The king of all fish, which is it ? (beer, sardine, hamburgers)
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Salmon (the kind grizzly bears eat)--that's it for me. I don't like too many other fish for eatin'. But I grew up in the land of 10,000 lakes, so we ate plenty of pan fish and other fresh water lake fish when I was a kid (sunfish, crappies, perch, bass, smelt, trout, northern pike, muskie--and even bullheads). I pretty much only really like salmon. I've tried the ocean fishies too--swordfish, ahi tuna, shark and halibut--all decent and edible. I guess I am not that much of a fish fan.
No one has said lutefisk, Gefilte fish, or sardines yet...Ick!
According to an episode of CSI, there's a type of fish that sells for hundreds of thousands of $$ to the Japanese Royal family if it meets certain standards. Assuming that's real, I'd go with that.
Otherwise, with $$ being an object, I'm quite into salmon. If I'm really on a budget, tuna.
I just got back from vacation in Japan. I did have Fugu sashimi as part of a hotel menu....I enjoyed it....but thought it really lacked much flavor.....aside from the trepidation of eating a potentially toxic fish if not properly cleaned by a skilled sushi chef.
I think the fugu and the northern puffer fish mentioned above in a post....must be cousins.
I always thought the puffers were related. As it turns out, they are.
Tilapia is basically mud pond crap..not carp,crap...it's only redeeming quality is that it doesn't taste quite as bad.
Actually any fish that is mush is crap,as is all farm raised product..
Thing is,,damn few people have ever had the pleasure of dining upon fresh caught wild fish. As Bull has stated...
BTW fresh frozen isn't fresh, they can sell the flash frozen all they want it still results in an inferior product....
I love halibut, grilled tuna and swordfish steaks, and flounder, but my Italian mother in law's baccala (salt cod, potato and tomato) is to die for. I would gladly trade any other fish or steak on the planet for fresh made pot of baccala!
For fellow fish lovers who have never had real Italian baccala, I highly recommend trying it:
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