The best fish I've ever had was from Pecks - Wednesday Market, Beverley - back in the 60's. Always haddock, always with the skin on. Not the current shop, but the one that was next to the old car garage.
On my 1 st full day back in Hull, the night before being a night of re-adjustment. from returning from Australia in 1989, My Nana bought me Carvers at Beverley market. It was glorious. Somehow the sensation cannot be replicated since, in quite the same way. I have not forgotten it thou.
OK. Bones. I've had fish with skin on in the distant past, and I vaguely recall it always being associated with bones. Is that just me? Personally, I find a bone in my fish, it's going in the bin. Totally removes any enjoyment for me. That's why I now prefer skinless as it generally means no chance of choking to death on a fish bone.
****in hell, really? Thanks Captain Obvious. If the skin is still on, there's more likely to be bones in the fish was my experience.
My point was, that cutting off the skin, or leaving it on, obviously has no effect on how many bones the fish has it has in it.
Pretty sure beef dripping is primarily a Yorkshire thing. Over this way it all seems to be vegetable oil with signs behind the counter proudly proclaiming the fact that it's in the interests of our health, (seen that in at least a couple of chip shops). All veg oil really does is make it an inferior product.
The "wooden hut" in Howden use to be awesome when a Chinese couple owned it (heh). However they sold it a couple of years back and its not as good any more. Still pretty decent mind.
This is completely incorrect. Cod and haddock are in the same family but different species. Cod are easier to catch because they dwell in shallower waters generally. They both suffer from worms (as are the same 'family'), so it's a myth that one is cleaner than the other. I prefer cod as it's moister, I find haddock a little dry and flaky. I find it surprising that even though you're an island nation, the UK tends to know very little about fish. ESSEX GULL
King crab claws are very good if cooked well. There's a surprising number of people who won't eat cod because it's a 'dirty' eater, but then eat crab and hummer. ESSEX GULL
Maybe I shouldve worded it better then. Why do we hear about cod worms but we dont hear about haddock worms?
Haddock has 'less' worms overall (although an individual fish can be infested) due to it being a deeper-dwelling fish and so further out in the ocean, where they're less common, but they still get the same worms - the famous 'worm' is actually a seal worm, which all fish get when they eat seal faeces. If you want to eat haddock/cod with the lowest chance of worms, eat Icelandic frozen - deeper ocean so less worms and the freezing kills them. It's bad publicity really. Most fish have parasites, as does all wild-catch meat. Lowest levels of parasites on a fish will be in farmed salmon - from Norway, Faroes or Scotland, but even then you'll be eating sea-lice - highest levels for many years in 2014. If cooked properly, there's no harm at all. ESSEX GULL
Sheeet The worm Info has put me off. I thought it was one of the last safest vestiges of safety in Britain, Food wise, Each year as I grow older , I navigate towards the " Chippy" for a Supper. Seems there are NO foods that are clean.
