Cooking through HistoricFoodie's Fish & SeafPrimer
Printed From: Foods of the World Forum
Category: Food Groups
Forum Name: Meats, Fish and Eggs
Forum Discription: A place to discuss meats, fish, eggs and other non-vegetable protiens in general.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3217
Printed Date: 26 March 2026 at 19:44
Topic: Cooking through HistoricFoodie's Fish & SeafPrimer
Posted By: gonefishin
Subject: Cooking through HistoricFoodie's Fish & SeafPrimer
Date Posted: 19 February 2013 at 18:46
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http://foodsoftheworld.activeboards.net/fabricating-fish-seafood-a-primer_topic3202.html" rel="nofollow - - abricating Fish & Seafood Primer Brook has started another great thread, this time on the ins and outs of Fish & Seafood. I know that I need to up my game when cooking fish and seafood, so I decided I wanted to cook a number of his recipes and also some of my own. I'm sure I'm not the only one that will be trying these recipes...but I just didn't want to fill up his thread with my pictures...so I thought I'd start a separate thread to post in for myself...and anyone else. Dan ------------- Enjoy The Food! |
Replies:
Posted By: TasunkaWitko
Date Posted: 19 February 2013 at 18:49
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Very cool, Dan ~ looking forward to seeing some great fish dishes! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: gonefishin
Date Posted: 19 February 2013 at 19:00
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Curried Halibut Loin - by HistoricFoodie
2 lbs halibut or other firm-fleshed white fish loin ½ cup butter 4 tsp curry powder ¼ tsp salt ¼ tsp pepper ¼ cup lemon juice ½ tsp Worcestershire + extra for sprinkling Divide the fish into four equal pieces. Okay, I am not sure how Brook intended this one to come out, but here is my interpretation . The price for halibut was a bit high today...so I called an audible. The flounder was just filleted from the whole fish they got in and was good and fresh. I ended up butter poaching the flounder with the butter, lemon and spices. I added a little fresh parsley and green onions...then topped with a couple of drops of Worcestershire. It was actually pretty darn good...nice amount of lemon juice to balance everything out.    ------------- Enjoy The Food! |
Posted By: HistoricFoodie
Date Posted: 19 February 2013 at 20:24
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Good looking dish, Dan.
I'm a big fan of twisting filets into turbans. First discovered that years ago with a Musky recipe, and it really makes for a nice visual presentation.
In short, ya done good!
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Posted By: gonefishin
Date Posted: 19 February 2013 at 20:44
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Thanks Brook!
------------- Enjoy The Food! |
Posted By: Margi Cintrano
Date Posted: 20 February 2013 at 02:01
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Dan. Nice looking fish. Halibut is more a British Isles / Irish water variety. Also North American. I find it has similar texture to Hake or Merluza in Spanish. I prefer Sea Bass & Fresh Cod which are in season now. Lovely fish foto. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: Hoser
Date Posted: 20 February 2013 at 02:24
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Beautiful job Dan! We have nice fresh Haddock on sale here this week for $6.99....looks like I might be doing a little fishy thing or two myself. Actually,we also have bay scallops and rainbow trout for the same price...might turn into a very fishy week.
 ------------- Go ahead...play with your food! |
Posted By: gonefishin
Date Posted: 20 February 2013 at 16:14
Thanks for the kind words, Margi and Hoser  Both of you are so lucky to live around the worlds best fish and seafood, and Hoser I can't believe the prices! I do love both sea scallops and sweet little bay scallops. While we, near Chicago, aren't lucky enough to live near the sea...we are a "hub" that imports lots of good ingredients from around the world. Here's a little seafood pasta from the other day (notice...  ) I had forgot...I did have some in there   ------------- Enjoy The Food! |
Posted By: Hoser
Date Posted: 23 February 2013 at 04:13
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I picked some of that beautiful Haddock yesterday and will play around with the "turban" deal...sure looks easy, and as mentioned previously, it is a very nice presentation. I'll be basting and baking mine...maybe with a little French influence. ------------- Go ahead...play with your food! |
Posted By: MarkR
Date Posted: 23 February 2013 at 05:11
Dan, look at the lower right hand corner of your pic - bay scallops! By the way, looks very tasty! ------------- Mark R |
gonefishin wrote:Posted By: Margi Cintrano
Date Posted: 23 February 2013 at 06:34
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Dan, Your seafood and shellfish pasta looks scrumptuous, delectable and like heaven on earth for a 50% Italiana !!!
