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Excluding Shellfish, Which Fish Are in Your Regular Rotation?

Perilagu Khan Sep 12, 2013 10:19 AM

We only prepare a few regularly--salmon, trout, sole, and when we can get it, flounder. The cost of many fish is prohibitive, and given that we live 600 miles from the ocean, there is a real possibility that that expensive stuff won't be particularly fresh. For this reason we've scrubbed snapper and orange roughy off our list. We've never had a problem with the aforementioned four, fortunately.

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  1. linguafood RE: Perilagu Khan Sep 12, 2013 10:23 AM

    Salmon, trout, mackerel. Love halibut, but it's too expensive to be in regular rotation.

    If we include canned / in a glass: sardines (smoked or not), herring (ditto), trout (smoked) yellowfin tuna in olive oil (for tuna salad), anchovies -- so many ways to use those lovely lil buggers.

    If we include pickled -- herring.

    6 Replies
    1. re: linguafood
      Bada Bing RE: linguafood Sep 13, 2013 11:40 AM

      Good thought to involve the smoked and canned formats, too.

      We have a genuine old-schoool fish smokehouse not far away, and it's amazing stuff.

      1. re: Bada Bing
        linguafood RE: Bada Bing Sep 13, 2013 01:28 PM


        I just got a smoker and am hoping to get my feet wet with sardines, salmon and mackerel soon :-)

        1. re: linguafood
          Perilagu Khan RE: linguafood Sep 13, 2013 01:31 PM

          There's nothing like smoky feet that are wet with sardines, salmon and mackerel.

          1. re: Perilagu Khan
            linguafood RE: Perilagu Khan Sep 13, 2013 01:37 PM

            I know, right? I'll take pictures for that smoky fish feet fetish website :-D

            1. re: linguafood
              Bada Bing RE: linguafood Sep 13, 2013 02:52 PM

              Hey, those pics are worth cash The foot fetish fans have, ahem, deep pockets ;)

              1. re: Bada Bing
                INDIANRIVERFL RE: Bada Bing Sep 14, 2013 05:37 AM

                There are times that I revel in my ignorance.

                Like now.

    2. pinehurst RE: Perilagu Khan Sep 12, 2013 10:35 AM

      I live in NE Mass, but the only fish in real rotation in our house are mackerel and salmon (for me) and for H, scrod, the ubiquitous New England white fish group. We're blessed by the location but the pox upon our household is that H does not like fishies as much as he likes shellfish.

      1. JungMann RE: Perilagu Khan Sep 12, 2013 10:38 AM

        I live on the coast and even here fish is usually expensive. I try to eat local species like bluefish, porgies or black seabass, but they're not my favorite. More often I'll have sardines, herring, tilapia, cod, occasionally flounder or sole. Over the summer I made blowfish pretty frequently. Trout is an occasional treat and I surprisingly have two filets of chinook salmon on hand that I purchased on rare sale.

        1. f
          ferret RE: Perilagu Khan Sep 12, 2013 10:45 AM

          This coast/non-coast distinction is meaningless in 2013. I live in Chicago and I can guarantee that I can get lots of fresh fish quickly (sometimes quicker than on the coasts, depending on the coast and the fish). If you're in range of an international airport and large-volume wholesaler you have access to very fresh fish regardless of geography.

          12 Replies
          1. re: ferret
            LMAshton RE: ferret Sep 12, 2013 11:51 PM

            In the US and other developed countries, I can see your point. NOT in third world countries.

            I'll give you Sri Lanka as one example. My inlaws in Kurunegala, about a two hour drive from the coast, cannot get decent fresh fish. They only eat fish when they're in Colombo, which is on the coast.

            1. re: LMAshton
              ferret RE: LMAshton Sep 13, 2013 06:25 AM

              That's why the qualification of "in range of an international airport and large-volume wholesaler" is there.

            2. re: ferret
              Perilagu Khan RE: ferret Sep 13, 2013 09:16 AM

              Regardless, all too often the fish I encounter is not sufficiently fresh. And I suspect such a problem increases with distance from the coast.

              1. re: Perilagu Khan
                Veggo RE: Perilagu Khan Sep 13, 2013 09:23 AM

                The distance from the coast is less of an obstacle, witness the amazing sushi and fish available in Vegas ( for a price, of course). I think it has more to do with old habits and preferences of "inlanders" that have not changed with the amazing transportation available today.

