| jmcquown |
Okay, we've done pies and cakes. What about fish? Among my favourites, not
in any particular order, are:
catfish
tilapia
flounder
sole
halibut
mahi mahi
Jill
--
I used to have a handle on life...but it broke off.
|
|
|
| Julia Altshuler |
jmcquown wrote:
> Okay, we've done pies and cakes. What about fish?
I have such odd seafood allergies that my answers shouldn't count. If a
fish isn't listed, it could be because I don't like it or because I know
I'm allergic to it or because I think I might be allergic to it and
don't want to risk a reaction to find out. So, in order: sole,
tilapia, mahi. For shellfish: lobster, shrimp, mussels.
--Lia
|
|
|
| Melissa Houle |
jmcquown <jmcquown@bellsouth.net> wrote in message
news:oiEOc.66$I52.27@bignews6.bellsouth.net...
> Okay, we've done pies and cakes. What about fish? Among my favourites,
not
> in any particular order, are:
>
> catfish
> tilapia
> flounder
> sole
> halibut
> mahi mahi
>
> Jill
> --
> I used to have a handle on life...but it broke off.
>
Okay,
My favorites include freshwater, saltwater and shell fish in no particular
order except that the first on the list really IS my consistent favorite:
Salmon. I love it prepared almost any old way and in any form, farmed, wild,
king, poached, broiled, grilled over a barbecue, served as a mousse, smoked
on a bagel with cream cheese, I adore it.
Close runners up:
Trout
Dungeness Crab
mahi mahi
sole
swordfish
shark
scallops
clams
mussels
Jumbo shrimp
Fresh Tuna (not the canned stuff for dinner, although I have no objections
to tuna salad sandwiches for lunch.)
I have eaten relatively little lobster in my life, and I almost always
regret it later, as lobster does not agree with me. (It also costs a bomb
here on the West Coast. Hence my fondness for crab, instead.)
However, I adore caviar, and it doesn't even have to be the really GOOD
stuff. I am perfectly happy eating lumpfish caviar. But I certainly
wouldn't refuse Beluga if any should come my way one of these days.
I will eat Sushi quite willingly, but it's not my favorite food. My
favorite thing about sushi restaurants are the little boats some restaurants
use to float the sushi plates on. I am easily entertained, what can I say?
=o)
Melissa
>
|
|
|
| Nexis |
"jmcquown" <jmcquown@bellsouth.net> wrote in message
news:oiEOc.66$I52.27@bignews6.bellsouth.net...
> Okay, we've done pies and cakes. What about fish? Among my favourites,
not
> in any particular order, are:
>
> catfish
> tilapia
> flounder
> sole
> halibut
> mahi mahi
>
> Jill
> --
> I used to have a handle on life...but it broke off.
Well, if we're leaving overfishing, politics, etc aside and talking strictly
flavor....
Not in any particular order:
shark
swordfish
halibut
ling cod
mahi mahi
tilapia
northern pike
walleye
ono
tuna
trout
salmon (not farmed, and only Alaskan..I like coho and chinook, and king)
I'm sure there's a couple I'm forgetting, but... ;-)
kimberly
>
>
|
|
|
| Bob |
Jill wrote:
> Okay, we've done pies and cakes. What about fish? Among my favourites,
> not in any particular order, are:
>
> catfish
> tilapia
> flounder
> sole
> halibut
> mahi mahi
I like almost any shellfish better than finfish, but if we HAVE to list
the ichthyoids, here goes:
Monkfish
Sea Bass
Salmon
Tilefish
Cod
Butterfish
I *used* to like dorado (a.k.a. dolphin or mahi mahi) but I've had it poorly
prepared too many times.
Bob
|
|
|
| Gabby |
"jmcquown" <jmcquown@bellsouth.net> wrote in message
news:oiEOc.66$I52.27@bignews6.bellsouth.net...
> Okay, we've done pies and cakes. What about fish? Among my favourites,
not
> in any particular order, are:
>
> catfish
> tilapia
> flounder
> sole
> halibut
> mahi mahi
Mine are, in order:
mackerel (grilled whole - I could eat this every day)
shad (stuffed and baked)
salmon (poached -- sandwiches from the leftovers for lunch the next day)
halibut
sole
Gabby
|
|
|
| Darkginger |
"jmcquown" <jmcquown@bellsouth.net> wrote in message
news:oiEOc.66$I52.27@bignews6.bellsouth.net...
