What foods you don't ever want to see on your plate?

[Chief Longwind Of The North]

what is pink fish? you mean, like, salmon?

Where I live, pink fish would be pink salmon. White fish would be whitefish, a specific breed of fish in the Great Lakes, Especially around the U.P. All other white fleshed fish is called by name, i.e. walleye, pike, bass, bullheads, perch, jumbo perch, eelpout (also known as losh, or freshwater cod). Other fish with pink flesh include various members of the salmon family (coho, chinook), steelhead (rainbow trout that have gone to sea and returned) Rainbow trout, lake trout. Brown trout, 10 to 15 inch rainbow, and brookies may be white or orange-fleshed. The orange-fleshed brookies are the best, in my humble opinion.

Ocean fish are good eating as well, but are very expensive around these parts. Of those I've tasted, swordfish is Number 1 in both flavor and texture, followed by sushi-grade ahi tuna, followed by pollak and cod, then ocean salmon from the pacific northwest, and halibut, orange roughy, the various flatfish, such as flounder, mackeral, etc. I also enjoy skate, shrimp, crab, lobster, clams, squid, etc.

Ah, let's face it. I like food that swims in water. I'm still not eating it live though.

Seeeeeeya; Chief Longwind of the North

 

[RPCookin]

Ocean fish are good eating as well, but are very expensive around these parts. Of those I've tasted, swordfish is Number 1 in both flavor and texture, followed by sushi-grade ahi tuna, followed by pollak and cod, then ocean salmon from the pacific northwest, and halibut, orange roughy, the various flatfish, such as flounder, mackeral, etc. I also enjoy skate, shrimp, crab, lobster, clams, squid, etc.

Ah, let's face it. I like food that swims in water. I'm still not eating it live though.

Seeeeeeya; Chief Longwind of the North

If you like fish that much, you must have had grouper then at some time. For me, that is the ultimate in a white fleshed fish. I have about 3 pounds in the freezer right now (yes, even here where it comes right out of the ocean, we still freeze it - I can't tell the difference between fresh frozen and fresh). A couple of weeks ago we went fishing and brought home a nice mess of jacks, filleted, battered and fried (served with chips and sauteed cabbage) made a wonderful fish finger dinner for our crowd at the Conch Bar the next evening.

For large game fish, wahoo is incredible (reminds me - I have to stop by the fish house and pick some up).

 

[Chief Longwind Of The North]

If you like fish that much, you must have had grouper then at some time. For me, that is the ultimate in a white fleshed fish. I have about 3 pounds in the freezer right now (yes, even here where it comes right out of the ocean, we still freeze it - I can't tell the difference between fresh frozen and fresh). A couple of weeks ago we went fishing and brought home a nice mess of jacks, filleted, battered and fried (served with chips and sauteed cabbage) made a wonderful fish finger dinner for our crowd at the Conch Bar the next evening.

For large game fish, wahoo is incredible (reminds me - I have to stop by the fish house and pick some up).

Can't get grouper, or wahoo around these parts. I'd love to try it though.

Seeeeeya; Chief Longwind of the North

 

[CatPat]

Gwen brought us something awful last night. She is a very bad cook anyway, so anything she does manage not to burn is suspicious.

It was a bowl of boiled Brussels sprouts, couscous, cranberries, almonds and some kind of viniagrette. It was horrible!

She asked me if we liked it, and I said yes, but -- and offered suggestions to make it better.

It was so bad Azia turned up her nose at it! Azia will eat anything! But she backed way from it and whined at it.

I don't ever want to see that again!

With love,
~Cat

 

[Dawgluver]

That sounds totally disgusting, Cat! Oh ick!

 

[Mad Cook]

Where I live, pink fish would be pink salmon. White fish would be whitefish, a specific breed of fish in the Great Lakes, Especially around the U.P. All other white fleshed fish is called by name, i.e. walleye, pike, bass, bullheads, perch, jumbo perch, eelpout (also known as losh, or freshwater cod). Other fish with pink flesh include various members of the salmon family (coho, chinook), steelhead (rainbow trout that have gone to sea and returned) Rainbow trout, lake trout. Brown trout, 10 to 15 inch rainbow, and brookies may be white or orange-fleshed. The orange-fleshed brookies are the best, in my humble opinion.

Ocean fish are good eating as well, but are very expensive around these parts. Of those I've tasted, swordfish is Number 1 in both flavor and texture, followed by sushi-grade ahi tuna, followed by pollak and cod, then ocean salmon from the pacific northwest, and halibut, orange roughy, the various flatfish, such as flounder, mackeral, etc. I also enjoy skate, shrimp, crab, lobster, clams, squid, etc.

Ah, let's face it. I like food that swims in water. I'm still not eating it live though.

Seeeeeeya; Chief Longwind of the North

I went to Googe to look up steelhead and saw that "The steelhead is the official state fish of Washington." The idea of a state fish made me smile.

