"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-16-2011, 10:49 PM   #11
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 19,849
monkfish has been overfished so badly that the only place you can get one is in a monastery...

bah dum dum crash
__________________

__________________
The next time someone asks what you did this past weekend, squint really hard and say, "Why, what did you hear?"
buckytom is offline   Reply With Quote
Old 03-17-2011, 03:58 AM   #12
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,192
Quote:
Originally Posted by buckytom View Post
monkfish has been overfished so badly that the only place you can get one is in a monastery...

bah dum dum crash
that is why I eat Bolas De Fraile, I steamed a small whole one once with a lemon in its gullet to keep its mouth open for an ex mother in law, the irony was not lost on her husband.
__________________

__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 03-17-2011, 09:22 AM   #13
Assistant Cook
 
Join Date: Aug 2010
Location: Singapore
Posts: 19
gosh I wish I could have a go at monk fish. sounds like an ideal practice fish for cowder, before forking out a hefty sum for lobster tail. Fish varieties are limited here in singapore. I've haven't even seen one in real life.
__________________
Mudtimud is offline   Reply With Quote
Old 03-17-2011, 10:06 AM   #14
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,678
Quote:
Originally Posted by tedtheewen View Post
I didn't realize monk fish was now over-fished. Looks like I'll have to stick with lutefisk. .
Dear God, don't resort to that!!
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 03-17-2011, 10:41 AM   #15
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,530
We really enjoy monk fish and have it occasionally. I steam it lightly, then broil it like lobster tail. Serve it with drawn butter and a small steak. Poor man's surf and turf.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 03-17-2011, 11:14 AM   #16
Head Chef
 
Skittle68's Avatar
 
Join Date: Jan 2011
Location: Duluth, MN
Posts: 890
Quote:
Originally Posted by Selkie
Wisconsin - Bass, lake trout, catfish, perch of all kind including monster, melt in your mouth Walleye!

I've never had monk fish, but I've had walleye from Wisconsin and it was great!

(I used to live beside Fox Lake, Illinois, just 7 miles south of the Wisconsin state line. I've done a lot of fishing up there.)
I live in MN and trout and walleye are very popular. Walleye can get mushy quickly, if overcooked, but otherwise it's a really good white fish. Northern pike has great flavor too, but people don't favor it because it has lots of bones. We really like to boil fish and dip it in butter. Any kind of fish- even bass. It shrinks a lot, but it gets very firm, and you can really taste the flavor of the fish.
__________________
Skittle68 is offline   Reply With Quote
Old 03-17-2011, 01:54 PM   #17
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,123
Monkfish is okay. Unique texture for a fish; holds up even to a fairly long braise. Loin has a great shape. A bit of a hassle to trim the bloodlines. But I rarely see it even at local upscale markets, and it's insanely expensive when I do, so it's like a once in a decade novelty, which doesn't tip the point to its extinction. Its not a seafood I think about much.
__________________
spork is offline   Reply With Quote
Old 03-17-2011, 02:59 PM   #18
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
i love it and used to have on a regular basis. never ever see in the market anymore. sad
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 03-17-2011, 04:25 PM   #19
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 10,871
Quote:
Originally Posted by Bolas De Fraile View Post
that is why I eat Bolas De Fraile, I steamed a small whole one once with a lemon in its gullet to keep its mouth open for an ex mother in law, the irony was not lost on her husband.
Bolas, you're such a bad, bad boy!! I just had to find a picture of one.

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 03-17-2011, 04:43 PM   #20
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,123
a face only your mother-in-law could tolerate
__________________

__________________
spork is offline   Reply With Quote
Reply

Tags
fish

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:38 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.