> Okay, we've done pies and cakes. What about fish?
Mine are, in order (and without regard to environmental issues):
Sea bass
Dover sole
Wild salmon
Fresh tuna
Sea trout
Mackerel
Rainbow trout
Plaice
Cod
and as for 'seafood':
Lobster
Scallops
Prawns
Mussels
Crab
Spider crab
Squid
Oysters
Cockles
Winkles
although the order can change according to circumstance and method of
preparation.
Jo
---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.722 / Virus Database: 478 - Release Date: 18/07/04
|
|
|
| Paul M. Cook©® |
"jmcquown" <jmcquown@bellsouth.net> wrote in message
news:oiEOc.66$I52.27@bignews6.bellsouth.net...
> Okay, we've done pies and cakes. What about fish? Among my favourites,
not
> in any particular order, are:
>
> catfish
> tilapia
> flounder
> sole
> halibut
> mahi mahi
>
Reminds me of an embarrassing incident. A recipe called for scrod. I had
never heard of scrod. So I run into the market saying "I need to get scrod,
I need to get scrod." The woman at the fish counter was shocked when I
asked her if she could get me scrod. When she said she couldn't help I
asked if she could direct me to a place I could get scrod. So she calls the
manager. I ask him why I can't get scrod. "Why can't I get scrod? Is it
so tough to get scrod in this town?" He says "beats me pal, but that's the
first time I've heard that word used in the pluperfect subjunctive."
Paul
|
|
|
| Kajikit |
Julia Altshuler had something important to tell us on Sat, 31 Jul 2004
04:14:01 GMT:
>jmcquown wrote:
>> Okay, we've done pies and cakes. What about fish?
>
>I have such odd seafood allergies that my answers shouldn't count. If a
>fish isn't listed, it could be because I don't like it or because I know
>I'm allergic to it or because I think I might be allergic to it and
>don't want to risk a reaction to find out. So, in order: sole,
>tilapia, mahi. For shellfish: lobster, shrimp, mussels.
Do you know what it is in the fish that you're allergic to? My fiance
is deathly allergic to almost all seafood. The only kind of fish that
he can eat is the tuna family because it has a different kind of
protein in it.
My favourite fishes are red snapper, tuna, and almost any light white
fish. Tilapia was yummy :)
|
|
|
| WardNA |
>favourites, not
>in any particular order, are:
>
>catfish
>tilapia
>flounder
>sole
>halibut
>mahi mahi
Remove mahi mahi and tilapia and put in:
monkfish
basa (a farmed catfish, apparently, sometimes marketed as "sea bass")
rockfish
cod
farmed Atlantic salmon (thick, juicy, and often available quite fresh)
catfish, indeed--but farmed only
Neil
Halibut's not really necessary, either.
|
|
|
| WardNA |
>He says "beats me pal, but that's the
>first time I've heard that word used in the pluperfect subjunctive."
Pretty poverty-stricken to trot out this old horse after so many decades.
|
|
|
| Darkginger |
"WardNA" <wardna@aol.com> wrote in message
news:20040731071230.22984.00002670@mb-m07.aol.com...
> >He says "beats me pal, but that's the
> >first time I've heard that word used in the pluperfect subjunctive."
>
> Pretty poverty-stricken to trot out this old horse after so many decades.
Well, I'd not heard it before, and I'm in my 40s - don't assume your
experience matches that of everyone else on the planet! And, while I'm at
it, why on earth were you motivated to be nasty about an innocent
light-hearted post?
Jo
---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.722 / Virus Database: 478 - Release Date: 18/07/04
|
|
|
| Van |
"jmcquown" <jmcquown@bellsouth.net> wrote in message news:oiEOc.66
> --
> I used to have a handle on life...but it broke off.
>
>
Okay, I pretty much like all varieties of fish you guys have been listing,
but no one's listed the one I grew up on:
Haddock!
Mostly breaded & fried (at the fish market on Fridays). Still warm when
brought home. Served with home-made tartar sauce (my mother wouldn't have
thought of spending money on pre-made tartar sauce any more than buying Ragu
spaghetti sauce).
I still like haddock, either fried or baked.
