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BS: Fish

Jack Blandiver 12 Sep 08 - 04:32 PM
SINSULL 12 Sep 08 - 04:41 PM
Ebbie 12 Sep 08 - 04:46 PM
Bee 12 Sep 08 - 05:13 PM
Jack Blandiver 12 Sep 08 - 05:16 PM
Ed T 12 Sep 08 - 05:37 PM
Ed T 12 Sep 08 - 05:38 PM
John MacKenzie 12 Sep 08 - 05:41 PM
Ed T 12 Sep 08 - 05:41 PM
Ed T 12 Sep 08 - 05:55 PM
Bee 12 Sep 08 - 05:57 PM
John MacKenzie 12 Sep 08 - 06:03 PM
Morticia 12 Sep 08 - 06:36 PM
John MacKenzie 12 Sep 08 - 06:38 PM
Sorcha 12 Sep 08 - 06:40 PM
Becca72 12 Sep 08 - 07:44 PM
bobad 12 Sep 08 - 09:21 PM
Rapparee 12 Sep 08 - 10:03 PM
Ed T 12 Sep 08 - 10:08 PM
Ed T 12 Sep 08 - 10:31 PM
Ed T 12 Sep 08 - 10:38 PM
Beer 12 Sep 08 - 11:03 PM
Bee 12 Sep 08 - 11:10 PM
Beer 12 Sep 08 - 11:26 PM
The Fooles Troupe 12 Sep 08 - 11:31 PM
Barry Finn 13 Sep 08 - 02:20 AM
Jack Blandiver 13 Sep 08 - 02:26 AM
Bert 13 Sep 08 - 03:15 AM
Richard Bridge 13 Sep 08 - 03:16 AM
Liz the Squeak 13 Sep 08 - 03:53 AM
The Fooles Troupe 13 Sep 08 - 05:19 AM
John MacKenzie 13 Sep 08 - 06:39 AM
Georgiansilver 13 Sep 08 - 07:10 AM
Micca 13 Sep 08 - 07:59 AM
kendall 13 Sep 08 - 09:51 AM
Ed T 13 Sep 08 - 11:09 AM
GUEST,Bee (cookieless) 13 Sep 08 - 12:02 PM
Ed T 13 Sep 08 - 01:03 PM
Bee 13 Sep 08 - 01:42 PM
Ed T 13 Sep 08 - 02:23 PM
lady penelope 13 Sep 08 - 02:32 PM
John MacKenzie 13 Sep 08 - 02:45 PM
Bee 13 Sep 08 - 03:07 PM
lady penelope 13 Sep 08 - 04:27 PM
Rapparee 13 Sep 08 - 04:46 PM
Ed T 13 Sep 08 - 05:16 PM
kendall 13 Sep 08 - 05:21 PM
Liz the Squeak 13 Sep 08 - 05:29 PM
Beer 13 Sep 08 - 05:32 PM
Bee 13 Sep 08 - 05:50 PM
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Subject: BS: Fish
From: Jack Blandiver
Date: 12 Sep 08 - 04:32 PM

Friday today, so, in deference to tradition, it's fish for dinner. We're well served for fish shops here on The Fylde, so off I go to the best of them and spend £3 on two nice fat plaice. Home they come, and it's off with their heads, tails & fins, then into an open oven dish with a liberal dressing of olive oil, dill, marjoram, lemon slices, cherry tomatoes & sliced chestnut mushrooms. 10 minutes later (time enough to savour the opening of Henry Purcell's Dioclesian in Trevor Pinnock and the English Concert's 1995 recording) - perfection!

Were it not for the fecking bones of course...

I confess - this is all new to me; I'm all at sea, floundering indeed, so I seek advice, recipes, recommendations, dressings, sauces, dos and don'ts, FAQs, old wives tails and sailor's yarns; in short, I seek the collective Mudcat wisdom of culinary fishy folk-lore. Bring it on, I beg you; let's make next Friday something really special...


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Subject: RE: BS: Fish
From: SINSULL
Date: 12 Sep 08 - 04:41 PM

It rots from the head down - just like governments.


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Subject: RE: BS: Fish
From: Ebbie
Date: 12 Sep 08 - 04:46 PM

After three days, guests smell like them. :)

Actually I am a minimalist when it comes to fish, no matter what kind, be it salmon, halibut, cod or rockfish. I dump a fillet into a hot pan, add pepper and a wee bit of salt. It's done when it cowers when you press a finger on it.

Bring a large, crunchy salad to the table and you've got dinner. Oh, homemade bread with it is nice.


