We want to share an important update with our Betfair Community users.
Over the coming months, the Betfair Community platform will be winding down. The final active day for the platform will be December 21st. From December 22nd, users will no longer be able to access the platform.
Your discussions, insights, engagement, and, most importantly, feedback have helped shape the platform and guided innovation. Your feedback continues to be important to us, and we will continue to listen via our dedicated feedback channels, as well as through product testing and innovations.
To share your feedback and experience, visit: https://support.betfair.com/app/home
Chit Chat
Welcome to Live View – Take the tour to learn more
Start Tour
There is currently 1 person viewing this thread.
Used to get 'rock salmon' (aka dogfish) suppers when I worked in seaside towns in England. Very nice it was, too. Never seen it in Scotland. Do you still get it in English chippies?
Loved halibut when I worked in catering. Only time I've ever had it. Ordered John Dory in a restaurant once just to try it and it was great.
A mate tells me he used to eat shark regularly in Australia. Says its brill, but never seen it here.
Loved halibut when I worked in catering. Only time I've ever had it. Ordered John Dory in a restaurant once just to try it and it was great.
A mate tells me he used to eat shark regularly in Australia. Says its brill, but never seen it here.
Show More
Your mate's wrong - shark & brill are two different fish
that vietnamese fresh water fish that they sell as "river cobbler" is ok for pies and stews.
You can still get coelacanth in Stoke chippies, I believe.
shark - it is caled flake in aus. is rubbish
I've been using Tilapia fillets to make a rather nice curry of late.
If you're interested. Get a wok, or big frying pan.
Fry a chopped onion, some garlic. for a few mins
Add Curry paste, Curry powder, fry another min
Then a little Mustard seeds, cinnamon, chilli powder (or chopped chilli),
Optional - A little Asafoetida, Coriander powder, sugar, celery salt - (I use them all)
fry another min
Add 4 fillets, cut into approx 1 inch squares, fry 3 mins.
Add 1 tin of coconut milk.
stir gently
simmer for about 15 mins
stir gently occasionally.
bloody lovely.
It's what I made last night.
If you're interested. Get a wok, or big frying pan.
Fry a chopped onion, some garlic. for a few mins
Add Curry paste, Curry powder, fry another min
Then a little Mustard seeds, cinnamon, chilli powder (or chopped chilli),
Optional - A little Asafoetida, Coriander powder, sugar, celery salt - (I use them all)
fry another min
Add 4 fillets, cut into approx 1 inch squares, fry 3 mins.
Add 1 tin of coconut milk.
stir gently
simmer for about 15 mins
stir gently occasionally.
bloody lovely.
It's what I made last night.
As I'm vegetarian I have to have mock salmon instead of rock salmon
You don't hear much about??? Who's having conversations about fish anyway, ffs!
Oh yes - and a decent squirt of lemon juice, and a spoonful of tomato puree.
Dog fish Nice ? R u nuts? thats like the roughest fish to eat out there ,thats why you dont see it sold because its veru unpopular.Next you will be telling us that fish fingers are a delicacy in your household.Stone the crows .
You want to buy some whitebait and fillet them then panne them in some chopped flour ok
Tilapia? Only ever heard of them in BBC nature documentaries about African lakes. Haven't seen them in local supermarkets.
It's quite reasonably priced wur. Quite a firm white fish. I got some in waitrose.
Halibut is on menu at The Big Fish takeaway near sherwood forest visitor centre Edwinstow .
You want to buy some whitebait and fillet them then panne them in some chopped flour ok
I ate them yesterday, Boquerones as they are called in Spain
I ate them yesterday, Boquerones as they are called in Spain
I bet they weren`t filleted and rolled in chopped flour.
lol toop toop and then i suppose you went and bought some air hooks with a pot of elbow grease ? :-)
Bamboo, believe it or not - gutted whitebait, floured and fried = boquerones
no doubt about the fact those little beauties (anchovies) are absolutely delicous .i like the fresh ones served in vinegar and oil from the deli counter
http://images.google.co.uk/images?hl=en&source=hp&q=boquerones%20frito&um=1&...