Also, we probably have salmon at least 2 or 3 times a month.
van
|
|
|
| RMiller |
>
>Okay, we've done pies and cakes. What about fish? Among my favourites, not
>in any particular order, are:
>
>catfish
>tilapia
>flounder
>sole
>halibut
>mahi mahi
>
>Jill
>--
>I used to have a handle on life...but it broke off.
I love fish, almost every kind, , but lately , I have found my self eating a
lot of tilapia
Rosie
|
|
|
| Mama2EandJ |
Favorite fish?
Abalone (if we are counting shellfish)
Crab
Shrimp
Sole
Red Snapper
Salmon done on the grill in summer
Catfish
|
|
|
| Jefferson Davis |
Mama2EandJ babbled:
> Favorite fish?
>
> Abalone (if we are counting shellfish)
> Crab
if we're counting crustaceans
> Shrimp
if we're counting crustaceans
> Sole
> Red Snapper
> Salmon done on the grill in summer
> Catfish
|
|
|
| Tara |
Catfish -- fried and sprinkled with Tabasco, lots of hushpuppies
Crab -- the all-you-can-eat $9.99 Chinese buffet not far from me has
quite good crab legs on the buffet
Lobster
Oysters -- which I'm craving on the half shell since I'm not supposed
to eat them
Monkfish
Tara
|
|
|
| Rodney Myrvaagnes |
On Sat, 31 Jul 2004 10:33:57 +0100, "Darkginger"
<darkginger@drowelf.net> wrote:
>
>"jmcquown" <jmcquown@bellsouth.net> wrote in message
>news:oiEOc.66$I52.27@bignews6.bellsouth.net...
>> Okay, we've done pies and cakes. What about fish?
>
>Mine are, in order (and without regard to environmental issues):
I can't put an order on them. Almost all can be great when really
fresh and not overcooked. And some, like oysters, vary so much by
location that they can span the spectrum from top of the list to
hardly worth bothering with.
All the following have provided a memorably good experience at some
time in my life, in no particular order:
sand dabs
tuna (raw)
solettes
dover sole
salmon (several kinds)
sword
grey sole
mackerel
Spanish mackerel
cod
black bass
trout
shad
eel
*********************************
molluscs
oysters
hard clams
razor clams (Eastern)
squid
scallops of various kinds
**************************************************
**
crustaceans
lobster
blue crab
king crab
softshell blue crab
softshell dungeness
oyster crab
Rodney Myrvaagnes NYC J36 Gjo/a
Was George B. Selden the true Inventor of the submarine patent?
|
|
|
| WardNA |
>why on earth were you motivated to be nasty about an innocent
>light-hearted post?
To recite a joke this old (I first heard it in 1974), to tell it with less wit
than in the original version, and to claim it as a personal experience suggests
a certain neediness in the teller. Thus the participle you call nasty:
"poverty-stricken."
In its original form, it plays between a businessman taking a cab from Logan
Airport and the cab driver, "Where can I get scrod in this town?" being the
set-up.
Neil
|
|
|
| jmcquown |
Bob wrote:
> Jill wrote:
>
>> catfish
>> tilapia
>> flounder
>> sole
>> halibut
>> mahi mahi
>
> I like almost any shellfish better than finfish, but if we HAVE to
> list
> the ichthyoids, here goes:
>
> Monkfish
> Sea Bass
> Salmon
> Tilefish
> Cod
> Butterfish
>
> I *used* to like dorado (a.k.a. dolphin or mahi mahi) but I've had it
> poorly prepared too many times.
>
> Bob
Ah, I forgot cod! One of my fav's as well.
Jill
|
|
|
| hahabogus |
"jmcquown" <jmcquown@bellsouth.net> wrote in
news:k4POc.1934$GJ3.1227@bignews1.bellsouth.net:
> Bob wrote:
>> Jill wrote:
>>
>>> catfish
>>> tilapia
>>> flounder
>>> sole
>>> halibut
>>> mahi mahi
>>
>> I like almost any shellfish better than finfish, but if we HAVE to
>> list
>> the ichthyoids, here goes:
>>
>> Monkfish
>> Sea Bass
>> Salmon
>> Tilefish
>> Cod
>> Butterfish
>>
>> I *used* to like dorado (a.k.a. dolphin or mahi mahi) but I've had it
>> poorly prepared too many times.
