Fish

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Bazzer

Setting the controls for the heart of the sun.
Ok . ive been to the fishmongers in Twickenham ( Sandys for those of you that know ) and ive got me a trout . He cleaned it for me but i asked for it to be left on the bone . I didnt think he would leave the head on with the eye and everything xx( I'll have to blindfold it before i cook it :laugh:

That's a bit tough with koi in your garden. ^_^
Personally I like finnan haddock, but Mrs B doesn't like the smell of fish in the house so I eat mainly tuna.
 

cosmicbike

Perhaps This One.....
Moderator
Location
Egham
I forgot tuna !
That river got wiped out by Heathrow airport emptying its sewage into it . Everything dead ! But its ok because they said sorry .
Never let the truth get in the way of a good rumour. I know, for a fact, that it was someone else, regardless of what you may have read/heard....
 
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Cuchilo

Cuchilo

Prize winning member X2
Location
London
Grilled mackerel with lemon juice squeezed over the top, fresh parsley on top. Accompany with salad and boiled spuds in mayo.
Going to oven cook the trout in oiled foil with parsley and lemon slices in the cut the fishmonger made . Im gonna put it on the plate with its head on and everything :eek:
Then go and get a donna kebab :laugh:
 
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Cuchilo

Cuchilo

Prize winning member X2
Location
London
Today's fish is Trout a la Creme, enjoy your meal.
Thankyou Sir .
Not bad that . A bit like Salmon ( to me ) and lots of smelly waste to get rid of as i had it on the bone with the head and eye and everything xx(
Next Sunday i think i will go for fish again :okay:
 

nickyboy

Norven Mankey
In most of Yorkshire too. :okay:

There is a North & South haddock/cod divide apparently. I'm a haddock guy, with skin on please

Generally with fish, I love it all and eat as much as possible. It is quite sad that we live on a small island surrounded by seas with lots of fish, yet we aren't a nation of fish lovers.

My favorite style is steamed in Chinese manner, with ginger and spring onions and a little soy sauce. Apparently the real skill of cooking it is working out exactly how many minutes to steam it.
 
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