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Joined: Tue January 01, 2013 9:55 pm Posts: 13819 Location: An office full of assholes
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).
Joined: Tue January 01, 2013 11:28 pm Posts: 14540 Location: Space City
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.
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Joined: Tue January 01, 2013 9:55 pm Posts: 13819 Location: An office full of assholes
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.
Joined: Sun September 15, 2013 5:50 am Posts: 22329
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.
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Joined: Tue January 01, 2013 3:45 pm Posts: 24077 Location: almost in canada
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
Joined: Sun September 15, 2013 5:50 am Posts: 22329
whoa
<barf_laugh.gif>
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Joined: Sun September 15, 2013 5:50 am Posts: 22329
maybe they were fucking with you cause you’re gringo
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Joined: Sun September 15, 2013 5:50 am Posts: 22329
meanwhile the cheeseburger came with drawn butter and lemon
_________________ All posts by this account, even those referencing real things, are entirely fictional and are for entertainment purposes only; i.e. very low-quality entertainment. These may contain coarse language and due to their content should not be viewed by anyone
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.
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.
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Joined: Tue January 01, 2013 2:48 pm Posts: 47323
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.
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Joined: Tue January 01, 2013 9:55 pm Posts: 13819 Location: An office full of assholes
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).
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