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Old 10-29-2012, 11:45 AM   #21
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Thanks, yeah, I guess I wasn't clear, as always. i do know about the fish, was very popular in Russia. But I never seen it here, so I was looking for more local information.
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Old 10-29-2012, 11:51 AM   #22
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Thanks, yeah, I guess I wasn't clear, as always. i do know about the fish, was very popular in Russia. But I never seen it here, so I was looking for more local information.
It's a pleasure anyway. Hake is also from the same species as cod. Think that would be as close as you'll get locally.

I know a lot about fish, got bored and studied a few books on sea life.
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Old 10-29-2012, 06:58 PM   #23
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Originally Posted by Lardeffect View Post
Isn't butterfish too greasy after deep-frying? Sounds like deep-frying bacon ;)
Deep frying bacon is a great way to get it nice and crispy. It's not like it's going to pick up any grease...
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Old 10-30-2012, 02:53 AM   #24
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Isn't butterfish too greasy after deep-frying? Sounds like deep-frying bacon ;)
No, I dont find it greasy at all

It is a lovely tasting fish
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Old 10-30-2012, 02:55 AM   #25
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No, I dont find it greasy at all

It is a lovely tasting fish
+1
It's a moist fish, not greasy to me either. Love the buttery taste, it's much better than other white fish
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Old 10-30-2012, 03:05 AM   #26
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Okay ;) I just know the smoked variety, and it is quite fatty, but as I see it is good for deep-frying ;)
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Old 11-05-2012, 04:01 PM   #27
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+1
It's a moist fish, not greasy to me either. Love the buttery taste, it's much better than other white fish
Yes, I too love the buttery taste...it is a lovely fish and the most popular over here for sure
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Old 11-05-2012, 04:18 PM   #28
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Yum! I'm actually in the mood for some butterfish. Think I'll get some tomorrow :)
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Old 11-05-2012, 04:26 PM   #29
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Down here a lot of the restaurants use Gulf of Mexico grouper. It's a nice, mild white fish and most places offer it deep fried in sandwiches.
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Old 11-05-2012, 04:41 PM   #30
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i associate cod with pub style fish. cod has a nice mild flavor, and a semi-firm texture, that holds up well to battering. although i favor halibut over most other fish, for fish and chips cod is an easy choice for me....
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Old 11-05-2012, 10:07 PM   #31
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V, I love cod and wish we got more of it here

We do get a couple of varieties, but not the one Steve had back in the UK
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Old 11-07-2012, 12:31 PM   #32
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When I was growing up we used to pull Corvina out of the sea, sometimes 5 of us in the boat could pull in as many as 30 in 30 minutes. (no limits). Good day when fish were biting of course. Great tasting salt water white meat fish. My 7 year old brother caught a 35 Lb. Corvina and made the local paper. We would have huge fish frys on the beach. I never see Corvina in markets anywhere.
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Old 11-12-2012, 03:30 AM   #33
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Your fish frys on the beach sound lovely Chef

Sounds like a nice fish too
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Old 11-12-2012, 02:58 PM   #34
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Most places around here use Pacific red snapper, which is actually rock cod, and will upgrade you to halibut for an additional cost.
+1

CF, since you are in Acton, my guess also would be that it was Rock Cod (Red Snapper) and a wonderful choice for fish and chips. I actually prefer it to Halibut for this dish, although I adore grilled Halibut. We have a wonderful harbor restaurant here in Ventura called "Andrea's" and they have the best fish and chips made with Rock Cod I've ever eaten anywhere, including the United Kingdom.
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