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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
Rapparee 13 Sep 08 - 05:58 PM
bobad 13 Sep 08 - 06:53 PM
Beer 13 Sep 08 - 08:32 PM
Ed T 13 Sep 08 - 08:50 PM
Ed T 13 Sep 08 - 09:01 PM
Bee 13 Sep 08 - 09:31 PM
bobad 13 Sep 08 - 10:08 PM
Beer 13 Sep 08 - 11:20 PM
bobad 13 Sep 08 - 11:25 PM
Beer 13 Sep 08 - 11:34 PM
bobad 13 Sep 08 - 11:42 PM
Beer 13 Sep 08 - 11:53 PM
Bee 14 Sep 08 - 12:23 AM
Ed T 14 Sep 08 - 10:07 AM
Ed T 14 Sep 08 - 10:31 AM
GUEST,HiLo 14 Sep 08 - 10:34 AM
Ed T 14 Sep 08 - 10:40 AM
Ed T 14 Sep 08 - 09:01 PM
Beer 14 Sep 08 - 09:36 PM
Rapparee 14 Sep 08 - 10:01 PM
bobad 14 Sep 08 - 10:31 PM
Beer 14 Sep 08 - 10:48 PM
bobad 14 Sep 08 - 10:58 PM
The Fooles Troupe 14 Sep 08 - 11:36 PM
The Fooles Troupe 14 Sep 08 - 11:42 PM
mg 15 Sep 08 - 12:22 AM
Rapparee 15 Sep 08 - 12:23 AM
open mike 15 Sep 08 - 12:35 PM
bobad 15 Sep 08 - 01:59 PM
Ed T 15 Sep 08 - 02:20 PM
Jack Blandiver 15 Sep 08 - 03:39 PM
Bee 15 Sep 08 - 04:09 PM
the lemonade lady 15 Sep 08 - 06:56 PM
Ed T 15 Sep 08 - 07:14 PM
Ed T 15 Sep 08 - 07:21 PM
Ed T 15 Sep 08 - 07:27 PM
Ed T 15 Sep 08 - 07:32 PM
The Fooles Troupe 16 Sep 08 - 04:37 AM
Stu 16 Sep 08 - 05:47 AM
Rowan 16 Sep 08 - 07:50 PM
Rapparee 16 Sep 08 - 10:26 PM
The Fooles Troupe 16 Sep 08 - 11:34 PM
Rowan 17 Sep 08 - 06:34 PM
Ed T 17 Sep 08 - 06:49 PM
Rowan 17 Sep 08 - 06:55 PM
The Fooles Troupe 17 Sep 08 - 11:59 PM
Gurney 18 Sep 08 - 01:58 AM
Gurney 18 Sep 08 - 01:59 AM
Gurney 18 Sep 08 - 01:59 AM
Richard Bridge 18 Sep 08 - 02:19 AM
Morticia 18 Sep 08 - 04:57 PM
Ed T 18 Sep 08 - 06:11 PM
Bee 18 Sep 08 - 06:58 PM
Rowan 18 Sep 08 - 09:16 PM
Beer 18 Sep 08 - 10:20 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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Subject: RE: BS: Fish
From: Rapparee
Date: 13 Sep 08 - 05:58 PM

You gotta use good bacon and make enough cider & sugar dressing for all the potatoes.

German Potato Salad

INGREDIENTS
    * 4 potatoes
    * 4 slices bacon
    * 1 tablespoon all-purpose flour
    * 2 tablespoons white sugar
    * 1/3 cup water
    * 1/4 cup white wine or other white vinegar
    * 1/2 cup chopped green onions
    * salt and pepper to taste

    DIRECTIONS

   1. Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
   2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
   3. Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
   4. Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm (or cold).

This recipe is close enough.


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Subject: RE: BS: Fish
From: bobad
Date: 13 Sep 08 - 06:53 PM

Mussels accompanied by french fries is a very popular Belgian bistro meal and the fries are served with mayonnaise. There are many restaurants and brasseries in Montreal that serve them in this fashion. Ever since I tried this combo I eat them in no other way, it seems the perfect marriage.