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Subject: RE: BS: Fish
From: Bee
Date: 12 Sep 08 - 05:13 PM

Minimal first:

A fish, or fillets of a fish: salmon, sea trout, haddock, cod...

Place in oven safe covered dish, flat, or rolled, if fillets.
Douse liberally with pepper and lemon juice - add a little water if dish is dry after ten minutes (usually isn't, but...)
Bake at 425F for fifteen to forty min., depending on thickness of fish, check for done-ness. Serve with boiled potatos in jackets or porato salad.

More exciting next:

Same fish...

Place in oven safe covered dish. If fillets, may be rolled with butter or other goodies inside, if whole, may be layered with onion and lemon slices, or olive oil and seasonings. If salmon, may be slathered with BBQ sauce to good effect. Proceed as previous.

My favourite fishes!

Whole haddock, eviscerated and stuffed with a savoury bread and onion stuffing, same as you'd put in a chicken, seasoned with sage, savoury, tarragon, black pepper. Bake thoroughly at 400F.

Salmon, haddock, Finnan haddie, baked as usual and swimming in hard-boiled egg sauce. Egg sauce is just a nice white sauce made with flour, butter, milk, pepper, salt, dash of lemon, into which chopped HB eggs are stirred at the end.

Salmon layered with onion, lemon, pepper, a little butter, wrapped in foil and grilled on BBQ.

Marinara sauce!

Pretend you plan on making a chowder. This means you can use any combination of white fish (haddock, cod, sole, etc.), baby clams, scallops, crab, shrimp, etc.

Saute gently in olive oil with finely chopped onion and garlic (shallots are very nice for a change), plus oregano, basil, tarragon, parsley and whatever other herbs you favour in your spaghetti. Add canned tomatos, or lots of chopped fresh ones if you have 'em. I prefer both: a couple fresh tomatos add zing to the mellowness of the canned ones, IMO.

Simmer gently until fish is nearly cooked, add tomato paste to thicken; simmer briefly again to meld flavours and complete cooking. Serve on favourite pasta.


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Subject: RE: BS: Fish
From: Jack Blandiver
Date: 12 Sep 08 - 05:16 PM

mmmmmmm!


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Subject: RE: BS: Fish
From: Ed T
Date: 12 Sep 08 - 05:37 PM

Two Fish Cake recipes

1)

2 Cups Cooked Flaked Fish (cod, haddock)
1 Cup Cold Mashed Potatoes
1/4 Cup Minced Onion
2 Tablespoons Lemon Juice
1 Beaten Egg
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Soda Cracker Crumbs
1 Tablespoons Cooking Oil
1 Tablespoon Margarine or Butter

Method:
Combine the first seven ingredients. Mix well. Shape into 8 - 10 patties(depending on size). Coat patties with cracker crumbs. Put oil in frying pan. Fry patties approximately 10 minutes until golden brown, turning patties once. Drain well.

2
Ingredients

1 lb of cod or haddock fillets
2 medium-sized russett potatoes
1 cup bread crumbs
1/4 cup chopped fresh parsley
2 Tbsp freshly grated Parmesan cheese
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, lightly beaten
oil such as canola oil, for frying
Method

1 Boil and mash the potatoes, set them aside.

2 Boil the fish until it flakes easkly. Drain and flake the fish with a fork. Be sure to remove all bones.

3 Mix the flaked fish, the potatoes and remaining ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs.

4 Form the mixture into cakes and fry them on medium high heat in a skillet coated with oil.

Makes 12 fish cakes. Serves 4-6.


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Subject: RE: BS: Fish
From: Ed T
Date: 12 Sep 08 - 05:38 PM

IMO, fish cakes are excellent for breakfast, with fried eggs.


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Subject: RE: BS: Fish
From: John MacKenzie
Date: 12 Sep 08 - 05:41 PM

Plaice can be filleted, but it's not an easy job. Cut all the fins off round the edges, cut down to the bone along the backbone, then slide your fillet knife under the flesh, and cut out toward the edges of the fish. Well worth the effort.

JM


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Subject: RE: BS: Fish
From: Ed T
Date: 12 Sep 08 - 05:41 PM

When you buy filjeted cod or haddock, ask them to do a V cut, or to remove the pin bones at the fish shop. There should not be any bones left to worry about.

If herring, good luck with the bones.


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Subject: RE: BS: Fish
From: Ed T
Date: 12 Sep 08 - 05:55 PM

I highly recommend fresh scallops, rolled in flour and pepper and lightly fried in olive oil butter or healthy margarine (low heat) until Brown. Good with mashed potatoes and sting beans (with Bread and butter pickles, or chou-chou).

