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).
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.
Chilled, raw oysters with lemon juice and Tabasco sauce accompanied by a pint of Sam Smith's Oatmeal Stout is a good combination.
To me the king of all the seafood is crab, be it Cromer, King crab legs or soft shell, beats lobster every day
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....
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.
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!
Comes of being in the premiership, no midweek games to occupy us. Anyway, I'm off out now, down the chippy....
The Irish actually fry smoked fish (mainly coley) in their chippies. Sounds disgusting but it's not bad...
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.
Thanks. The systematic approach eh? But if were being picky, Iâd probably pull you up on the cracked (black?) pepper but as everything else seems to check out ok, weâll say âlive and let liveâ on this occasion.
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’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’s not Hull either and there’s only Carvers that sticks to the original frying oil of Hull: nut oil. The lard idea comes, I’m led to believe, comes from dirty Leeds but people have been conned into believing it to be traditional.
