Red Mosquito

i think my kids and i had about 5 lbs of arctic char when we were in iceland. it's a fantastic fish (pretty much a cross between salmon and rainbow trout).

I had a spicy bowl of sopa de marisco yesterday.

Gulf coast seafood lends itself to lots of seasoning and spices, whereas the seafood meals I've had on New England or California trips seem to focus much more on the fish. No doubt this has to do with the quality of the water off those coasts versus the nasty Gulf.

I don't really prefer one style over the other, but if my last meal had a pescatarian mandate, it would probably be something with a little spice to it.

tragabigzanda wrote:I read that as pescatarian manatee and thought maybe I’d been missing out

That sounds fleshy.

i think i'll grill rainbow trout on sunday.

if you grill fish directly on the grill, spread them with a mixture of 2 tbs of mayo (gross) and 1/2 tbs of honey. the mayo will let them release from the grill without sticking (provided you let them stay there without fucking with them before you flip them) and the honey will help them char.

washing machine wrote:I had a spicy bowl of sopa de marisco yesterday.

Gulf coast seafood lends itself to lots of seasoning and spices, whereas the seafood meals I've had on New England or California trips seem to focus much more on the fish. No doubt this has to do with the quality of the water off those coasts versus the nasty Gulf.

I don't really prefer one style over the other, but if my last meal had a pescatarian mandate, it would probably be something with a little spice to it.

i ordered a lobster when i was in the caribbean once, it came out looking good, was really big - but was just bland. I think North Atlantic ocean saltiness makes them better.

96583UP wrote:

washing machine wrote:I had a spicy bowl of sopa de marisco yesterday.

Gulf coast seafood lends itself to lots of seasoning and spices, whereas the seafood meals I've had on New England or California trips seem to focus much more on the fish. No doubt this has to do with the quality of the water off those coasts versus the nasty Gulf.

I don't really prefer one style over the other, but if my last meal had a pescatarian mandate, it would probably be something with a little spice to it.

i ordered a lobster when i was in the caribbean once, it came out looking good, was really big - but was just bland. I think North Atlantic ocean saltiness makes them better.

no joke, i ordered lobster tail once in a small town in baja mexico and it came with a melted slice of american cheese on it

whoa

<barf_laugh.gif>

maybe they were fucking with you cause you’re gringo

it was in Loreto, i didn't ask any questions

meanwhile the cheeseburger came with drawn butter and lemon

96583UP wrote:

washing machine wrote:I had a spicy bowl of sopa de marisco yesterday.

Gulf coast seafood lends itself to lots of seasoning and spices, whereas the seafood meals I've had on New England or California trips seem to focus much more on the fish. No doubt this has to do with the quality of the water off those coasts versus the nasty Gulf.

I don't really prefer one style over the other, but if my last meal had a pescatarian mandate, it would probably be something with a little spice to it.

i ordered a lobster when i was in the caribbean once, it came out looking good, was really big - but was just bland. I think North Atlantic ocean saltiness makes them better.

cold water seafood >>> warm water seafood

Chris_H_2 wrote:i think i'll grill rainbow trout on sunday.

if you grill fish directly on the grill, spread them with a mixture of 2 tbs of mayo (gross) and 1/2 tbs of honey. the mayo will let them release from the grill without sticking (provided you let them stay there without fucking with them before you flip them) and the honey will help them char.

i like the sound of this.

we seem to have the same approach to cooking fish = keep it simple. i mean, a piece of salmon with a a sweet and tangy bbq sauce on it is tasty, but it might as well be a chicken breast.

spike wrote:

Chris_H_2 wrote:i think i'll grill rainbow trout on sunday.

if you grill fish directly on the grill, spread them with a mixture of 2 tbs of mayo (gross) and 1/2 tbs of honey. the mayo will let them release from the grill without sticking (provided you let them stay there without fucking with them before you flip them) and the honey will help them char.

i like the sound of this.

we seem to have the same approach to cooking fish = keep it simple. i mean, a piece of salmon with a a sweet and tangy bbq sauce on it is tasty, but it might as well be a chicken breast.

I agree.

so i decided to mix things up a bit and saute cod fillets with herb salt. i used the cast iron skillet, which in hindsight was not wise. 2 problems: (1) the fillets were skinned, which meant when they got close to be done they simply crumbled, and (2) i didn't use enough oil in the pan, and man those things stuck like you wouldn't believe (and i have a really good non-stick surface on my skillet).

fail.

i'm going back to the only way i like to prepare cod: battered and fried.

Chris_H_2 wrote:i'm going back to the only way i like to prepare cod: battered and fried.

tragabigzanda wrote:you can poach it too

I like it baked, too. Same with Haddock.