Floyd Posted July 5, 2013 Share Posted July 5, 2013 After all the fish hate earlier, I'm interested to know what people's favourite kind of fish is. I'm quite partial to most fish, cod, haddock, pollock, hake & trout. But my favourite is Salmon. Yum Yum! Are you a friend of fish?? Link to comment Share on other sites More sharing options...
Private Womble Posted July 5, 2013 Share Posted July 5, 2013 Salmon is a good call, I like all seafood aswell. Link to comment Share on other sites More sharing options...
tokyowalnut Posted July 5, 2013 Share Posted July 5, 2013 Love a bit of salmon, skin has to be crispy, but my favourite is (kick his ass) Seabass, love it!!! Not so keen on singing Fish!! Link to comment Share on other sites More sharing options...
Coco Posted July 5, 2013 Share Posted July 5, 2013 Black cod in miso ... not at Nobu but at Andy's Izakaya in Yurakucho, Tokyo Link to comment Share on other sites More sharing options...
Floyd Posted July 5, 2013 Author Share Posted July 5, 2013 Some excellent shouts so far. I love just about all seafood. Skin must be crispy on salmon though or it's a non starter for this cat. Link to comment Share on other sites More sharing options...
lewis2006 Posted July 5, 2013 Share Posted July 5, 2013 Fresh water = Wild brown trout. Sea = Sea bass Shell = Queenies/Scallops Link to comment Share on other sites More sharing options...
...a bit disco Posted July 5, 2013 Share Posted July 5, 2013 Can't beat a good kipper. Link to comment Share on other sites More sharing options...
Guest C00l K1d Posted July 5, 2013 Share Posted July 5, 2013 Tuna or swordfish steak Link to comment Share on other sites More sharing options...
Chaka Demus & pliers Posted July 5, 2013 Share Posted July 5, 2013 Love a bit of Sea bass. Lovely cooked on the bbq. Link to comment Share on other sites More sharing options...
Tazio Posted July 5, 2013 Share Posted July 5, 2013 Scampi Fries. Link to comment Share on other sites More sharing options...
TheMaganator Posted July 5, 2013 Share Posted July 5, 2013 I'm really starting to enjoy oysters - bit of lemon, shallots & red wine vinegar to go with them. Great stuff! Link to comment Share on other sites More sharing options...
Stuart McNeill Posted July 5, 2013 Share Posted July 5, 2013 Haddock or tuna. Not very confident when eating fish. Always expect it to taste horrid. Link to comment Share on other sites More sharing options...
Coco Posted July 5, 2013 Share Posted July 5, 2013 Had a just-smoked Arbroath smokie the other week. Spectacularly good. Link to comment Share on other sites More sharing options...
duckandcover Posted July 5, 2013 Share Posted July 5, 2013 There's only two things in this world that smell like fish. And one of them's fish.... Link to comment Share on other sites More sharing options...
Private Womble Posted July 5, 2013 Share Posted July 5, 2013 Some excellent shouts so far. I love just about all seafood. Skin must be crispy on salmon though or it's a non starter for this cat. I put a wee bit pesto on my salmon to enhance the taste, maybe a bit weird but feckin lovely. Link to comment Share on other sites More sharing options...
PortyJambo Posted July 5, 2013 Share Posted July 5, 2013 Had a just-smoked Arbroath smokie the other week. Spectacularly good. Had that at the Food Festival in Holyrood Park a few years ago, straight from being smoked in the barrel in the ground. Was outstanding. Link to comment Share on other sites More sharing options...
Floyd Posted July 5, 2013 Author Share Posted July 5, 2013 I put a wee bit pesto on my salmon to enhance the taste, maybe a bit weird but feckin lovely. Will need to give that a wee go, never thought of that before. Link to comment Share on other sites More sharing options...
Craigieboy Posted July 5, 2013 Share Posted July 5, 2013 Salmon, lime & chili served on a bed of rice. Link to comment Share on other sites More sharing options...
SUTOL Posted July 5, 2013 Share Posted July 5, 2013 Had a just-smoked Arbroath smokie the other week. Spectacularly good. I had one as well, at the Highland Show. Link to comment Share on other sites More sharing options...
maroonlegions Posted July 5, 2013 Share Posted July 5, 2013 SMOKED TROUT................ LEMON SOUL. RED SNAPPER. Link to comment Share on other sites More sharing options...
Toxteth O'Grady Posted July 5, 2013 Share Posted July 5, 2013 Farmed salmon is horrible, artificially orange and full of the horrible chemicals that they use to control sea lice and disease, I wouldn't touch it with a barge pole. Wild sea bream is excellent (better than bass) I love this on holiday. Here fresh Haddock, cod, halibut or dabs are good. I really like Mackerel if I catch them myself but they must be eaten within a few hours of being caught. Link to comment Share on other sites More sharing options...
