Chepfer
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Whats the best fish to buy and how do you cook it ?Most of my family don't really eat fish as they hate the smell......
I'd like to introduce them to eating fish and show them how easy it is to cook !.
So what i'd like to know is what is the best fish to start them on and whats the best way to cook it or make it tasty ?
Any advise would be great !
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Clunk
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I have always like Haddock.
I usually get it from chippy though.
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kathy27
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"Block" cooked me a meal for my birthday. Cod and prawns rolled together in breadcrumbs with some sort of sauce over it, served on a bed of salad...... yum!! :lol:
I'll ask him if he can remember how and what he used, it was worth all his effort and even the kitchen being turned upside down.....I done afters :wink:
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Local lass
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i always steam my fish that way it stays nice and moist.
i buy mackeral,smoked haddock and coley.
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Chepfer
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I have caught Dogfish by the hundred over the weekend ....... how do you cook these ?
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GTB
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Dogfish are great in a fish pie.
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Chepfer
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Ohh Really !. It looks a bugger to skin though, it has razor sharp skin ......... i fancy battering it but not sure how !
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Clunk
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| Chepfer wrote: | | Ohh Really !. It looks a bugger to skin though, it has razor sharp skin ......... i fancy battering it but not sure how ! |
Repeated blows with a big stick. :roll:
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Chepfer
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Nice one Clunk !. I tried and tried that but the skin still never came off !. It kind of resembled a brain heamorrage when i'd finished with it "!
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GTB
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Dog fish should ideally be skinned as soon after death as possible using pliers. It's not a bad tasting fish but is best used in dishes such as fish pie combined with other ingredients.
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Local lass
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isnt dog fish really boney?they dont make a good eating fish.
how about a pate chepfer that way you would blend it
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Chepfer
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Hmnnn ....... I'm thinking the next time i go .... The dogfish can go straight back in !.
There are so many there though seems a waste to catch them and not use them !
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pimpdriver
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sea bass. blooming delicious, even to non fish lovers.
or try fresh tuna, NOTHING like tinned stuff. Fry it for 5 mins per side in olive oil then serve with a sauce .
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Chepfer
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Now that does sound good Pimp, I do like a nice pan fried fish, can trout be done like that ?
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pimpdriver
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trout is full of bones. Tuna is ace
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GTB
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Trout, like any fish, is easily eaten with a bit of care and attention. You shouldn't have any bones in your mouth if you remove the fillets in an orderly fashion.
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Kizzy
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Swordfish is my favorite, if somewhat costly - wrap in tinfoil parcels with a small dollop of lemon and garlic butter and a little water - shove in a moderate oven until just right - Yummy!
I love salmon, haddock, tuna, cod, lemon sole, haddock (especially smoked), sardines, trout - in fact most easily accessible fish (except sea food fish)
I either poach, steam, grill or bake - depending on cut
Most fish can be pan fried - easier if filleted - or for whole fish bake or shove on a barbecue
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GTB
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| Kizzy wrote: | | Swordfish is my favorite, if somewhat costly - wrap in tinfoil parcels with a small dollop of lemon and garlic butter and a little water - shove in a moderate oven until just right - Yummy! |
The trouble is that people end up adding too much garlic and lemon which totally masks the taste of the fish that you are eating. I like you BBQ idea though. :wink: Tuna is excellent on the barbie.
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Chepfer
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Tuna is really really "Fishy" though isn't it ?.
How do you Smoke fish ? I love smiked mackrell but not sure how to do it ?!
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Local lass
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I went to a bbq last night over daffys house and for the first time ever i had tuna steak and i was impressed .had it with sweet chillie sauce .the texture is like chicken,not your normal fish.
and its not to fishey.
as for trout i hate it ,it tastes muddy.
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Block67
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| Local lass wrote: | isnt dog fish really boney?they dont make a good eating fish.
how about a pate chepfer that way you would blend it |
- just to let you know, dog fish (huss, rock salmon, etc) isn't boney as such, it has it's spine and that's it. (part of the shark family)
where i am from we used to eat these all the time (along with bass, skate, cod, etc).
After skinning one of these little blighters with a pair of mole grips and a very sharp knife, pull the guts out, top and tail it, cut into segments, roll in flour and fry the blighter!
The only bone will be the one in the middle (and it's not sharp!)
- or alternatively, fillet it of the spine, do a bit of beer batter or what ever takes your fancy.
Sea Bass, although expensive to buy, is worth it.
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