El Presidente Posted February 20 Posted February 20 We talk about steak all the time but this topic came up earlier in the week when talking to a chef mate of mine. Assuming your not allegic, Your top 5 favourite fish species to eat?
Popular Post LaoFan Posted February 20 Popular Post Posted February 20 Bluefin Tuna (otoro) sashimi Grilled Swordfish steaks Sockeye Salmon gravlax or cedar plank Halibut fish n' chips Chilean Sea Bass pan-fried skin side down with brown butter/lemon/caper sauce Close 6th: Mahi Mahi tacos 6 1
El Presidente Posted February 20 Author Posted February 20 1 minute ago, KCCubano said: Walleye, Crappie, Grouper, Catfish, Rainbow Trout Never had Walleye. Mahi Mahi Sea Bream Ōra King salmon Salt Water Barramundi Yellowfin Tuna (belly). 1
Ford2112 Posted February 20 Posted February 20 Saltwater: Fresh Monterey Bay King Salmon, early season. California White Seabass Bluefin Tuna Alaskan Halibut Sand Dabs Freshwater: Smoked Salmon Smoked Sturgeon Kokanee Salmon( landlocked sockeye) A mountain trout on an open fire Southern Fried Catfish,in New Orleans 1
MagicalBikeRide Posted February 20 Posted February 20 21 minutes ago, El Presidente said: Sea Bream 👌 I’m also really fond of Sea Bass, Cod and Halibut 1
Popular Post Arabian Posted February 20 Popular Post Posted February 20 Not a huge seafood guy, although I live on the gulf, but I tried Leopard coral grouper in Egypt years ago...epic (made me shed a tear). 7 1
Puros Y Vino Posted February 20 Posted February 20 Wahoo. Mahi Mahi Salmon Cod Tuna(not the canned stuff) 1
Chas.Alpha Posted February 20 Posted February 20 Walleye Snook Bluefin Tuna Red Snapper Hogfish (Baked Cod if the others aren’t available.) 1
Chas.Alpha Posted February 20 Posted February 20 4 minutes ago, Chibearsv said: Excellent lists. I'm getting hungry! I didn’t know what I was hungry for. I’ll be back shortly…😳 1
Sub Posted February 20 Posted February 20 Bluefin Tuna Salmon smoked/grilled (West Coast US only) Halibut Yellowtail (Hamachi) sashimi Mahi 2
Chas.Alpha Posted February 20 Posted February 20 Lutefisk. Please don’t look it up until after you’ve had supper. 😲 1
Chibearsv Posted February 20 Posted February 20 9 hours ago, Chas.Alpha said: Lutefisk. Please don’t look it up until after you’ve had supper. 😲 An old Norwegian friend has mentioned Lutefisk with the same sort of warning. He ate it with some kind of potato bread as I recall.
BigGuns Posted February 20 Posted February 20 Branzino Dorado Bluefin Halibut Shellfish (lobster, sea urchin, king crab, abalone) 2
Blazer Posted February 20 Posted February 20 Black Grouper Yellowfin Tuna Halibut Red Snapper Rainbow Trout 3
westg Posted February 20 Posted February 20 Tough one. West Australian Dhu Fish I will put this up against any table in the world. It is spectacular. They can grow up to 20kg. Fillets retail here in Perth for around 120 notes per kilo. Fish fillets from this species are the only ones you can actually freeze in my opinion. Southern Blue Fin Tuna. A five year world wide would be good. West Australian King George Whiting...50cm and above are not uncommon at all in this neck. Delicious. Long snout Boar Fish. Unique flavour delicate. Bluebone grouper. Sweet Jesus. I could put in the smaller stuff quite easily. Freshly caught sardines, white bait fried whole with a beer just beautiful, herring sushimi yep, breadcrumbs or smoked fresh magnificent. In fact, I could happily sit down and talk about this topic all day long. 2
westg Posted February 20 Posted February 20 54 minutes ago, Chas.Alpha said: Walleye Snook Bluefin Tuna Red Snapper Hogfish (Baked Cod if the others aren’t available.) I have always wanted to try hog Fish
MrBirdman Posted February 20 Posted February 20 20 hours ago, Chas.Alpha said: Lutefisk. Please don’t look it up until after you’ve had supper. 😲 There is a fantastic King of the Hill episode called "Revenge of the Lutefisk." Halibut Striped Bass Yellowfin tuna (I do quite like bluefin but will only eat if it’s sustainably sourced. It is getting easier to find retail fortunately, since I don't really trust what most restaurants say). This I only really like as sushi, and not the belly either - I can enjoy the chu-toro (semi-fatty belly) but am apparently the only person who doesn't care for O-toro - too fatty for me and always tastes strange. Scallops (I know it's not a fish) Chilean sea bass (aka the Patagonian toothfish) - pricey but incredibly easy to make, almost impossible to overcook it unless you're trying 1
CaptainQuintero Posted February 21 Posted February 21 River Trout Cod Monkfish Haddock Salmon Runners up prize to herring if smoked. 2
Greenhorn2 Posted February 21 Posted February 21 46 minutes ago, westg said: I have always wanted to try hog Fish Good stuff. 1
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