Fish

[vickster]

Now that i'm a "doley" it's just gotta be smart price fish fingers,for me.

I thought you were a vegetarian?!

 

[Bonefish Blues]

Now that i'm a "doley" it's just gotta be smart price fish fingers,for me.

Can I recommend coley for poetic reasons alone?

 

[Accy cyclist]

Can I recommend coley for poetic reasons alone?

I'm a doley and i like coley! Yes that sounds good! Actually "Coley" is the nickname of Accy Stanley's manager John Coleman,so it would also be a good football chant at the match.

Edit...Watch Coley after Crawley http://accringtonstanley.co.uk/2018/01/watch-coley-after-crawley-2/ Even that rhymes. Just a pity we got beat today.

 

[Accy cyclist]

I thought you were a vegetarian?!

I am. No animals are mistreated in the making of smart price fish fingers!

 

[rich p]

I am. No animals are mistreated in the making of smart price fish fingers!

They just amputate their fingers?

 

[Reynard]

On balance brill's better than turbot these days as the latter is now largely farmed and has lost some flavour as a result IMHO. When wild caught though, I think turbot's still peerless.

And it's cheaper than turbot as well.

Sometimes more expensive doesn't necessarily mean better.

Actually, some of the best fish I've had was free. Was on hols in a village near Oostende on the Belgian coast many moons ago and there were chaps drag-netting for brown shrimp on the beach. There were some dabs in among the catch and they gave them to us rather than wade back out and chuck them back. We went straight back to our friend's place and fried them up for lunch.

Whatever you do folks, don't try pouting. Even the cats didn't want it.

 

[Cuchilo]

I picked up some swordfish today , any tips on how to cook it ? Nothing too fancy as i want to taste the fish . The others i have just wrapped in oiled foil and baked but this is more like a steak .

 

[nickyboy]

They call them Stracciovoc but I have no idea what they’re called in English. Not much on them but what there is, is sweet and tender....

They are mega popular in Asia. You have to sorta roll the exoskeleton to free the meat underneath it. Delish

 

[Fab Foodie]

They are mega popular in Asia. You have to sorta roll the exoskeleton to free the meat underneath it. Delish

...and do a lot of sucking out of the other bony bits....

 

[Fab Foodie]

I picked up some swordfish today , any tips on how to cook it ? Nothing too fancy as i want to taste the fish . The others i have just wrapped in oiled foil and baked but this is more like a steak .

Cook like a steak! Hot pan or griddle, season, go for it! Just careful not to overcook it :-)

 

[Fab Foodie]

Can I recommend coley for poetic reasons alone?

Solely for poetic reasons only....

 

[Reynard]

[QUOTE 5131095, member: 259"]Eels barbecued over grape vine trimmings. Lovely. Just as long as it don't have to skin them myself![/QUOTE]

All you do is slice through the skin just behind the head, then get a good grip with a damp tea towel and pull the skin off in one piece.

 

[Bonefish Blues]

Solely for poetic reasons only....

Holy moly not solely coley followed by roly poly?

 

[Reynard]

[QUOTE 5131134, member: 259"]I have visions of my dad with an eel on a hook in the garage...nie dziękuję ![/QUOTE]

That bad, huh?

It's been a little while since I last skinned an eel, but I don't remember garages and hooks being required... As for smoked eel, the skin just rubs off...

 

[Accy cyclist]

I thought you were a vegetarian?!

Oh and you do know that vegetarians are allowed to eat fish,don't you?