If the fish don

I just visited several "fish farms" in Cambodia and Vietnam. I was very glad hat I had never eaten

That I had never eaten any. I have reluctantly almost given up on fish. It is either endangered, full of mercury or frightfully expensive. I do eat a tuna sandwich every month or so.

 
I had halibut or cod every day while in Canada (east & west coasts). Salmon, not so much.

Have realized I don't like salmon no matter how often I try it.
With the sole exception of the grilled teriyaki salmon at our beachside sushi spot. I could eat that every day.

So then I'll think I DO like salmon and order it somewhere else.

Yuck. Nope. Don't like it.

Go back to Shiki's. YES!

I'm so confused.

 
I agree with you, Marilyn. I don't like salmon any way I've tried it cooked...makes me gag. But,

I love salmon sashimi.

 
Big diff between east and west coast salmon, however. East is more fatty and in

general, not preferable. West coast is solid beauty, especially, in my opinion...wild sockeye. Coho has a bit of a musty flavour. I've always preferred West coast salmon but it is not as easy to find as Atlantic.

Except here, of course. Love the west coast.

 
Halibut is SO expensive now. I actually didn't know there was a west coast halibut. Did

I ever really ponder the whereabouts of fish? I am realizing that a lot of the wonderful west coast fishes here, stay here. The easterners get whatever.

And cod that is caught and flash frozen off the coast of Newfoundland is so sweet.

Okay, I'm having fish tonight. I'm so glad I've learned to love this stuff.

 
I believe that domestic farmed catfish is safe to eat. Publix always has very fresh quality filets

and we enjoy Catfish Meuniere regularly (from The Best of Cooks Illustrated):

1/2 C flour
4 filets, 5-6 oz. each, PAT DRY
2 T oil
2 T butter
salt and pepper to taste

Browned Butter Sauce:
4 T butter
1 T ch. parsley
1 1/2 T lemon juice

Heat dinner plates in 200 degree oven.

Season both sides of fish with salt and pepper. Let stand until glistening, about 5 minutes. Coat with flour, shake off excess.

Heat 1 T oil on High, add 1 T butter. When foam subsides, place 2 filets, skin side up, in pan, reduce heat to med-hi, cook until edges are opaque and bottom is browned, 3 min.

Use two spatulas to flip filets and cook 2 min. more. Place filets on dinner plate in oven.

Wipe out skillet, cook two more filets same way, (1 T oil, 1 T butter). Place on dinner plate in oven to keep warm.

Browned Butter Sauce:

Wipe out skillet, heat butter until brown and nutty, 1-1 1/2 min. Add lemon juice to butter sauce, Salt and Pepper to taste, sprinkle fish with ch. parsley and spoon sauce over fish.

Enjoy!

 
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