I think that steelhead must be the same as salmon trout/sea trout/(in Wales) sewin (all names for he same fish in the uk.

The only fish I've eaten raw are oysters - once, Loved them but a few of us shared a platter of the little beasties in France some years ago and they were wonderful but I was extremely ill afterward. None of the others were so I may be allergic to them or I may have picked the one iffy one on the platter. I have a very strong stomach and nothing much upsets it but I'm inclined to avoid oysters since.

I was once told by a fish farmer that farmed trout (usually rainbow trout in this country) are pink because they are fed on a mixture which includes cooked prawn shells. I don't think he was kidding me

 

[Addie]

Every state has a state bird, flower, fish, cookie, cake, muffin, you name it and it becomes part of the state lore. Here for Massachusetts our state fish is the Cod; bird, Chickadee; flower, Mayflower; muffin, Cranberry or Corn; fruit, Cranberry; cookie, Toll House Cookie, (chocolate chip cookie) You get the idea. Our State lawmakers up on Beacon Hill spend hours debating this stuff.

 

[CraigC]

If you like fish that much, you must have had grouper then at some time. For me, that is the ultimate in a white fleshed fish. I have about 3 pounds in the freezer right now (yes, even here where it comes right out of the ocean, we still freeze it - I can't tell the difference between fresh frozen and fresh). A couple of weeks ago we went fishing and brought home a nice mess of jacks, filleted, battered and fried (served with chips and sauteed cabbage) made a wonderful fish finger dinner for our crowd at the Conch Bar the next evening.

For large game fish, wahoo is incredible (reminds me - I have to stop by the fish house and pick some up).

What about hogfish? That would be my ultimate white fleshed fish, with black grouper being second. You can keep the reds and Nassaus (if you can still take them). Now scamps, strawberrys and yellowfins are not bad. Now if it were me at the Conch Bar, I'll be having its name sake! Especially since you can get it fresh! Salad, cracked or otherwise!

 

[CraigC]

Gwen brought us something awful last night. She is a very bad cook anyway, so anything she does manage not to burn is suspicious.

It was a bowl of boiled Brussels sprouts, couscous, cranberries, almonds and some kind of viniagrette. It was horrible!

She asked me if we liked it, and I said yes, but -- and offered suggestions to make it better.

It was so bad Azia turned up her nose at it! Azia will eat anything! But she backed way from it and whined at it.

I don't ever want to see that again!

With love,
~Cat

I know you were being nice, saying you liked it, but rest assured you will see it again.

 

[CarolPa]

I love grouper. I have had it twice on a buffet. The whole fish was sitting on a rack and you used tongs to pull off a hunk. I would never cook it because dh would never eat it.

 

[CatPat]

I know you were being nice, saying you liked it, but rest assured you will see it again.

Yes, and this frightens me very much! But she's so sweet and tries so hard. I just can't hurt her feelings about something so trivial and unimportant.

I love her very muh.

With love,
~Cat

 

[MammaCat]

Gwen brought us something awful last night. She is a very bad cook anyway, so anything she does manage not to burn is suspicious.

It was a bowl of boiled Brussels sprouts, couscous, cranberries, almonds and some kind of viniagrette. It was horrible!

She asked me if we liked it, and I said yes, but -- and offered suggestions to make it better.

It was so bad Azia turned up her nose at it! Azia will eat anything! But she backed way from it and whined at it.

I don't ever want to see that again!

With love,
~Cat

Oh my gods, yes, it was awful! But what Cat didn't tell you is that Gwen is somewhat of a vegetarian. She's been making noxious dishes like this for a long time, trying to introduce Cat to vegetarianism. Cat runs screaming when she sees Gwen approaching the porch with a bowl or plate.

There was a dish worse than this she brought the day after we arrived. It involved squash, eggplant, and sprouts in some horrific mustard sauce. Azia wouldn't eat that either.

You know, as I think about this, I have an idea. I'll be back. Cat has that new stove...

Sincerely,
MammaCat

 

[RPCookin]

I was once told by a fish farmer that farmed trout (usually rainbow trout in this country) are pink because they are fed on a mixture which includes cooked prawn shells. I don't think he was kidding me

Actually, at least in Colorado and Montana, the way you tell farm from wild is that the farmed fish take a couple of years in the wild to develop that pink color. The recently released farm raised trout are white fleshed.

What about hogfish? That would be my ultimate white fleshed fish, with black grouper being second. You can keep the reds and Nassaus (if you can still take them). Now scamps, strawberrys and yellowfins are not bad. Now if it were me at the Conch Bar, I'll be having its name sake! Especially since you can get it fresh! Salad, cracked or otherwise!

