Quote:
Originally Posted by imp
What a beauty! I am so jealous, LOL!!
No fresh fish here, just comes in frozen and they put it in a case thawed; people buy it and freeze it again! I ak them to get some of the still rock hard frozen ones if I am not cooking it that evening better that way than 2 x frozen.
But such a lovely fresh fish you have!!!
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Not sure why our traditional butcher and fish mongers were replaced with deli-counter
style thawed crap. A dying talent. Well, its all about cost and keeping prices down.
Plenty of them back in NY but you pay a premium. If you can't get a steak cut just the
way you like it or fresh ground mince, or a fresh fish body for stock, I can't call it a
butcher or fish monger.
Frozen on the boat is great, same with shrimp. Or caught an processed quickly. Then
frozen.
Frozen is the better choice when fresh is not available.
But, anyone that gardens and cooks, reads, and pays attention, knows that.
A good Chef knows, and why their restaurants are successful.
That meal sounds wonderful Steve. Love oysters just about every possible way prepared.
Cod tongues are much like a fried oyster in flavor and texture. Not as tender but not at all
chewy like clams. Hard to describe but any clam/oyster lover, loves them.