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Fish, fish, fish
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Posted by angelaid (My Page) on Mon, Feb 8, 10 at 15:03
Orange Roughy used to be one of my favorites, but, man, it got so expensive all of a sudden. I broke down and bought two packages of frozen last night. I'll bake one package in a couple of days with some garlic butter brushed on and Old Bay Seasoning.
My girlfriend made fish and chips with croppie (sp?) last week that was really good. Can't believe in all the years I've lived here, I've never had croppie.
Love salmon and halibut.
Would like to try tuna steaks, but afraid to spend that much money to find out I don't like it.
Love any and all seafood, but hard to find fresh up here and if you can find it, you can't afford it. LOL
Your favorite fish and preparation?
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Follow-Up Postings:
RE: Fish, fish, fish
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| Do you live in an area where they sell walleye? I just LOVE it! I used to order it every time I went to our Minnesota office. Don't know about prices, though. I like turbot and cod, too. I prefer my fish baked or grilled rather than fried. |
RE: Fish, fish, fish
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| I like trout...squeeze lemon on top, sprinkle with sliced almonds, then broil. Tried Monkfish last week....broiled with butter and garlic, but at $17/lb, it won't be a frequent meal. I always have a bag of individually frozen Talipia filets in the freezer, thicker than flounder...broil with butter and topped with McCormick's seasoning blend of Garlic, rosemary and lemon in Panko crumbs. |
RE: Fish, fish, fish
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| Swordfish and haddock are my favs. I like my haddock either baked or deep fried (not very often). My swordfish I like grilled over charcoal. I do like tuna but I like it cooked a little more than most restraunts would like you to eat it, so I don't order it out. I like cod for fish chowder. |
RE: Fish, fish, fish
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| I love orange roughy too. They are my favorite but like you said they are getting expensive. So now I buy catfish. I like them pretty well also. Sue |
RE: Fish, fish, fish
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| Crappie...just an FYI is the correct spelling, but pronounced Crop-py. YUMMY. Vickey-MN |
RE: Fish, fish, fish
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| The only kinds of fish I really like are crappie and walleye (catfish too, if it doesn't taste too strong). All fried, not baked. |
RE: Fish, fish, fish
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| Crappie is my favorite of all fresh water fish. Salt water: Red Snapper |
RE: Fish, fish, fish
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| Salmon is my favorite. In a nice restaurant, I like to order seared Ahi tuna. It is just seared on each side and rare in the middle. |
RE: Fish, fish, fish
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Monkfish is 17.00 a lb?
Holy Cow! I thought it was supposed to be the "poor man's lobster" ?? Ouch! |
RE: Fish, fish, fish
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| Halibut and Mahi Blackened. I was raised with nothing but Crappie, Trout and Cat Fish all fried of course. |
RE: Fish, fish, fish
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| Angelaid....lobster tail is $43/lb here...does make Monk Fish sound reasonable. |
RE: Fish, fish, fish
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| I don't care for fish that swim. I like seafood, like crab and lobster. |
RE: Fish, fish, fish
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| walleye and halibut are my favorite |
RE: Fish, fish, fish
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| never tried monkfish. don't like tuna steak, or mackeral..blech! lol Never tried cat fish. orange roughy.. YUMMY! |
RE: Fish, fish, fish
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Chilean sea bass is really good, but I think over fished, just like many other species.
Just had salmon tonight, sauteed in butter and capers.
Also like Mahi Mahi, halibut, talapia and dover sole.
The only frozen fish I'll buy is the panko crusted talapia from TJ's. All other must be fresh. That works because we live on the coast.
Fresh Dungeness is in season...ummmm, good. |
RE: Fish, fish, fish
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| From our lake we catch catfish, trout, crappie, redfish. My favorites are Gulf coast fish like flounder and talapia, as well as shellfish of all kinds. I buy orange roughie and sprinkle lemon juice and a pkg. of dry Hidden Valley Ranch Mix on it and it's delicious...makes a mild sauce. In restaurants I love salmon and swordfish. I grew up in s. Texas and every summer the kids would wade out in the Corpus Christi bay with a galvanized tub and gather oysters. |
RE: Fish, fish, fish
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| Northern Pike tastes fine if it has been prepared properly. It is easily ruined, however. As a deterrnet measure, Pike carry glands under their skin that are inactive until the fish is in the throes of death. When the fish is dealt a death blow or wound, these glands release a foul tasting, fishy oil, that permeates the flesh. What to do: Immedaitely after the fish has been killed, it must be skinned within 5 minutes. If this is done, the meat will rival perch, but if not done, it will have a bitter, fishy flavor. Often, the tail piece is strong tasting anyway. |
RE: Fish, fish, fish
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We love any kind of fish and seafood. Since I live on the Gulf it is reasonably priced. I like my fresh water fish fried but my salt water fish broiled, baked or grilled. Except mullet...I love mullet fried...with fried pickles...LOL
....and cheese grits! Deb :o)) |
RE: Fish, fish, fish
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| love Swordfish, Mahi Mahi, Tuna, Lobster, Shrimp, Sole, Scallops, Sea Bass, there isn't much fish I don't like...(I've gotten to try lots of different kinds at work) I guess I had a bad Orange Roughy...it smelled and tasted really fishy and I've never tried it again...now you're gonna make me want fish for dinner tonight! Angie you may not have access to fish...but you've got my all time favorite food right at your door...Potato's...my all time favorite food in the whole wide world!! |
RE: Fish, fish, fish
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| I like small pan fish we catch here in Minnesota, just seasoned, floured and pan fried, like Sun fish & Cappies. I also like a good Walleye filet and often buy Pollack to bread and deep fry. Although I like my Beef steak rare to med rare, it turns my stomach to see tuna steak served red in the middle. I also like Lobster, shrimp and scallops, but don't habe them very often. I tried Talapia once and we didn't care for it. Dottie |
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