>>
>> Bob
>
> Ah, I forgot cod! One of my fav's as well.
>
> Jill
>
>
>
Haddock? that smoked Fin'n Haddie stuff is nice.
--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.
|
|
|
| Julian9EHP |
[ . . . ]
>From: wardna@aol.com (WardNA)
>In its original form, it plays between a businessman taking a cab from Logan
>Airport and the cab driver, "Where can I get scrod in this town?" being the
>set-up.
The further one gets into jokes and riddles (which one can dignify, in long
graduate papers, by calling it Folk Culture), the more cautious one becomes
about calling "the form *I* heard it in" as "the original form."
More on-topic: we have a Canal Street in our city. I'm fascinated by the old
stories of "bad restaurants," and the horrible tricks played by canal-side
restaurants in order to serve the same food to successive boat- riders.
E. P.
|
|
|
| Paul M. Cook©® |
"WardNA" <wardna@aol.com> wrote in message
news:20040731113547.10414.00000544@mb-m23.aol.com...
> >why on earth were you motivated to be nasty about an innocent
> >light-hearted post?
>
> To recite a joke this old (I first heard it in 1974), to tell it with less
wit
> than in the original version, and to claim it as a personal experience
suggests
> a certain neediness in the teller. Thus the participle you call nasty:
> "poverty-stricken."
You are absolutely full of yourself and quite humorless to boot. To assume
I was expressing it as an actual experience is more funny than the joke
itself. Lighten up a little, dude.
> In its original form, it plays between a businessman taking a cab from
Logan
> Airport and the cab driver, "Where can I get scrod in this town?" being
the
> set-up.
It has no original form, it exists in many variations as any old joke woul.
Please accept my sincere apologies for offending your sensibilities. I had
no way of knowing somebody as grandiose and important as yourself frequents
this group. I assume everyone here cooks for themselves rather than giving
their own personal 5 star restaurant serve them, as you clearly do.
Paul
|
|
|
| Curly Sue |
On Sat, 31 Jul 2004 16:30:51 GMT, hahabogus <not@valid.invalid> wrote:
>Haddock? that smoked Fin'n Haddie stuff is nice.
Haddock is my favorite for fish fry. I like some smoked fish but
finnan haddie is too smoky for me.
Trout is my second favorite (rainbow or brook).
Sue(tm)
Lead me not into temptation... I can find it myself!
|
|
|
| Curly Sue |
On Fri, 30 Jul 2004 23:55:27 -0700, "Nexis" <nexis1@cox.net> wrote:
>salmon (not farmed, and only Alaskan..I like coho and chinook, and king)
Funny thing... I used to enjoy salmon a lot when it was "special."
Now that it's everywhere, I don't order it out unless the dish is
special (and involves spinach :>). I should, however, buy it
occasionally and cook it at home.
Sue(tm)
Lead me not into temptation... I can find it myself!
|
|
|
| K. Reece |
"jmcquown" <jmcquown@bellsouth.net> wrote in message
news:oiEOc.66$I52.27@bignews6.bellsouth.net...
> Okay, we've done pies and cakes. What about fish? Among my favourites,
not
> in any particular order, are:
>
> catfish
> tilapia
> flounder
> sole
> halibut
> mahi mahi
>
> Jill
> --
> I used to have a handle on life...but it broke off.
>
>
I would have to say my very most favorite is fresh caught trout fried in a
cast iron skillet over a wood campfire along the banks of the trout stream.
Other than that catfish would be second favorite and then most any white
fish, plus shrimp, lobster, and crab.
My local Chinese place makes mussels in ginger sauce that are excellent.
Kathy
|
|
|
| jmcquown |
Curly Sue wrote:
> On Fri, 30 Jul 2004 23:55:27 -0700, "Nexis" <nexis1@cox.net> wrote:
>
>> salmon (not farmed, and only Alaskan..I like coho and chinook, and
>> king)
>
> Funny thing... I used to enjoy salmon a lot when it was "special."
> Now that it's everywhere, I don't order it out unless the dish is
> special (and involves spinach :>). I should, however, buy it
> occasionally and cook it at home.
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!
I'm with you on this one, Sue. I like salmon if the dish is really special
(and involves spinach!) or if, say, I smoke it on the grill. But I don't
order it in restaurants, it's just too darned common these days.
