How do you like your fish prepared? - from raw to deep fried to...
Dec 28, 2013 | 1:52 pm
#32
Join Date: Feb 2005
Location: Philly burbs
Programs: US,UA,AA,DL,hhonors
Posts: 2,966
Just went out yesterday and caught some cod. Some of it will be cooked with a nice miso sauce. Some will end up in fish and chips. Lastly some will be salted...and end up in bacala.
As others have suggested, it depends on the fish. Some of the fish that I catch taste better smoked. (Generally the oily fish...mackeral and bluefish). Some taste better raw. (tuna, summer flounder). Some taste better fried or broiled. (Black sea bass, porgies). Some are better roasted or grilled. (Striped bass, mahi mahi).
It's all good!
As others have suggested, it depends on the fish. Some of the fish that I catch taste better smoked. (Generally the oily fish...mackeral and bluefish). Some taste better raw. (tuna, summer flounder). Some taste better fried or broiled. (Black sea bass, porgies). Some are better roasted or grilled. (Striped bass, mahi mahi).
It's all good!
Dec 29, 2013 | 1:00 pm
#35
Join Date: Oct 2004
Location: Asia/Europe
Programs: CX, OZ, MU (+AY, DL), Shangri-La, Hilton
Posts: 7,233
Just went out yesterday and caught some cod. Some of it will be cooked with a nice miso sauce. Some will end up in fish and chips. Lastly some will be salted...and end up in bacala.
As others have suggested, it depends on the fish. Some of the fish that I catch taste better smoked. (Generally the oily fish...mackeral and bluefish). Some taste better raw. (tuna, summer flounder). Some taste better fried or broiled. (Black sea bass, porgies). Some are better roasted or grilled. (Striped bass, mahi mahi).
It's all good!
As others have suggested, it depends on the fish. Some of the fish that I catch taste better smoked. (Generally the oily fish...mackeral and bluefish). Some taste better raw. (tuna, summer flounder). Some taste better fried or broiled. (Black sea bass, porgies). Some are better roasted or grilled. (Striped bass, mahi mahi).
It's all good!
One big discovery for myself has been the abundant variety of Florida Space Coast fish and seafood. Mahi-mahi roasted/grilled is nothing short of fantastic etc. , rather different offerings from my usual "fishing ports"
Dec 30, 2013 | 1:27 pm
#36
Join Date: Feb 2003
Location: Reston, Virginia, USA
Posts: 653
Rainbow trout. Filleted, stuffed with pine nuts & herbs, grilled.
Sushi, but not Uni. Taste of Uni is fine, but it has the texture of cold snot.
Thai crispy fish with chilli sauce. The version made in Passion Fish of Reston VA.
Salade Niscoise made with canned tuna, not fresh tuna. Again, it is the texture that is important.
Bollibaisse.
Smoked anything.
Sushi, but not Uni. Taste of Uni is fine, but it has the texture of cold snot.
Thai crispy fish with chilli sauce. The version made in Passion Fish of Reston VA.
Salade Niscoise made with canned tuna, not fresh tuna. Again, it is the texture that is important.
Bollibaisse.
Smoked anything.
Dec 31, 2013 | 11:01 pm
#38
Join Date: Aug 2012
Location: VPS
Programs: IHG Platinum, Delta SM, Atmos Silver, Hilton Gold, Accor Gold, Marriott Gold, Hyatt Discoverist
Posts: 8,168
All of the above.
I'll also add in cajun-blackened (ie. coated with a black & red pepper mix and then grilled or broiled) as a favorite.
I'll also add in cajun-blackened (ie. coated with a black & red pepper mix and then grilled or broiled) as a favorite.