If you like fried haddock, that is not too greasy:
Wash off the fillets and dry.
Cut in sizes you like.
mix 1'5 cup flour, pinch salt pinch pepper, table spoon (or less) chicken powder, teaspoon baking powder, an egg, enough water to make a mixture that is not too sticky. Set for 10 minutes.
Dip and fully coat fillets.(must be dry for batter to stick).

Heat half an inch (or less) safflower oil (best tasting and healthy oil). Test heat with a small drop of coating mix. Of it sizzles put fish in and fry, turn when brown and remove (I use tongs) when both sides are brown. (if you turn fillets too soon, batter will stick to the pan). You may have to turn heat slightly up, if fillets seem to cool oil down.

Arrange cooked fillets on their ends on a dish with paper towels under to remove excess oil.


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Subject: RE: BS: Fish
From: Bee
Date: 12 Sep 08 - 05:57 PM

Oh, yeah, Ed, fish cakes! Love 'em.

Our daycare cook has a fish recipe that may not appeal to adults, but kids almost universally loved it. She would cook up a whole whack of haddock pieces in big pans in the oven (she was feeding 90 children). Then she would make up a thick unsalted white sauce, mix it half and half with canned cream of chicken soup, heat that, then add quantities of chopped mild cheddar, pour it all over the fish and serve the lot with rice.


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Subject: RE: BS: Fish
From: John MacKenzie
Date: 12 Sep 08 - 06:03 PM

Had scallops wrapped in bacon for supper tonight.

JM


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Subject: RE: BS: Fish
From: Morticia
Date: 12 Sep 08 - 06:36 PM

We eat a lot of fish here (i.e. in our house). Tonight was Sea Bream cooked on a bed of yellow lentils ( dal) which I boiled up in GOOD chicken stock until close to soft. Tipped into a casserole dish with 4 cloves of garlic, some watercress,chopped spring onion and a few tomatoes. Cook under a cover ( foil is fine) for about 20 mins, take foil off for last 5/ 10 depending on how big your fish and add good big handful of fresh, chopped parsley and serious sprinkle of GOOD olive oil.Nom,nom, nom, nom.


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Subject: RE: BS: Fish
From: John MacKenzie
Date: 12 Sep 08 - 06:38 PM

Move over Idris.

XG


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Subject: RE: BS: Fish
From: Sorcha
Date: 12 Sep 08 - 06:40 PM

I don't eat it unless I really have to. Can't tell one kind from another...it's just all 'fish' and I don't care for it.


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Subject: RE: BS: Fish
From: Becca72
Date: 12 Sep 08 - 07:44 PM

I had a lovely swordfish steak for lunch today. just baked it for about 20 mins with a little salt and pepper. Yum.


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Subject: RE: BS: Fish
From: bobad
Date: 12 Sep 08 - 09:21 PM

I'm surprised no one suggested broiling or grilling fish which, IMO, is the best way to prepare fish such as salmon, whole snapper or porgy, swordfish, tuna or other steak cuts. The very best fish I have eaten has been prepared in this way. If you are a fish lover and get a chance to dine in a Greek Psarotaverna (many fine ones can be found in Montreal) do try their grilled fish served simply with a sprinkling of olive oil, lemon and oregano. I would also recommend an appetizer of grilled octopus - divine.


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Subject: RE: BS: Fish
From: Rapparee
Date: 12 Sep 08 - 10:03 PM

Wild salmon fillets (by the way, ask your fishmonger to fillet the fish you buy). Grilled, baked, broiled, en papillote, whatever. Pull out the pin bones, if any, with a pair of pliers (plain old toolbox pliers will be fine). Spray them with cooking oil spray or gently rub some olive oil on them or brush them with melted BUTTER, sprinkle with some coarse or kosher salt, and cook as you will.

The only way to fix catfish or carp is to bread it with corn meal and fry it, although cat can be soaked all day in cheap beer. The soaking takes the "catfish-flavored-oil" out and you end up with a nice, mild, whitefish.

I only go to Alaska for the halibut...but it's a nice plaice. I just haddock say that.


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Subject: RE: BS: Fish
From: Ed T
Date: 12 Sep 08 - 10:08 PM

Hot smoked salmon is really good (among the best, is from J. Willy Krauch & Sons from Nova Scotia), has been said to be better than sex, (sex with whom...I am unsure). But, IMO a second is smoked mackerel.

I also enjoy on the shell, or battered and fried oysters. Malpecque oysters from PEI are my favourites.