                1. re: Perilagu Khan
                  ferret RE: Perilagu Khan Sep 13, 2013 09:24 AM

                  I would think it's specific to the retailer. Some stores are scrupulous about freshness, others less so.

                  1. re: ferret
                    Veggo RE: ferret Sep 13, 2013 09:27 AM

                    Very true. But if people won't buy fresh fish, it soon won't be fresh.

                2. re: ferret
                  mike0989 RE: ferret Sep 13, 2013 11:17 AM

                  < If you're in range of an international airport and large-volume wholesaler you have access to very fresh fish regardless of geography>

                  And that's the key. I have relatives in Idaho. If it isn't trout, it isn't fresh.

                  1. re: mike0989
                    enbell RE: mike0989 Sep 14, 2013 05:17 PM

                    Since you are taking into account the int'l airport caveat - this is incorrect. I live in Boise and while we're not in the category as, say, Vegas, there is actually more than trout.

                    And c'mon, we have a Joe's Crabshack :)

                    1. re: enbell
                      mike0989 RE: enbell Sep 16, 2013 08:31 AM

                      I'll add a caveat on the above. The nearest airport is Idaho Falls. Boise is the Big City for them.

                      1. re: mike0989
                        Veggo RE: mike0989 Sep 16, 2013 12:24 PM

                        There is a wonderful rainbow trout farm outside Twin Falls.

                        1. re: mike0989
                          enbell RE: mike0989 Sep 16, 2013 05:04 PM


                      2. re: mike0989
                        Vinnie Vidimangi RE: mike0989 Sep 16, 2013 08:42 AM

                        mike0989, you are right. Fresh is a relative concept.
                        I have Japanese friends. The wife grew up on an island. A lot of fish in the diet, caught by "neighbours". The fish was fresh. Then she moved to Tokyo. The fish at the famous Tsukiji fish market? No way that it was fresh.

                    2. Veggo RE: Perilagu Khan Sep 12, 2013 10:45 AM

                      Grouper, yellowfin tuna, wild caught salmon, Chilean sea bass (sorry), pompano, mangrove snapper, swordfish.

                      1. w
                        Westy RE: Perilagu Khan Sep 12, 2013 10:48 AM

                        I like monkfish quite a bit. The cookbook by Patsy's in NYC hasa great monkfish wrapped in prosciutto recipe.

                        1. Pata_Negra RE: Perilagu Khan Sep 12, 2013 11:20 AM

                          flat fish, especially halibut and brill. they are still plentiful here, but for some of them their days are numbered.

                          (flat) fish 3 times a week.

                          1. m
                            mike0989 RE: Perilagu Khan Sep 12, 2013 11:28 AM

                            I live on the West Coast and it all comes down to what is in season. Wild salmon when available always makes it. We also like yellow tail and sand dabs when they are available. We occasionally add halibut to the mix.

                            1. t
                              Tonality666 RE: Perilagu Khan Sep 12, 2013 12:10 PM

                              We live in the greater Boston area and generally eat fin fish once a week. Favorites are flounder, sole, cod, and haddock. Love striped bass when we can get it. Swordfish is a rare treat because of concerns about mercury.

                              1. fldhkybnva RE: Perilagu Khan Sep 12, 2013 12:59 PM

                                I love fish - regulars include:

                                Canned: sardines, tuna, salmon
                                Fresh: yellowfin tuna, red snapper, mahi mahi, swordfish, King salmon, sea bass, rockfish

                                1. mcf RE: Perilagu Khan Sep 12, 2013 01:26 PM

                                  It kind of depends on the season. Spring to late summer or early fall, King salmon when I can get it. Arctic char, local fluke and flounder, sea bass, weak and blue fish in season.

                                  We used to have Chilean sea bass putanesca a couple of times per month, but have stopped buying due to over fishing issues.

                                  Two things we never eat are tilapia and swai.

