Quote:
Originally Posted by fatsquirrel
In terms of saltwater, the number one fish is probably porgie, mackerel or whiting. For the freshwater rankings, I usually consume processed carp in a paste or ball form. I grew up eating whole Asian carp regularly and its bony nature leaves much to be desired. As an adult I eat porgie because it doesn't have a lot of bones.
Tilapia and swai are good but I'm not sure what water they inhabit. I don't eat much fish honestly. A lot of people here in NYC eat shark steaks. I used to believe only portions of the animal was edible, but what people do is soak it for a while so that the ammonia goes away.
People in NYC also eat red herrings because sometimes the fridge doesn't work right. So they have to keep salted meat around. The way to cook it is to soak it in water overnight, get rid of the water and then cook it into your rice porridge (Not an Asian dish, I'm not sure what culture it relates to).
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That depends on where you are. Here snapper (many different species), grouper (several different species), hogfish, cobia and dolphin (Mahi) are available.