Comments on: Monger me up http://www.rootsandgrubs.com/2007/10/22/monger-me-up/ Dada, bring my beer in the living room Thu, 20 Nov 2008 14:26:25 +0000 http://wordpress.org/?v=2.6.3 By: mamster http://www.rootsandgrubs.com/2007/10/22/monger-me-up/#comment-25122 mamster Mon, 29 Oct 2007 14:13:49 +0000 http://www.rootsandgrubs.com/2007/10/22/monger-me-up/#comment-25122 <p>I love smelt. Last time I had some was at Palace Kitchen.</p> I love smelt. Last time I had some was at Palace Kitchen.

]]> By: Laurel http://www.rootsandgrubs.com/2007/10/22/monger-me-up/#comment-25117 Laurel Mon, 29 Oct 2007 05:10:26 +0000 http://www.rootsandgrubs.com/2007/10/22/monger-me-up/#comment-25117 <p>How about smelt? If you're looking for cheap, tasty fish, maybe something with a lot of bones -- Americans apparently can't deal with bones in their food.</p> How about smelt? If you’re looking for cheap, tasty fish, maybe something with a lot of bones — Americans apparently can’t deal with bones in their food.

]]> By: ts http://www.rootsandgrubs.com/2007/10/22/monger-me-up/#comment-25085 ts Sat, 27 Oct 2007 16:57:52 +0000 http://www.rootsandgrubs.com/2007/10/22/monger-me-up/#comment-25085 <p>Matthew,</p> <p>Mutual Fish has had sand dab recently - M cooked it up quick and simple. Also Ling Cod.</p> Matthew,

Mutual Fish has had sand dab recently - M cooked it up quick and simple. Also Ling Cod.

]]> By: Rocky http://www.rootsandgrubs.com/2007/10/22/monger-me-up/#comment-25069 Rocky Fri, 26 Oct 2007 23:05:31 +0000 http://www.rootsandgrubs.com/2007/10/22/monger-me-up/#comment-25069 <p>I can loan you all of my equipment to sous vide some fish. I'm willing to bet that you'll make sablefish that you'll love.</p> I can loan you all of my equipment to sous vide some fish. I’m willing to bet that you’ll make sablefish that you’ll love.

]]> By: mamster http://www.rootsandgrubs.com/2007/10/22/monger-me-up/#comment-25044 mamster Wed, 24 Oct 2007 16:27:50 +0000 http://www.rootsandgrubs.com/2007/10/22/monger-me-up/#comment-25044 <p>Chris, I'm certainly not opposed to cioppino and paella, and I love ceviche but have never tried it at home.</p> <p>Herring is great! I'm wondering if there is some kind of local-to-Seattle trash fish that is abundant, strongly flavored, and so cheap that no one bothers with it. Any fisherfolk here? If I could raise such a fish to local prominence, I could be a great folk hero, or at least the guy who ruined the fishery.</p> Chris, I’m certainly not opposed to cioppino and paella, and I love ceviche but have never tried it at home.

Herring is great! I’m wondering if there is some kind of local-to-Seattle trash fish that is abundant, strongly flavored, and so cheap that no one bothers with it. Any fisherfolk here? If I could raise such a fish to local prominence, I could be a great folk hero, or at least the guy who ruined the fishery.

]]> By: Chris http://www.rootsandgrubs.com/2007/10/22/monger-me-up/#comment-25041 Chris Wed, 24 Oct 2007 15:54:35 +0000 http://www.rootsandgrubs.com/2007/10/22/monger-me-up/#comment-25041 <p>PS: If you like fish with some kind of acid, Jorgen will give you 10 ceviche recipes. He also has a fabulous mango chutney sauce and tahini baking sauce if you are interested. He plans for us this weekend to go out and catch herrings, which he wants to cold-marinate in the vegetable drawers of the refrigerator for the next 12 weeks. This recipe -- or should I say experimental protocol, also available on request.</p> PS: If you like fish with some kind of acid, Jorgen will give you 10 ceviche recipes. He also has a fabulous mango chutney sauce and tahini baking sauce if you are interested. He plans for us this weekend to go out and catch herrings, which he wants to cold-marinate in the vegetable drawers of the refrigerator for the next 12 weeks. This recipe — or should I say experimental protocol, also available on request.

