- Thread starter yacht chef
- Start date
fish??
I eat Basa fish all the time it's a kind of in the catfish family. I like to bake it rather than batter and frying. It keeps it's shape better than other kind fish filets.
http://www.livestrong.com/article/495946-nutrition-in-a-basa-fillet/
I don't know what it is, but I buy it frozen in DR all the time and we enjoy it. *Please don't tell me it's something awful.*
If you like catfish like I do, then it's not awful. They are bottom feeders and are imported from Vietnam.
The basa fish (Pangasius bocourti) is a species of catfish in the family Pangasiidae. Basa are native to the Mekong and Chao Phraya basins in Indochina
True. I make it on the gas grill, on top of aluminum foil. A bit of Old Bay seasoning and a little butter. Doesn't get much easier than that.
We won't, the price of it however, do tell. No way I would eat anything that sales that cheap in the DR.
that stuff, which is 50% ice and the rest some farm raised fish, comes from some fish farm in places like Cambodia or Vietnam.*
Mero is grouper, but sea bass here is sold as "mero." Go figure.
Years back on DR1 I did a test to see what % of a frozen filet was water, by weighing a frozen filet and the weighing it after the water has melted. The answer is 30% by weight.
The water encasement is not to rip you off. It's for the protection of the filet in it's future travels.
Factor in the 30% when determining portion allocation. An 8oz. frozen filet is actually a little under 6oz.
And by the nature of sea bass, virtually nothing you can do short of serious overcooking will make the filet more firm.
Years back on DR1 I did a test to see what % of a frozen filet was water, by weighing a frozen filet and the weighing it after the water has melted. The answer is 30% by weight.
The water encasement is not to rip you off. It's for the protection of the filet in it's future travels.
Factor in the 30% when determining portion allocation. An 8oz. frozen filet is actually a little under 6oz.
And by the nature of sea bass, virtually nothing you can do short of serious overcooking will make the filet more firm.
For those who have never seen one that tape was speeded up about double. They are really quite slow. I caught one walking once and put it in a barrel. The nexk morning it was gone. Did it go up vertically 12 inches and over the side or did someone come along and liberate it or take it home for their plate? I'll never know
Der Fish
My bet would be on Patagonian Toothfish, which is sold as a variety of other species,
http://m.huffpost.com/us/entry/us_559fe7bae4b01c2162a65baf
And *grouper* for 100 pesos a pound isn't grouper.
http://m.huffpost.com/us/entry/us_559fe7bae4b01c2162a65baf
And *grouper* for 100 pesos a pound isn't grouper.
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I recently read an article about farmed shrimp that will keep me from eating any shrimp I am not 100% sure are not farm raised. I was in California and asked a young lady working the fish counter in a supermarket if she ate the farm raised Salmon. She was adamant that she would NEVER eat it. She said that they feed them something to turn the fish meat orange (or whatever color it is) and that sometimes they came in where either they didn't get it or were resistant and the fish meat was gray. I don't eat Salmon here in this country and although I love Sushi I won't eat it here.
Have seen it' wouldn't touch it. Yes, its basically a catfish, imported from SE Asia. Why anyone would eat that crap is beyond me.
Farmed fish and shrimp need antibiotics because they are grown in condensed populations. There are numerous parallels comparing it to chicken and other concentrated feed lots.
I usually eat river caught tilapia here or parrotfish on the coast. The DR should really get in gear to start eating lionfish, which are wiping out native species and from what I hear are quite tasty. They are easily caught with a spear and a modified bucket to put them in.
I usually eat river caught tilapia here or parrotfish on the coast. The DR should really get in gear to start eating lionfish, which are wiping out native species and from what I hear are quite tasty. They are easily caught with a spear and a modified bucket to put them in.
Lionfish are indeed tasty. There are several islands including St. Maarten , Anguilla, St Thomas and others that offer lionfish at local restaurants. It's a popular eating fish.
the only problem i have experienced with the red snapper along the malecon is that they are about the size of a sardine.