The Original Fish and Chips Restaurant

Post by **Checker** » Mon Sep 15, 2008 11:57 am

Agree with Aussie Mark although fish in Australia is not cheap (unless you catch it yourself)

Post by **margaretcarnes** » Tue Sep 16, 2008 6:19 am

Hi Guess - I'm not sure myself exactly why the Northern haddock thing. Possibly cos of the proximity to the fishing trade (as was!)
When I was a kid in Hull it was rare to see cod for sale in the chippies. Haddock and skate were the best sellers.
Cod though does have very fine worms running through it. You don't notice them much when cooked, but when preparing it from fresh it's like lengths of cotton. As so many people worked filleting on the fish docks the word probably got around that cod was 'inferior' - and it went South!

Basa is now available here. A bit thin but OK. Also pollock is becoming more popular and good VFM.

Post by **Winkie** » Tue Sep 16, 2008 10:15 am

Didn't know about the worms, so had a liitle look on the internet. Have a look at

http://beyondsalmon.blogspot.com/2006/0 ... -worm.html

Seems these worms are not so fine, and are common in both Cod and Haddock, and a lot of white fish.

Gonna have a close rummage the next time I eat white fish!

Post by **migrant** » Tue Sep 16, 2008 7:32 pm

margaretcarnes wrote:Cod though does have very fine worms running through it.

No wonder it's more expensive here in the states, the extra protein charge!

Post by **charlesh** » Wed Sep 17, 2008 5:23 am

No beating King George Whiting (filleted), Barramundi and Flake (gummy shark) !

Post by **margaretcarnes** » Wed Sep 17, 2008 5:32 am

Wierd! Just watching a repeat of the Billy Connolly World Tour of Oz - The one where he's fishing for barramundi and says it's much better than haddock.
Weird

Post by **caller** » Wed Sep 17, 2008 2:39 pm

Barramundi is a fish best barbecued in the outback after being freshly caught - yummy!

Interestingly, its now farmed in the UK and sold by Waitrose.

Most white fish tastes much of a muchness IMHO, I thought it the texture of Cod/Haddock that made it ideal for frying, plus large quantity's were once readily available?

Best beer battered fish I have eaten is at Doyle's, Watsons Bay in Sydney Harbour.

Post by **PeteC** » Wed Sep 17, 2008 3:02 pm

caller wrote:Barramundi is a fish best barbecued in the outback after being freshly caught - yummy!

Interestingly, its now farmed in the UK and sold by Waitrose.

Most white fish tastes much of a muchness IMHO, I thought it the texture of Cod/Haddock that made it ideal for frying, plus large quantity's were once readily available?

Best beer battered fish I have eaten is at Doyle's, Watsons Bay in Sydney Harbour.

I remember being served baramundi in Sydney back in the mid 80's. Had never heard of it up to that time and I don't think it was even exported back then. Totally agree, a real good tasting fish. Pete

Post by **PeteC** » Wed Sep 17, 2008 9:16 pm

There's another fish that is great down there also, and I think only found in Australia and NZ waters.....John Dory? Can someome set me straight on this? Pete

Post by **BaaBaa.** » Wed Sep 17, 2008 9:30 pm

prcscct wrote:There's another fish that is great down there also, and I think only found in Australia and NZ waters.....John Dory? Can someome set me straight on this? Pete

I know John Dory is always a favourite of Chefs
(I watch alot of cooking programmes

)

WIKI says:

John Dory are found on the coast of South West Africa, South East Asia and Australia, the coasts of Japan, and on the coasts of Europe.

John Dory live in the Indian, Atlantic Ocean, and the Mediterranean Sea. Commercially available John Dory come primarily from New Zealand.

Post by **PeteC** » Wed Sep 17, 2008 9:40 pm

The "commercially" bit is probably why I saw it so much on menus down there. I've never seen it here. They've probably changed their name to 'rubber tire' if they live in the Gulf.

Phuket however then seems the right spot to have some offshore? Pete

Post by **Randy Cornhole** » Thu Sep 18, 2008 1:36 am

I bet all the girls relish a bit of 'offshore Pete'

Post by **richard** » Tue Oct 21, 2008 8:35 pm

Anybody any news of Richard the F/C man?

Post by **buksida** » Tue Oct 21, 2008 10:45 pm

Who cares?

No need to bump a month old thread that has already run its course.

Post by **johnnyk** » Tue Oct 21, 2008 11:19 pm

Pacific Coast Canada beats them all IMO - slabs of fresh North Pacific Halibut fried at a proper temperature five minutes from my house and eaten from the paper at the beach down the road.

Remember what the Greeks say, "A fish is born in water but dies in oil!"

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