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Old 12-15-2013, 11:59 AM   #21
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I believe grouper is one of those fish that has been frequently mislabeled; a cheaper fish was substituted for what you thought you were buying. Colorado had a pretty high incidence of this problem: One In Three Fish Sold At Restaurants And Grocery Stores Is Mislabeled : The Salt : NPR
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I have never had that problem. I know what it is before I shoot it.
Certainly not a problem here. It would be more expensive to bring in a "cheaper" fish than it is to offer the real thing. The grouper and hogfish I buy are literally brought to shore about 75 yards from where I buy them. They have a gigantic walk-in freezer, and the fish are filleted right on the spot and immediately frozen. If my timing is right, I'll buy it fresh, but I haven't seen any difference between the two. I usually buy 5 pounds at a time, so I freeze most of it anyway.
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Old 12-15-2013, 12:56 PM   #22
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Yes, it's nice living on the coast where there are local shops that sell very fresh fish and seafood
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Old 12-15-2013, 01:30 PM   #23
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Yes, it's nice living on the coast where there are local shops that sell very fresh fish and seafood
This whole island is coastline. 80 miles long and 4 miles wide at its widest point.
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Old 12-15-2013, 03:41 PM   #24
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Pond raised, but from where. There is a lot of pond raised fish coming out of Asia, China in particular, that is just plain garbage.
You're absolutely right. IMO, catfish and tilapia farmed in Asia aren't safe to eat.
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Old 12-16-2013, 08:52 AM   #25
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I hope it was local fish lol. I have to tell ya I'm going to start asking.
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Old 12-16-2013, 10:15 AM   #26
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I'm doing this on my cell phone for the first time. I'm not sure what catagory it's posting under but here goes.......

I fried catfish yesterday and the end product was tough. I fried it the way I normally would pan trout. I just dip it in a light egg mixture and battered it in meal and fry that bad boy.

For some reason the fish was like leather. I literally threw it to the trash. I'm not a big fish fan...but I've cooked enough of it. I can say it had been frozen for at least two months. But there was absolutely no freezer burn. Anybody know what I may have done wrong?
Over cooked I would think. Fish continues to cook for quite a while after removing from the heat and over done fish tends to be chew-y
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Old 12-16-2013, 01:15 PM   #27
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Yup...bottom feeders do not get cooked in our house.
No crab, shrimp, lobster, clam, oyster, cod, grouper, snapper ect.......
They are all bottom feeders and in my opinion, the best the sea has to offer.
Bottom dwellers!

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And nope, I don't eat shrimp or lobster, etc. I eat a little bit of fish but that's about it.
My condolences.
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Old 12-16-2013, 08:50 PM   #28
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No crab, shrimp, lobster, clam, oyster, cod, grouper, snapper ect.......
They are all bottom feeders and in my opinion, the best the sea has to offer.
Bottom dwellers!



My condolences.
Over here it used to be that many people wouldn't touch mackerel because they were believed to be scavengers. Now that very few people know or care where their food comes from mackerel are very fashionable. Delicious fish, especially grilled and served with a simple gooseberry sauce - gooseberries stewed gently with a little sugar and a spot of water or white wine, yum. It just takes the edge off the richness of the fish. They must be very fresh though - as must all fish.
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Old 12-16-2013, 09:04 PM   #29
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Yes, it's nice living on the coast where there are local shops that sell very fresh fish and seafood
Nowhere in Britain is more than 75 miles from the sea but most of our fresh caught fish and seafood is exported to France as soon as it's landed. It's a crying shame that most people here prefer to get their omega 3 from fish oil capsules bought from the pharmacy than from delicious fresh fish on their plate.
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Old 12-17-2013, 09:31 AM   #30
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Having eaten catfish..locally caught, usually by me, all my life, I ain't sure what the problem was with your nuggets. But then, I always cook the whole fish, minus the innards and head. Mrs Hoot can't stand the idea of a fish looking up at her while she eats it. Fried for smaller ones, baked for the larger ones. We always skin 'em. Never had one to be tough as you describe. I wonder if it was really catfish...as pointed out by many folks, mislabeling can be very common. If you have a local fish market, that would likely be a better source of fish. Just my 2 cents, mind you.
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