Jill
|
|
|
| jmcquown |
jmcquown wrote:
> Okay, we've done pies and cakes. What about fish?
Let me throw in my non-fish fav's too:
crab (any kind)
sea scallops
shrimp/prawns
crawfish
lobster
clams (in chowder or deep fried)
Jill
|
|
|
| WardNA |
> the more cautious one becomes
>about calling "the form *I* heard it in" as "the original form."
In this case, however, "scrod" is a Boston coinage, so I expect the form in
which I heard it was close to the original.
Neil
|
|
|
| WardNA |
>Please accept my sincere apologies for offending your sensibilities.
No apologies required, even sincere ones. My sensibilities were not offended.
Neil
|
|
|
| Nancree |
From "dictionary.com"
====================
"(Pronunciation Key)scrod also schrod Listen: [ skrd ]
n. New England pl. scrod, also schrod
A young cod or haddock, especially one split and boned for cooking "
|
|
|
| Goomba |
Living in Korea we often get unnamed fish in soups & stews that are
delicious. A particular favorite is grilled bream -- but only a certain type
of bream caught off Jeju Island -- called ok dum. Barbecued whale when in
season is also fabulous (even though it isn't a fish). But even with this
delightful abundance, nothing really beats a 2 pound baked, stuffed Maine
lobster!
"jmcquown" <jmcquown@bellsouth.net> wrote in message
news:oiEOc.66$I52.27@bignews6.bellsouth.net...
> Okay, we've done pies and cakes. What about fish? Among my favourites,
not
> in any particular order, are:
>
> catfish
> tilapia
> flounder
> sole
> halibut
> mahi mahi
>
> Jill
> --
> I used to have a handle on life...but it broke off.
>
>
|
|
|
| PENMART01 |
>Let me throw in my non-fish fav's too:
>
>crab (any kind)
>sea scallops
>shrimp/prawns
>crawfish
>lobster
>clams (in chowder or deep fried)
>
>Jill
Those are fish, shellfish, not fin fish.... so how come you don't eat raw
clams... you don't swallow, eh? ;)
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
|
|
|
| PENMART01 |
>(Nancree)
>
>From "dictionary.com"
>====================
>
>"(Pronunciation Key)scrod also schrod Listen: [ skrd ]
>n. New England pl. scrod, also schrod
>
>A young cod or haddock, especially one split and boned for cooking "
scrod [SKRAHD]
young cod (and haddock) weighing under 2 1/2 pounds. HADDOCK, HAKE and POLLOCK
are all close relatives of cod.
© Copyright Barron's Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
|
|
|
| xxxxxxxxx |
sea bass
croaker
red snapper
whiting
orange roughy
talapia
flounder
bluefish
cod
and susan :) very tasty!
"Julia Altshuler" <jaltshuler@comcast.net> wrote in message
news:d0FOc.186933$%_6.185956@attbi_s01...
> jmcquown wrote:
> > Okay, we've done pies and cakes. What about fish?
>
> I have such odd seafood allergies that my answers shouldn't count. If a
> fish isn't listed, it could be because I don't like it or because I know
> I'm allergic to it or because I think I might be allergic to it and
> don't want to risk a reaction to find out. So, in order: sole,
> tilapia, mahi. For shellfish: lobster, shrimp, mussels.
>
> --Lia
>
|
|
|
| Sam D. |
"jmcquown" <jmcquown@bellsouth.net> wrote in message
news:oiEOc.66$I52.27@bignews6.bellsouth.net...
> Okay, we've done pies and cakes. What about fish?
Barracuda
Mahi Mahi
Halibut
|
|
|
| T E |
Fri, Jul 30, 2004, 10:25pm jmcquown@bellsouth.net (jmcquown) Wrote:
Okay, we've done pies and cakes. What about fish? Among my favourites,
not in any particular order, are:
catfish
tilapia
flounder
sole
halibut
mahi mahi
Jill
--------------------------------------------------------------
response:
catfish-since childhood
ocean perch
orange roughly
baby scrod-fixed the with famous Susie-Q batter -royal oak michigan-
|
|
|
| Paul M. Cook©® |
"WardNA" <wardna@aol.com> wrote in message
news:20040731182825.26512.00002663@mb-m03.aol.com...