Hogfish is good too. Grouper, hogfish, snapper, wahoo, baracuda are all served regularly at the Conch Bar here. And of course there is conch - conch salad, conch fritters, conchburgers, grilled conch, conch and rice, crack conch. Gary makes conch salad fresh several times a day, and makes one or two runs to Junky Landing (about 5 minutes away) for batches of fresh conch. Anyone who hasn't had Bahamian conch salad doesn't know what fresh really means. Nothing goes into Gary's salad but 100% fresh veggies, citrus juices, peppers and conch. His knife skills are second to none, and it's part of the show when he makes a new batch.

Also jerk and baked wild pork, beef stew, crawfish (that's spiny lobster to most) served grilled, cracked, quesadilla, stuffed in a potato... Always at least 3 or 4 things on the menu that I love and I struggle to make a decision.

***Warning - Crass commercialism***

Anyone who wants a laid back tropical vacation, look into Long Island, Bahamas. No shopping (but for daily living), no nightlife, but 160+ miles of beaches to explore, and the odds are that you will be the only humans in sight. And if you come here, make absolutely certain that you visit Max's Conch Bar (and there are more restaurants on the island). The menu changes daily, but if you get to try Liz's pumpkin funny or stuffed breadfruit, you are in for a treat. Ask if you want any more detailed info and I'll try to help.

 

[taxlady]

I lived at a trout farm at one time, many moons ago. The owner told me that most of the farmed trout you can get in the grocery store tastes like Trout Chow, because that's what they have been eating. He avoided that by only feeding Trout Chow to the babies. He left them to eat natural stuff for a couple of years before selling them. I believe he sold mostly to restos.

 

[CraigC]

Actually, at least in Colorado and Montana, the way you tell farm from wild is that the farmed fish take a couple of years in the wild to develop that pink color. The recently released farm raised trout are white fleshed.



Hogfish is good too. Grouper, hogfish, snapper, wahoo, baracuda are all served regularly at the Conch Bar here. And of course there is conch - conch salad, conch fritters, conchburgers, grilled conch, conch and rice, crack conch. Gary makes conch salad fresh several times a day, and makes one or two runs to Junky Landing (about 5 minutes away) for batches of fresh conch. Anyone who hasn't had Bahamian conch salad doesn't know what fresh really means. Nothing goes into Gary's salad but 100% fresh veggies, citrus juices, peppers and conch. His knife skills are second to none, and it's part of the show when he makes a new batch.

Also jerk and baked wild pork, beef stew, crawfish (that's spiny lobster to most) served grilled, cracked, quesadilla, stuffed in a potato... Always at least 3 or 4 things on the menu that I love and I struggle to make a decision.

***Warning - Crass commercialism***

Anyone who wants a laid back tropical vacation, look into Long Island, Bahamas. No shopping (but for daily living), no nightlife, but 160+ miles of beaches to explore, and the odds are that you will be the only humans in sight. And if you come here, make absolutely certain that you visit Max's Conch Bar (and there are more restaurants on the island). The menu changes daily, but if you get to try Liz's pumpkin funny or stuffed breadfruit, you are in for a treat. Ask if you want any more detailed info and I'll try to help.

Dude, do you know Rose Curry? Man do I miss Walkers.

 

[RPCookin]

Dude, do you know Rose Curry? Man do I miss Walkers.

No to Rose Curry, and I'm not sure what "Walkers" is.

 

[Chief Longwind Of The North]

Wild trout in my neck of the woods (and pretty much everywhere in North America) get their pink/orange color from eating both mysis shrimp, and a little crustacean that lives on stream and lake bottoms that fly fisherman call skuds. Both are rich in beta carotene. Trout that have been planted from hatcheries have white flesh, and less of that small trout flavor that I so adore.

Of course the wild trout also eat mayflies, mosquitoes, a host of different larva, worms, grasshoppers, ants, hornets and bees, etc. I believe the rich and varied diet of the wild trout gives them a rich and wonderful flavor.

Seeeeeya; Chief Longwind of the North

 

[taxlady]

Trout. That's something I never want to see on my plate. Okay, cold smoked trout is yummy, but cooked trout - even though it's not as bad as cooked salmon .

 

[Dawgluver]

Trout. That's something I never want to see on my plate. Okay, cold smoked trout is yummy, but cooked trout - even though it's not as bad as cooked salmon .

Do you like walleye, Taxy? I do like it, and fresh caught trout. And fresh lake-caught Michigan salmon is sooooo much better than the yucky stuff I've had in restaurants, it tastes like walleye, well, almost as good as walleye.

 

[taxlady]

Do you like walleye, Taxy? I do like it, and fresh caught trout. And fresh lake-caught Michigan salmon is sooooo much better than the yucky stuff I've had in restaurants, it tastes like walleye, well, almost as good as walleye.

No, I don't think I have ever had walleye. I haven't eaten a fresh water fish that I liked. I only seem to like salt water fish. Cooked salmon actually makes me gag, even when other people are raving about how yummy it is.