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#21 | |
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Certified Executive Chef
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I've been buying a lot of fresh halibut lately. I love fresh pickerel, but don't see it often here.
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Practice safe lunch. Use a condiment. |
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#22 | |
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Certified Executive Chef
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Also gonna add votes for walleye (a beautiful frying fish...parmesan and corn flakes!) and I do love catfish...I have a great recipe for it sauted with onion and orange but also like it hot spiced, coated in crackermeal and pan fried !
Last edited by Robo410; 01-22-2008 at 10:47 AM. |
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#23 | |
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Certified Executive Chef
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Just for everyone's information, the Monterey Bay Aquarium in Monterey, Calif., has a Seafood Guide for different areas of the country: Monterey Bay Aquarium: Seafood Watch Program - Online Seafood Watch Guides for Sustainable Seafood Choices
It tells you best and alternative types of fish and shellfish to use, and what to avoid, and can be folded to fit in a wallet to take to the grocery store. HTH.
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller |
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#24 | |
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Certified Executive Chef
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Yeah - I have a copy of that. Unfortunately, Monterey doesn't really keep that website "in time with the times".
The Blue Claw Crab of the Mid-Atlantic is seriously suffering & has had a number of moratoriums recently placed on its harvesting. I'm not so sure it should still be placed where it is on that chart. Unless you're talking about Blue Claws imported from Indonesia - which raises its own problems. And believe it or not, squid has also been on a MAJOR downswing, & has been for a number of years. There have been quite a few articles on that. And those are just two of a number of mistakes. Monterey needs to do a bit more research & update their chart to be a bit more current. Don't believe everything you read folks. Do your own research before buying. |
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#25 | |
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Certified Executive Chef
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Darn, I thought it was a handy guide to have. Thanks, Breezy.
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller |
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#26 | |
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Certified Executive Chef
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Sorry GotGarlic. It is on-spot for many species - it's just not up-to-date. If they really want to be helpful, they should update it every 6 months - or at least yearly - to reflect what's going on in the seafood industry.
The page they have on there now is the exact same page I downloaded over a year ago, & there's been a LOT of changes in what's endangered & what's not since then. |
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#27 | |
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Banned
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Pepperidge Farms Goldfish
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#28 | |
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Certified Executive Chef
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Buddy ![]() "It is an easy thing for one whose foot is on the outside of calamity to give advice and to rebuke the sufferer." ~ AESCHYLUS, Prometheus Bound |
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#29 | |
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Certified Master Chef
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I like flounder and trout.
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#30 | |
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Certified Executive Chef
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I like most fish I don't like strong flavored like mackerel. We can catch brook trout right here on the ranch. I love chilean sea bass but its on the endangered list.So my question is what is a good and plentiful substitute tooth fish? Not like I can get decent fresh fish where I live but I could mail order for some or get the chef here at the ranch order some for me.
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"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child |
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