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Fish for people who don't eat fish - Page 7

post #91 of 114
Quote:
Originally Posted by kwilkinson View Post
I trust that I will be fully cited if you ever write on this topic. If not, expect to hear from my lawyer, Connemara.
if you like, i could even include mention of your singular uniqueness.
post #92 of 114
Quote:
Originally Posted by foodguy View Post
if you like, i could even include mention of your singular uniqueness.

"Whereas I once learned online from this one nutted monoball kid that there is a certain Japanese style of slaughter that...."
post #93 of 114
it would be a good opportunity to sneak the word "fran" into an article as well.

it can always be corrected later with one of those edits.
post #94 of 114
Any chance we can stop discussing destruction of live spine cords, severance of arteries and bleeding things to death - and return to talking about how delicious fish is ?
post #95 of 114
Quote:
Originally Posted by gdl203 View Post
Any chance we can stop discussing destruction of live spine cords, severance of arteries and bleeding things to death - and return to talking about how delicious fish is ?

You can't have one without the other.
post #96 of 114
tuna belly = sensational
post #97 of 114
Quote:
Originally Posted by gdl203 View Post
Any chance we can stop discussing destruction of live spine cords, severance of arteries and bleeding things to death - and return to talking about how delicious fish is ?
My post did not make sense. This space is reserved in case I ever decide to figure out what I was trying to say and rewrite it. Stay tuned.
post #98 of 114
Quote:
Originally Posted by gomestar View Post
tuna belly = sensational
salmon belly, too! and hardly anybody knows about it. i get it from my fish guy for $1 a pound after he trims it to make the fillets prettier. broil until very done, then mix with bitter greens in a salad. amazing.
post #99 of 114
Quote:
Originally Posted by kwilkinson View Post
My post did not make sense. This space is reserved in case I ever decide to figure out what I was trying to say and rewrite it. Stay tuned.

Yeah I think I got the jist of it though. On certain fish, I will bleed them right after catching them by lifting up on the gill plate and making a quick and deep slice. Toss them in the bait tank/live well and they'll bleed out rather quickly. Haven't heard of your method before.
post #100 of 114
Quote:
Originally Posted by foodguy View Post
salmon belly, too! and hardly anybody knows about it. i get it from my fish guy for $1 a pound after he trims it to make the fillets prettier. broil until very done, then mix with bitter greens in a salad. amazing.

Also often overlooked are the cheeks. Best part of the fish, especially for Yellowtail and Halibut.
post #101 of 114
Quote:
Originally Posted by BDC2823 View Post
Yeah I think I got the jist of it though. On certain fish, I will bleed them right after catching them by lifting up on the gill plate and making a quick and deep slice. Toss them in the bait tank/live well and they'll bleed out rather quickly. Haven't heard of your method before.
this should be required behavior.
post #102 of 114
Quote:
Originally Posted by BDC2823 View Post
Also often overlooked are the cheeks. Best part of the fish, especially for Yellowtail and Halibut.
yellowtail collars are good, too (oddly, never had halibut). but halibut cheeks ... from alaskan fish ... one cheek is enough for a meal. and it's got a texture like the "oyster" on a chicken ... really moist and tender yet firm.
post #103 of 114
Quote:
Originally Posted by foodguy View Post
this should be required behavior.

Yup. If you fish off a cattle boat it's alot more difficult because they just have those potato sacks. Often times they'll have a bait tank at the bow (most people stay towards the stern even in open water) so I'll use that for the bleeding.

Quote:
Originally Posted by foodguy View Post
yellowtail collars are good, too (oddly, never had halibut). but halibut cheeks ... from alaskan fish ... one cheek is enough for a meal. and it's got a texture like the "oyster" on a chicken ... really moist and tender yet firm.

Forgot about the collars. Now you're making me hungry.
post #104 of 114
Quote:
Originally Posted by gdl203 View Post
Any chance we can stop discussing destruction of live spine cords, severance of arteries and bleeding things to death - and return to talking about how delicious fish is ?

So the other Saturday, after crushing the spinal cord and severing the arteries of an ODing hooker at my place, I sat down and enjoyed some excellent fish.
post #105 of 114
I vote for halibut. I personally dislike it because it is close to flavorless, and needs to be marinated for it to taste like something. Mahi mahi is more palatable to me. I like salmon, but dislike tilapia. Go figure.
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