General Chat

All round Errol's for supper, I think. Yum.

Talking of bottom feeders and scavengers, I adore mackerel and eat it quite a lot. Guess it doesn't quite fit into the healthy lifestyle idea, but it's sooooooo tasty. ;-)

SueCar - I will take your word for that, having given it a wide berth for 71 years I have no intention of eating it now :-)

:-D :-D :-D

If you came to mine, OFITG, I would only serve you Sea Bass or something equally fine. ;-)

Why would you want to stuff a cobbler! :-D

Because it brings out the flavours - particularly if you use a citrus stuffing.

OneFootInTheGrave - boning is the part I really hate because it can take so long.

SueCar - I was thinking of getting some sea bass for over the weekend.

Tonight it is going to be sweet and sour lambs liver with Mediterranean roast veg. I've already used some of the liver to make a pâté with garlic, onion, tomato, various herbs and other stuff.

They are a load of old cobblers really and hardly the equal of a Dover sole or even a lemon sole whatever which way you cook them. They are not remotely to be compared with a Lousiana cat fish. Pangas are beloved of fish n chip shops which like to pass them off as plaice.

More to the point all the pangas imported to the UK come from fish farms in SE Asia which ( along with shrimp/prawn farming ) is screwing the environment big time.

http://www.dietmindspirit.org/2008/01/30/why-you-shouldnt-eat-this-fish-pangas-pangasius-vietnamese-river-cobbler-white-catfish-gray-sole/

:-0

This is a thread about dinner and not what is correct or not.

Sadly I do not live in Louisiana.

Flavor in a pangas ? G'arn.

The sale of "fresh" fish in the Uk is a near total disaster created by supermarkets, MasterChef and can't cook, won't cook. All the same a little effort will usually find real fresh fish. True it costs more than pangas.

We have recently bought for a reasonable price turbot, Dover sole, monkfish, plaice some from a local market. This time of year I catch my own mackerel.

"River cobbler" covers quite a range of Asian pangas none of which has either a good texture or flavor. One of my muckers is a Billingsgate fish merchant and he larfs at the amount of pangas they sell to restaurants and hotels which morph into something else on the menu.

Sure add this that and the other to your river cobbler but it will remain a dismal prospect for dinner. Best to nip down to the Prospect of Whitby at Wapping and enjoy a decent pint with yr dinner. When not overwhelmed with busloads of Chinese tourists their cooking is ok.

fwiw Tesco staff cannot fillet fish properly because elf n safety won't let them have the very sharp knives required. Maybe that is why cobblers for lunch have become popular. Duh.

:-)

We've bought Hake today to have for tea. It was very difficult choosing, because all the fish looked so fresh and tasty.

Chips are par-boiled and ready for second cooking in medium hot oil then third cooking in very hot. Yum. But with the fish we are being a little bit good and just pan-frying it in a small amount of rapeseed oil. Would usually have peas, but bought some fresh broad-beans from the local greengrocer.