                                  1. g
                                    gfr1111 RE: Perilagu Khan Sep 12, 2013 08:37 PM

                                    I'm from the midwest, where I ate perch, walleye, bass and various kinds of trout and salmon. Then I moved to Florida and my fish of choice are grouper, mahi-mahi, sea trout, and snapper of various sorts. The problem is that overfishing and pollution have sent the price of fish through the roof. I can't believe that a pound of grouper costs more than a pound of filet mignon or strip steak.

                                    6 Replies
                                    1. re: gfr1111
                                      Perilagu Khan RE: gfr1111 Sep 13, 2013 09:17 AM

                                      The last trout I purchased--red trout, by the by--was 13 samolians per pound, and that was one of the less expensive options.

                                      1. re: Perilagu Khan
                                        Vinnie Vidimangi RE: Perilagu Khan Sep 14, 2013 01:43 PM

                                        I had never heard of red trout until you posted. I wonder if it is a west coast fish. It is unknown to me in the east. I would think that someone in the distribution chain went for it, thinking that he could get away with it because it is a well accepted fish type with an unusual and appealing colour. (Salmon and trout colour varies with the fish's diet.)You could have been charred. But you write that it was one of the less expensive options.
                                        Where do you buy your fish? Where do you live?

                                        I bet that it tasted much like the usual rainbow trout ($4-5 a pound whole, cleaned in Toronto), particularly if you fry it.

                                        For a nice meal try speckled trout, with salad and a Thousand Island dressing to start and for dessert spotted dick.

                                        By the way, do you think that your fish may have been a coral trout? Or a red herring?

                                        1. re: Vinnie Vidimangi
                                          James Cristinian RE: Vinnie Vidimangi Sep 14, 2013 04:26 PM

                                          Speckled trout in Toronto? You're not talking Gulf speckled trout or Atlantic spotted seatrout which are very hard to come by commercially. Is this a different fish?

                                          1. re: James Cristinian
                                            enbell RE: James Cristinian Sep 14, 2013 05:27 PM

                                            Here ya go

                                            1. re: enbell
                                              James Cristinian RE: enbell Sep 14, 2013 05:31 PM

                                              Different animal from what I get. Sounds delicious, enjoy. Fly me up!!

                                          2. re: Vinnie Vidimangi
                                            Perilagu Khan RE: Vinnie Vidimangi Sep 15, 2013 09:06 AM

                                            I actually know nothing about red trout except that along with rainbow trout, it is the only trout available in my city (Lubbock, Texas) and the price of the two is about the same, although the red tends to be slightly cheaper.

                                      2. prima RE: Perilagu Khan Sep 12, 2013 08:44 PM

                                        Cod, haddock, trout, wild salmon, pickerel, lake perch,sea bream, branzino, hake

                                        1. Will Owen RE: Perilagu Khan Sep 12, 2013 08:48 PM

                                          Cod is my biggie, but I like Alaskan salmon and whatever is being sold as "red snapper," I think a kind of rockfish. Mahi-mahi doesn't rock my boat as it used to, though I like it now and then. Thing is, Mrs. O no longer participates in any animal consumption, so my fish-eating has become a solitary pursuit. I'm actually reluctant to get sand dabs because of her former passion for them; I'd hate to look as though I were rubbing it in. But I do love the hell out of those too.

                                          1. ipsedixit RE: Perilagu Khan Sep 12, 2013 08:50 PM

                                            Wild salmon

                                            Chilean sea bass


                                            4 Replies
                                            1. re: ipsedixit
                                              mwhitmore RE: ipsedixit Sep 12, 2013 09:36 PM

                                              Hilarious! I must admit that I hardly cook fish anymore, leaving it to restaurants that I trust---not many!

                                              1. re: ipsedixit
                                                Veggo RE: ipsedixit Sep 12, 2013 11:28 PM

                                                I could see that coming - Ipse Meatloafed us. But 2 outa 3 ain't bad.

                                                1. re: Veggo
                                                  Perilagu Khan RE: Veggo Sep 13, 2013 09:19 AM

                                                  Wild salmon - I want you
                                                  Chilean sea bass - I need you
                                                  Filet-o-Fish - There ain't no way I'm ever gonna love you

                                                  1. re: Veggo
                                                    PHREDDY RE: Veggo Sep 13, 2013 05:41 PM

                                                    Yeah, but she forgot Mrs. Paul's Fish sticks!

