Fishy February
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
Re: Fishy February
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!
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Fishy February
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 What a waste!
When I was young, my mum used to buy it... for the cat What a waste!
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Fishy February
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
Very nice, couldn’t find the Thai Basil though which would have finished it nicely
- WWordsworth
- Posts: 2211
- Joined: Wed Dec 05, 2012 3:26 pm
- Location: North West Leicestershire
Re: Fishy February
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.
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.
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Fishy February
Sounds right up my street!
- WWordsworth
- Posts: 2211
- Joined: Wed Dec 05, 2012 3:26 pm
- Location: North West Leicestershire
Re: Fishy February
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....
"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....
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Fishy February
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
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
Re: Fishy February
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?
Re: Fishy February
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
Re: Fishy February
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.
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.
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Fishy February
I bought my bottle in 2012 and it´s still going strong.
I imagine fish sauce is eternal...
I imagine fish sauce is eternal...
Re: Fishy February
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.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Fishy February
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
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Fishy February
Excellent PP
I eat all of those, not superior knowledge but a really good local fishmonger ( and growing up near fishing ports)
I eat all of those, not superior knowledge but a really good local fishmonger ( and growing up near fishing ports)
- halfateabag
- Posts: 967
- Joined: Wed Apr 08, 2020 7:28 pm
Re: Fishy February
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.
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.
- PatsyMFagan
- Posts: 2152
- Joined: Tue Sep 19, 2017 2:38 pm
Re: Fishy February
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.
Return to Food Chat & Chatterbox
Who is online
Users browsing this forum: Google [Bot] and 9 guests