 Thanks so much posting ... Now, this is a definite recipe for the Italian Section or if you prefer the Midwest Chicago Section !
Kindest, and thanks for beautiful plating ... Has inspired me !
Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: Margi Cintrano
Date Posted: 23 February 2013 at 06:38
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Hoser,
May I ask you, what exactly is Haddock ? I believe it is quite common in North America and The British Isles, however, not in Iberia, Italia or Greece ?
What is taste profile ? Is it similar to Hake ?
Kindest, Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: HistoricFoodie
Date Posted: 23 February 2013 at 08:42
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Margi, haddock is a member of the cod family, and tastes similar. It is generally smaller than true cod, with most of the commercial catching running one to five pounds.
I believe it is currently being farmed as well. But don't count on that, cuz I'm depending on memory.
Haddock are common to the North Atlantic, and are found from the North Sea to Newfoundland, and south to as far as New Jersey. They are popular in places as diverse as Germany, Great Britain, Iceland, and North America.
Haddock has been popular for a long time. As far back as 1745 Hannah Glasse published a recipe using it.
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Posted By: gonefishin
Date Posted: 23 February 2013 at 10:37
Lol, thanks Margi! The 50% of me came in handy I don't really follow a recipe so much as just put it together. MarkR, I noticed that after I posted I guess I did have them little things in there, lol!
Hoser, I can't wait to hear what you come up with. The turban method was terribly easy...I ended up using the aid of a toothpick in each one is all. The texture was actually quite pleasing as well, having been cooked wrapped up like that. This was actually the first time I tried the turban method, for some reason I had recalled Brook posting about this method quite some time ago. Love to see yours when it's done! ------------- Enjoy The Food! |
Posted By: TasunkaWitko
Date Posted: 23 February 2013 at 18:05
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Great stuff here, guys ~ and me, land-locked here in Montana with only a limited choice of frozen fillets to choose from....
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Posted By: HistoricFoodie
Date Posted: 23 February 2013 at 18:14
You want some cheese with that whine? 
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Posted By: MarkR
Date Posted: 23 February 2013 at 18:25
Darn it, ya beat me to it! ------------- Mark R |
Posted By: Hoser
Date Posted: 24 February 2013 at 02:10
Yes Margi, as stated by Brook Haddock is closely related to cod, pollock and is often sold as Scrod in the Boston and RI markets. Scrod actually just refers to a smaller size fillet, and is almost always whitefish. ------------- Go ahead...play with your food! |
Posted By: Hoser
Date Posted: 24 February 2013 at 02:26
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And here is what I decided to do with the nice Haddock this week. I had four fillets which I seasoned lightly with S&P. and then spread a bit of creamed spinach over them. The spinach was followed by some gorgonzola cheese, and topped off with slivered almonds...then rolled into pinwheels while I made a basting sauce.  [IMG]http://i694.photobucket.com/albums/vv309/Hoser997/Haddock/haddock003_zpsb79fdd4d.jpg[/IMG]  The sauce just consisted of the zest and juice of one lemon, about 6 Tbsp butter, S&P and a good healthy pinch of herbs de provence...it was heated up, spooned over the fish and they were baked at 350° until done (about 25 minutes) These fillets were quite a bit thicker than flounder, so getting them rolled was a bit touchier I would imagine. Still quite easy though....nest time I would secure them with a short skewer to eliminate the obvious difficulties I had in plating.    Sorry I didn't get a few better pics of the plated fish, but we were hungry, and it was perfectly done and falling apart a bit as I served, as is obvious in the photo above. Over all, a fun recipe that was very well received...and I quote "write it down right now so you don't forget it!" lol thanks for looking
------------- Go ahead...play with your food! |
Posted By: Margi Cintrano
Date Posted: 24 February 2013 at 04:41
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Good Morning Hoser, Looks very delicious ... And I love Gorgonzola and spinach cream ... On my list ...
Yes it does look a bit like cod or more like plaice, which also has that slightly pale pinkish hint to it ...
Hake resembles Halibut, very very white ... and the texture is unlike cod ... which contains alot of body omega ...
