of coarse have to be frozen really, Fresh Tuna loin is OK, but not to much of it.
My all time favorite is High country brook or natives trout in the mountains of northerm Calif or Oregon,, catch and eat in a few hours as possible.
But here is the North sea cold water Cod that is flash frozen and is damn near as good as live and cooked on the boat.
You are almost a year behind on your stalking Pandy,, If you were not so brain damaged you would remember I sold my meat smoking and sausage making stuff almost a year ago, try to keep up as you are starting to look awfully silly, plus stupid as usual.
Tommy Ruff fillets from South Australia, dusted in flour and pan fried very quickly in hot butter. With a squeeze of lemon. I could eat 10/15 of the small fillets with chips, (F/Fries) and still want more.
You ain't seen no one eat fish til you had saw my Grandpa eat native trout at supper,,Quote:
Originally Posted by gusG
I won't go into it because you would think I was lying, but the creek that ran thru our meadow below the barn and down from the high country to the reservoir had 2 creeks feeding it, still does, Ochoco Cr. and Mill Cr. we lived up mill cr. and the trout went thru our barn yard to spawn, and you could pull 6 to 10 inch Brook trout out as fast as you could drop a hook in all day long.
But of coarse if a game warden would have ever came along and stopped, my ass would have been in trouble as you were only allowed 10 a day.. but that was 70 years ago, when Grandma would fill her buck deer tag off the back porch with her 25/35 Winchester.
I like a bit of flake with my chips.
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Sand Whiting cooked with a dusting of seasoned flour in butter with an entree of fresh prawns, a couple of Sydney Rock Oysters all caught (or stolen :)) by me on Lake Macquarie just north of Sydney washed down with some good Hunter Valley wine................Died and gone to heaven..................Fook were blessed! :)
In Thailand, pomfret (chalamet), lightly fried with my wife's mango sauce;
In Florida, cobia or snook, but you can't get snook legally this year;
In England, plaice n chips;
In New Jersey, winter flounder;
In Japan I just can't say, too many amazing fish and fish dishes available to choose from.
Quote:
Originally Posted by noelbino
well i won,t be eating any of that then!
Smoked Greenland Halibut.
Or the trout you just brought back from the creek,warm smoked, served on a loaf of fresh white wheat, tooth butter and a bit of salt.
Cold water fish for me.
Smoked mullet fillets are delicious. I am talking "hot smoking" here.
Can be done easily at home in a few minutes.
Here's a pic of one of the commercially made hot smokers on the market these days.
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But you dont need to buy a hot smoker once you understand the simple cooking process. A Webber will do the job or you can use any big stainless steel pot. (Dont use an aluminum pot as the bottom may melt).
A layer of sawdust on the bottom of the pot. Fillets up in the middle laid out on a wire rack so as to allow the smoke to circulate around them. A lid sitting on top with just a very small gap to allow just enough oxygen in so that the sawdust smoulders profusely while retaining the heat and smoke to bake the fish. Put it on the gas burner on low flame and less than 10 minutes later you have delicious hot smoked fish cooked to perfection.
I think fresh sea mullet come out the best when hot smoked. But decent sized mullet are expensive and hard to find in Thailand. Oily fish tend to come out better. If you cant get sawdust, try rubbing some coconut fiber between your hands and sawdust like granules will fall away. Works nearly as well as hickory sawdust.
A nice piece of golden fillet, aka smoked haddock, topped with a knob of butter and some brown bread, mmmmmmmmmmmmm.
Fresh mackeral bbq'd on the beach, a few minuets after being caught.
Yup, I think the People from Oz are blessed with all the good stuff, but then they have
Salties too....
Used to go deep sea fishing about once a month when I lived in South England. We had a fishing club abd used to charter differant boats during the year. Mainly went out of Newhaven, Dover ocassionally Hastings and sometimes a trip to Holyhead in Wales. Ports used by whichever fish was best at the time.
Favorite was Cod - but usually could only get decent ones when going out wrecking.
Another was Ling - again usually found by the wrecks, similar texture to Cod but larger flakes.
I am also partial to a nice piece of Bull Huss, makbe known to others as rock salmon.
Yep but used to prefer the Foley Haddock, which we now don't seem to get.Quote:
Originally Posted by jaiyenyen
Someone mention Whiting, always easy to catch, sweet tasting but a bugger to fillet because of the small bones.