TODAY'S "RESTAURANT OF THE DAY"

Anyone else think that today's "Restaurant of the Day" photo is just about the most unappealing fare ever photographed?

Look, I love seafood. And I loved Michael's retort last week to my labeling him the "Ansel Adams of chowtown" but today's shot looks more like a crime-scene photo. I think I'll skip lunch today (oh, who am I kidding!).

I don't know, the photo is kind of remaniscent of an old photo that Matthew Brady might have taken of dead soldiers on the field at Little Round Top , but what more can you do with a plate of fried "doormat" (as they are know to fishermen in the gulf south)? They are great eating and he is right about the meat coming right up off of the bones. They are good fried (what isn't?), baked, broiled, stuffed and baked, etc.

Didn't Shelby Foote theorize that the turning point of the entire Civil War (or, as we call it in the south: the "recent unpleasantness") was the widespread weakening of Confederate forces via dysentery caused by eating fish just like this ??

I'm glad someone started this thread, I was thinking about the same thing when I saw the picture from the Summerton Diner, like, what is that stuff? And that poor fish, looks like something from an archelogical dig.

When I first saw the photo this morning without my glasses on, I thought it was a giant stuffed sweet potato.

No, actually Mr Foote's theory is a bit more complicated (4000 pages in three parts written over a fifteen year period) and if you read the books you will find that he theorizes the doom of The CSA was predetermined as the North fought "with one hand tied behind their back". I could go on, but this is not the right forum and this subject is basically all I dealt with during college, so I tend to be a bit long winded.

I still hold that it is virtually impossible to take an attractive photo of a flounder. Come to think of it, a good photo of a flounder would be a snap compared to taking one of a monkfish

Just top it with some Ponchitrain sauce and it'll be just fine

I was thinking that it looked awfully...well.......ORANGE...and DRY. Maybe if it was smothered in ANY sauce it would look more attractive......tartar, Ponchitrain, beurre blanc, etc. I have caught and eaten numerous flat fish.....all excellent. But this particular fish is waning.

I wonder what that orange is???

If you think its tough tom get a good picture of a monkfish---try a cabazone!!---got to be as ugly a fish that ever swam,for which i am grateful!---you see most folks that saw them wouldnt think of eating them!!!---so they gave them to me!!

I would love to know what that orange color is.......unnatural for fish that I've ever cooked!

That picture looks to me like pan fried flounder that somebody left in the pan waaaay too long.

If this was served in Britain, they would have left the head on!

Well I've been hungry for some seafood lately and haven't gotten around to quenching my taste, so that actually looks pretty good to me , especially compared to a Snapper a la Huachinango I had at an Arandas Ostoneria in Bellaire, TX, a few months back. Now THAT was dry and overcooked, more like fish jerky. The place switched to being an Arandas Taqueria a few weeks later, so I'm thinking my experience wasn't out of the ordinary.

As for the color, I'm guessing they've crossbred salmon and flounder in SC and this is the result. Can't wait to try it

Man, I must really be hungry, but I thought it looked wonderful with thepepper jelly on it!

"I'm they've crossbred salmon and flounder in SC and
this is the result. Can't wait to try it." - hermitt4d

Crossbred salmon and flounder ?? This fish (and I'm being polite by calling it a fish although I'm in no way a ichthyologist -- at least not a licensed one) is more like an orange roughy crossbred with a malaria strain ! Seriously, this fish is so ugly that it should come as a side dish to two gallons of cocktail sauce.

quote:

Originally posted by chezkatie

Man, I must really be hungry, but I thought it looked wonderful with the pepper jelly on it!

I'm with you, chezkatie. I LOVE flounder, and this looks like one great blackened pan fry to me. And Michael's description of how it peels away from the bone almost adds taste. I admit that I like a breaded fillet (with hushpuppies) better than blackened, but that is just me.

It looks a bit road-killy, like it was run over by a semi (can even see the tire treads).

quote:

Originally posted by Mayhaw Man

No, actually Mr Foote's theory is a bit more complicated (4000 pages in three parts written over a fifteen year period) and if you read the books you will find that he theorizes the doom of The CSA was predetermined as the North fought "with one hand tied behind their back". I could go on, but this is not the right forum and this subject is basically all I dealt with during college, so I tend to be a bit long winded.

I still hold that it is virtually impossible to take an attractive photo of a flounder. Come to think of it, a good photo of a flounder would be a snap compared to taking one of a monkfish

MAYHAW MAN: Totally off topic...but I love Civil War history. My husband and I have been to a number of Civil War battlefields. Each one has been fascinating. I was born and raised in Illinois, but I have a "thing" for Gen. Robert E. Lee. I'm going out on a limb here telling everybody this, but I have a little portrait of him on my nightstand.

quote:

Originally posted by RubyRose

When I first saw the photo this morning without my glasses on, I thought it was a giant stuffed sweet potato.

Looks like sweet potato sculpted in the shape of a fried flounder.

This is one of the most useful pictures I have ever seen. If I ever eat at Hyman Seafood, I now know the importance of asking them whether or not they have hired any new help that knows how to clean a fish properly.

quote:

Originally posted by Ashley Wilkes

This is one of the most useful pictures I have ever seen. If I ever eat at Hyman Seafood, I now know the importance of asking them whether or not they have hired any new help that knows how to clean a fish properly.

It's a flounder. For frying the following is all that is required.

1) gut
2) cut off head (or not) Your Choice
3) Scale the side with two eyes and slit
4) Batter and Fry
6) Eat

Well, if they don't clean it like Captain Bob does, I'm not planning on eating it.

And this link shows pictures on how Captain Bob cleans:
http://www.captbobsmarina.com/FlounderTutorial.htm

And I love flounder.

Today's rutabagas are a bit offputting. But for every one that is a little unusual, they post a hundred that have me pissed off that I'm reading this site at midnite thousands of miles away from that plate. If only we had that accessable TV DINNER from Charlie and the Chocolate Factory.

Maybe this picture should be posted in the, " What I eat when I've been drinking" forum.

quote:

Originally posted by spadoman

Maybe this picture should be posted in the, " What I eat when I've been drinking" forum.

Or maybe....What happens after I drink too much and eat

Mayhaw man has a valid point. The word "skeleton" just about put me over the edge.

quote:

Originally posted by Ashley Wilkes

Well, if they don't clean it like Captain Bob does, I'm not planning on eating it.

And this link shows pictures on how Captain Bob cleans:

http://www.captbobsmarina.com/FlounderTutorial.htm

And I love flounder.

In plain words you don't eat whole fish only filets!
That means you miss out on a mess of crappies & spot when they're being fried up, you don't know what your missing.

Oh no.....today it's the Summerton Diner picture As I said before....what is that?

Kimchee, that's a little kinky don't you think?