I won't raise Atlantic lobsters, because they are just too good to discuss on line:)


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Subject: RE: BS: Fish
From: Ed T
Date: 12 Sep 08 - 10:31 PM

Try the Lemon dill fillets from the below site


http://www.fishermansmarket.ca/Recipes.asp?id=27


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Subject: RE: BS: Fish
From: Ed T
Date: 12 Sep 08 - 10:38 PM

Anyone ever tried this recipe?



Ingredients

    * Catelli Medium Egg Noodles 875 mL (3-1/2 cups)
    * butter 15 mL (1 tbsp)
    * 1 onions and 1 stalks celery, finely chopped
    * 1 can condensed cream of mushroom soup 284 mL
    * milk 125 mL (1/2 cup)
    * shredded Swiss cheese 375 mL (1-1/2 cups)
    * chopped dill 30 mL(2 tbsp)
    * 1 can (213 g) canned salmon, drained

Salmon Casserole (Main course)
Cook noodles according to package directions and set aside.

Melt butter; cook onions and celery until tender. Stir in soup and milk; cook and stir until smooth. Stir in 250 mL (1 cup) cheese and dill; cook and stir until cheese melts. In 2 L (8 inches)baking dish.

Layer half the noodles; top with half of the sauce and all of the salmon. Top with remaining noodles, sauce and cheese. Sprinkle dill over top.

Top with remaining noodles, sauce and cheese. Bake, uncovered at 180°C (350°F) for 20 minutes.


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Subject: RE: BS: Fish
From: Beer
Date: 12 Sep 08 - 11:03 PM

This is still about fish but I though I would share something that happened last Saturday. My grand son(Noah) was over (9 years)and wanted to go fishing (back of our house). So off we go. He catches a pound and a half large mouth bass. He has a great fight with him and finally brings it in. So I say throw it back in. NoOO!! O.K. So I kill it and open it up (knife really sharp)and pass it to him. Clean it I say. He looks at me and hesitates than dives in and does a hell of a great job. I than fillet it and we proceed to have supper.


INGREDIENTS:
•        3/4 cup milk
•        2 teaspoons salt
•        2 to 3 fillets
•        3/4 cup plain, fine bread crumbs
•        1/4 cup grated Parmesan cheese
•        1/4 teaspoon dried leaf thyme
•        1/4 cup melted butter
•        paprika
•        parsley sprigs
•        lemon wedges
PREPARATION:
Oven directions.
Preheat oven to 500°. Place oven rack near the top of the oven.
Put milk in a shallow bowl; stir in salt. In another shallow bowl, combine bread crumbs, Parmesan cheese, and dried thyme. Dip fish pieces in milk, then in bread crumb mixture. Arrange on a well greased baking dish; drizzle evenly with the butter. Bake on the top rack for 12 to 15 minutes. Fish should flake easily with a fork. Sprinkle lightly with paprika and garnish with parsley and lemon.

Reel (on purpose)good. Noah fed his gramps (he calls me Old gramps and I love it)a wonderful meal.
Beer (adrien)


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Subject: RE: BS: Fish
From: Bee
Date: 12 Sep 08 - 11:10 PM

Ed, Willy Krauch is just twenty minutes down the shore from me. I love smoked salmon, any way I can get it, but the smoked mackerel is just as good. I like it broke in pieces and eaten with sour cream, also makes an awesome dip mixed with cream cheese. He sometimes does smoked eel, too, which is pretty good.

Further down the shore is St. Mary's Smokehouse, in Sherbrooke on the Saint Mary's River, not bad, and they do a variety of hot-smoked salmon; pepperecorned, maple flavoured, and such.


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Subject: RE: BS: Fish
From: Beer
Date: 12 Sep 08 - 11:26 PM

My father was a fisherman and I am a fisherman's son.
Don't like Salmon. Never have. But give me Cod, Herring,or Haddock, now that is a different story.


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Subject: RE: BS: Fish
From: The Fooles Troupe
Date: 12 Sep 08 - 11:31 PM

I love fish - would eat it all the time, except for 2 problems

1) the price nowadays - once you used to get mullet almost to take away for free - now it is 'special' cause it is full of the 'right sort of fats & oils'...

2) the potential for increasing amounts of mercury, etc, and the inability to know the levels, or where it was caught so you can guess the levels...


I'm on a sea food diet.... see food - eat it...


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Subject: RE: BS: Fish
From: Barry Finn
Date: 13 Sep 08 - 02:20 AM

Where's the "RAW" fish, sashimi

I used to eat this alot when I lived in Hawaii, that was 30 yrs ago. Now my doctors tell my 'NO' because my immune system is comprimised & I can't afford to take a risk.