                                                2. LMAshton RE: Perilagu Khan Sep 12, 2013 11:56 PM

                                                  Salmon and seer fish. Seer is also called batang in Singapore and is known as king mackerel elsewhere from what I read.

                                                  We like the little fishes we can get in Sri Lanka - they're called sprats, but I don't know what they're called elsewhere. They're lovely when coated in salt and chilli powder and deep fried until they're crispy. Yum! But we can't get those fish in Singapore. :(

                                                  2 Replies
                                                  1. re: LMAshton
                                                    JungMann RE: LMAshton Sep 13, 2013 06:33 AM

                                                    You remind me that I also regularly buy milkfish (also known as bangus). Most of the fish I purchase comes fresh from the fish monger, but I'll make a special trip to the freezer case or canned goods aisle at my Asian market for bangus.

                                                    1. re: LMAshton
                                                      Perilagu Khan RE: LMAshton Sep 13, 2013 09:20 AM

                                                      Sprat--or some fish that goes by that name--is also popular in some Caribbean islands.

                                                    2. coll RE: Perilagu Khan Sep 13, 2013 06:38 AM

                                                      Anything that I know for sure is local and fresh. For DH, always flounder, always fried. For me, tuna or striped bass are top picks, I like them grilled. But I will go with bluefish or whatever is on sale, as I watch the prices go up and up and up.

                                                      1. i
                                                        INDIANRIVERFL RE: Perilagu Khan Sep 13, 2013 09:54 AM

                                                        Whatever is on the hook. In order, saltwater catfish, sea trout, and snapper.

                                                        1. g
                                                          gourmanda RE: Perilagu Khan Sep 13, 2013 09:55 AM

                                                          Halibut in season; yellow fin tuna year round. Both fresh,

                                                          1. Bada Bing RE: Perilagu Khan Sep 13, 2013 11:38 AM

                                                            Salmon, trout, Great Lakes whitefish, squid (not shellfish, right, but also not what you meant?), freshwater perch, codfish. Like others, I love halibut (Alaskan) but the price is often a deal-breaker.

                                                            Every so often I'll get some monkfish, but I avoid it generally on sustainability grounds.

                                                            1. RetiredChef RE: Perilagu Khan Sep 13, 2013 12:36 PM

                                                              There is no regular rotation because many fish is seasonal. Of the fish that are not seasonal I usually buy what is fresh and on sale or whatever my two neighbors, who are avid fisherman have caught and wish to share.

                                                              1. l
                                                                LeoLioness RE: Perilagu Khan Sep 13, 2013 12:37 PM

                                                                -Striped bass

                                                                1. c
                                                                  Chatsworth RE: Perilagu Khan Sep 13, 2013 02:48 PM

                                                                  True cod
                                                                  Dover sole
                                                                  Gravlax, lox, sable, anchovies (do these count?)

                                                                  1 Reply
                                                                  1. re: Chatsworth
                                                                    Westy RE: Chatsworth Sep 16, 2013 08:28 AM

                                                                    I dearly love smoked sable.

                                                                  2. j
                                                                    James Cristinian RE: Perilagu Khan Sep 13, 2013 05:58 PM

                                                                    Speckled Trout, Redfish, and Flounder in that order, but the fishing is on hold. The ruptured Achilles seems to be fine, just waiting for the hip replacement. For now, Alaskan Cod.

                                                                    1. Gio RE: Perilagu Khan Sep 14, 2013 05:59 AM

                                                                      Atlantic Cod
                                                                      Atlantic Haddock
                                                                      Bluefish (in season)
                                                                      Rainbow Trout
                                                                      Smelts (in season)

                                                                      1. meatn3 RE: Perilagu Khan Sep 14, 2013 01:12 PM

                                                                        I tend to buy from a local fish shop which has mainly NC catches:

                                                                        trout (fresh and salt)

                                                                        once in a while:

                                                                        From Costco I get salmon when they have wild. Once in a while they have a nice price on other varieties in a small enough size I can use.

                                                                        About the only seafood I don't care for is skate - it's a textural thing.

                                                                        1. m
                                                                          magiesmom RE: Perilagu Khan Sep 15, 2013 02:10 PM

                                                                          We eat whatever looks best at the market, usually sword, tuna, blue, halibut, wild salmon, occasionally flounder.

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