Fish, and the eating thereof

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egb_hibs

egb_hibs

Private Member
Joined
Jul 2, 2002
Is it me, or are all white fish basically the same?

I made a nice haddock for tea. It’s my favourite cos of the chippy and the texture is nicer than the cod the Saxons serve. But does it taste different? Not really. Nor do sea bass, plaice, or anything else I can remember having…though I don’t eat much apart from the chippy tbh. Things like halibut are more different again from a texture perspective, but again, not much different in taste.

Fair enough, but I don’t get why your Rick Steins or whatever enthuse about particular ones, or why some cost more than others. Aren’t they basically identical from an eating point of view?
 
BurbankHibee said:
I agree, I can’t taste a difference between one fish and another.
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I know the difference of all types and colours of fish. Hopefully they are swimming without my indulgence of not eating any. Sentient animals would all agree is my hunch.

BIG G
 
GORDONSMITH7 said:
I know the difference of all types and colours of fish. Hopefully they are swimming without my indulgence of not eating any. Sentient animals would all agree is my hunch.

BIG G
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Out of curiosity, not judgement, is there any limit to this? For example do you consider a mussel or a cockle to be sentient ? I appreciate you might not eat them anyway, but does the sentient argument apply?
 
What a load of codswallop, although I’ve personally never walloped one 👍
Haddock is far and away the tastiest, cod on the other hand, pretty tasteless, even to an ambidextrous person 🧐
 
It's subtle, but I'm with the others, haddock has a stronger flavour than cod.

I would agree that comparing white fish is like comparing different colas though. They are all essentially the same flavour but with subtle differences.
 
I made a cod dinner last night as it happens.
I made a mix of shallots, celery, garlic, carrots, bacon and green lentils in a frying pan with vegetable stock. Let it cook down and put two cod steaks on top and covered to steam cook the fish.
Fair guid it wiz
 
Beagle said:
I made a cod dinner last night as it happens.
I made a mix of shallots, celery, garlic, carrots, bacon and green lentils in a frying pan with vegetable stock. Let it cook down and put two cod steaks on top and covered to steam cook the fish.
Fair guid it wiz
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My missus had a fish dinner last night. I ordered a kebab.
 
Beagle said:
I made a cod dinner last night as it happens.
I made a mix of shallots, celery, garlic, carrots, bacon and green lentils in a frying pan with vegetable stock. Let it cook down and put two cod steaks on top and covered to steam cook the fish.
Fair guid it wiz
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A bit more ambitious than my haddock dredged in flour and old bay, pan fried and served with canned mushy peas and Tesco’s ‘spicy zig zag fries’!

And gold star, obviously.
 
joethehibby said:
I don’t feel sad because I haven’t tried a kebab, exact opposite tbh 😜
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In all seriousness Joe, I think you have doner in mind. Glorious though it is, your description of it is probably accurate (in this country).

But kebabs are just meats (or indeed fish or veg) cooked on a skewer, usually over coals. Get yourself to a Greek or Turkish restaurant - like a proper one not a 'kebab shop' - and it's at the other end of the scale from what you describe; probably at the healthier end of meat eating.
 
egb_hibs said:
In all seriousness Joe, I think you have doner in mind. Glorious though it is, your description of it is probably accurate (in this country).

But kebabs are just meats (or indeed fish or veg) cooked on a skewer, usually over coals. Get yourself to a Greek or Turkish restaurant - like a proper one not a 'kebab shop' - and it's at the other end of the scale from what you describe; probably at the healthier end of meat eating.
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Absolutely correct. I also make Chicken Souvlaki for dinner on occasion. I serve it on a bed of rice infused with lemon and chopped fresh mint
 
egb_hibs said:
In all seriousness Joe, I think you have doner in mind. Glorious though it is, your description of it is probably accurate (in this country).

But kebabs are just meats (or indeed fish or veg) cooked on a skewer, usually over coals. Get yourself to a Greek or Turkish restaurant - like a proper one not a 'kebab shop' - and it's at the other end of the scale from what you describe; probably at the healthier end of meat eating.
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Most are more like a casserole
 
joethehibby said:
Mince n tawties all day long, with carrots, ingins, oxo cubes and bisto 😋
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Nae peas? I'm no sure if the fish van still goes to outside Scotmid in Moredun.

But my missus used to buy the fish in breadcrumbs from him.

Tidy with some lemon, chips and garden peas.

And some plain loaf bread to make a fish and chip piece.
 
EH17 Jimmy said:
Nae peas? I'm no sure if the fish van still goes to outside Scotmid in Moredun.

But my missus used to buy the fish in breadcrumbs from him.

Tidy with some lemon, chips and garden peas.

And some plain loaf bread to make a fish and chip piece.
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I always put a bit o fish on a piece, pan breed though 👍
Daz will be on in a mo about pot noodles 🤣
 
egb_hibs said:
Is it me, or are all white fish basically the same?

I made a nice haddock for tea. It’s my favourite cos of the chippy and the texture is nicer than the cod the Saxons serve. But does it taste different? Not really. Nor do sea bass, plaice, or anything else I can remember having…though I don’t eat much apart from the chippy tbh. Things like halibut are more different again from a texture perspective, but again, not much different in taste.

Fair enough, but I don’t get why your Rick Steins or whatever enthuse about particular ones, or why some cost more than others. Aren’t they basically identical from an eating point of view?
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I agree to certain extent, within the gadoid family (cod, haddock, pollock etc) there's clear similarities of taste and texture. Subtle differences in both sure but easily lost if cooked with other strong flavours or seasoning.

We depart on others though, turbot or red gurnard for example is much different
 
Do you drink lager when eating fish and export when eating meat?
 
EH17 Jimmy said:
Nae peas? I'm no sure if the fish van still goes to outside Scotmid in Moredun.

But my missus used to buy the fish in breadcrumbs from him.

Tidy with some lemon, chips and garden peas.

And some plain loaf bread to make a fish and chip piece.
Click to expand...
A blame ma faither for starting the piece trend. One of his favourite sayings was “ gies piece “ 😩
 
C'mon Joe broaden your horizons. Get some Liebfraumilch (spl).
 
gun ainm said:
I agree to certain extent, within the gadoid family (cod, haddock, pollock etc) there's clear similarities of taste and texture. Subtle differences in both sure but easily lost if cooked with other strong flavours or seasoning.

We depart on others though, turbot or red gurnard for example is much different
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The very man for this topic!

I don't know if I've had any turbot or red gurnard.

Goggling turbot it's a flatfish. Are flatfish a family like the one you've described? I've had plaice and sole which are flat.

How would you describe the difference? I don't like fish to be too fishy - but thats probably a freshness vs type question ?
 
I had Dover Sole on my birthday and am inclined to agree with EGB that it could have been any sort of white fish. I’ve never really liked cod - tasteless and full of worms. Smoked Haddock is my go to. Im fond of a kipper too but never cook them at home…. I’m also partial to Hake and Huss - both have plenty of flavour and are great in fish stew. I love mackerel but you can only eat so much - growing up in the Highlands we’d catch tons of the buggers in the summer and sell them to tourists.
 
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