Wish we had access to fresh fish. Orange roughy Halibut Mahi mahi Salmon all delicious. Red snapper was a bit fishy last time I made it. Maybe it wasn’t seasoned right.
Farmed fish is such a disaster. taste, environment/ecosystems, etc. Wish we legislated it much more harshly (as all fishing should be)
Oh all the fish I have access to is frozen, from big grocery. Not a lot of options in rural Ohio, lol.
Sure, but I'm just saying that fish only tastes fishy when it is a few days old. It wasn't an issue with how you seasoned it. You could baste a piece of 4 day old mahi in hot sauce and it will still taste fishy.
Tilefish is fantastic and may be my #1. After that, it’s hard to beat blackfin tuna and snowy grouper.
Only seen it mentioned once, but despite being one of the ugliest fish you'll ever see....Monkfish is very cheap and delicious. Been making Monkfish tacos for a couple years now.
not that all commercial fishing isn’t great for the environment, but monkfish harvesting is awful. Some places refuse to sell it because of this
Yeah, the Operations Director at the seafood market that I go to told me once to basically "Enjoy it while you can" as he expects it to be banned or very strictly controlled sometime in the near future.
Why's that? I've only had it once this Fall, pretty tasty. We talking like elevated Mercury or some shit?
I agree on one hand, but ironically I think the farmed fish that are in pens *in the actual ocean* are the bigger deal here (this may be what you are saying). Aquaculture in landlocked place is (I think) a really good thing and great use of technology.
I have it maybe once every 2-3 years. Not exactly the easiest or most convenient species to catch. Also, I believe the reports you are referencing related to tilefish from the Gulf of Mexico. I am unsure if subspecies of tilefish matters, too.
Buddy of mine got a trout bone caught in his throat while we were camping. We were both stoned as shit so made it particularly more frightening. Thought I was going to have to try and figure out a way to hike like 2 hours out with him on my back
As a little dungy slut (parents grew up right off the Strait of Juan de Fuca) I think that crown belongs to the king.
They are great, but what a pain in the ass to clean. It's like getting stabbed constantly. I don't mind the work, but the pokes aren't appreciated. Also, teen birthday tonight: my kid ordered a whole branzino for his meal. RAISING THEM RIGHT
How the fuck are you cleaning these things? I’m assuming you’re simply dealing with legs; just hold onto a spot and take scissors down the length of it and you’ve got an entire slab of delicious meat. Dungeness are way harder to clean.
Being from the right coast, we use mallets, so the scissors thing always seems dumb, but point taken.
White Pillars: https://biloxiwhitepillars.com/ The chef is a Chris Hastings protégé. But, more importantly, he was my fraternity brother.
Mary Mahoney’s is an icon, but they got in some trouble lately for mislabeling fish. I haven’t been since, so I don’t know how that impacted them. RJF-GUMP should have some insight.
Chilean sea bass is far and away my favorite, get it by the case anytime I see it at the restaurant supply store.
My parents had us set to go to dinner there last time I was in town and when I tried to look up the menu it was just a bunch of articles about the fish fraud which I then relayed. It was like having to tell someone Santa isn't real.
I’m a street food seafood type guy. When I was young my uncle would take me with him to TJ and we’d get seafood cocktails (shrimp clam oyster octopus) from street vendors.
Now think that same seafood product, but prepared by professional chefs with accouterment and you can sit down and have a drink.
I go to some food trucks that allow u to bring beer and drink them and I spend a portion of the cost. If I learned one thing from anthony bourdain and parts unknown is that street food is the most legitimate form of cuisine.
Was basically a multi-level conspiracy of mislabeling seafood with both the supplier and the ownership in on it. “The scheme involved the fraudulent sale of fish by Mahoney’s and its wholesale supplier that was described on Mahoney’s menu as premium, higher-priced local species, such as snapper and grouper from the Gulf of Mexico, when the fish was actually other species from abroad, including Lake Victoria perch from Africa, tripletail from Suriname, and unicorn filefish from India,” the U.S. Attorney’s Office said in May." https://www.justice.gov/usao-sdms/p...wner-plead-guilty-conspiracy-misbrand-seafood
They've deleted all instagram posts for the last year if that indicates how things are going for them. They were easily doing over 2.5 ebitda a year prior to this.
A great reason why if you ever see “salmon” on the menu, it is trash ass farmed Atlantic Salmon. If it specifies sockeye, king, silver, it should be legit (unless there’s fraud). So if you’ve never had non-farmed salmon please don’t judge it on the name alone.