Mundane News

[Reynard]

With skate, if you have leftover cooked fish, scrape it off the cartilage while it's still warm. Don't put put a cooked wing in the fridge and then try and eat it "off the bone" the next day. DAMHIKT

 

[Reynard]

Anyways, time to sit down with the footy on the radio and a nice

 

[woodbutcher]

I have copied & pasted this into Notepad for future reference! (Also the reply from @woodbutcher).. Thank you both.

So ray is skate... well I have tried that and I wasn't keen - but I didn't realise you're supposed to scrape the flesh off the cartilege! The taste was ok though, so maybe I'll try it again. I was at the time getting my fish from a different supplier and I had ordered Sea Bass, but I got skate instead. Two huge wings. I threw the other one away!

Lemon sole is seasonal but they do frozen boned fillets (skin on) for £20 per kilo. Swordfish is £18 for a 5 portion pack (about 900 grams). Coley, ling and whiting are all around the £11.50-£12.50 per kilo, as is Hake. Halibut is just about the most expensive fish they do at £28/Kg.

I'm going to have a job deciding what to get next time!

Definitely try skate wings again, tell the fish monger that you are going to cook the wings in black butter and ask them to take the fillets off for you (saves time and if you dont have a razor sharp filleting knife it could be tricky).
Actually to be more accurate the wings are poached in a court bouillon , they are served with a black butter sauce poured over the fillets . I like a few capers sprinkled on top and a generous serving of samphire to accompany them . Sounds like a lot of effort but they taste wonderful and look impressive (if you are out to impress someone) .

 

[Reynard]

Samphire is a funny one - I find it waaaaaaaaaaaaaaay too salty.

I prefer to bake skate in the oven with butter, tarragon and capers.

Actually, tarragon & capers is a classic combo that works well with almost any fish.

 

[Reynard]

Half time in the footy. Snackette time methinks...

 

[Reynard]

Oh, and today's theme in the photography challenge is "Mechanical"

 

[Gravity Aided]

And how easy it is to clean it up/off the bike.

just gravel, no oil.

 

[Gravity Aided]

I've never heard of brill and Regal Fish don't sell it. They do sell turbot as whole fish but you have to buy 1.5Kg minimum due to the size of the whole fish (so I wonder why they don't cut it smaller?). Oh yeah, and its £21 a kilo.

Those Basa skinned & boned fillets at £7.50 a kilo are looking to be quite a bargain!

They have quite a few fish I've never tried... Hake, Monkfish, Ray, Coley, Ling, Whiting, Whitebait, Halibut, Turbot, Lemon Sole, Redfish, Catfish, Red Snapper, Swordfish, Tilapia. Anybody recommend trying any of those? Some are quite pricy, which is why I haven't tried them.

I'll vouch for swordfish. Try and get a piece with less red in the meat. Buy about 3/4 to half what you think you'd eat, it is very dense and filling. I pay less than US$7.50 per pound . I often grill it on the BBQ. Tilapia is a cheap fish, farmed in huge ponds. Acceptable in taste. Halibut and Turbot, much like the flounder. Good in pie, if they are cheap. Catfish is an American staple for those who eat fresh water fish. I do not. Excepting the Bream, the Walleye, the Pike, and the Largemouth Bass

 

[Andy in Germany]

Uses of a longtail bike #2847291; dryer for bedsheets:

Even the touring bike, which has just travelled about 65k, suffers the ignominy of being a fitted sheet support:

 

[Gravity Aided]

I am currently making Swiss Steak for dinner. About 6 hours from now, it will be ready. I'm using a crock pot, after searing the meat and onions on the grill. I have to meet diocesan officials this afternoon, so I'm all set to get home and serve the Swiss Steak.

 

[Gravity Aided]

My Ma used to poach Turbot in milk, IIRC. Both for just fish, and also for fish pie. May have been cream.

 

[Ming the Merciless]

Beer o’clock, drinking Landlord

 

[PeteXXX]

My Ma used to poach Turbot in milk, IIRC. Both for just fish, and also for fish pie. May have been cream.

My ma did similar with cod, then make a roux with some of the liquor and chuck in some chopped parsley.
I had to like it, or go hungry

 

[woodbutcher]

Samphire is a funny one - I find it waaaaaaaaaaaaaaay too salty.

I prefer to bake skate in the oven with butter, tarragon and capers.

Actually, tarragon & capers is a classic combo that works well with almost any fish.

If you had been brought up in the fens you wouldn't have thought samphire was funny ! Especially when accompanied by stolen blackheaded gulls eggs (that was a risky business , the gulls would dive bomb us thieving "fen tigers")

 

[Reynard]

If you had been brought up in the fens you wouldn't have thought samphire was funny ! Especially when accompanied by stolen blackheaded gulls eggs (that was a risky business , the gulls would dive bomb us thieving "fen tigers")

How would I know, I was born a Cockney and raised a Gooner.

I just find samphire so horribly salty no matter what I do to it.

I do like eels though.