> >Please accept my sincere apologies for offending your sensibilities.
>
> No apologies required, even sincere ones. My sensibilities were not
offended.
After we teach you about humor we'll move on to sarcasm.
Paul
|
|
|
| Louis Cohen |
Real Atlantic codfish for me - fresh or as bacalao. But there aren't many
left.
All saltwater fish are tastier and have fewer bones than fresh water fish.
That said, farmed trout and tilapia are what we have left. Tilapia seem
much tastier than catfish, I think.
--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
"jmcquown" <jmcquown@bellsouth.net> wrote in message
news:oiEOc.66$I52.27@bignews6.bellsouth.net...
> Okay, we've done pies and cakes. What about fish? Among my favourites,
not
> in any particular order, are:
>
> catfish
> tilapia
> flounder
> sole
> halibut
> mahi mahi
>
> Jill
> --
> I used to have a handle on life...but it broke off.
>
>
|
|
|
| Bolivar |
xxxxxxxxx wrote:
>
> sea bass
> croaker
Hmmmm, with croaker in here, I'd expect to see spot, too.
> red snapper
> whiting
> orange roughy
> talapia
> flounder
> bluefish
> cod
> and susan :) very tasty!
Boli
|
|
|
| PENMART01 |
>"Louis Cohen"
>
>All saltwater fish are tastier and have fewer bones than fresh water fish.
Nonsense... that's the most ignorant statement so far this century... and
"freshwater fish" is two words, not three. I'm guessing your mamma never made
gefilte fish. There are a great many wonderful tasting freshwater fish; pike,
pickerel, trout, whitefish, just to name a few. And some of the best tasting
are anadromous fish... those caught in fresh water the best.
sturgeon [STER-juhn]
A large migratory fish known for its delicious flesh, excellent ROE (the true
CAVIAR) and ISINGLASS. This prized fish was so favored by England's King Edward
II that he gave it royal status, which meant that all sturgeon caught had to be
offered to the king. Sturgeon are anadromous, meaning that they migrate from
their saltwater habitat to spawn in fresh water. Their average weight is 60
pounds but gargantuan specimens can reach over 3,000 pounds. The sturgeon's
long, thin body is pale gray and has large scales. Its rich, high-fat flesh has
a fresh, delicate flavor and is so firm that it's almost meatlike. Sturgeon are
fished in the Black and Caspian Seas and in the United States, mainly in the
Pacific Northwest and along the Southern Atlantic. The best U.S. variety is the
white sturgeon, and the smaller specimens are considered the best eating.
Fresh sturgeon comes whole (up to about 8 pounds), in steaks or in chunks. It
can be braised, grilled, broiled, sautéed or baked. The supply of this fish in
its fresh form, however, is limited and most of that caught in U.S. waters is
smoked. Frozen and canned (pickled or smoked) forms are also available.
© Copyright Barron's Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
|
|
|
| Nexis |
"jmcquown" <jmcquown@bellsouth.net> wrote in message
news:xfUOc.9521$g_5.6671@bignews4.bellsouth.net...
> Curly Sue wrote:
> > On Fri, 30 Jul 2004 23:55:27 -0700, "Nexis" <nexis1@cox.net> wrote:
> >
> >> salmon (not farmed, and only Alaskan..I like coho and chinook, and
> >> king)
> >
> > Funny thing... I used to enjoy salmon a lot when it was "special."
> > Now that it's everywhere, I don't order it out unless the dish is
> > special (and involves spinach :>). I should, however, buy it
> > occasionally and cook it at home.
> >
> > Sue(tm)
> > Lead me not into temptation... I can find it myself!
>
> I'm with you on this one, Sue. I like salmon if the dish is really
special
> (and involves spinach!) or if, say, I smoke it on the grill. But I don't
> order it in restaurants, it's just too darned common these days.
>
> Jill
I ordinarily don't order it out myself, except when we were on the trip I
posted about, and then I ordered it because it was what someone at the next
table was eating and looked darn good! lol
I do buy it when Alaskan wild salmon is available, and I love to do it on
the grill.
kimberly
>
>
|
|
|
| -L. : |
Bolivar <bolivar@erols.com> wrote in message news:<410C5A4B.5CEE8E0E@erols.com>...