Boof Posted July 5, 2013 Share Posted July 5, 2013 Another shout for mackerel here, but for an exquisite taste you gotta try STAP. Ingredients 3 large Piltocks (Coalfish) 2 - 3lb of Piltock Livers Seasoning to taste Method Place livers in a covered, but not sealed, container, in a steamer for about 4 hours, until most of the oil has come out of the livers. Drain the livers, reserving some of the oil. Just before the livers are ready, boil the fish, then remove all skin and bones and keep fish warm. Roughly mash livers and fish together in equal proportions, adding salt and pepper to taste. If the mixture is too dry, add some of the oil from the livers. To Serve Serve with boiled or steamed potatoes and butter. An alternative is to use olick (ling) and olick livers. Fry the oil out of 'em (takes minutes rather than that 4 hour nonsense in the above recipe) and use it to moisten the fish+liver combo if it's too dry. Also serve with liberally buttered tatties. For those who are thinking "Holy shite, Boof, get a grip" - it is seriously good. Link to comment Share on other sites More sharing options...
Maple Leaf Posted July 5, 2013 Share Posted July 5, 2013 Any fish that's smoked. Kippers, smoked salmon, even smoked eel. Delicious. Link to comment Share on other sites More sharing options...
Locky Posted July 5, 2013 Share Posted July 5, 2013 Haddock, Plaice or Cod for me. Occasionally Tuna. Not much of a seafood man at all. Link to comment Share on other sites More sharing options...
moogsy Posted July 5, 2013 Share Posted July 5, 2013 Tinned tuna. At least a can a day. Link to comment Share on other sites More sharing options...
Rand Paul's Ray Bans Posted July 5, 2013 Share Posted July 5, 2013 Hake and Hoki. Link to comment Share on other sites More sharing options...
Tazio Posted July 5, 2013 Share Posted July 5, 2013 Tinned tuna. At least a can a day. You'll get mercury poisoning!! Link to comment Share on other sites More sharing options...
The Doctor Posted July 5, 2013 Share Posted July 5, 2013 Dover Sole, on the bone, grilled (for about three minutes a side, no more) and served with butter and squeezed lemon. Sea Trout, poached, served cold. Heat the water until it's just boiling, then switch off and allow to cool. The fish will be perfect. You can poach in a vinegar mixture (30% vinegar) or with some white wine, bouquet garni, some veg, whatever you fancy, but let the fish be the star! Moules Mariniere; Mussels, white wine, butter, onion, crushed garlic. The liquid should be a couple of inches deep in the pan and you steam the mussels open in it, takes about 5-8 minutes. I make a pretty good fish pie too! Link to comment Share on other sites More sharing options...
superjack Posted July 5, 2013 Share Posted July 5, 2013 Farmed salmon is horrible, artificially orange and full of the horrible chemicals that they use to control sea lice and disease, I wouldn't touch it with a barge pole. Wild sea bream is excellent (better than bass) I love this on holiday. Here fresh Haddock, cod, halibut or dabs are good. I really like Mackerel if I catch them myself but they must be eaten within a few hours of being caught. I spent a few years of my life working on salmon farms. The trick is to boil them for a wee bit first(removes the excess fat and dye) then cook as you normally would. I know what you mean about the colour of the salmon. About a month before we would start harvesting, we would assassinate a few random fish and assess the colour of them. Them we would phone the fish food comapny(ewos) and tell them the colouring of the fish and if we would need an adjustment of the pigment levels. I also worked on a site that done organic salmon. The wife said it tasted lovely(I don't eat fish apart from tuna) but there was virtually no colour. Link to comment Share on other sites More sharing options...
Private Womble Posted July 5, 2013 Share Posted July 5, 2013 I spent a few years of my life working on salmon farms. The trick is to boil them for a wee bit first(removes the excess fat and dye) then cook as you normally would. I know what you mean about the colour of the salmon. About a month before we would start harvesting, we would assassinate a few random fish and assess the colour of them. Them we would phone the fish food comapny(ewos) and tell them the colouring of the fish and if we would need an adjustment of the pigment levels. I also worked on a site that done organic salmon. The wife said it tasted lovely(I don't eat fish apart from tuna) but there was virtually no colour. Assassinating salmon conjured up a strange image in my head. Link to comment Share on other sites More sharing options...
DG_HMFC Posted July 5, 2013 Share Posted July 5, 2013 I love all fish, but my fave is smoked mackerel. Another favourite of mine is to get the finely sliced ready to eat raw salmon, wee bit of lemon juice and cracked black pepper, chop it up and serve with a wee bit spaghetti, a drizzle of olive oil and you're done - spectacular! Sent from my iPhone using Tapatalk Link to comment Share on other sites More sharing options...
chimpos Posted July 5, 2013 Share Posted July 5, 2013 As a scientist I love FISH which sadly stands for Fluorescent In Situ Hibridisation Back on topic my fav real swimming fish is a trout. Link to comment Share on other sites More sharing options...
chimpos Posted July 5, 2013 Share Posted July 5, 2013 Double post. Link to comment Share on other sites More sharing options...
shaun.lawson Posted July 5, 2013 Share Posted July 5, 2013 Fried fish? Plaice first, rock second. Cod well adrift. Fish cooked in any other way? Smoked haddock, every time. Mmm.... Also, a word for the humble swordfish and not so humble calamari. Both splendid. Link to comment Share on other sites More sharing options...
