Fish we eat..
Too many times in my travel to the US and abroad, I long for the the good Portuguese fish we are acostumed and have been eating for 1000's of years.
And as you know, Portuguese are know for the fishing and its a part of our tradition.
Truth is, in the US appart from canned fish, normally tuna, or fresh water fish (that we don't eat, mainly because we're all coastal, and second because its not our tradition to eat fresah water fish) that I don't appreciat that much, I hardly find a fish I like.
Besides sometimes its hard to find fish...as you know, best steak in the World in the US...truth.
Anyway, too many times have I been asked what fishe we eat, and I can't explain, we eat hundreds of fish, most people don't even know it exists.
So I went to the fish market with my wife and decided to take photos of the fish stand to show and to keep here, so in the future, if someone asks, I'll direct them here.
I thought it would also be fun for my American friends that like fishing so much.
So here are some of the fish we eat.
By the way Sailaway...we don't eat Herring, we don't touch the stuff, the french do...only because you keep relting me to herring.
here's the translation for the fish names:
DOURADA - GILTHEAD BREAM or DORADE
XAPUTA - ANGEL FISH
CAVALA - CHUB or SPANISH MACKREL
PARGO - SANPPER or PORGY
PEIXE-ESPADA - CUTLLASS FISH or SABBARDFISH
ROBALO - SEA BASS
TAMBORIL - MONKFISH
BACALHAU - COD FISH
FANECA - POUT
SARDINHA - SARDINE
LINGUADO - SOLE FISH
ABROTEA - HAKE
CARAPAU - HORSE MACKREL
TUBARÃO - SHARK
Translation of Portuguese fish names to english HERE
I must disagree, we love ocean fish.
Them looks like herring to me!
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!
Fascinating. Nice photos. So, which did you choose for dinner and how did you prepare it?
Maybe it is a regional difference, but in my family we eat a fair bit of fish and only very rarely is it from fresh water. We mostly eat tuna (steaks, not canned, thunnus thynnus), swordfish (xiphias gladius), halibut (hippoglossus stenolepis), striped bass (roccus saxatilis), mahi mahi (coryphaena hippurus), sometimes bluefish (pomatomus saltatrix) if very fresh, flounder (platichthys flesus), and even codfish (gadus callarius). And of course, various salmon, mostly the Atlantic variety (salmo salar).
Most of the striped bass, bluefish, and flounder that we eat we catch ourselves. The others come from the fishmarket. I remember when we could still catch cod off the coast of New England, but that's rare now. The Portuguese fishermen that settled in New Bedford and Fall River were too good at what they did -- so the cod are very depleted. But I have heard promising reports that they are returning to the Banks.
Share a recipe?
The one thing I noticed was those prices !!!!!!! If they are in Euro's, holy crap. You need to be a rich man to eat.
We ask the fish market lady to clean the inside of the fish, BUT leave the scales on.
She also cuts the fins and tail. And leave the head on.
My wife the washes it, and sprays lemon inside, and adds a table spoon of butter inside, and sprinkles some parsley and coriander.
She then lays the fish in salt, and covers it all with salt, completely. The fish is cooked inside the salt.
She then bakes it in the oven, altough lately she's been usin a new kitchen tool I bought her called Thermomix, click here its a machine that cooks by induction I think ,and lately she has been steaming the fish. And the vegetables bellow it at the same time.
The result of leaving the scales on is that the fish stays very moist and tender, and when you remove the salt, that with the heat became a thick crust, it peels the fish skin off. The scales help maintain the moisture inside the fish.
She serves with boiled potatoes, sauted in butter with parsley and other spices I don't know the name.
She serves with boiled carrots. and we drink an excellet wine to follow.
But yep..living in Europe is expensive...I remeber when it was the other way around...
|All times are GMT -4. The time now is 12:32 PM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
SEO by vBSEO 3.6.1
(c) Marine.com LLC 2000-2012