The usual fish used for 'raw dining are: Ono (or Wahoo), Blue Fin or Yellow Fin Tuna, Bonito, Albacore, Sea Bream, Abalone, Salmon, Red Snapper, Mackerel, Japanese Shad, Octopus, Squid, Scallops, Flying Fish, Sea Bass, Halibut, Octopus, Squid, Scollops, Abalone.

The fish needs to be VERY Fresh & VERY clean. When in Boston I buy my fish direct from the distributor down at the fish piers next to the docks & I ask for susi grade if it's to be eaten raw (susi grade is far above all other grades & a different cut to & is far more expensive, other wise go to a Japanese fish market & ask for susi grade, most other fish mongers won't know or won't care that you're preparing a raw fish. Unless you caught the fish your self.

The dipping sause is not just for flavor but also as a cleanser of bacteria (don't take my word on this though, check it out for yourself)

For a dipping sauce mix together wasabi (Japanese green horseradish), tamari (like a Japanese soy sauce) & raw ginger.

Do not use frozen fish! It sucks for susi or sashimi!

For that matter I try to stay away from all frozen or farmed fish! Not matter how I'm preparing it or eating it.

My all time favorite though is New England boiled lobster, all of it. The tail & claws are the first parts to go. Then the little legs, the meat that's wraped around the head & eyes, the meat that's around the lungs & espically I love to eat the green stuff (the "tomalley"). I eat my lobster dipped in melted butter but I don't dip the "tomalley".

Barry


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Subject: RE: BS: Fish
From: Jack Blandiver
Date: 13 Sep 08 - 02:26 AM

After last night's plaice; I wake up at 7am BST - fresh as a daisy & raring to go (to Ormskirk if you must know, but that's besides the point). 7am on a Saturday? Hell, we didn't make it to bed until gone midnight & I lay awake until 1 reading. Now, a pot of coffee to put a customary glaze on the day; this is just too weird...

A short story that comes to mind:

Life in a Scotch Sitting Room : Volume 2, Episode 6 by Ivor Cutler

"Scotland gets its brains from the herring," said Grandpa; and we all nodded our heads with complete incomprehension.

Sometimes, for a treat, we got playing with their heads: glutinous, bony affairs without room for brains, and a look of lust on their narrow soprano jaws. The time I lifted the lid of the midden on a winter night, and there - a cool blue gleam - herring heads. Other heads do not gleam in the dark, so perhaps Grandpa was right.

To make sure we ate the most intelligent herring, he fished the estuary. He planted a notice: "Literate herring, this way" below the waterline, at the corner where it met the sea. The paint for the notice was made of crushed heads. Red-eyed herring (sore from reading) would round the corner, read the notice, and sense the estuary water, bland and eye-easing. A few feet brought them within the confining friendliness of his manila net... and a purposeful end.

There was only one way to cook it: a deep batter of porridge left from breakfast was patted round, and it was fed onto the hot griddle athwart the coal fire. In seconds, a thick aroma leaned around and bent against the walls. We lay down and dribbled on the carpet. (Also, the air was fresher.)

Time passed. In exactly twenty five minutes the porridge cracked, and juice steamed through with a glad "fizz." We ate the batter first, to take the edge off our appetites, so that we could eat the herring with respect; which we did, including the bones.

After supper, assuming the herring to have worked, we were asked questions. In Latin, Greek, and Hebrew, we had to know the principle parts of verbs. In geography, the five main glove manufacturing towns in the Midlands. And in history, the development of Glasgow's sewage system.

There's nothing quite like a Scotch education. One is left with an irreparable debt. My head is full of irregular verbs still.


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Subject: RE: BS: Fish
From: Bert
Date: 13 Sep 08 - 03:15 AM

We just bought four mackerel (Frozen dammit here in Colorado). They'll go on the smoker tomorrow. We will reserve one or more to mash up with butter to make the best fish spread you have ever tasted. We will spread that on crackers and pig out.

The best smoked fish is Buckling, but no one has heard of it here.

A word of warning when buying haddock. If it doesn't have the skin on it, it isn't haddock.


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Subject: RE: BS: Fish
From: Richard Bridge
Date: 13 Sep 08 - 03:16 AM

Even if some of them have "principal" parts, not "principle".


