Fish snobbery

Winkles. !

 

I do not like fresh fish ... except cod, haddock, skate and sole. I cannot cope with fresh sardines, salmon nor tuna ... but will eat any of them tinned.

I do like smoked fish.

This Pengasius (sp?) which was the original 'problem' is a nasty bit of work from Vietnam and it has been banned here unless it comes from Canada or other such shores. I have known about this problem for many years, as did my Sis (bless her as she loved her fish).

 

I can't stand the taste of fresh Sardines, but prefer fresh Salmon to tinned (and prefer fresh Trout to Salmon), plus consider fresh Tuna a massive waste of money for the excessive additional cost.

 

Anyone eat Samphire?

 

Personally I cant stand the taste of fresh salmon, but cook it with loads of onions and peppers, add some pesto and its quite tasty, not the fish,.... its the other stuff.

I quite like smoked trout, but on the whole I find freshwater fish a bit naff taste wise.

Still like smoked haddock or cod best, and dont think you can beat haddock as a fried fish.
Unless it Mackerel of course, smoked or fresh its really tasty.

 

Never tried it, looks a bit fussy to eat?

 

Never tried Samphire, Zigs, but understand it is the 'new' 'in' greens to eat ... Your sort of thing I guess as it comes from/near the sea ... and besides that ... it's 'free' ...

 

The 2 plants are a completely different experience. Marsh Samphire is lovely, boiled and served with butter and sea salt, the flesh just melts off the stems in your mouth.

Rock Samphire is a bit too Aniseedy for me, although i'll give it another go.

Not rare, just confined to coastal areas, loads of it down the bay

 

Mr "M" had samphire at our favourite restaurant (he's a tinned pea and tinned carrot man "none of yer fancy fresh rubbish"! ) and he loved it!

@Val.. the times I have been to a fish counter in a supermarket, asked for herring roe and the fish monger has felt the need to point out: "You do know what it *is*, don't you?"

 

When I was a lot younger my mothers treat was "soft cod roe" cooked in a little butter, served on toast, my mouth is watering..

 

@pamsdish - that's precisely how I enjoy my herring roe! I like to douse it in vinegar and pepper once it is nestled on the toast

 

Certainly have - our lovely fishmonger always has it in season.
Usually we have it steamed, perhaps with a few french beans, but here we have our take on one of Rick Stein's recipes, Shrimp and samphire risotto.


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