"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Thread Tools Display Modes
Old 02-07-2008, 01:03 PM   #31
Head Chef
GrillingFool's Avatar
Join Date: Jun 2007
Location: usa
Posts: 2,223
I just re-discovered.... catfish!
My fish when growing up was what we caught in lakes, which
was breaded and fried.
Until a couple of years ago, I hadn't tried anything else!

Made some Seafood Newburg the other night, and since some bottom feeder was
on sale, I got some. Poached it over some leeks and other goodies that went into
the Newburg rice, and it was absolutely stunning!

GrillingFool is offline   Reply With Quote
Old 02-09-2008, 12:03 PM   #32
Head Chef
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,315
The best fish I have ever eaten was brook and rainbow trout caught, cleaned, and fried at creekside in Colorado when I was growing up Fresh is everything with seafood. Someone suggested marked down fish. At the stores where I shop, fish is marked down when it gets too old. Fish on sale, is another matter. Often large quantities are purchased and brought in for the sale. To me, nothing wrong with fresh frozen, but I dont want the store to thaw it for me. Ask and the store will give you frozen. Nearly impossible to get shrimp anywhere not previously frozen as most of it is frozen on the boat. Likewise many fish. I prefer it to days old "fresh" fish. In Richmond, I can get really fresh atlantic seafood, and have a couple of seafood vendors who know what I like and call me when they have it Worth cultivating sources, including amateur fisherman who know that I will happily take their excess catch and use it.

Bigjim68 is offline   Reply With Quote
Old 02-21-2008, 11:02 PM   #33
Join Date: Feb 2008
Location: Canada
Posts: 62
Pretty much any kind of fish, as long as it's cooked and not turned to charcoal. If it has batter, then that's an added bonus that's a good excuse to have a beer or two.
Inferno is offline   Reply With Quote
Old 02-22-2008, 02:18 AM   #34
Join Date: Oct 2007
Location: Kingsburg, Ca.
Posts: 89
I am likeConstance and uncle bob, I love blue gill, I love all the perches, trout, catfish.
but that little blue gill is best for me.
bigjimbray is offline   Reply With Quote
Old 02-22-2008, 06:50 AM   #35
Assistant Cook
Tr0piCh3f's Avatar
Join Date: Nov 2007
Posts: 20
Mahi Mahi or Barracuda... Dusted with a pinch of salt, slight cumin and paprika and a bit of black pepper. Pan seared in smoking hot oil and served with a wedge of fresh lemon and chopped cilantro.

Tr0piCh3f is offline   Reply With Quote
Old 02-22-2008, 08:23 AM   #36
Executive Chef
justplainbill's Avatar
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Finnan Haddie, Cod, Monkfish, Blackfish(Tautog), Snowhoe Flounder, Whitefish, Sturgeon, Octopus(Polpe), Squid, lox (lachs), Smelts, Catfish, Smallmouth Bass, Sardines, Anchovies.
justplainbill is offline   Reply With Quote
Old 02-22-2008, 09:17 AM   #37
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Ahh - Blackfish!! I can't even BEGIN to tell you how much I miss Blackfish from my growing up on Long Island days!! Haven't had it in about 15 years, but still remember how fabulous it was. Everyone called it "poor man's lobster" because of the chunky texture & buttery sweet flavor. We used to fish for it off the rocky North Shore jetties.
BreezyCooking is offline   Reply With Quote
Old 02-22-2008, 09:21 AM   #38
Senior Cook
meshoo96's Avatar
Join Date: Feb 2008
Location: I am home at last in SC!!!
Posts: 426
Send a message via AIM to meshoo96
I'm a shellfish gal. Though I don't mind a nice flavored baked fish either. I have a great recipe for mixing shrimp and chicken in a spicy sauce and serving it over rice, but I can't make it too often becuz dh is allergic to shell fish :-(
No beans unless they are green or jelly...
meshoo96 is offline   Reply With Quote
Old 02-22-2008, 09:25 AM   #39
Senior Cook
Ask-A-Butcher's Avatar
Join Date: Feb 2008
Location: Ft. Myers, Fl
Posts: 345
any type of shell fish followed by Yellow Tail Snapper and Triple Tail.

"Culture is what your butcher would have if he were a surgeon."
Mary Pettibone Poole
Ask-A-Butcher is offline   Reply With Quote
Old 02-22-2008, 09:29 AM   #40
Senior Cook
SixSix210's Avatar
Join Date: Feb 2008
Location: NJ for the moment, heading south next spring to be with my family.
Posts: 421
YEAH. I love shellfish, and can't have it, but I am not a fan of regular fish, and can have all I want. Ah the irony of life. The is something very philosophical buried in there somewhere I am sure. As for a favorite fish dish, I have two. As a fisherman, there is nothing like a nice fresh trout with just a hint of lemon and garlic that has been steamed in a little foil pouch. And as a good Irish boy, I had fish and chips, wrapped in a newspaper, from a small pub in Cashel Ireland. Never had better.

Cookies = Love
SixSix210 is offline   Reply With Quote


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 12:31 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.