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Subject: RE: BS: Fish
From: Liz the Squeak
Date: 13 Sep 08 - 03:53 AM

When I was a child on my granfers' farm in Abbotsbury, Dorset; Sunday was always spent the same way. We'd go help out with the afternoon milking, then picnic tea on Chapel Hill. After tea, mother, granfer and the rest would go home, uncle Harry would go to church to ring the bells and my dad would take me down to the beach - Chesil Bank. There would be groups of men just standing around, chatting, smoking... hands in pockets, doing nothing much, just watching the sun sink lower over Lyme Bay.

Suddenly there would be a yell from the boat out in the bay, the men would all rush forward and start dragging seine nets out of the sea, absolutely stuffed full of mackerel, the odd sea bream and other fishy goodies that as a 6yr old I couldn't identify.

We'd buy mackerel from the fishermen, straight out of the net into a bag. Short walk up the hill to the farm and those fish would be topped, tailed, gutted and in the pan for supper before they realised they'd been caught!

They were just fried in unsalted butter, served up with new potatoes that had been in the soil the day before and it was a meal fit for heaven. Have never tasted mackerel like it since, because no matter how fresh they are in the shops, they've always been there longer than an hour.

The closest I get to fish these days is canned tuna and fish fingers -no-one in this house likes fish and we've been around Micca so many years (he's allergic to fish) that we just never have it.

LTS


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Subject: RE: BS: Fish
From: The Fooles Troupe
Date: 13 Sep 08 - 05:19 AM

I once watched a TV program here in Oz by a leading Sydney Fish Resteurantuer Expert.

He had studied in Japan. He had the fish caught specially for him by a local fisherman. The technique was to catch them individually on a handline, then as soon as they were on deck a spike or knife was thrust into the brain before they could trash about, killing them instantly.

This stops the muscles generating a lot of lactic acid, which turns the flesh (for normal 'white flesh fish') a pale white colour.

If done correctly, Sashimi Grade fish will keep on ice for about 10 days, and the flesh will stay totally translucent. (If kept on ice, it will not 'go off' in that time.)

Fellow Mudcat Fishermen might like to try that 'instant death' technique too - even if you do plan to cook the fish.


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Subject: RE: BS: Fish
From: John MacKenzie
Date: 13 Sep 08 - 06:39 AM

I have caught mackerel from a boat off Kinlochbervie, on the north west coast of Scotland. Knocked a couple on the head, cut a fillet off both sides, and chucked them into a pan with butter. They were caught, cooked, and eaten, within 15 minutes.
Incomparable!

JM

[I never gut mackerel, just cut the fillets off, and give the rest to the gulls.]


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Subject: RE: BS: Fish
From: Georgiansilver
Date: 13 Sep 08 - 07:10 AM

Barry, when I go to Paris now I always book the same hotel in Montmartre as it is around the corner from the best "Sushi" restaurant I have ever had the pleasure of eating in..... On a five day trip I eat there perhaps three nights.
Best wishes, Mike.


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Subject: RE: BS: Fish
From: Micca
Date: 13 Sep 08 - 07:59 AM

I may not eat the stuff due to allergy but I KNOW what to Drink with It... Grand Cru Chablis, that is White burgundy, from France Made from Chardonnay grapes and dry as a bedouins throat. or if you want to push the boat out Puligny Montrachet, or even Extra Brut Vintage Champagne will do (at a pinch) but it has to be DRY!!!,
(unlike EmmaBs experience with PINK Sweet "Chablis"!!!!!!shudder....)


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Subject: RE: BS: Fish
From: kendall
Date: 13 Sep 08 - 09:51 AM

Sorcha, I'd never try to change your mind, but what you said is like saying all beers are the same, or all whiskeys are alike.
Where you live you can not get fresh salt water fish, and freshness is critical to flavor. Fish begin to spoil the second you pull them out of the water.Dolphin is the best example; you can see the colors start to fade immediately.
Anyway, my favorite is Salmon. I use the steaks or the thick end of the fillet. Put it on a broiler pan, pour a mixture of butter and a bit of lemon juice over it, add a some pepper, and broil until just a bit brown. Delicious.

I do find fresh water fish a bit on the bland side. Like tofu, you have to add flavor.


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Subject: RE: BS: Fish
From: Ed T
Date: 13 Sep 08 - 11:09 AM

I dont believe the statement on skinless haddock is at all accurate.
Most of the haddock sold is dresssed, skinned, deboned and the skin is removed. Maybe you refer to something local?

Fish can spoil more quoickly than many meats. While bacteria is an issue, oxidization of oils, in oily fish like mackerel, herring and salmon, is more of a problem. Once oxidized, it gives off a rancid taste. Mackerel is especially oily and spoils rapidly. Outside of salt and drying, freezing at very low temperatures hampers this oxidization. Glazing with water decreases the oxidization even farther. Smoking does little to preserve fish, its mostly the salt that does this job.