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

Well Bobad obviously we never went to the restaurants and brasseries as you. So I'm curious, how were the mussels served? Deep fried?


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Subject: RE: BS: Fish
From: Ed T
Date: 13 Sep 08 - 08:50 PM

Not sure which recipe they use in Quebec. My friends eat "Moules frites" often im Quebec city. But,they seem very common in Montreal also.

I stand corrected, that it may indeed be Belgium in origin.

http://www.recipezaar.com/13498


http://www.epicurious.com/recipes/food/views/MUSSELS-AND-FRIES-WITH-MUSTARD-MAYONNAISE-241751

http://www.pierrejelenc.com/WIHFD/fish2.html


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Subject: RE: BS: Fish
From: Ed T
Date: 13 Sep 08 - 09:01 PM

In the last post, it is suggested to siscard any mussels that look "dodgy". Not quite sure what "dodgy" means. But, I would never recommend anyone throws the dice with marine filter feeders.

Most, if not all, mussels in today's fish markets are carefully cultured in suspention farms...where consumer health is a major concern. They are safe to eat.

But, the term "dodgy" would worry me. IMO, never eat any filter feeding marine mulluska if there is any reason to suspect there is a quality (health) problem.


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Subject: RE: BS: Fish
From: Bee
Date: 13 Sep 08 - 09:31 PM

Most of the mussels we eat are farmed not far away. The wild ones tend to be very gritty and have too much 'beard'. Most people who eat wild mussels hang them in clear seawater off the wharf in hopes they will clear a lot of the grit before being cooked.

Yes 'dodgy' is a scary word, but in fact works fairly well if you are familiar with what a good normal mussel (or clam) looks like, as long as you didn't get them from a zone restricted for disease.

The most dangerous aspect of cooking clams and mussels is ignorance. Every mollusc related intestinal disaster I've witnessed began with a cook who couldn't tell a dead clam from a live one. If they are open a bit and don't close when touched, they are dead. Don't cook them. As they cook, the shells open a little. If one doesn't open - don't eat it.


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Subject: RE: BS: Fish
From: bobad
Date: 13 Sep 08 - 10:08 PM

Beer, they are usually prepared in a manner somewhat similar to this recipe:

Moules Marinières
serves 4

extra virgin olive oil
1 shallot, finely chopped
3 cloves garlic, finely chopped
1 cup dry white wine
3 pounds live mussels, rinsed and debearded just before cooking
handful of chopped fresh parsley
black pepper

Warm the olive oil in a large stockpot over medium low heat.
Sauté the shallot and garlic until translucent.
Add the wine and boil until reduced slightly.
Add the mussels, cover, and cook, shaking the pan occasionally, until the mussels open, then cook for an additional minute.
Remove from the heat, evenly divide the mussels among 4 shallow soup bowls, sprinkle with parsley and black pepper, and pour the cooking juices over all.
Serve immediately.


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Subject: RE: BS: Fish
From: Beer
Date: 13 Sep 08 - 11:20 PM

Bobad that recipe is a saver. Thank you kindly.

Now. I would still like to know how the mussel's are served in Quebec with fries. I have had deep fried clams to murmurous to mention. Steamed, in chowders and in omelet's. But mussels only steamed I have only had steamed. How do they serve them with Fries?


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Subject: RE: BS: Fish
From: bobad
Date: 13 Sep 08 - 11:25 PM

Fries on the side like with a hamburger or a couple of steamies.


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Subject: RE: BS: Fish
From: Beer
Date: 13 Sep 08 - 11:34 PM

So your saying that you go up or ask for a dish of steamed mussels and throw in some fries as well? I want to know about how the mussels are served. Are they steamed or otherwise?
If you ask for Poutine, you don't get fries and cheese on the side.


