We first had the Fish challenge 3 years ago. it was one of the most popular challenges, and for good reason! Fish can be battered, baked, raw, pickled, presented whole, minced for a burger or pureed in a croquette. It works with so many flavours and cuisines.
Great choice @summer57, Once I finish my last few days at work, I'll be into the kitchen at home to get my entry ready!
Thinking of playing with corn-starched whiting fillets and preserved plums at the moment, but once I get to the fish monger and Fruit & vegetable markets that will probably change!
Thinking of playing with corn-starched whiting fillets and preserved plums at the moment, but once I get to the fish monger and Fruit & vegetable markets that will probably change!
Whiting -- I've never seen it here so I looked it up. Turns out whiting is the largest fishery off the coast here in BC. We call it hake, which I do see from time to time. I also read that Pacific Hake (or whiting) has a controversial side - it's ground up for fish meal to feed farmed salmon. Controversial because it's a perfectly good fish for people to eat, and inexpensive.
Looking forward to seeing how you prep the whiting! I'll be on the lookout for hake in the local fish mongers!
I love to eat almost anything that swims. Hubby? Not so much. One fish we have ready access to and he likes are individual frozen tuna steaks -- as long as they are cooked all the way through. So, I've been experimenting with a variety of ways to make well-done tuna that stays moist. This theme gives me more encouragement to continue with experiments in this direction. One method I've done a couple of times with good success is poaching in olive oil. Believe it or not, the tuna comes out very moist and not at all greasy. Here's my recipe with pics:
I love to eat almost anything that swims. Hubby? Not so much. One fish we have ready access to and he likes are individual frozen tuna steaks -- as long as they are cooked all the way through. So, I've been experimenting with a variety of ways to make well-done tuna that stays moist. This theme gives me more encouragement to continue with experiments in this direction. One method I've done a couple of times with good success is poaching in olive oil. Believe it or not, the tuna comes out very moist and not at all greasy. Here's my recipe with pics:
Thanks for sharing the recipe, but how this challenge works is you cook the dish during the month and post pictures of it. @kuan should be posting some guidelines for the newbies soon.
Whiting -- I've never seen it here so I looked it up. Turns out whiting is the largest fishery off the coast here in BC. We call it hake, which I do see from time to time. I also read that Pacific Hake (or whiting) has a controversial side - it's ground up for fish meal to feed farmed salmon. Controversial because it's a perfectly good fish for people to eat, and inexpensive.
Looking forward to seeing how you prep the whiting! I'll be on the lookout for hake in the local fish mongers!
Hake is different a different fish from whiting in the UK. I'm not sure which type of whiting @JVKolich is referring to as he is in Australia. We need an international fish expert! /img/vbsmilies/smilies/smile.gif
Whiting -- I've never seen it here so I looked it up. Turns out whiting is the largest fishery off the coast here in BC. We call it hake, which I do see from time to time. I also read that Pacific Hake (or whiting) has a controversial side - it's ground up for fish meal to feed farmed salmon. Controversial because it's a perfectly good fish for people to eat, and inexpensive.
Looking forward to seeing how you prep the whiting! I'll be on the lookout for hake in the local fish mongers!
Hake is different a different fish from whiting in the UK. I'm not sure which type of whiting @JVKolich is referring to as he is in Australia. We need an international fish expert! /img/vbsmilies/smilies/smile.gif
Standard Names: King George Whiting, Sand Whiting, Yellowfin Whiting, Trumpeter Whiting, various School Whiting (group) and others
Whiting are coastal marine fish, of which 13 species occur in Australian waters. The largest and most popular of the Whiting family is the King George Whiting (KGW).
They occur in schools in coastal and estuarine waters where they are caught by handline and various netting methods. The most commercially important fisheries occur in the Southern portion of Australia, especially SA, where KGW is the state's most valuable finfish. Except for KGW and occasionally Sand Whiting, species are often labelled only as 'Whiting' at market.
Australian Whiting are unrelated to imported whiting such as North Sea Whiting and NZ Southern Blue Whiting, which are more closely related to Atlantic Cod and Pollock.
Preparation and cooking:
WHITING are well regarded for their delicate, sweet white flesh. They are an excellent plate-sized fish to Roast or BBQ whole.
They can also be 'butterflied' to present whole but without most bones for quick and easy cooking and serving.
Fillets require careful handling but are versatile. They can be steamed, poached, panfried, or grilled. Also a great fish for deep frying, especially with a coating such as a batter or crumb.
Whiting are delicate and fillets are thin, so avoid overcooking by cooking for only a very short amount of time.
Seems quite common with fish:
What we call a Bream here is actually a Tilapia and not the European Bream.
The Dutch Snoek is a fresh water fish, The South African Snoek is a salt water fish.
Just makes you wonder
Nice choice! Two weekends ago I fried up 14 lbs of fish for a fish fry and bluegrass jam at my place! 7 lbs of cornmeal dusted catfish and 7 lbs of beer battered cod (and about 5 lbs of hush puppies /img/vbsmilies/smilies/biggrin.gif)
I'll have to get in on this one. I've been slacking!
Thanks for sharing the recipe, but how this challenge works is you cook the dish during the month and post pictures of it. @kuan should be posting some guidelines for the newbies soon.
Oops, didn't mean to violate the spirit of the challenge by posting the link. I will be working on something different to do. Thanks for the reminder. hh
Tonight's supper was a new take on frozen ahi tuna steaks.
The tuna was marinated in the juice of an orange, tamari, sesame oil, and grated garlic, wiped dry, and oven-grilled on a preheated cast-iron grill pan. 5 min./side 400F. (Yes, that's cooked through not rare -- preventing family mutiny.)
Lying on top of it is cremini mushrooms, sauteed with garlic and shallots, with a pan sauce of olive oil, butter, balsamic vinegar, tamari, and sweet soy. At the last minute chopped fresh parsley and a splash of cream was added to the sauce and 'shrooms.
The remaining sauce was ladled over steamed summer squash.
Just FYI: Sweet soy is the Asian answer to molasses or dark Karo. A less distinctive flavor than molasses or brown sugar yet more umami than dark corn syrup or white sugar. A friend from Bangkok introduced me to it and it's now a staple in my kitchen!
Love paella! When I was a girl, a family friend from a town near Bilbao made paella for us quite a lot, and he'd sometimes make it on the grill outside.. Those were the days when fresh garlic and pimento were very exotic. Paella has a special place in my heart.
Just FYI: Sweet soy is the Asian answer to molasses or dark Karo. A less distinctive flavor than molasses or brown sugar yet more umami than dark corn syrup or white sugar. A friend from Bangkok introduced me to it and it's now a staple in my kitchen!
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