> xxxxxxxxx wrote:
> >
> > sea bass
> > croaker
>
>
> Hmmmm, with croaker in here, I'd expect to see spot, too.
Ok, anyone know what the scientific names for these fish are? (spot
and croaker?) Never encountered them until I met DH who grew up on
the VA coast.
-L.
|
|
|
| Gabby |
"Louis Cohen" <louiscohen@alum.mit.edu> wrote in message
news:n4OdnROv4-tEz5HcRVn-rQ@comcast.com...
> All saltwater fish ... have fewer bones than fresh water fish.
Obviously you've never eaten shad.
Gabby
|
|
|
| Nexis |
"Louis Cohen" <louiscohen@alum.mit.edu> wrote in message
news:n4OdnROv4-tEz5HcRVn-rQ@comcast.com...
> Real Atlantic codfish for me - fresh or as bacalao. But there aren't many
> left.
>
> All saltwater fish are tastier and have fewer bones than fresh water fish.
> That said, farmed trout and tilapia are what we have left. Tilapia seem
> much tastier than catfish, I think.
That is just not true. Go out and get yourself some northern pike, sturgeon,
or walleye.
kimberly
>
> --
> --------------------------------------------------------------------------
--
> ----
> Louis Cohen
> Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
>
>
> "jmcquown" <jmcquown@bellsouth.net> wrote in message
> news:oiEOc.66$I52.27@bignews6.bellsouth.net...
> > Okay, we've done pies and cakes. What about fish? Among my favourites,
> not
> > in any particular order, are:
> >
> > catfish
> > tilapia
> > flounder
> > sole
> > halibut
> > mahi mahi
> >
> > Jill
> > --
> > I used to have a handle on life...but it broke off.
> >
> >
>
>
|
|
|
| Kate Connally |
jmcquown wrote:
>
> Okay, we've done pies and cakes. What about fish? Among my favourites, not
> in any particular order, are:
>
> catfish
Catfish without a doubt!
> tilapia
I've been seeing this mentioned for several years
but never came across it. Now I have and it really
sucked! Unless the place I had it really screwed it
up. Texture was disgustingly mushy. Now I've had
many other kinds of fish at this place and they are
all well prepared so I'm going to blame it on the
fish and not the restaurant.
> flounder
Eh!
> sole
Eh!
> halibut
Eh!
> mahi mahi
Never had it.
I love little pan fish like sunfish and bluegills.
Trout is good. And I love salmon. Fresh, grilled
tuna is great also.
When I lived is So. Calif. I used to eat a lot of
sea bass, which I really liked.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
|
|
|
| Kate Connally |
"Paul M. Cook©®" wrote:
>
> "jmcquown" <jmcquown@bellsouth.net> wrote in message
> news:oiEOc.66$I52.27@bignews6.bellsouth.net...
> > Okay, we've done pies and cakes. What about fish? Among my favourites,
> not
> > in any particular order, are:
> >
> > catfish
> > tilapia
> > flounder
> > sole
> > halibut
> > mahi mahi
> >
>
> Reminds me of an embarrassing incident. A recipe called for scrod. I had
> never heard of scrod. So I run into the market saying "I need to get scrod,
> I need to get scrod." The woman at the fish counter was shocked when I
> asked her if she could get me scrod. When she said she couldn't help I
> asked if she could direct me to a place I could get scrod. So she calls the
> manager. I ask him why I can't get scrod. "Why can't I get scrod? Is it
> so tough to get scrod in this town?" He says "beats me pal, but that's the
> first time I've heard that word used in the pluperfect subjunctive."
>
> Paul
I heard a different version of that same joke many
years ago. It was always one of my favorite jokes.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:connally@pitt.edu
|
|
|
| axlq |
In article <410E9731.4C6F151@pitt.edu>,
Kate Connally <connally@pitt.edu> wrote:
>> tilapia
>
>I've been seeing this mentioned for several years
>but never came across it. Now I have and it really
>sucked! Unless the place I had it really screwed it
>up. Texture was disgustingly mushy. Now I've had
>many other kinds of fish at this place and they are
>all well prepared so I'm going to blame it on the
>fish and not the restaurant.
I think you should blame it on both. The fish, for not being fresh
(obviously), and the restaurant, for using a non-fresh fish. I
don't recall having a mushy tilapia, that was fresh. Any fish can
get mushy if it isn't fresh.