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Subject: RE: BS: Fish
From: bobad
Date: 13 Sep 08 - 11:42 PM

Ya gets a bowl of mussels what have been steamed in a Mariniere sauce like what has been previously described and a side dish of French fries along with a bowl of mayonnaise into which ya dips yer fries. Some freshly baked baguette with which to sop the juices and a nice white wine or a cold beer with which to wash it all down with. Bon appetit!


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Subject: RE: BS: Fish
From: Beer
Date: 13 Sep 08 - 11:53 PM

Thanks Bobad.
Now I can go to bed.


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Subject: RE: BS: Fish
From: Bee
Date: 14 Sep 08 - 12:23 AM

But, Beer, will you sleep?

>;-D


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Subject: RE: BS: Fish
From: Ed T
Date: 14 Sep 08 - 10:07 AM

Maybe a dodgy mussel is one that is dead (shell open). I agree never eat a dead marine mollusk, as they spoil very quickly (and you do not know how long they were deceased). If you tap them they will close the shell if still alive.

Mussels (cultured) in the market are pretty safe. Safe also are oysters, which are harvested and held in certified water areas to cleanse any potentially bad stuff.

As for wild mussels (rare as they may be),and soft shelled clams, one should beware. Though areas are closed, some bad folks still harvest and sell them. There is mostly no certification process for sellers. If you harvest them yourself, or know where they come from...this limits the risk. If they are depurated no problem also.

A main health hazards are fecal cholorform, from animal waste. Residential, recreational and agricultural run off is normally the source, which is injested by the clam. You normally get flu like symptoms, that will pass (no pun intended). Some folks are less bothered by exposure (I suspect like the folks in Mexico who can drink local water without impact). No long term concerns, except if your immune system is already weak.

Paralytic shellfish poisoning (PSP, or red tide) is a potent neurotoxin. It accumulates in prone areas during warm periods. You will be hospitalized and if you survive, there are no long-term impacts.

However, there are also a couple of other naturally occurring toxins (for example Domoic acid, also a neurotoxin ) that can cause long term brain damage.


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Subject: RE: BS: Fish
From: Ed T
Date: 14 Sep 08 - 10:31 AM

According to old legend, carrying a peeled potato in the pocket can cure toothache, whilst wearing a dried potato around the neck helps rheumatism.
From Null Hypothesis, the Journal of unlikely science.

http://www.null-hypothesis.co.uk/article/443


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Subject: RE: BS: Fish
From: GUEST,HiLo
Date: 14 Sep 08 - 10:34 AM

Wow, some great recipes here..I am a major fish lover..my favourite is fresh mackerel, which I fillet myself, wee tad of butter, we shot of lemon and serve with new potatoes boiled and a side of steamed spinach or swiss chard..or better still, steamed baby beets and greens.
Next on My listis Digby scallops..just butter, lightly pan fried and a salad. Then there are mussels, steamed in beer and eaten. That's it.
Nova Scotia lobster is the best I have eaten but I can rarely afford it but when I do treat myself..it is steamed, dipped in lemon butter and savoured..Ohh I am getting hungry.
Great thread, I am about to copy some of the recipes. Thanks all.


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Subject: RE: BS: Fish
From: Ed T
Date: 14 Sep 08 - 10:40 AM

Twenty-Two Ways To Cook Haddock,fyi:

http://chestofbooks.com/food/recipes/How-To-Cook-Fish/Twenty-Two-Ways-To-Cook-Haddock.html


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Subject: RE: BS: Fish
From: Ed T
Date: 14 Sep 08 - 09:01 PM

I remember a carp recipe.
You put one in a baggie of dirt,
bury it for two days. Dig it up,
throw the carp awy, and eat the dirt.


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Subject: RE: BS: Fish
From: Beer
Date: 14 Sep 08 - 09:36 PM

Good one Ed.

I guess you know the one with the Loon in a pot along with a rock? When you can stick the fork through the rock, throw away the rock as the loon is now cooked.


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Subject: RE: BS: Fish
From: Rapparee
Date: 14 Sep 08 - 10:01 PM

Reminds me of a story from Plimoth Plantation:

The re-enactment staff were stewing a chicken in a pot over an open fire. A man and woman, obviously the worst type of tourist and know-it-alls to boot, came by and asked, "What are you cooking?"

