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Out of the above choices, the Norwegian in me takes
Brine Herring, as long as you have onion and sour cream
to go with it. And you're isolated in some place north
of the Arctic Circle and have no other choices.
Last edited by thedwightguy; 11-13-2014 at 08:35 AM..
Reason: finish idea
Fugu fish is DELICIOUS!! My other favorites are hake, European seabass, monkfish, wahoo, swordfish and 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.
You can see the theme here. I've angled for each of the above species then cooked and eaten them with in hours of the catch.
Just home from Japan.....where a neighbor provided us with "sea bream" (Ti fish) daily within hours of the catch. It was delicious...but the sashimi to start supper almost every night got to be a bit much.
When I lived in my hometown, I ate fish every day. I love fish and miss the variety of fresh caught fishes available. There was a dock you could drive up to and buy fish from the returning fishermen if I hadn't gone fishing the weekend before. SO GOOD. I even had a small grill attached to the boat so we would cook up the fish within minutes of catching it.
Where I live now, it's too expensive as it has to be shipped in. So I only eat it once or twice a week.
Quote:
Originally Posted by Bulldogdad View Post
1. Fresh caught wild trout.
2. Fresh caught mahi-mahi.
3. Fresh caught king salmon.
4. Fresh caught yellow fin.
5. Fresh caught sword fish.
You can see the theme here. I've angled for each of the above species then cooked and eaten them with in hours of the catch.
Any fish that is not a bottom feeder and wild caught.
Nothing goes into my body if not those 2.
(Just to let you know I love shrimp, grouper, flounder...but can't do it...
tell me grouper or flounder are not
bottom feeders and I'll be your best friend.)
Location: where you sip the tea of the breasts of the spinsters of Utica
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Swordfish.
Very fresh trout has an excellent flavor, but I hate dealing with all the fine bones.
Herring, but only if pickled, or packed in sour cream.
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