]]> By: Chris http://www.rootsandgrubs.com/2007/10/22/monger-me-up/#comment-25040 Chris Wed, 24 Oct 2007 15:50:04 +0000 http://www.rootsandgrubs.com/2007/10/22/monger-me-up/#comment-25040 <p>I love this sauce with any white fish. </p> <p>http://www.epicurious.com/recipes/food/views/12366</p> <p>I agree about halibut cheeks. Whenever University Seafood has them, I pounce on them (meaning I buy them) and usually poach them. </p> <p>Rockfish, etc are great in cioppino and paella and those types of dishes, but that probably isn't what you had in mind.</p> I love this sauce with any white fish.

http://www.epicurious.com/recipes/food/views/12366

I agree about halibut cheeks. Whenever University Seafood has them, I pounce on them (meaning I buy them) and usually poach them.

Rockfish, etc are great in cioppino and paella and those types of dishes, but that probably isn’t what you had in mind.

]]> By: Emily Cartier http://www.rootsandgrubs.com/2007/10/22/monger-me-up/#comment-25029 Emily Cartier Tue, 23 Oct 2007 19:12:29 +0000 http://www.rootsandgrubs.com/2007/10/22/monger-me-up/#comment-25029 <p>Oh, I know lots of people <em>do</em> like fish with lemon or lime. I'm not one of 'em :).</p> <p>I think it's probably a texture thing. It's very easy to have an acidic ingredient "cook" fish. That's the whole point of ceviche. Acid cooked fish has a distinctive texture. </p> <p>I should probably try some lemon or lime infused oil to cook fish. It's easy enough to make, and it'd let me get some of the flavor I like without the texture change.</p> Oh, I know lots of people do like fish with lemon or lime. I’m not one of ‘em :).

I think it’s probably a texture thing. It’s very easy to have an acidic ingredient “cook” fish. That’s the whole point of ceviche. Acid cooked fish has a distinctive texture.

I should probably try some lemon or lime infused oil to cook fish. It’s easy enough to make, and it’d let me get some of the flavor I like without the texture change.

]]> By: stacy http://www.rootsandgrubs.com/2007/10/22/monger-me-up/#comment-25027 stacy Tue, 23 Oct 2007 18:46:19 +0000 http://www.rootsandgrubs.com/2007/10/22/monger-me-up/#comment-25027 <p>sod east coast fish -- you have HALIBUT CHEEKS! I always bring back a bunch of them frozen when I come to Seattle. I haven't gotten terribly creative in preparing them, but they're great just grilled or pan-fried with butter and lemon. If I'm feeling slightly fancy, I dredged them in egg white, coat in panko with whatever herbs I have on hand tossed in, and pan-fry that.</p> sod east coast fish — you have HALIBUT CHEEKS! I always bring back a bunch of them frozen when I come to Seattle. I haven’t gotten terribly creative in preparing them, but they’re great just grilled or pan-fried with butter and lemon. If I’m feeling slightly fancy, I dredged them in egg white, coat in panko with whatever herbs I have on hand tossed in, and pan-fry that.

]]> By: Matt Wright http://www.rootsandgrubs.com/2007/10/22/monger-me-up/#comment-25026 Matt Wright Tue, 23 Oct 2007 17:06:34 +0000 http://www.rootsandgrubs.com/2007/10/22/monger-me-up/#comment-25026 <p>Monkfish is really pretty cheap actually - most likely between 4 -7 a lb. Make sure that you buy a little over what you need, when you clean the fish you need to remove all of the black gunk that sits over the flesh - trimming/pulling this away can remove some weight!</p> <p>It is funny, I think because it isn't often seen in restuarants that it is expensive, which is rediculous because the fish is pretty cheap.</p> <p>WholeFoods in bellevue normally has monkfish. They are decent about not stocking anything that is overfished.</p> <p>Halibut - not my favorite white fish at all, apart from the cheeks which are great. If you ask me cod has better texture and flavor, and sea bass is in a league of its own. The only reason halibut is what it is, is that most people know it as a mild fish - a fish for non-fish eaters.</p> Monkfish is really pretty cheap actually - most likely between 4 -7 a lb. Make sure that you buy a little over what you need, when you clean the fish you need to remove all of the black gunk that sits over the flesh - trimming/pulling this away can remove some weight!

It is funny, I think because it isn’t often seen in restuarants that it is expensive, which is rediculous because the fish is pretty cheap.

WholeFoods in bellevue normally has monkfish. They are decent about not stocking anything that is overfished.

Halibut - not my favorite white fish at all, apart from the cheeks which are great. If you ask me cod has better texture and flavor, and sea bass is in a league of its own. The only reason halibut is what it is, is that most people know it as a mild fish - a fish for non-fish eaters.

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