"A seagull," replied one of the cooks.

"Why, I didn't know they were edible! How can you tell when they're done?"

"When the feathers float to the top."


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Subject: RE: BS: Fish
From: bobad
Date: 14 Sep 08 - 10:31 PM

Ed T, you are displaying your cultural bias by your disparagement of carp as a food fish. Carp is appreciated in many parts of the world and there are many recipes that reflect it's popularity. Most Asian countries prize it and they have myriad ways of preparing it. It is also much prized in the cuisine of eastern Europe and is often used as the main ingredient in the Jewish dish gefilte fish. Indeed as a youngster I would often accompany my parents on shopping expeditions to the ethnic/Jewish quarter of Montreal AKA the Main or St. Lawrence street which had many shops that had tanks of live carp swimming about oblivious to their impending fate. Our family ate it once a year on Christmas eve, which for Catholics was a meatless day, prepared in Polish style ie. in aspic, much like this recipe:

Carp in Aspic
Karp w Galarecie

3 lbs. carp                         1 T gelatin
4 cups vegetable stock       2 T water
4 peppercorns                   1 egg white
3 bay leaves
Clean fish. Remove head and clean it. Cook head and spices in vegetable stock for half hour. Strain. Place whole fish in a pan. Cover with strained stock and simmer for half hour until tender. Remove fish and place on a serving platter. To clarify stock, add slightly beaten egg white and bring to boiling point, stirring lightly. Strain through napkin twice. Dissolve gelatin in water, add stock. Pour over the cooled fish. Garnish with carrot rings, hard boiled eggs, and lemon slices.
         
I didn't much like it as a kid but would probably appreciate it more now.


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Subject: RE: BS: Fish
From: Beer
Date: 14 Sep 08 - 10:48 PM

Bobad,
My neighbor, the one on the facing Montreal, fishes carp and smokes them. He just loves carps.
Adrien


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Subject: RE: BS: Fish
From: bobad
Date: 14 Sep 08 - 10:58 PM

Just down the road from me in Long Sault, on the St. Lawrence river, is a popular carp fishing locale. Annual tournaments draw anglers from all over the world. There's a bunch of stuff on You Tube about it.


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Subject: RE: BS: Fish
From: The Fooles Troupe
Date: 14 Sep 08 - 11:36 PM

"fishes carp and smokes them"

Yes, tobacco is more expensive than it used to be...


BTW, with regard to Sashimi - it is supposed to be done only with sea fish, not fresh fish - as sea water fish supposedly have a lower occurrence of parasites - dunno how truthful that is.


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Subject: RE: BS: Fish
From: The Fooles Troupe
Date: 14 Sep 08 - 11:42 PM

"Carp is appreciated in many parts of the world"

We appreciate Carp in Australia too - if you read the site, you will understand that introduced Carp are a pest, destroying Australian native fishes by destroying the ecology. We have found a solution
"Charlie Carp" ... sometimes referred to in the Aussie Humourous way as "Charlie Crap"...


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Subject: RE: BS: Fish
From: mg
Date: 15 Sep 08 - 12:22 AM

salmon cooks very nicely in the microwave..very tender and flaky. Don't overcook. gm


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Subject: RE: BS: Fish
From: Rapparee
Date: 15 Sep 08 - 12:23 AM

Carp were introduced into the Mississippi in the 19th Century. They are top-drawer eating -- filleted, dredged in corn meal, and fried.


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Subject: RE: BS: Fish
From: open mike
Date: 15 Sep 08 - 12:35 PM

carp are not top drawer, they are bottom feeders...

i am a pescatarian....not my religion but my diet..

had scallops last night and pickeled herring

the day before....you can get it in bulk here:

http://www.ingebretsens.com/details.php?prodID=199

i saw a pickled herring and pumpkin pie cook book online..

and http://en.wikipedia.org/wiki/Rollmops are said to be

helpful for hangovers as they replenish electrolytes


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Subject: RE: BS: Fish
From: bobad
Date: 15 Sep 08 - 01:59 PM

"carp are not top drawer, they are bottom feeders..."

