OT - Fish and Chips

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renegadetiger said:
I ate an oyster for the first time earlier this year. It was ****ing disgusting.

It actually made me feel physically nauseous after eating it and I barely touched the main course I'd ordered (fish pie), wasted a tonne of money on a meal I hardly ate.

Never again. They are not fit for human consumption.

I hasten to add it wasn't a raw oyster, it was grilled in the shell with cheese and bacon, and it was much like biting into a massive sloppy bogey. Possibly the vilest thing I've ever eaten.
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I did have raw osyters once, in France. Seasoned with lemon juice and not much else. It was like eating slime, or maybe The Blob. No-one told me until I'd finished that they were still alive at the time. Still not quite the vilest thing I've eaten though, (that goes to Parsnip).
 
renegadetiger said:
I ate an oyster for the first time earlier this year. It was ****ing disgusting.
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It actually made me feel physically nauseous after eating it and I barely touched the main course I'd ordered (fish pie), wasted a tonne of money on a meal I hardly ate.

Never again. They are not fit for human consumption.

I hasten to add it wasn't a raw oyster, it was grilled in the shell with cheese and bacon, and it was much like biting into a massive sloppy bogey. Possibly the vilest thing I've ever eaten.
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Just goes to show how tastes differ, I love Oysters, don't eat them often usually when I am passing through an airport that have a seafood bar.
 
My family all worked on fish dock, when I was a lad we'd take our wet fish (usually haddock, skin on) to the local chippy in Redbourne Street (opposite police station) where they'd fry it for us for free as long as we bought chips. Try doing that nowadays....
 
Plum said:
My family all worked on fish dock, when I was a lad we'd take our wet fish (usually haddock, skin on) to the local chippy in Redbourne Street (opposite police station) where they'd fry it for us for free as long as we bought chips. Try doing that nowadays....
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We did the same but the one down Scarborough Street, though my work colleague's Auntie worked there<ok>
 
Chilton's Hundreds said:
Which market and what did you do? Just curious.

Most of the dogs sold now in shops are imported frozen from the US and Canada. So no problem getting them all year round. Fresh dogs use to go to the continent where they made more money as you say.

We'll just have to disagree on the coley/rock salmon issue :smile:
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Dogfish used to be a nuisance when we after bigger stuff from the boats. They were one of the easiest fish to catch on a rod and line. Seems like they been over fished. This is what we would refer to as rock salmon when we caught it. The Marine Conservation Society have it listed as a alternative name for the Dogfish: Spurdog, Spiny Dogfish, Dogfish, Rock Salmon or Flake.

I've never heard Coley/Saithe/Coal Fish called by that name before.
 
originallambrettaman said:
Cod's a shallow water fish, Haddock's a deeper water fish and their diets are slightly different as a consequence.
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Just to add my experience here - i agree re depth of water etc, but haddock have scales and cod have more like a skin. Worms cannot get into the scales, yet they can the skin, so it is maybe a combination of depth and skin type.

PS - haddock all the way every time. Cod is just rank

PPS - the Spanish don't distinguish between the two - Bacalau means both! The Codfather in Puerto Pollensa is a good spot - G&T whilst the fish is frying - awesome!
 
Best chippy in the world was my mom and dad's place in Northumberland Avenue in the 1950s and 1960s. Fish bought and picked up by my Dad from the fish dock, patties hand made by Mum, mushy peas made by Dad. Each cleaned raw potato was inspected and defects and eyes removed before chipping. They fried all sorts of fish ( cod, haddock, plaice, sole, halibut) but if you asked for fish and chips you got cod because it was the cheapest then. Some customers asked for the tail end because it was thought that this was the tastiest part of the fish. Scraps that remained after closing were placed in a "conservator" that rendered the fat out of them to be reused. The resulting cake was given to local people to feed their animals. It has long gone, the area was razed in the 1970s.
 
BLUE_MOUNTAINS_BEAR said:
I leave the battered haddock skin till last then add(skin side) cracked mixed peppers,a splash of brown vinegar,then ground iodised sea salt and make the sandwich with lightly buttered mixed grain thin sliced bread. Ate in conjunction with a pot of Yorkshire Tea.
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Thanks.

The systematic approach eh?

But if were being picky, I’d probably pull you up on the cracked (black?) pepper but as everything else seems to check out ok, we’ll say ‘live and let live’ on this occasion.
 
look_back_in_amber said:
I was once frowned at by a fish shop owner when I asked if he could skin my fish, and that was in one of the very best chippies in Hull, Cave Street. In fact what he said to me was 'oh you mean you want a fish finger' <laugh> His reasoning for leaving the skin on was that it helps to retain the moisture in the fish. I've since eaten many times, both with skin on and off, and I fully admit that he's right, the fish is actually much nicer with the skin on, it is usually, other than the grease/oil effect, totally dry when it's been skinned.
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Frowned??? Surprised he didnt flatten ya mate. Next thing you'll be telling me you wanted beans anarl.
 
The real debate has yet to come (as Haddock v Cod is open and shut). Of course, this is to do with the frying oil used.

I&#8217;ll never understand why people insist upon having their fish and chips fried in beef fat or fat of any animal kind.

As far as I know, it&#8217;s not Hull either and there&#8217;s only Carvers that sticks to the original frying oil of Hull: nut oil.

The lard idea comes, I&#8217;m led to believe, comes from dirty Leeds but people have been conned into believing it to be traditional.
 
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