Fish we eat.. - SailNet Community
Reply
 
LinkBack Thread Tools
post #1 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: 13
         
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
Giulietta is offline  
Quote Quick Reply Share with Facebook
Sponsored Links
Advertisement
 
post #2 of 88 Old 10-28-2007
Large Member
 
Join Date: May 2007
Location: Texas
Posts: 1,000
Thanks: 0
Thanked 1 Time in 1 Post
Rep Power: 9
 
I must disagree, we love ocean fish.

http://www.ljsilvers.com/default.asp

mdbee is offline  
Quote Quick Reply Share with Facebook
post #3 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: 13
         
Quote:
Originally Posted by mdbee View Post
Holly Mackrel md...I get Colestrol jus by looking at that....
Giulietta is offline  
Quote Quick Reply Share with Facebook
post #4 of 88 Old 10-28-2007
Owner, Green Bay Packers
 
Join Date: Sep 2006
Location: SW Michigan
Posts: 10,318
Thanks: 0
Thanked 0 Times in 0 Posts
Rep Power: 12
       
Them looks like herring to me!

“Scientists are people who build the Brooklyn Bridge and then buy it.”
Wm. F. Buckley, Jr.
sailaway21 is offline  
Quote Quick Reply Share with Facebook
post #5 of 88 Old 10-28-2007
Senior Member
 
teshannon's Avatar
 
Join Date: Aug 2006
Location: Philadelphia
Posts: 2,713
Thanks: 0
Thanked 0 Times in 0 Posts
Rep Power: 11
     
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!
teshannon is offline  
Quote Quick Reply Share with Facebook
post #6 of 88 Old 10-28-2007
Moderator
 
JohnRPollard's Avatar
 
Join Date: Mar 2007
Location: Chesapeake
Posts: 5,680
Thanks: 0
Thanked 4 Times in 3 Posts
Rep Power: 10
     
Giulietta,

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?
JohnRPollard is offline  
Quote Quick Reply Share with Facebook
post #7 of 88 Old 10-28-2007
Senior Member
 
Freesail99's Avatar
 
Join Date: Feb 2006
Location: New Jersey
Posts: 4,507
Thanks: 0
Thanked 0 Times in 0 Posts
Rep Power: 10
 
Send a message via Yahoo to Freesail99
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.

S/V Scheherazade
-----------------------
I had a dream, I was sailing, I was happy, I was even smiling. Then I looked down and saw that I was on a multi-hull and woke up suddenly in a cold sweat.
To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Freesail99 is offline  
Quote Quick Reply Share with Facebook
post #8 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: 13
         
Quote:
Originally Posted by JohnRPollard View Post
Giulietta,

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?
John, my wife that day bought a Dourada, Guilthead, that she cooked au Sel.

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.
Giulietta is offline  
Quote Quick Reply Share with Facebook
post #9 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: 13
         
Quote:
Originally Posted by Freesail99 View Post
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.
remeber that is the price of the Kilo (or for 2lbs).

But yep..living in Europe is expensive...I remeber when it was the other way around...
Giulietta is offline  
Quote Quick Reply Share with Facebook
post #10 of 88 Old 10-28-2007
Senior Member
 
Valiente's Avatar
 
Join Date: Jun 2006
Location: Toronto
Posts: 5,491
Thanks: 0
Thanked 0 Times in 0 Posts
Rep Power: 11
   
Quote:
Originally Posted by Freesail99 View Post
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.
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.
Valiente 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