"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-09-2008, 07:06 PM   #51
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Waterboy, you'll have to try Orange roughy again, very good - like cod, Pollack is very good too for fish n chips - both mild fish.
__________________

__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 04-16-2008, 04:57 AM   #52
Senior Cook
 
Join Date: Jan 2008
Location: Mid-North Coast, NSW Australia
Posts: 177
Barramundi in lemon butter, absolutely melts in your mouth. And also Snapper wrapped in foil with dill and lemon.
__________________

__________________
Cath4420 is offline   Reply With Quote
Old 04-16-2008, 11:00 AM   #53
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by Barb L. View Post
Waterboy, you'll have to try Orange roughy again, very good - like cod, Pollack is very good too for fish n chips - both mild fish.
Orange roughy is not a good choice these days. It's seriously overfished, and is now on the endangered list.

Here's a link to a list of sustainable seafood that's recommended for eating.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 04-16-2008, 04:13 PM   #54
Sous Chef
 
BBQ Mikey's Avatar
 
Join Date: May 2007
Location: USA
Posts: 750
Big fan of Cod for fish sandwhiches.

Salmon...a rare treat.

Rare? Really good tuna.
__________________
"wok-a wok-a"
BBQ Mikey is offline   Reply With Quote
Old 04-16-2008, 06:30 PM   #55
Head Chef
 
Toots's Avatar
 
Join Date: Feb 2006
Location: Austin TX
Posts: 1,580
I LOVE wahoo, but it is rarely available in this area (and besides, its best eaten beach side watching the tide roll in).
__________________
Toots is offline   Reply With Quote
Old 04-17-2008, 03:08 PM   #56
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
It's kind of a toss-up between Nemo

and Mr. Limpet
__________________
Caine is offline   Reply With Quote
Old 04-17-2008, 04:51 PM   #57
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,337
I gotta renew my fishing license. The snow's almost gone and the fishing poles are calling my name. But the money, it's all going into my daughters wedding. But I'm tellin' ya, come the May 18th (the day after I get back from Tacoma), I'm gonna buy that license, with a trout and salmon stamp! I have my new fly rig, and my ultra-light all spooled loaded with premium line, and am setting up a fly-tying room. The fishing jones is working in me right now, and this thread isn't making things any easier. But I'll stay cool. I'll be Ok.

Breathe GW, breathe, slow and easy.

Seeeeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 04-18-2008, 06:43 AM   #58
Sous Chef
 
attie's Avatar
 
Join Date: Jul 2006
Location: Mackay Queensland Australia
Posts: 719
Coral Trout for me as a reef fish or
Threadfin King Salmon as an estuary fish. Then I'm pretty partial to
the Queensland Mud Crab
__________________
attie is offline   Reply With Quote
Old 04-18-2008, 08:50 AM   #59
Senior Cook
 
Join Date: Feb 2008
Posts: 131
Cobia-a migrating fish - around here we catch them w/live eels 100 yards off the beach but only durnig march and april...grill it
__________________
Chef Mark is offline   Reply With Quote
Old 04-18-2008, 09:17 AM   #60
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by attie View Post
Coral Trout for me as a reef fish or
Threadfin King Salmon as an estuary fish. Then I'm pretty partial to
the Queensland Mud Crab
Wayne, that mud crab looks quite a bit like our Maryland Blue!
__________________

__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Reply

Tags
None

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 12:30 AM.


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