Fish and fishmongery

[gentlegreen]

There is a lot of talk about mackerel only being good when very, very fresh and I don't know if it's true, I just don't buy it if it's old..

It's several different fish.

Fresh out of the sea it makes me wonder why species like bass are so raved about.

When it's near its sell-by date it benefits from chili sauce.

When I took up fishing I made a point of trying every kind of fish at the local fishmonger and Black Bream was my favourite - I think they're farmed. It had a pronounced "fishy" taste.

 

[Fedayn]

Mmm mmmm MMMM! Do you do anything to the cod? Herbs? Capers? I'm going down to Brikky on Monday and buying a nice bit of fish after reading this.

No, just make sure it's a thick slice and cleaned of scales. Frying pan, a bit of oil til it's sizzling hot, a minute in the pan skinside down to crispen it, make sure it's crispy. Then it's the oven in the same frying pan (if it's all metal) skinside up. If not on a tray with a tiny drizzle of oil.

 

[FridgeMagnet]

Well, I've got some fish now. I asked what would be good for making a light curry with - I thought I'd do something easy, and cook whatever it is in chunks with some spices, onion, tomato, bit of coriander, lime juice - and I was recommended redfish as it's got a firm texture, so I have some of that now.

 

[Epona]

Another good one to ask for if you're making a fish curry or stew is monkfish - ask for the cheeks, because that isn't the prime cut (a lot cheaper than the pricy tail!), but monkfish cheeks are firm and meaty and won't dissolve or flake up in a stew type environment, similar firmness when cubing and cooking to chicken breast IMO.

I am a big fan of fish, mostly though I like to just get a good bit of fish and keep it really simple, pan fried and served with fresh veg is the best way IMO, no sauces or anything except a bit of herb butter or dressing, just let the fish speak for itself

 

[Epona]

Oh and never be afraid to ask them to fillet/gut/etc. anything for you - I have had my fill of preparing squid for one lifetime (I went through a phase of eating squid at least twice a week!), so I now always get the fishmonger to do it for me.

 

[gentlegreen]

The guts are handy for the compost bin though if you do it yourself.

And with squid, you get to keep the ink

And after watching Survivorman, I have an urge to try raw fish heart and liver.

 

[Epona]

The guts are handy for the compost bin though if you do it yourself.

And with squid, you get to keep the ink

And after watching Survivorman, I have an urge to try raw fish heart and liver.

Compost bin is sadly not compatible with living in a top floor flat

 

[gentlegreen]

Compost bin is sadly not compatible with top floor flat

I have to confess I also forgot I was camping the summer before last and upset people by putting mackerel guts in the communal waste bin.

 

[Epona]

I have to confess I also forgot I was camping the summer before last and upset people by putting mackerel guts in the communal waste bin.

It does really piss me off, I would love a garden, I'd grow stuff (in a limited, cackhanded way!), I recycle everything else but we have no way of disposing of food waste - there's no local green waste collection even. I use what I can to make stock but even so some compostable stuff does end up in the bin.

Contrast that with my parents, they are vegetarian and compost absolutely everything they can for their own garden, what isn't suitable for composting is usually OK for the bird tables, they produce so little waste it's inspiring. If I had a garden I'd be well chuffed, I was brought up growing veg and it's dismal for me as a rural lass being stuck in a top floor London flat. I checked out allotment waiting times in my area a few years back and the general consensus was that I would be dead before getting to the top of the list.