>I love little pan fish like sunfish and bluegills.
Then you'd like tilapia, which is also a little pan fish, more or less.
>Trout is good. And I love salmon. Fresh, grilled
>tuna is great also.
Trout's good only if you know how to get all those microscopic
needle-bones out. Salmon is great. Tuna's good only when served
rare.
-A
|
|
|
| Rodney Myrvaagnes |
On Mon, 2 Aug 2004 20:00:41 +0000 (UTC), axlq@spamcop.net (axlq)
wrote:
>
>Trout's good only if you know how to get all those microscopic
>needle-bones out. Salmon is great. Tuna's good only when served
>rare.
>
>-A
You ain't seen little needle bones till you try fresh herring.
Absolutely delicious, but... you know it's related to shad. Even
forked bones!
Makes me wonder how the green herring in Holland is really prepared.
It seems just like a fillet, with half of the tail left attached to
each fillet. ( I think traditionalists pick it up by the tail and drop
th ethick end into the mouth).
Anyway, I ate them with knife and fork and they didn't seem bony.
Maybe they leave alot of the center of the fish so the fillet is just
near the outside? Anybody know?
Rodney Myrvaagnes NYC J36 Gjo/a
Was George B. Selden the true Inventor of the submarine patent?
|
|
|
| mousepotato |
doesn't anyone remember mullet?
a fav childhood memory was dining out at the 'Mullet Inn' in Tampa, FL and
their *awesome* Smoked Mullet...never had anything like it since!
~~~(¯`º·._mousepotato_.·º´¯)~~~
|
|
|
| MrAoD |
>(-L. :)
>Date: 8/1/2004 2:53 AM Eastern Daylight Time
>Message-id: <d8d786de.0407312253.42ce3938@posting.google.com>
>
>Bolivar <bolivar@erols.com> wrote in message
>news:<410C5A4B.5CEE8E0E@erols.com>...
>> xxxxxxxxx wrote:
>> >
>> > sea bass
>> > croaker
>>
>>
>> Hmmmm, with croaker in here, I'd expect to see spot, too.
>
>Ok, anyone know what the scientific names for these fish are? (spot
>and croaker?) Never encountered them until I met DH who grew up on
>the VA coast.
All members of the drum family.
Marc
|
|
|
| James Crutchfield |
In article <cem6h9$ukp$2@blue.rahul.net>, axlq@spamcop.net (axlq)
wrote:
> In article <410E9731.4C6F151@pitt.edu>,
> Kate Connally <connally@pitt.edu> wrote:
> >> tilapia
> >
> >I've been seeing this mentioned for several years
> >but never came across it. Now I have and it really
> >sucked! Unless the place I had it really screwed it
> >up. Texture was disgustingly mushy. Now I've had
> >many other kinds of fish at this place and they are
> >all well prepared so I'm going to blame it on the
> >fish and not the restaurant.
>
> I think you should blame it on both. The fish, for not being fresh
> (obviously), and the restaurant, for using a non-fresh fish. I
> don't recall having a mushy tilapia, that was fresh. Any fish can
> get mushy if it isn't fresh.
>
> >I love little pan fish like sunfish and bluegills.
>
> Then you'd like tilapia, which is also a little pan fish, more or less.
>
> >Trout is good. And I love salmon. Fresh, grilled
> >tuna is great also.
>
> Trout's good only if you know how to get all those microscopic
> needle-bones out. Salmon is great. Tuna's good only when served
> rare.
>
> -A
All West Coast folks know the best - petrale sole, especially as done by
Tadich's in San Francisco.
Jim Crutchfield
|
|
|
| Peter Aitken |
"James Crutchfield" <jcrutch@rockisland.com> wrote in message
news:jcrutch-647336.19520305082004@news.isp.giganews.com...
>
> All West Coast folks know the best - petrale sole, especially as done by
> Tadich's in San Francisco.
>
> Jim Crutchfield
I would vote for snook, a sport fish found in Florida and the Carribean. Fun
to catch and delicious!
--
Peter Aitken
Remove the crap from my email address before using.
|
|
|
| T |
Haddock,cod,flounder,sardines in tomato sauce (i can hear the groans
from here :)).
|
|
|
|
