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fishy fish

tatamagouche Sep 27, 2008 06:35 AM

I've yet to meet a sea creature I actively dislike (the only exception being raw clams, & I'm not sure why, as I love them cooked—thoughts?), but I've especially got a soft spot for those with the stronger flavor profiles, be they raw, smoked, pickled, etc.: mackerel, bluefish, anchovies, herring, trout, swordfish, shark...

I'd like to lose those ellipses: what am I forgetting or missing that I could easily get in the states (or, more specifically, that could at least be shipped to the landlocked state I'm in)?

Thx!

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  1. Passadumkeg RE: tatamagouche Sep 27, 2008 07:32 AM

    Smoked mussels and scallops? Salt herring; very cheap here. Caviars.

    7 Replies
    1. re: Passadumkeg
      tatamagouche RE: Passadumkeg Sep 27, 2008 01:52 PM

      I've never smoked scallops before. How does one do that?

      Sure caviar. Wish I could afford it ever.

      You just reminded me that bacalao belongs on the list, though that's a function of the salt rather than the flesh.

      1. re: tatamagouche
        alanbarnes RE: tatamagouche Sep 27, 2008 03:04 PM

        I like dried seafood as a snack. Baby scallops and spicy squid are a couple of my favorites. You can find 'em at most Chinese markets and anyplace that sells Hawai'ian crack seed.

        As far as fish eggs go, the hideously expensive stuff from sturgeons is the exception. Whitefish, pike, salmon, and many other types of roe are commonly available for prices in the "affordable luxury" range ($5-10 for a two-ounce jar). Many Russian markets will have a good selection. Look for икра - transliterated ikra, pronounced ee-krah.

        1. re: alanbarnes
          tatamagouche RE: alanbarnes Sep 27, 2008 03:16 PM

          Yes, I assumed by "caviar" Passadumkeg meant Beluga and such. I do love roe and that goes on the list too!

          1. re: tatamagouche
            Passadumkeg RE: tatamagouche Sep 28, 2008 02:46 PM

            Beluga! I haven't had that since 69-70 in the good ol' days of the Soviet Union. No, I used plural, "caviars" on purpose. There are many different kinds.
            Check it out. Smelt are listed down below. When they are running, my wife and I net a gallon each per day, free. Not a strong fishy flavor though. Again try to find salt herring or Finhaddie. Real pucker power.
            Go eat some green chile for me will ya. I can't get that here.

            1. re: Passadumkeg
              tatamagouche RE: Passadumkeg Sep 28, 2008 03:35 PM

              True, the green chile rocks around here. But every time you post you're talking about these things just beyond your doorway that make me so jealous...

              Well, I must admit I've only ever had salmon and flying fish roe, and gray mullet roe in the form of bottarga, all of which, again, I love, but what other eggs are eaten? (Now that we're all ruling out for economic reasons the Russian/Iranian/what have you sturgeon.)

              Does anyone know if sea slugs are edible? Just curious.

              1. re: tatamagouche
                Passadumkeg RE: tatamagouche Sep 28, 2008 03:39 PM

                Cod and burbot. (Don't forget Rocky Mountain Oysters for good strong flavor.)

                1. re: Passadumkeg
                  tatamagouche RE: Passadumkeg Sep 28, 2008 05:43 PM

                  Ha, yes, and I've had them. Whole different animal, of course, literally.

    2. bitsubeats RE: tatamagouche Sep 27, 2008 11:17 AM

      I'm not really a fan of salmon or white fleshed fish, but I'll still eat them.

      I too much prefer a salt grilled mackerel or saury because they have more flavor to them.

      1. s
        Sinicle RE: tatamagouche Sep 27, 2008 01:04 PM

        I agree with what I had thought you were saying, the fish mentioned generally are "fattier," such as mackerel. I would add salmon and sardines to the list. But, I tend to think of swordfish and trout as being on the milder side. Perhaps I am misunderstanding your question.

        1 Reply
        1. re: Sinicle
          tatamagouche RE: Sinicle Sep 27, 2008 01:55 PM

          I agree, they're lower on the spectrum of pungency, but they're not like (nonsalt) cod or halibut. But yes, sardines and a good piece of salmon (seems like inferior pieces can have no flavor at all).

          Sea urchin belongs on the list. I used to hate it but I just recently came around.

        2. babette feasts RE: tatamagouche Sep 27, 2008 08:52 PM

          You should try bottarga, a brick of salted fish roe that is usually shaved or grated over pasta, and also squid ink.

          1 Reply
          1. re: babette feasts
            tatamagouche RE: babette feasts Sep 28, 2008 06:24 AM

            Oh, I have, and I love both!! Good calls; they're on the list.

            There's a place in Boston called Taranta that used to serve spaghetti with sea urchin (which, oddly, I've always liked in things, just not as sushi until recently) and bottarga (gray mullet, I believe). It wasn't very popular, I guess, sadly, so is long gone. I adored it.

          2. c
            cstr RE: tatamagouche Sep 28, 2008 08:24 AM

            Clams need to be fresh, if they need shipping a long dist. I'd pass. If you never tried 'white anchovies' you should, very mild and great on salads. Also, grilled fresh bluefish is also excellent.

            2 Replies
            1. re: cstr
              tatamagouche RE: cstr Sep 28, 2008 01:51 PM

              Yes, both anchovies and bluefish are in my OP.

              And I used to live in Boston...still didn't like raw clams. I'll keep trying though!

              1. re: cstr
                Cafe Bleu Hillcrest RE: cstr Sep 28, 2008 06:17 PM

                I heartedly agree with you cstr. I miss the deep fried anchovies in Spain...

              2. e
                emilief RE: tatamagouche Sep 28, 2008 11:30 AM

                Smelts, especially fried, are also very tasty.

                1 Reply
                1. re: emilief
                  tatamagouche RE: emilief Sep 28, 2008 01:53 PM

                  (Hi, emilief, I remember you from the Boston board.) Now smelts I don't think I've ever, ever had. Strange. Would love to try them. Wonder if I can find them around Denver, where I can't even get squid at most branches of Whole Foods. Sigh.

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