Fishy February
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Re: Fishy February
It was halibut, not hake. And Gigha too, which is normally very expensive. But I agree, it was far more than I'd normally expect to pay. They said the upper fillet was 600-800g - so at the lower weight, that would make it around £72.50/kg - that's eye watering! I bought some from Booths just before Christmas which was, IIRC, around £40/kg - and Booths isn't known to be particularly cheap.
- Pepper Pig
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Re: Fishy February
A propos not much has anyone else noticed Mark Hix's column in The Telegraph? He made his name on the Great British Menu, specifically as a fish man, and ended up with three or four restauarants in London and his first one in Lyme Regis. I think he got a bit greedy and he went bust a couple of years ago but Covid has really done for him and he now sells fish out of the back of a van on the Dorset coast. Met him once. Nice bloke.
- halfateabag
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Re: Fishy February
Sorry Pampy, was probably still a bit sleepy...
Re: Fishy February
I've discovered a fish van in nearby Bamber Bridge and there is also a proper traditional butcher just across from there, also the Morrisons supermarket. It might be handy for you to go there Pampy. I bought 2 fillets of Finney haddock, one of hake, three of good sized sea bass and it came to £45. They were all skinned and boned for me. I portioned up the fillets.
http://www.darrensfreshfish.com/menu.html#
http://www.darrensfreshfish.com/menu.html#
Last edited by Renee on Fri Feb 19, 2021 2:28 pm, edited 1 time in total.
- Stokey Sue
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Re: Fishy February
To be fair to Mark Hix I thought his financial difficulties were more due to muddle than greed? one of those people who needs to be tethered to an accountant to run any kind of business
- Pepper Pig
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Re: Fishy February
Yes probably Sue. But his London restaurant prices were eye-watering. Maybe he didn't have the right people looking out for him.
Re: Fishy February
I read his columns in the telegraph, I believe that in addition to the fish van he has also bought a pub, in his childhood village. Obviously, closed at the moment.
I think it comes across that he certainly isn’t a fan of the business side of things, and it makes me wonder why he has bought a pub, almost as if he is going to repeat the cycle.
BB
I think it comes across that he certainly isn’t a fan of the business side of things, and it makes me wonder why he has bought a pub, almost as if he is going to repeat the cycle.
BB
- Stokey Sue
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Re: Fishy February
This is the pub
https://thefoxinncorscombe.co.uk/
One of those horrible websites that’s all sliding pop ups and makes you go to the Contact page to get the location (it’s on Pound Hill in Dorchester, and last time I saw it we commented it needed some tlc)
https://thefoxinncorscombe.co.uk/
One of those horrible websites that’s all sliding pop ups and makes you go to the Contact page to get the location (it’s on Pound Hill in Dorchester, and last time I saw it we commented it needed some tlc)
Re: Fishy February
Renee wrote:I've discovered a fish van in nearby Bamber Bridge and there is also a proper traditional butcher just across from there, also the Morrisons supermarket. It might be handy for you to go there Pampy. I bought 2 fillets of Finney haddock, one of hake, three of good sized sea bass and it came to £45. They were all skinned and boned for me. I portioned up the fillets.
http://www.darrensfreshfish.com/menu.html#
Thanks Renee - looks just up my street - and I could go to Mercer's at the same time! Can't wait to escape from shielding and shop a bit further afield!
Re: Fishy February
I bought four chicken supremes from Mercer's this morning. They freeze down well being freerange and are a good size. I paid £8.25.
Re: Fishy February
Hake, cod and haddock are about £17/18 a kilo at our fish van, but they don’t deliver. Now I think it’s safe for me to join the queue as it’s outside, everyone social distances and wears masks.
Re: Fishy February
Renee wrote:I bought four chicken supremes from Mercer's this morning. They freeze down well being freerange and are a good size. I paid £8.25.
That's an excellent price!
Re: Fishy February
Also, there's an AGE UK on the site which is brilliant to take clothes and books to, although closed at the moment of course.
- halfateabag
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Re: Fishy February
Swordfish steaks for late lunch today, I put garlic, oregano and S&P on them in a cast iron pan on the wood burner, they went well with mixed veg and pasta for me and a baked tato for him. The S. was moist and tender and quite Greek.
We then watched This fishing life in Cornwall, it's a good programme.
We then watched This fishing life in Cornwall, it's a good programme.
- karadekoolaid
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Re: Fishy February
Swordfish is a difficult fish to nail perfectly, as it´s flesh is very dense. Overcook? you´ve got cardboard.
It does work very well on a grill, however, because the heat can seal the steak and keep in the juices.
It does work very well on a grill, however, because the heat can seal the steak and keep in the juices.
Re: Fishy February
Help please on what makes a good fish pie? (I have cod, salmon, small prawns, flaky & shortcrust and spud.)
What do you add, e.g. carrot, leek broccoli or spring onion? What spices or herbs, assuming a white sauce?
Pastry or mash or flavoured mash?
Believe it or not I've never made one, except for a cod and mango/herby crumble-topped one which I've lost the recipe for but which was very good but not standard at all.
Ta for all thoughts
What do you add, e.g. carrot, leek broccoli or spring onion? What spices or herbs, assuming a white sauce?
Pastry or mash or flavoured mash?
Believe it or not I've never made one, except for a cod and mango/herby crumble-topped one which I've lost the recipe for but which was very good but not standard at all.
Ta for all thoughts
Re: Fishy February
I've never made one, either, jeral ... not sure why as I always enjoy them when friends make them for us!
- Earthmaiden
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Re: Fishy February
I'd use three fish, a white, a lesser amount of a smoked fish (but not always) and salmon and/or prawns.
Yes, a white sauce, I like just lots of parsley and lemon juice. I wouldn't usually add veg except maybe a handful of peas or a small amount of sauteed onion. Some people add cream or cheese to the sauce and some like to add halves of hard boiled egg.
Topped with creamy mash. Could be cheesy mash.
The fish and white sauce would go equally well under a puff pastry crust.
This Mary Berry one is fairly traditional. I wouldn't go for such a high proportion of smoked fish.
https://www.bbc.co.uk/food/recipes/mary ... _pie_79943
Yes, a white sauce, I like just lots of parsley and lemon juice. I wouldn't usually add veg except maybe a handful of peas or a small amount of sauteed onion. Some people add cream or cheese to the sauce and some like to add halves of hard boiled egg.
Topped with creamy mash. Could be cheesy mash.
The fish and white sauce would go equally well under a puff pastry crust.
This Mary Berry one is fairly traditional. I wouldn't go for such a high proportion of smoked fish.
https://www.bbc.co.uk/food/recipes/mary ... _pie_79943
Re: Fishy February
I’ve used the Mary Berry recipe before, keeping the total weight of fish the same but using cod, haddock, salmon and prawns.
It’s not something I make often, I’m not a huge fish fan, but I do like this version.
BB
It’s not something I make often, I’m not a huge fish fan, but I do like this version.
BB
- Badger's Mate
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Re: Fishy February
Those fish pie mixes are OK but Mrs B prefers less smoked fish so I might bulk out a pack with prawns and white fish. I have often used coley but it seems less freely available now for some reason. Pollock is easier to find. Both are improved by salting for a few days.
ETA white sauce, maybe a splash of cream. Onion or leek. Mash on top. If adding veg I'd stick to a few peas or sweetcorn, but otherwise serve those separately. Other popular side veg would be baby carrots and broccoli.
ETA white sauce, maybe a splash of cream. Onion or leek. Mash on top. If adding veg I'd stick to a few peas or sweetcorn, but otherwise serve those separately. Other popular side veg would be baby carrots and broccoli.
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