So are halibut, flounder, plaice, sole, eels, ling cod, haddock, bass, grouper, bream (snapper), crab and lobster.


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Subject: RE: BS: Fish
From: Ed T
Date: 15 Sep 08 - 02:20 PM

I certainly would not discourage anyone from eating any fish. "Each to his own, when it comes to taste." If you enjoy them, good for you.

Unlike many fish, carp can survive in very polluted water. This may be the reason for the bbad experiences I have had. Maybe they were raised in bad water, as they had a definite muddy flavour (and that does not reflect quality to me).

http://www.big-river.com/br.story.a.html

"The oil is what may give carp a bad taste, too, if it has grown up in polluted water. Carp can and do survive in extremely polluted water, but they won't taste good". http://www.big-river.com/br.story.a.html



Sorry, but, everytime I look at my goldfish, I think of their relation to carp:)

Maybe this is why I personally do not personally stomach the fish?
http://www.pond-doctor.co.uk/longdigestion.html


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Subject: RE: BS: Fish
From: Jack Blandiver
Date: 15 Sep 08 - 03:39 PM

i am a pescatarian....not my religion but my diet..

After drooling my way through this thread I'm sorely tempted to join you, were I not so roundly committed to the consumption of fowl, game & free range porkers.

On Fridays however, I am a Pescatarian.


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Subject: RE: BS: Fish
From: Bee
Date: 15 Sep 08 - 04:09 PM

May I suggest, Insane Beard, combining the love of pork and seafood as follows?

One pork roast, either boneless loin, or better, rib roast. If boneless, carve a good deep pocket lengthwise, if rib, slice deeply between bones, leaving the bone side closed at the 'back' of the roast.

Prepare stuffing of bread, sage, savoury, marjoram, thyme,(or replace these herbs with poultry seasoning) black pepper, a little oil. Gently mix in, without breaking, one or two cans (size of roast should dictate) of large boiled oysters. (I have also added a half cup of chestnuts as well). Taste oyster liquid for saltiness and add a little for moisture if it isn't too salty - use water if you wish. Stuff the pockets you've made with this good stuffing.

Place roast in open pan in 350F oven. Place thick slices of sweet onion all around, as many as you can cram in. Pour a full bottle of beer over all. Baste frequently, add more beer if necessary. Roast until very tender.

This is really, really good.


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Subject: RE: BS: Fish
From: the lemonade lady
Date: 15 Sep 08 - 06:56 PM

fish


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Subject: RE: BS: Fish
From: Ed T
Date: 15 Sep 08 - 07:14 PM

Fish lips anyone?


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Subject: RE: BS: Fish
From: Ed T
Date: 15 Sep 08 - 07:21 PM

Sorry, the fish lip ricipe:

http://www.newsgd.com/enjoylife/living/dining/200604260026.htm



The scoop on fish and lipstick
http://www.straightdope.com/columns/read/2544/does-lipstick-contain-fish-scales


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Subject: RE: BS: Fish
From: Ed T
Date: 15 Sep 08 - 07:27 PM

Soya andf oyster sauce additive 3-monochloropropane-1,2-diol (3-MCPD)?

http://www.inspection.gc.ca/english/fssa/concen/specif/oystere.shtml


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Subject: RE: BS: Fish
From: Ed T
Date: 15 Sep 08 - 07:32 PM

Fish and health
http://www.ocean.udel.edu/mas/seafood/nutritioninfo.html


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Subject: RE: BS: Fish
From: The Fooles Troupe
Date: 16 Sep 08 - 04:37 AM

"carp are not top drawer, they are bottom feeders..."

Ah! Enlightenment!!! Politicians === Carp...


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Subject: RE: BS: Fish
From: Stu
Date: 16 Sep 08 - 05:47 AM

Humph.

I thought this thread was about the talented and brilliant rock singer, ex of Marillion, but you lot are talking about grub.