One has to watch out for mercury levels in river and lake fish, like trout, (because of pollution and land and rain based sources).

With ocean fish, mercury is mostly accumulated with age and size. Larger and older fish, like tuna, and swordfish (large pelagics) accumulate much mercury. (the larger the tuna,like bluefin and albacore have higher levels). There is very low levels in most smaller, short lived fish like cod, haddock (groundfish), mackerel and herring (small pelagics)). Generally, these fish are very safe and low in mercury.

Fish caught near industrial sources can accumulate mercury and heavy metals in the oils and organs. Unfortunately, one does not know where fish is caught, if bought in a big market.

Some folks are alergic to all fish and shellfish (including marine mullucs like clams, oysters, scallops mussels). Some are only alergic to some. Mackerel has a lot of histimine,which causes difficulty for many.

As for marine filter feeding marine mulluscs, care must be taken to know they come from a clean water source, as you are eating the whole species. With scallops, not much worry, you are just eating the meat from the shell hinge.


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Subject: RE: BS: Fish
From: GUEST,Bee (cookieless)
Date: 13 Sep 08 - 12:02 PM

Inlanders rarely get to taste a good fresh saltwater fish. There's an old story, which may or may not be true - I heard it as a child - about an incident that happened during the Dust Bowl years, when Canadian Prairie farmers were facing starvation. The story goes that Newfoundland and other Atlantic provinces sent railcars of dried salt cod to be given free to the affected people. But very few of them had any idea how to prepare the fish to make it edible, so most of it went to waste.


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Subject: RE: BS: Fish
From: Ed T
Date: 13 Sep 08 - 01:03 PM

Dried fish from the east coast was provided free to those in the praries during the 3o's deression.   

What I also read once was that because shoes were so worn, that they used dry cod skins to line tattered shoes.. to keep thier feet warm so they wouldn't freeze in the winter.


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Subject: RE: BS: Fish
From: Bee
Date: 13 Sep 08 - 01:42 PM

Interesting, Ed.

And I found a few references someone might enjoy.

"Perhaps the most unusual and unexpected gift of food came from the Atlantic provinces in the form of carloads of dried cod fish and salted herring, something with which many of our Western people were not at all familiar, and it took considerable experiment to prove to them that it was food for the body rather than fertilizer for the soil. When cartons were opened, many seeing the salted fish for the first time were tempted to suggest that they were intended for use of shingles for their leaky roofs, or perchance soles for their worn out boots. Such unworthy suggestions might be forgiven when one recalls that, so far as Saskatchewan was concerned, the primary cause for the existing poverty was drought and drifting sand. In many communities waster for human consumption was not available anywhere in sufficient quantity to enable house wives to treat salted fish in such a way as to make them palatable. Hundreds or perhaps thousands of farmers of that day will recall with rueful smile the gift of cod fish and kippers, though feeling eternally grateful for the generosity of their unknown benefactors."

http://cap.estevan.sk.ca/community/ATaleThatIsTold/chapt09/Depression.html

"Farmers from the east sent fruit and fish to help out. The fish was cod, dried to the point of petrification. However, they forgot to include instructions on how to prepare them. It was necessary to soak them in water for 24 hours before cooking them. Without these instructions housewives did not know what to do with this dried fish. One farmer nailed one to a telephone pole with a sign that said they were good only to use as shingles! Although the fish was not appreciated, the fruit was wonderful."

http://www.hillmanweb.com/elrose/1.html

"Some people used the cod to shingle their outhouses."

http://books.google.com/books?id=0bTIwIJmOiUC&pg=PA9&lpg=PA9&dq=dried+cod+to+the+Prairies+Depression&source=web&ots=n2SSfg9J1L&s


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Subject: RE: BS: Fish
From: Ed T
Date: 13 Sep 08 - 02:23 PM

"Some people used the cod to shingle their outhouses."
Now, that must have been something to see (and maybe smell;)


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Subject: RE: BS: Fish
From: lady penelope
Date: 13 Sep 08 - 02:32 PM

"Had scallops wrapped in bacon for supper tonight.

JM"

Dribble......

After many years of being of the same opinion as Sorcha, I discovered that I mostly like fish if it's not been fussed with. As fresh as possible, grilled, baked or fried with just a touch of butter. Everything else is just window dressing....


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Subject: RE: BS: Fish
From: John MacKenzie
Date: 13 Sep 08 - 02:45 PM

You can't beat a knob of butter, Lady P.

