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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in! |
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06-04-2013, 07:59 AM | #21 | |
Herf God
Join Date: Dec 2002
Location: Carolina
Posts: 11,892
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Quote:
What they didn't know at the time, iirc, was that slimhead are slow reproducers that take a long while to grow to mating sizes, and they very nearly fished them out. Then they came out with King Clip, to replace the slimehead and grouper, which iirc was actually some type of pacific eel. Now, thankfully, farm raised talapia is taking some the pressure off of the the good eating domestic fish so the rest of us, who know better that to eat chinese farm raised fish, will have more tasty domestic fishes left for us.
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06-04-2013, 08:08 AM | #22 | |
Herf God
Join Date: Dec 2002
Location: Carolina
Posts: 11,892
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Quote:
Roughy was similar in texture to grouper. Hmmm . . . fresh Mahi is really tough to beat. Some of the snappers are really good if you can get them in your area. If you want a good grilling inshore fish, try redfish. Leave the skin on brown the filet briefly then flip to the skin side to finish cooking. I prefer it blackened, but it would also be good prepared in most other ways you would make something like roughy or grouper.
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Last edited by carmine7075; 06-04-2013 at 08:25 AM. |
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