Fish we eat.. - Page 2 - SailNet Community
Reply
 
LinkBack Thread Tools
post #11 of 88 Old 10-28-2007 Thread Starter
.
 
Join Date: Nov 2006
Posts: 10,851
Thanks: 0
Thanked 5 Times in 2 Posts
Rep Power: 14
         
Quote:
Originally Posted by Valiente View Post
Yes, that's in Euros, but the fish is sold by the kilo. So 12.00 euros/kg. = $16.56 Cdn./kilo, which equals about $10 U.S./lb.

Val the price varies from fish to fish.

But is it more expensive than canada and Portugal?
Giulietta is offline  
Quote Quick Reply Share with Facebook
Sponsored Links
Advertisement
 
post #12 of 88 Old 10-28-2007
Banned
 
Join Date: Apr 2006
Location: MS Gulf Coast
Posts: 711
Thanks: 0
Thanked 3 Times in 3 Posts
Rep Power: 0
 
Quote:
Originally Posted by teshannon View Post
Giu,
You won't find good seafood in Colorado or wherever it is out West you go. Now on the coasts of the US you find the best!
Nonsense! They sell oysters in Colorado. Mountain oysters. Yes indeed. Come to think of it they come from the same place that makes the best steaks, so I guess that means they're the best oysters.
seabreeze_97 is offline  
Quote Quick Reply Share with Facebook
post #13 of 88 Old 10-28-2007
Banned
 
Join Date: Apr 2006
Location: MS Gulf Coast
Posts: 711
Thanks: 0
Thanked 3 Times in 3 Posts
Rep Power: 0
 
What?!?!? No freshwater catfish?!?! Awwww come on. Deep fried catfish with good ole homestyle buttermilk biscuits.....you haven't lived til you've had that. So good it'll make a puppy pull a freight train!
seabreeze_97 is offline  
Quote Quick Reply Share with Facebook
post #14 of 88 Old 10-28-2007 Thread Starter
.
 
Join Date: Nov 2006
Posts: 10,851
Thanks: 0
Thanked 5 Times in 2 Posts
Rep Power: 14
         
I had oysters in Colorado with Charlie, and Crocodile also...he has photos somewhere

Seabreeze....once you eat a good oven baked Dourada...you won't go back to fresh water fish....
Giulietta is offline  
Quote Quick Reply Share with Facebook
post #15 of 88 Old 10-28-2007
Broad Reachin'
 
kwaltersmi's Avatar
 
Join Date: Aug 2006
Location: Grand Rapids, Michigan
Posts: 1,985
Thanks: 1
Thanked 20 Times in 20 Posts
Rep Power: 11
 
Gui - There are all sorts of great fish markets in the U.S. with very good selection, many of which are nearly identical to the species in your market. Many of the fish markets in San Francisco's Chinatown have a great variety of fish, both live and on ice. The prices are usually very good too.

Catalina 34

To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
kwaltersmi is offline  
Quote Quick Reply Share with Facebook
post #16 of 88 Old 10-28-2007 Thread Starter
.
 
Join Date: Nov 2006
Posts: 10,851
Thanks: 0
Thanked 5 Times in 2 Posts
Rep Power: 14
         
Quote:
Originally Posted by kwaltersmi View Post
Gui - There are all sorts of great fish markets in the U.S. with very good selection, many of which are nearly identical to the species in your market. Many of the fish markets in San Francisco's Chinatown have a great variety of fish, both live and on ice. The prices are usually very good too.
Ah ok, but the problem is I normally stay in Hotels and eat in restaurants while in the US.

I guess you're right. Thanks

AND IT'S GIU!!!!!!!!!!!!
Giulietta is offline  
Quote Quick Reply Share with Facebook
post #17 of 88 Old 10-28-2007
Senior Member
 
T37Chef's Avatar
 
Join Date: Oct 2006
Location: Maryland USA
Posts: 4,756
Thanks: 89
Thanked 62 Times in 44 Posts
Rep Power: 10
 
Thumbs up

Beautiful Fish there Giu.

The whole roasted salt crusted fish cooking method is one of my favorites. I would add that mixing the salt with egg whites to the approx consistency of wet sand, when heated (coagulates) and forms a hard shell. Try stuffing the cavity with herbs, lemon, ginger, etc. and you wont be disappointed. And its not salty btw...

Last edited by T37Chef; 10-28-2007 at 08:30 PM.
T37Chef is offline  
Quote Quick Reply Share with Facebook
post #18 of 88 Old 10-28-2007 Thread Starter
.
 
Join Date: Nov 2006
Posts: 10,851
Thanks: 0
Thanked 5 Times in 2 Posts
Rep Power: 14
         
Quote:
Originally Posted by T37Chef View Post
Beautiful Fish there Giu.