Thank you for the key note on Haddock ...
Have lovely Sunday,
Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: HistoricFoodie
Date Posted: 24 February 2013 at 06:49
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Looks good, Dave. With those thicker filets, tying might make more sense than using a toothpick or skewer. Just takes a few seconds more, but you can maintain the shape better.
Scrod actually just refers to a smaller size fillet, and is almost always whitefish.
Which reflects another change. As recently as the 1960s, scrod was baby cod (however that was defined). But, of course, once the cod fishery ran into trouble that had to change.
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Posted By: gonefishin
Date Posted: 01 March 2013 at 08:28
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Hi Hoser! That looks so delicious! Thanks for sharing your recipe too...I love the touch of herbs de provence too (delicious!) Man, I'm actually feeling like cooking more than going out tonight after seeing your dish again. My wife and I are going out for a five course seafood and truffle tasting. As you can imagine...my feelings of cooking must be pretty strong! LOL. Again, thanks for sharing...Hoser! ------------- Enjoy The Food! |
Posted By: gonefishin
Date Posted: 10 March 2013 at 15:34
Okay, sticking with the fish and seafood theme today we had Lobster Ravioli in a Vietnamese Shellfish Broth. There was 1/4 lobster tail in each homemade ravioli. The bowl was prepared with a truffled olive oil on the bottom. I had topped it with some fresh basil, fresh sliced jalapeno and some sriracha caviar that I made. Flavors and textures turned out pretty good.   Dan ------------- Enjoy The Food! |
Posted By: Rod Franklin
Date Posted: 10 March 2013 at 15:38
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That looks real nice, Dan. Real nice.
------------- Hungry |
Posted By: HistoricFoodie
Date Posted: 10 March 2013 at 17:58
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Good looking plates, Dan.
How'd you make the Siracha caviar?
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Posted By: gonefishin
Date Posted: 10 March 2013 at 18:37
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Thanks for the kind words Rod and Brook! The sriracha "caviar" was made using agar, http://www.molecularrecipes.com/gelification/balsamic-vinegar-pearls/" rel="nofollow - you can see a recipe/procedure here . It's a pretty easy process and not difficult. It can add some nice texture and flavors to dishes (fruits are good too). Next I gotta get some fresh oysters and put these little sriracha "caviar" on there  The http://www.amazon.com/Molecule-R-Agar-10-sachet-box/dp/B007GFY5DK/ref=sr_1_15?ie=UTF8&qid=1362965613&sr=8-15&keywords=agar" rel="nofollow - agar itself isn't all that expensive. One packet will do a pretty good amount of "caviar", I find a half recipe is more than enough for small patches. Making http://www.modernistcookingmadeeasy.com/info/how-to/more/how-to-make-a-soy-lecithin-foam" rel="nofollow - foams and airs are pretty neat too. Dan ------------- Enjoy The Food! |
Posted By: Margi Cintrano
Date Posted: 15 July 2013 at 02:34
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DAN, Splendid presentations ... Thank you so much for sharing your wonderful culinary art ... Have a wonderful summer. Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 15 July 2013 at 09:21
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Not sure how I missed that last post, Dan - but that is some very beautiful work there! Those shrimp look perfect, and I'm also loving the lobster ravioli. Very nice to see what can be done with just a liuttle attention to detail!
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Posted By: gonefishin
Date Posted: 15 July 2013 at 12:23
Thanks for the kind words Margi! I certainly hope you have a wonderful season as well. When I made this one it was actually a recreation of one of my wife's favorite dishes...then I added a little something extra. Enjoy the day! Dan
Hey Tas! I hope you and your family are having a wonderful summer! Thank you for the kind words...Both my wife and I were happy with the way this one turned out. I still have to make Brook's potato scaled fish! take care! Dan ------------- Enjoy The Food! |
Posted By: gonefishin
Date Posted: 19 December 2013 at 19:29
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Here's one inspired by MarkR's post where he made http://foodsoftheworld.activeboards.net/lousianna-crab-cakes-and-blackened-redfish_topic3943.html - Louisiana Crab Cakes and Blackened Redfish . What I'll be making with this is a Blackened Red Snapper, served over grits with a File' Gumbo sauce and Fried Okra on the side.   ------------- Enjoy The Food! |