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Thread: What Is Your Favourite Fish ?

  1. #21
    Senior Member Shadow Leader's Avatar
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    Ugghhhhh....don't do fish or seafood in any way, shape or form. It smells digusting, looks horrible & tastes even worse!!!!!!!!
    Moderation is a fatal thing. Nothing succeeds like excess.

    False face must hide what the false heart doth know.

  2. #22
    Derek.Burgess
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    WANDA

  3. #23
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    Swordfish.
    "The religious persecution of the ages has been done under what was claimed to be the command of God. I distrust those people who know so well what God wants them to do to their fellows, because it always coincides
    with their own desires" -- Susan B. Anthony

  4. #24
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    !!!!!DEREK... THATS A VERY !!!! FISHY TAIL!!!!! (OR EVEN TALE???)
    [B]I once had a photographic memory which was never developed!! that's why I get such negative responses?[/B]
    [B]I used to play the sex organ but now I'm restricted to a YAMAHA...:confused:[/B]

  5. #25
    Senior Member Diminuendo's Avatar
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    Best fish I have ever tasted is called Ono, it's like a small Barracuda. I also like tuna, monkfish and skate.
    May the horse be with you.


  6. #26
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    I like Salmon, rainbow trout and there is something else...

    do fishfingers count? :P
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  7. #27
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    1 Scallops (in a rich sauce)
    2 Langoustines (in a rich sauce/mayonnaise or as scampi with fresh tartare sauce)
    3 Crab (in a rich sauce/mayonnaise)
    4 Wild Salmon (in a rich sauce/mayonnaise or when properly smoked)
    5 Turbot (in a rich sauce)
    6 Sole (in a rich sauce)
    7 Lobster (in a rich sauce/mayonnaise)
    8 Other Prawn type derivitaves (The huge king prawns you get in Portugal probably should be higher)
    9 Oysters (Rockafellar(sp?))
    10 Haddock (in a rich sauce, or battered, or properly smoked)
    11 Cod (in a rich sauce or battered, or properly smoked)

    ... river trout, sea trout, any other white fish, mussels, monkfish, sea Bass etc

    37. Farmed Salmon (in a rich sauce/mayonnaise)

    I would happily do an Ardross and turn into a fish eating vegetarian.

    Just as a matter of interest, I have a friend who was brought up in Kerry from a big family. They couldn't afford sausages or cornflakes or the like, so every morning for the breakfast one of them would go down to the harbour and scoop up a couple of bucketfuls of scallops to bring home and fry. How times change.
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    Tuna, Swordfish, Shark, Raw Oysters, slimey smoked salmon, salty fish that has been coloured smoked, Mackeral, Sardines (yes even fresh ones).

  8. #28
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    PEPSI unless stated on the packaging fish fingers are a concoction of white fish......

    on a par with these crab sticks that are crab flavoured although basically they are white fish...................

    I as stated could live on shellfish too...............................
    [B]I once had a photographic memory which was never developed!! that's why I get such negative responses?[/B]
    [B]I used to play the sex organ but now I'm restricted to a YAMAHA...:confused:[/B]

  9. #29
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    they are made of cod
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  10. #30
    Member jacmac's Avatar
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    I think it must be Monk Fish!!

  11. #31
    Ardross
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    I always liked Birds Eye haddock Fish Fingers

    Melendez likes his rich sauces !

  12. #32
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    unless stated on packaging are made of a mix of white fish !!! obviouly cheaper too.............................
    [B]I once had a photographic memory which was never developed!! that's why I get such negative responses?[/B]
    [B]I used to play the sex organ but now I'm restricted to a YAMAHA...:confused:[/B]

  13. #33
    Senior Member an capall's Avatar
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    Ardy - I like just to turn Monkfish on a warm pan in some Irish butter, salt, and crack some black pepper on top. Serve with small new potatoes and asparagus tips. I hate the way too much sauce can hamper my enjoyment of sea food.
    "And still they gazed and still the wonder grew. That one small head could carry all he knew.

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  14. #34
    Ardross
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    Thanks I shall bear that in mind for next time ! I cooked it wrapped in foil with garlic so they went soft - and then drizzled with oilive oil with new potatoes and haricot beans so pretty close .

    I must admit that unlike Melendez I am a bit wary of rich sauces - sometimes they can be delicious but sometimes rathe too heavy with too much cream

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    No sauces for me either............. people say I have enough already?.........
    [B]I once had a photographic memory which was never developed!! that's why I get such negative responses?[/B]
    [B]I used to play the sex organ but now I'm restricted to a YAMAHA...:confused:[/B]

  16. #36
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    That sounds nice, An. I usually do an Ardross and cook it in foil in the oven.

  17. #37
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    merlin

    the better quality ones i eat are cod

    jacmac

    in the fifties disreputable resturants used to pass off monk fish as lobster as in those days monk fish was considerably cheaper they used to wash the lobster shells and fill themwith monk fish

    now days monk fish is very popular in its own right and the price far exceeds the price of cod so i doubt if monk fish is an ingredient of crab sticks unless of course u shop at harrods
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  18. #38
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    i like lobster mornay and thermidor

    and oyster breadcrumbed in garlic sauce


    but i am in agreement with some here i like my fish served plain with a touch of rosemary or in the case of sardines with a touch of garlic

    but i dont like any fish dripping with sauces leave that for the french
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  19. #39
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    My wifes family-who come from the Irish midlands are all disgusted by fish and I always get looks of pity/amazement anytime I order seafood dishes in their presence.
    Monkfish would be my personal favourite followed by King Prawns.

  20. #40
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