Just ate a 3# specimen. Delicious.
Black Cod aka Butterfish
- Thread starter Pablo
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Got a picture?
Too late. Just like I almost took a picture on the glorious pizza night at the Seminara's.
This should clear it up:
http://www.canadiansablefish.com/sablefishinfo.htm
http://www.susanscott.net/OceanWatch2003/feb28-03.html
http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=4351
This should clear it up:
http://www.canadiansablefish.com/sablefishinfo.htm
http://www.susanscott.net/OceanWatch2003/feb28-03.html
http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=4351
I like any kind of cod.
Funny though, back home a butterfish is a pompano.
Funny though, back home a butterfish is a pompano.
That dude was oily and good.
Cod. Good G0D.
Did you ever read the book about cod, written by Mark Kurlansky? Lot of fun.
Up here in the hills of Arkansas, when you mention blackened cod,,,thought you was talkin bout mountain oysters!!
Bob
Bob
They have shots for that, right?
Butterfish doesn't have that strong fish taste but more of a clean ocean taste. Hard to describe. The high oil content gives that awesome flavor to the fish. Miso Butterfish is my favorite!
Cod, shmod. NOTHING beats walleye. Try it, and you'll see what I mean.
No doubt. Walleye are good freshwater eating.
But that's sorta my point. Black Cod aren't cod at all - and they are real tasty.
But that's sorta my point. Black Cod aren't cod at all - and they are real tasty.
I prefer haddock over cod. Can't get it anywhere except back east though. Good stuff.
Beats scrod.
For those of you who has a steamer, IMO the best way to cook a cod is to steam it with green onions for 3 mins, then let it sit for another 3, and finally pour a couple spoon of burning oil on the fish to smoothen it (and bring out the green onion's flavor). The oil has to be very hot though (like just out of a deep fryer).
It kept the freshness and taste of the fish so well, that you can distinguish a really fresh (just out of the tank) one vs a frozen one.
It kept the freshness and taste of the fish so well, that you can distinguish a really fresh (just out of the tank) one vs a frozen one.
Terms/names for our dead finny friends sold at grocery stores and elsewhere vary across the land and across time.
Names are also changes so as to reap more profit for the seller.
A name for a fish is just that, a name given by a human.
Some folks can identify fish by site/taste/etc. but even experts can be fooled, as evidenced by some news reports covering investigations into fish being sold under names other than the actual factual name of the fish.
Back in the 1960s in the east Frisco bay area I noticed that butterfish was the name given to various varieties of shark. You never saw shark sold as shark but the sellers did not try to hide the fact their butterfish actually was shark.
Tasty stuff, though some shark are not palatable and some can be harmful if not treated/cured/cooked properly.
As a top predator shark are also known to hold rather large amounts of mercury in their flesh. Gotta' be careful!!!
If curious, do a Web search. There's some interesting articles scattered about regarding the names given to fish and the ways consumers are ripped off.
Not suggesting those above were defrauded. Just reading the posts made me think of the large amount of fraud going on here and there regarding fish, selling fish, naming fish.... taking the suckers for the proverbial ride.
Carry on
Names are also changes so as to reap more profit for the seller.
A name for a fish is just that, a name given by a human.
Some folks can identify fish by site/taste/etc. but even experts can be fooled, as evidenced by some news reports covering investigations into fish being sold under names other than the actual factual name of the fish.
Back in the 1960s in the east Frisco bay area I noticed that butterfish was the name given to various varieties of shark. You never saw shark sold as shark but the sellers did not try to hide the fact their butterfish actually was shark.
Tasty stuff, though some shark are not palatable and some can be harmful if not treated/cured/cooked properly.
As a top predator shark are also known to hold rather large amounts of mercury in their flesh. Gotta' be careful!!!
If curious, do a Web search. There's some interesting articles scattered about regarding the names given to fish and the ways consumers are ripped off.
Not suggesting those above were defrauded. Just reading the posts made me think of the large amount of fraud going on here and there regarding fish, selling fish, naming fish.... taking the suckers for the proverbial ride.
Carry on
Shark meat makes great fishball and immitation crab meat. With about the same amount of yam starch and shark meat, add a little bit of salt, and beat it to death (literally), scoop the end product into your favorite shape and either deep fry it or boil it.
Vola, a tasty finger food or a chewy dumpling.
Vola, a tasty finger food or a chewy dumpling.
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