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Fishy February

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Re: Fishy February

Postby Pampy » Fri Feb 05, 2021 5:42 pm

I had hake last night - just baked in the oven wrapped in parchment/foil with a couple of lemon slices on top and served with pink fir apple potatoes, lightly steamed veg and HM parsley sauce - it was delish!

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Re: Fishy February

Postby karadekoolaid » Fri Feb 05, 2021 6:01 pm

I think the last time I had hake was about two or three years ago; and it was a Caribbean hake, rather than a European one. Delicious fish!
When I was young, my mum used to buy it... for the cat :shock: What a waste!

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Re: Fishy February

Postby Amber » Sat Feb 06, 2021 12:47 am

We had hake tonight too, with a very hot Arabiatta sauce. (MindfulChef)

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Re: Fishy February

Postby Stokey Sue » Sat Feb 06, 2021 1:39 am

My bean sprouts I have been growing were ready so I made a kind of laksa with one of the bits of haddock garnished with a few prawns and mussels from the freezer

Very nice, couldn’t find the Thai Basil though which would have finished it nicely

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Re: Fishy February

Postby WWordsworth » Sat Feb 06, 2021 4:19 pm

J served a delicious lunch today.
It's a Madhur Jaffrey recipe.

Mackerel fillets marinated in lemon juice, chopped coriander, a green chilli and s&p for 45 mins.
Then grilled and served with a green salad and a glass of pinot grigio.

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Re: Fishy February

Postby karadekoolaid » Sun Feb 07, 2021 5:24 am

Sounds right up my street!

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Re: Fishy February

Postby Pampy » Sun Feb 07, 2021 2:53 pm

Mine too!

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Re: Fishy February

Postby WWordsworth » Sun Feb 07, 2021 10:14 pm

Tonight's dinner was this hake recipe
"Spiced hake with artichoke cream and sprouts recipe - BBC Food" https://www.bbc.co.uk/food/recipes/spic ... _52249/amp

Completely delicious, but a couple of comments.
- I overruled the instruction to cook the fish and keep it warm, I did the purée first
- my current garam masala is called "Kashmiri Garam Masala". It's probably East End brand, bought from the Asian supermarket. It was a happy accident as I prefer the (very different) flavour to the regular stuff. It was sensational with the artichoke cream.

Now debating whether we need separate rooms tonight....

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Re: Fishy February

Postby Stokey Sue » Sun Feb 07, 2021 11:41 pm

I got a gilt had bream which I cooked in a foil parcel with a little evoo, garlic, spring onion, splash of white wine, s&p, and a sprinkle of Joan’s herbed de Provence
Delicious, and I must remember that the herbs are a strong flavour that currently tastes good, can sub them for other herbs in some things I think

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Re: Fishy February

Postby KeenCook2 » Mon Feb 08, 2021 9:04 pm

Question about Fish sauce. I have found a small bottle of Bart's Thai Fish Sauce, bb Aug 2007 ... what do you reckon? I have a feeling it would be fine?

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Re: Fishy February

Postby Amyw » Mon Feb 08, 2021 10:54 pm

I’d go for it , it’s best before , have a little taste and anything jarred/bottled I tend to take no notice of dates

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Re: Fishy February

Postby KeenCook2 » Mon Feb 08, 2021 11:41 pm

Thanks, Amyw, glad you think that too :thumbsup

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Re: Fishy February

Postby jeral » Tue Feb 09, 2021 3:58 am

Just check there's no mould around the top. Another sign of bad is yeast floating on the top apparently but dunno how it'd be seen in a small bottle.

Apparently it'll be safe otherwise but may have deteriorated of which signs are a colour change or smell or taste difference. I can't say I'd know what fish sauce should look, smell or taste like. Mine's in the cupboard, opened, although I read that some makers say it's preserved better in the fridge after opening, when it should last a year or maybe longer. Edit PS, I doubt they meant 14 years longer but your sauce, your choice.

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Re: Fishy February

Postby karadekoolaid » Tue Feb 09, 2021 4:04 am

I bought my bottle in 2012 and it´s still going strong.
I imagine fish sauce is eternal... :gonzo

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Re: Fishy February

Postby jeral » Tue Feb 09, 2021 4:46 am

I tried fish sauce on salmon (that I forgot to do the time before after learning of that idea) before baking it and would say it worked, just a bit brushed on. I also add it to some cabbage-type or bean soups which seems wrong but does "add something". The trouble is that it's not a flavouring that immediately springs to mind like parsley say so is easy to forget about.

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Re: Fishy February

Postby Stokey Sue » Tue Feb 09, 2021 11:28 am

Look at what’s in the bottom of the bottle, if there are a lot of crystals it will probably be safe but the flavour will have shifted, I’ve had enough bottles do this that I now buy a smaller bottle

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Re: Fishy February

Postby Pepper Pig » Tue Feb 09, 2021 9:24 pm


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Re: Fishy February

Postby Stokey Sue » Wed Feb 10, 2021 1:43 am

Excellent PP

I eat all of those, not superior knowledge but a really good local fishmonger ( and growing up near fishing ports)

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Re: Fishy February

Postby halfateabag » Wed Feb 10, 2021 11:05 am

We love megrim and it is not at all 'grim', better than expensive sole.... Think I still have one in the freezer.

I bought sockeye salmon yesterday. He said, 'isn't it red'. I only bought it because it was RTC. We will see how it compared to 'ordinary' salmon.

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Re: Fishy February

Postby PatsyMFagan » Wed Feb 10, 2021 11:45 am

halfateabag wrote:We love megrim and it is not at all 'grim', better than expensive sole.... Think I still have one in the freezer.

I bought sockeye salmon yesterday. He said, 'isn't it red'. I only bought it because it was RTC. We will see how it compared to 'ordinary' salmon.


Wish I could buy megrim ... never seen it on offer round here, but one of the travelling fish mongers might be able to get it.

I presume the sockeye salmon is wild and free, while 'ordinary' salmon will be farmed. Having seen a programme about how farmed salmon needs to be treated, I am now trying to weigh up the pros and cons. :shock:

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