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Subject: RE: BS: Fish
From: Rowan
Date: 16 Sep 08 - 07:50 PM

"carp are not top drawer, they are bottom feeders..."

Ah! Enlightenment!!! Politicians === Carp...


In the 1890s there was a standoff between the Victorian National Museum (all the colonies - as they then were - described their institutions as "National") and the Govt over the Parliament's unwillingness to fund the museum's research to a standard acceptable to the various curators. At the time, the researchers were in the process of describing and publishing all the "new" (to western science) species of freshwater fish. A common practice was (and still is) to use a patron's name as the specific epithet (the "species" part of Genus - species binomial) for a newly-described species. Many new species had already been so named after these politicians.

Because the scientists mostly came from Britain and parts of Europe where biota also had "common" names it was also (at that time) common for such scientists to assign a "common" name to a new species. [The fact that Aborigines might already have assigned and were using such names was routinely, if not universally, ignored.] So these scientists gave unpleasant common names (like "spotted bottom feeder") to those species they had just named after the pollies and sent their manuscripts off for publication in the Proceedings of the Royal Society of Victoria.

When the pollies found out, after publication in colony's major scientific journal, the govt. censored the relevant issue, which is now relatively rare.

Cheers, Rowan


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Subject: RE: BS: Fish
From: Rapparee
Date: 16 Sep 08 - 10:26 PM

Carp ponds were found in many places in Europe; the fish therein were raised for food. Likewise, Japanese raised koi (a type of carp) for food in koi ponds.

Try catching carp on a fly rod -- I'm told that it's one of the best sort of fish for fly fishing.

By the way, a well-kept secret of Alaskans is halibut cheeks.


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Subject: RE: BS: Fish
From: The Fooles Troupe
Date: 16 Sep 08 - 11:34 PM

Rapaire   - did you say that just for the halibut?


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Subject: RE: BS: Fish
From: Rowan
Date: 17 Sep 08 - 06:34 PM

I don't wish to carp but it's all been done before, on JennyO's BS: Four reel-life squid thread.

The Fish Song (I Lobster and Never Flounder) - Pinkard and Bowden

I was the cook, ----she was the waitress
Down at Salty Sams seafood cafe
Somewhere between the clam juice and the seaweed salad
some little shrimp... lured her away

Oh, I Lobster, n' never Flounder
He wrapped his line around her
and they drove off in his Carp
Oh, I Lobster n' never Flounder
I Octopus his face in, Eel only break her heart.

I said "just Squid and leave me for that piano Tuna
If you want to Trout something new"
She was the Bass I ever had and my life has no Porpoise
Oh my Cod, I love her, yes I do

Oh, I Lobster, n' never Flounder
He wrapped his line around her
and they drove off in his Carp
Oh, I Lobster n' never Flounder
I Octopus his face in, Eel only break her heart.

Boy, I sword fish she'd come back to me!
I'd show her a whale of a time
You know, I've kelped her picture in my walleye just for the halibut
I wonder if she kelpt mine in her perch?

Yes I said perch. Some of you are looking at me like you are losing your herring
I think I'm getting a haddock!
Well, I bass quit sea horsing around or you folks will go into a state of shark!'
If I get out of here alive — it'll be a mackerel.
"Frankly scallop, I don't give a clam"

Oh, I Lobster, n' never Flounder
He wrapped his line around her
and they drove off in his Carp
Oh, I Lobster n' never Flounder
I Octopus his face in, Eel only break her heart.


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Subject: RE: BS: Fish
From: Ed T
Date: 17 Sep 08 - 06:49 PM

Halibut cheeks, or halibut butt cheeks, this site confuses me?

http://adrenalinesshadow.com/?p=2777


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Subject: RE: BS: Fish
From: Rowan
Date: 17 Sep 08 - 06:55 PM

Now that's off my chest, a recipe.

Being almost exactly on the watershed of the Great Dividing Range I'm a good three hour drive from the great fish in the Fisherman's Coop at Coffs Harbour, but I use this one on what is sold, in the local supermarkets, as "smoked cod". The fish is boneless, firm, slightly oily, tinged yellow and has a solid flavour.