Alan Johnson Posted July 6, 2013 Share Posted July 6, 2013 Had a great bit of turbot recently, pan fried in a lime, chilli and coriander butter with samphire and potatoes. Love me a bit seafood. King prawns, scallops, mussels, calimari etc. - glorious. Only ones I won't eat are oysters, just do not get it. Link to comment Share on other sites More sharing options...
Taffin Posted July 6, 2013 Share Posted July 6, 2013 Wild Alaskan salmon, pan fried with some lemon and hot sauce. On a bed of lettuce. Link to comment Share on other sites More sharing options...
Cairneyhill Jambo Posted July 6, 2013 Share Posted July 6, 2013 Smoked haddock poached in milk and served with a poached egg and Golden Wonder potatoes. I could probably have this every day. Link to comment Share on other sites More sharing options...
Coco Posted July 6, 2013 Share Posted July 6, 2013 Lemon sole with a butter and white wine sauce with asparagus. Beautiful and so easy. Link to comment Share on other sites More sharing options...
Tommy Wiseau Posted July 6, 2013 Share Posted July 6, 2013 Never trust a man who doesn't like fish IMO. Great shouts on this thread, especially the shellfish ones - love that shit. It's all about the sea bass for me though. I usually grill my sea bass very simply with lime juice and black pepper, but have recently discovered that you get a belter in tesco which has a chilli crust and a lemongrass sauce - delicious. Link to comment Share on other sites More sharing options...
moogsy Posted July 6, 2013 Share Posted July 6, 2013 You'll get mercury poisoning!! If it's good enough for Lincoln it's good enough for me Nah I'll take my chances, if I start to feel weird I'll go to the doctors Link to comment Share on other sites More sharing options...
Taffin Posted July 6, 2013 Share Posted July 6, 2013 Never trust a man who doesn't like fish IMO. Great shouts on this thread, especially the shellfish ones - love that shit. It's all about the sea bass for me though. I usually grill my sea bass very simply with lime juice and black pepper, but have recently discovered that you get a belter in tesco which has a chilli crust and a lemongrass sauce - delicious. Think I know the tesco one you speak of; delicious indeed! Link to comment Share on other sites More sharing options...
Currahee! Posted July 6, 2013 Share Posted July 6, 2013 I love most fish/seafood. I got scallops as a starter and the smell was strong but it was a taste sensation. I'm looking forward to getting a tin of Surstomming. A certain poster on here is getting me it. Link to comment Share on other sites More sharing options...
Currahee! Posted July 6, 2013 Share Posted July 6, 2013 Surstomming. http://www.youtube.com/watch?v=3vEl6Ey8Gdc Link to comment Share on other sites More sharing options...
Tiberius Stinkfinger Posted July 6, 2013 Share Posted July 6, 2013 I adore Crevettes soaked in Chablis and warmed on the BBQ. Link to comment Share on other sites More sharing options...
jimmyjambo Posted July 6, 2013 Share Posted July 6, 2013 love any kind of fish, had red snapper last night, bought them from Clarks in Musselburgh served on a bed of samphire with a fish sauce, the snapper was pretty tastless TBH, usually enjoy it when abroad tho Link to comment Share on other sites More sharing options...
Zico Posted July 6, 2013 Share Posted July 6, 2013 Love just about all kinds of fish - tuna, salmon, cod, monkfish, sole, mackerel, sea bass, halibut and swordfish being my favourites. Although I may love shellfish even more - lobster, oysters, crab, scallops, mussels, langoustines and prawns are all tremendous...this is making me hungry!!! Link to comment Share on other sites More sharing options...
vegas-voss Posted July 6, 2013 Share Posted July 6, 2013 Last fish i had in a restuarant was Red Snapper and it was amazing.Have not seen it on a menu since sadly. Link to comment Share on other sites More sharing options...
superjack Posted July 6, 2013 Share Posted July 6, 2013 Last fish i had in a restuarant was Red Snapper and it was amazing.Have not seen it on a menu since sadly. Should this net not be in the ginger bursd thread? Link to comment Share on other sites More sharing options...
Ulysses Posted July 6, 2013 Share Posted July 6, 2013 Halibut. Once walked into a 24 hour Spar in Wales and asked for some. The boy behind the counter claimed they had none. I accused them of hoarding it. Was asked to leave. There may have been a lot of alcohol involved. Maybe they'd sold out because it was good enough for Jehovah. Link to comment Share on other sites More sharing options...
Rand Paul's Ray Bans Posted July 6, 2013 Share Posted July 6, 2013 Fried fish? Plaice first, rock second. Cod well adrift. Fish cooked in any other way? Smoked haddock, every time. Mmm.... Also, a word for the humble swordfish and not so humble calamari. Both splendid. When done properly, calamari is one of the best things out there. I love mussels as well. Had some in a mustard seed sauce the other night. Was surprisingly very good. Link to comment Share on other sites More sharing options...
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