JM


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Subject: RE: BS: Fish
From: Bee
Date: 13 Sep 08 - 03:07 PM

All that fish! You all need a bit of potato salad to go with that. Now, not two people that I've ever heard of make potato salad alike, though they use almost the same ingredients with minor additions and subtractions. So let's have 'em. I'll start. I have two favourites.

First, simple:

Boil potatos in their skins, whole. This is important for firm potato chunks. Let cool completely, and depending on age of potato, leave skin on new ones, skin old ones. Cut in 3/4 in. to 1 and 1/4 in. chunks, add a goodly amount of black pepper (optional here: finely chopped onion, spring onion, celery, green or red bell pepper, paprika, parsley) and toss gently. Chop finely a good number of hard boiled eggs. Don't be frugal with the eggs. I use five for a 2 litre bowl of potatos. Toss the eggs with the potatos. Add a small can of drained small green peas. Toss again, gently.

Now add some good quality Real Mayonnaise. None of your salad dressings or sweetened 'low fat' stuff! Now here you can be frugal. You need only enough mayo to get everything to stick together a little. The egg yolks will mingle with the mayo to help this effect along. Nothing worse than potatos drowned in too much mayonnaise!

Next, fancy!

Hot potato salad starts out like the cold (but has no need of eggs), but you must use newer potatos that have nice clean skins - I like red potatos for this dish. Before cutting up your potatos, prepare some additions. I like finely julienned red onion, red and green and yellow bell pepper, cucumber, thinly sliced celery. Season with black pepper, basil, oregano, tarragon, parsley. Stir up a nice vinaigrette with olive oil and your favourite vinegar. Toss vinaigrette with cut up warm potatos and other ingredients. You may garnish with fine chopped egg and tomato slices.


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Subject: RE: BS: Fish
From: lady penelope
Date: 13 Sep 08 - 04:27 PM

"Heart of gold
Will of steel
Knob of butter...." *G*


As for potato salad, I with you on the age of potatos and skins. That makes a huge difference. I add onions to mine that I blanch in the same pot that I'm boiling the spuds in (in a sieve). Drain both, mix them together and let them go cold. Then add mayo. Again I'm with Bee, you really do only need enough to make the bits of potato stick together.


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Subject: RE: BS: Fish
From: Rapparee
Date: 13 Sep 08 - 04:46 PM

Potatoes peeled, sliced, boiled. Crumbled cooked streaky bacon, a little of the grease reserved and cooked with apple cider vinegar and sugar and a few chunks of chunked onion. Pour the bacon dressing over the cooked potatoes and gently toss. Serve warm, re-warmed, or cold.


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Subject: RE: BS: Fish
From: Ed T
Date: 13 Sep 08 - 05:16 PM

Lobster is really great with potato salad. You don't need it fresh, the frozen canned stuff is fine and cheaper.

Lobster is also good hot with butter. Then there is lobster sandwiches forget the celery. Creamed lobster over toast, or lobster thermador is great. I even like lobster dipped in vinegar. It also works with steamed clams.

I never understood Mussels with French fries, that seems to be popular in the French parts of Switzerland, in parts of France and in Quebec.


I love oysters on the half shell, and agree it is an acquired taste. Someone once asked me what the consistency and taste is like. I hesitated and replied....have you ever had a really bad cold?

Bee mentioned smoked eels. Because they are oily, they taste really good smoked. I had the small smoked elvers in Denmark and it was a pleasant surprise.


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Subject: RE: BS: Fish
From: kendall
Date: 13 Sep 08 - 05:21 PM

Try a bit of Catalina dressing with that mayo.(and lose the celery and peppers)


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Subject: RE: BS: Fish
From: Liz the Squeak
Date: 13 Sep 08 - 05:29 PM

I managed to find some salmon filets in the reduced section at the supermarket this evening... yum!


LTS


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Subject: RE: BS: Fish
From: Beer
Date: 13 Sep 08 - 05:32 PM

Ed.
I happen to live in Quebec since 1967 and I have never heard/tasted or seen fries and mussels as a combo dish. Unless it is onle lower North Shore or in Gaspe.
There is nothing like sitting and eating a bucket of raw clams and washing them down with a few pints.
Beer(adrien)


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Subject: RE: BS: Fish
From: Bee
Date: 13 Sep 08 - 05:50 PM

Okay, Rapaire, I am definitely tryin' that. It has Bacon.

Never ate mussels with french fries.

But I did pick up, while in the Netherlands, the habit of eating my frits met mayonnaise!


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