The whole roasted salt crusted fish cooking method is one of my favorites. I would add that mixing the salt with egg whites to the approx constituency of wet sand, when heated (coagulates) and forms a hard shell. Try stuffing the cavity with herbs, lemon, ginger, etc. and you wont be disappointed. And its not salty btw...
Thanks T

You know, I am not sure, but I think Giulietta does that with the egg whites to fix the salt.

She does put things inside the fish.

Yes, its not salty at all, just right!!

By the way, in Portuguese we call that "Peixe assado no sal", or "peixe á Portuguesa"
Giulietta is offline  
Quote Quick Reply Share with Facebook
post #19 of 88 Old 10-28-2007
tdw
Super Fuzzy Moderator
 
tdw's Avatar
 
Join Date: Oct 2006
Location: Sydney Australia
Posts: 17,085
Thanks: 20
Thanked 126 Times in 117 Posts
Rep Power: 10
     
Quote:
Originally Posted by Giulietta View Post
I had oysters in Colorado with Charlie, and Crocodile also...he has photos somewhere

Seabreeze....once you eat a good oven baked Dourada...you won't go back to fresh water fish....

A good freshwater trout, straight from the river into the frying pan is hard to beat but that's about it for freshwater fish.

Australian fish tend to have the same names as European but are in fact different species. Makes it hard to talk about them but for I like my fish cooked very simply and usually whole fish not fillets. Score the skin, rub in a bit of garlic and grill with lemon at the end or marinate in soy,ginger,chilli and mirren then wrap in foil and bbq or put into a fish steamer. Works for the fish we call Schnapper, Bream, (different to European varieties) Flathead and/or Flounder . Coral Trout and FRESH Barramundi.

Sardines are sardines and I love the little buggers just fried whole with a squeeze of lemon. Some people don't like the bones, I don't give a hoot, eat it all except for the backbone and head.

Also partial to Tuna, Salmon, Blue Eyed Cod and Ocean Trout. Oz has good Tuna and Ocean Trout but Northern hemisphere Salmon is better I think than Southern. Blue Eye is not what Europeans think of as Cod.

Oz has great , and I mean great, rock oysters. Good prawns (shrimp, gamberi whatever), Squid , Scallops and a wonderful little critter called a Moreton Bay Bug. Personally I think lobster is overated but we have fabulous crabs - blue swimmer, mud and spanner.

ps - Alex, I prefer European steak to American or for that matter Australian. The American is big yes but I find them tasteless. Europeans tend to age their beef to perfection annd are not so obsessed with this no fat malarky. An aged scotch fillet, not too thick, bbqed, rare. Hate to say it but the best beef I've ever eaten has been in Spain or France. There is some spectacular beef in Oz but it's hard to find and damned expensive. Most of it gets exported to Japan.

(malarky - nonsense)

pps - love that salt fish thing. I've only had it Spain but it was fabulous.

Andrew B (Malö 39 Classic)

“Life is a trick, and you get one chance to learn it.”
― Terry Pratchett.

Last edited by tdw; 10-28-2007 at 09:06 PM.
tdw is offline  
Quote Quick Reply Share with Facebook
post #20 of 88 Old 10-28-2007
tdw
Super Fuzzy Moderator
 
tdw's Avatar
 
Join Date: Oct 2006
Location: Sydney Australia
Posts: 17,085
Thanks: 20
Thanked 126 Times in 117 Posts
Rep Power: 10
     
Alex,
Do you eat some of the shellfish that are common in Galicia ? I can't remember all the names but Navajas is one and Percebes (spelling ?) another. They are the Spanish names, I guess you would have your own if they are found in Portugal. Hmmmm, yummo.

Andrew B (Malö 39 Classic)

“Life is a trick, and you get one chance to learn it.”
― Terry Pratchett.
tdw is offline  
Quote Quick Reply Share with Facebook
Reply

Quick Reply
Message:
Options

By choosing to post the reply above you agree to the rules you agreed to when joining Sailnet.
Click Here to view those rules.

Register Now



In order to be able to post messages on the SailNet Community forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
Please note: After entering 3 characters a list of Usernames already in use will appear and the list will disappear once a valid Username is entered.


User Name:
Password
Please enter a password for your user account. Note that passwords are case-sensitive.

Password:


Confirm Password:
Email Address
Please enter a valid email address for yourself.

Email Address:
OR

Log-in









Human Verification

In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.




Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page



Similar Threads
Thread Thread Starter Forum Replies Last Post
Fishing for Sailors SailNet Cruising Articles 0 09-15-2001 08:00 PM
Fishing for Sailors SailNet Her Sailnet Articles 0 09-15-2001 08:00 PM

Posting Rules  
You may post new threads
You may 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 On
Trackbacks are On
Pingbacks are On
Refbacks are On

 
For the best viewing experience please update your browser to Google Chrome