Dice an onion and a clove of garlic and soften them in olive oil in a decent pot (~40cm diameter); add a tablespoon or so of curry (home-made or commercial paste) towards the end of the softening.

Take a third of a Queensland Blue pumpkin (OK, I know US residents call our pumpkins "squash" and the Brits regard them as cattlefood but you could use a decent - 40cm long x 10cm diam - Butternut instead) and, after peeling, chop it into pieces (~ inch and a half cubed?) that could be cooked but still firm after 20 minutes' simmering. Chuck the pumpkin pieces into the pot with the onions, add a tin of coconut creme and make up the volume to just cover the pumpkin by adding water. A thumb of ginger finely shredded doesn't go amiss. Simmer for 10 minutes.

Chop the fish (about 5 cutlets, each ~20 x 8cm) into short slices and add them to the mix; simmer another 10 minutes.

Makes enough for half a dozen large bowls and is great after a day out in the cold. You may already have a name for it but my daughters just call it "Pumpkin and fish".

Cheers, Rowan


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Subject: RE: BS: Fish
From: The Fooles Troupe
Date: 17 Sep 08 - 11:59 PM

Kalamari rings only 4% calamari


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Subject: RE: BS: Fish
From: Gurney
Date: 18 Sep 08 - 01:58 AM

3 (little fishes)


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Subject: RE: BS: Fish
From: Gurney
Date: 18 Sep 08 - 01:59 AM

2


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Subject: RE: BS: Fish
From: Gurney
Date: 18 Sep 08 - 01:59 AM

1. Say thank you.


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Subject: RE: BS: Fish
From: Richard Bridge
Date: 18 Sep 08 - 02:19 AM

Thank you. 100


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Subject: RE: BS: Fish
From: Morticia
Date: 18 Sep 08 - 04:57 PM

Fish and asparagus pie by Morti ( copyright ltd to one beer if seen at a festival)

Cook up some potato, mash with butter and milk and white pepper.

Cook some mixed fish ( tonight was salmon, smoked haddock and cod) in milk with fresh parsley, salt and pepper until just flaky. Flake and put aside.Save the milk.

Into a casserole dish slice up mushrooms, spring onion and asparagus.

Sauce

Melt a chunk of butter into a pan, stir in a tablespoon of flour and then stir together to a smooth paste, add in the milk you cooked the fish in, some thai fish sauce (if available) or fish stock, more parsley and a dash of pepper or cayenne sauce.

Into the casserole dish add all the ingredients then pour sauce over the top. Put a layer of mashed potato on top. I then add a sprinkle of paprika and some anchovies in a pretty pattern, Bake for about 30 mins in a moderate oven, longer if you like your asparagus soft.

Nom, nom, nom.


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Subject: RE: BS: Fish
From: Ed T
Date: 18 Sep 08 - 06:11 PM

Sole-wrapped Asparagus with Tangerine Beurre Blanc

http://www.albion.bc.ca/recipes/local-finfish/sole-fillets.htm


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Subject: RE: BS: Fish
From: Bee
Date: 18 Sep 08 - 06:58 PM

Rowan, a friend of ours who cannot sing, always sings that whenever he is several sheets to the wind. It's the only song I've ever heard him attempt.


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Subject: RE: BS: Fish
From: Rowan
Date: 18 Sep 08 - 09:16 PM

Well, Bee, I'd encourage him.
To try singing it sober, of course. It's not bad as one's only party piece.

But then, I'm known to be odd, especially in my belief that most people who "cannot sing" are usually that way because that's what they were 'taught'; I wouldn't accuse 'catters of such behaviour. I suspect a few errors of pitch wouldn't do the song any irrrevocable harm and may actually improve its delivery in some circumstances.

Cheers, Rowan


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Subject: RE: BS: Fish
From: Beer
Date: 18 Sep 08 - 10:20 PM

That is one hell of an interesting recipe Rowan. Now to find some Cod?


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