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Old 10-18-2013, 10:19 AM   #71
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now we're talkin' pure comfort pac...food that give ya a huuuuUUUUUGE HUGG! steak & kidney(or snake & pigmy as it's known round 'ere!!) pie,puddin' or stew...who cares,it's all good!!
My old Dad called it "Kate and Sidney"
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Old 10-18-2013, 12:08 PM   #72
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Because of the problem with cod stocks lots of the cod's cousins are coming into the shops - Pollack and coley for example. Often they where formerly the fish you bought for your cat and sadly underestimated. Coley doesn't look very appetising on the fishmonger's slab (a bit on the grey-ish side) but it cooks up to a nice white opaqueness and tastes good. I always buy it for variations on a fish pie and for fish curries and I also poach or grill it and serve it with a sauce. I'm pretty sure the local fish and chip shop uses it, too.

What makes me laugh is "monk fish" - angler fish to you and me. 30 years ago it was by-catch and you'd see it very occasionally, complete with very ugly head, in the fishmonger's window as a curiosity. I don't think our fishmonger ever sold it until I came along as he had no idea what to charge me for it - on the first occasion he gave it to me free as he thought it was for the cat! Even when he cottoned on to the fact that I was eating it it still only cost pennies. Contrast the situation now. The last time I saw some this year it was 18.99 a kilo (about $30 a kilo or roughly $15 a pound ). The power of the celebrity chef I suppose.

Incidentally, Haddock is apparently going the way of cod due to over-fishing.
i've cooked with coley & pollock for years,very underrated fish.monk fish never fails to disappoint,over rated & over priced imho.gurnard is one of my favourites.imo it's streets ahead of monk on texture/taste & only 5/kilo in tesco.8/kilo after beheading/skinning so less than half the price of a monk tail.fried some the other day....delicious!pics are on:
Food photos.
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Old 10-18-2013, 01:12 PM   #73
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Sure, if you click on "more" Too much work!


Dried bay leaves. (See, I'm not evil. I could have said that I don't know, I'm cooking outside )
Clicking on "more" is too much work?? Shocking!

And there you are - not evil, as I said!
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Old 10-18-2013, 01:15 PM   #74
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well,hello to you too katy!!tan?manchester?bit of a contradiction in terms there m'dear!! pic was taken a couple of years ago when i was visiting friends in miami.taken down the local fire pit joint.craig c knows the place.great ribs & wings!
Ah, that explains it! It's a long time since I visited Manchester, but it rained all the time! (Though to be fair that is not too different from the rest of the country of course!) Good summer this year though, wouldn't you agree?
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Old 10-18-2013, 01:19 PM   #75
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i've cooked with coley & pollock for years,very underrated fish.monk fish never fails to disappoint,over rated & over priced imho.gurnard is one of my favourites.imo it's streets ahead of monk on texture/taste & only 5/kilo in tesco.8/kilo after beheading/skinning so less than half the price of a monk tail.fried some the other day....delicious!pics are on:
Food photos.
I'm glad I'm not the only one who isn't all that impressed with Monkfish - just can't see what is so great about it at all.

I have no problems with Coley and Pollack. Haven't tried Gurnard so far.
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Old 10-18-2013, 02:33 PM   #76
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I'm glad I'm not the only one who isn't all that impressed with Monkfish - just can't see what is so great about it at all.

I have no problems with Coley and Pollack. Haven't tried Gurnard so far.
not many people have thank goodness....when they do the price will rocket!!
historically cornish fishermen use them to bait their crab & lobster pots...lucky old crustaceans says i!!
when the head & skin are removed you are left with what looks like a small monkfish tail,central spine,few bones,sweet & firm flesh....perfick!!
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Old 10-20-2013, 05:25 PM   #77
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Originally Posted by Harry Cobean View Post
i've cooked with coley & pollock for years,very underrated fish.monk fish never fails to disappoint,over rated & over priced imho.gurnard is one of my favourites.imo it's streets ahead of monk on texture/taste & only 5/kilo in tesco.8/kilo after beheading/skinning so less than half the price of a monk tail.fried some the other day....delicious!pics are on:
http://www.discusscooking.com/forums/f17/food-photos-80448-51.html#post1310941
I (used to) use monkfish in paella on the recommendation of a Spanish friend and it used to be used (before it was fashionable and therefore when it was inexpensive) in cheap "scampi" (and you could tell!!)
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Old 10-20-2013, 05:33 PM   #78
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Ah, that explains it! It's a long time since I visited Manchester, but it rained all the time! (Though to be fair that is not too different from the rest of the country of course!) Good summer this year though, wouldn't you agree?
Excuse ME!! Manchester has a lower rainfall than a lot of places in Britain - we were told at school that Dartmoor had far higher rainfall that we did and neither M/c or Dartmoor feature in the 19 wettest places in Britain. Still the damp climate round here did benefit the cotton trade.

Yes, excellent summer this year. The hay has been really good and Mike at the stables has managed three cuts - unheard of in this area. We were due a decent one after last year when it was so cold and wet all summer.
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Old 10-20-2013, 06:45 PM   #79
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not many people have thank goodness....when they do the price will rocket!!
historically cornish fishermen use them to bait their crab & lobster pots...lucky old crustaceans says i!!
when the head & skin are removed you are left with what looks like a small monkfish tail,central spine,few bones,sweet & firm flesh....perfick!!
Not seen gurnard on the slab for years. I used to buy it from the aforementioned monkfish stockist. I agree, "very tasty, very sweet"
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