You don't see "Rock Salmon" on menu's anymore because you have to put the "species , I have it on the menu as Rock , and in parentheses " Huss " , In Australia they do eat shark in chippies, goes under the name " Flake " very nice it is too.
Anchovies , LOl, i believe it is the hardest part of a sex change operation, inserting the anchovies
Morrison's sell tilapia.
Whiting is cheap and tasty imo. Gurnard and coley as well.
In a restaurant the other day, I ordered 'St Ives Bay Lemon Sole' it turned out to be Sand Sole.
Whiting is cheap and tasty imo. Gurnard and coley as well.
In a restaurant the other day, I ordered 'St Ives Bay Lemon Sole' it turned out to be Sand Sole.
Whiting is a good call, a very tasty and underrated fish, imo
Bill - I used to be a fisherman. My mother-in-law would never accept whiting, saying it was 'cat's fish'. I gave her fillet one day and told her that it was cod. She reckoned it was the best 'cod' she'd ever tasted.
Whiting i find a bit "cotton woolly " , nice flavour mind.
dont like whiting or coley, coley is very boney, think whiting is bland. monkfish is nice. very succulent and slightly sweeter than other white fish.
Red Snapper at our local Thai is an awesome tasting fish
Not sure Mackerel counts given the question, BUT AWESOME when fresh (and gutted soon as caught). Huss maligned on here, but very flavoursome and great for those who love fish but hate bones. (It has none, just an easily removed "spine" through the middle.
Re Monkfish, my ex fisherman dad finds the popularity/price of this very odd. He used to catch them for bait!!.
Re Monkfish, my ex fisherman dad finds the popularity/price of this very odd. He used to catch them for bait!!.
http://www.youtube.com/watch?v=M-l7Kwhz7js
Barrel eye fish with transparent head. Looks like a fighter plane**pit.
Barrel eye fish with transparent head. Looks like a fighter plane**pit.
I've no idea why bamboo is knocking Rock Salmon.
Huss, as it's generally called, is very tasty and great for introducing kids to fish, as there are no bones. Still as popular in the South as it ever was.
Huss, as it's generally called, is very tasty and great for introducing kids to fish, as there are no bones. Still as popular in the South as it ever was.
BillKiller 23 Jan 21:51
Excellent! Did you tell her afterwards?
I did tell her. It became a favourite with her.
MM - if a coley is filleted properly, it won't have any bones.
Excellent! Did you tell her afterwards?
I did tell her. It became a favourite with her.
MM - if a coley is filleted properly, it won't have any bones.
I had pike once, that was lovely too, but someone has since told me that it is a ''dirty'' fish because of it's scavenging.
I love to eat all fish, so I'm probably biased, but I once had Carp in Prague - and very tasty it was too.
tomorrow night @ 10.35 is the 2nd part of BBC1s Britains Really Disgusting Food & its all about fish. After watching last weeks episode on meat,I recommend highly that you watch it--I learnt a lot about MRM-mechanically recovered meat- scary...
added bonus was that pr1ck Gordon Ramsey got ripped a new one over lamb shanks :)
added bonus was that pr1ck Gordon Ramsey got ripped a new one over lamb shanks :)
used to have mermaid mlinge in the early 70s but dont hear of it any more :(
anyone had samphire ? not a fish but a grass grown on coastal rocks. quite nice ( salty asparagus is my cclosest t comparison ) .
Samphire is lovely - boiled or better steamed with loads of melted butter. Poor mans asparagus!! (suck dont bite though!!)
prefer shellfish type stuff tbh.
Had mussels last week and having them again thi week. £3/kg. just scrub and steam in white wine and garlic. Then make a veloute from the remaining liquid and use as a source. was lovely
octopus v.v.good too.
Had mussels last week and having them again thi week. £3/kg. just scrub and steam in white wine and garlic. Then make a veloute from the remaining liquid and use as a source. was lovely
octopus v.v.good too.
Post Your Reply
Please login to post a reply.
Wonder
Instance ID: 13539