cod fish

Re:cod fish (GeoNit)

Wed, 04 Nov 2009 10:51:24 GMT

http://www.thestar.com/living/food/article/720586--comeback-cod

Re:cod fish (newflute)

Mon, 02 Nov 2009 21:23:34 GMT

Everything is going up but $17 is like dope or something. That's way too much.
What, is it some kind of sacrificial, holy fish or something?

Re:cod fish (casadei)

Mon, 21 Sep 2009 19:57:44 GMT

I asked my favorite sushi restaurant for the name of their supplier and contacted them directly. Groomers Seafood 210-377-3474 here in San Antonio provides fresh fish and shellfish to most of the restaurants in San Antonio and a lot of South Texas. What they get was still swimming 24-48 hours ago. When you walk in, the cutting room has windows all the way around so you can actually watch your selection being cut to order. There is no minimum order size. And the prices and quality are far better than your local grocer. A couple of weeks ago they had bought an entire boat's catch of Gulf White Shrimp and sold size 6-10, headless for $5 per pound. Black Cod fillets are 14.95 per pound, Grouper fillets are 15.95/lb, Farmed Salmon 7.95/lb, Wild or Tasmanian Salmon 11.00/lb.

Re:cod fish (Kai31410)

Fri, 12 Jun 2009 00:13:38 GMT

INGREDIENTS:

5 oz. rice
2½ oz. shredded codfish
1 medium sized onion, sliced
2 medium sized tomatoes, diced
12 tablespoons oil
2 stock cubes, crushed
2 tablespoons seasoned soy sauce
dash of black - or white pepper
1 - 2 cloves of garlic, crushed
¾ liters coconut milk

METHOD / DIRECTIONS:

Heat oil; add the sliced onions.
Also add the garlic, tomatoes, black - or white pepper and the stock cubes.
Then add the soy sauce, the shredded codfish and stir.
Let simmer; codfish should be light brown.
Add the codfish and the coconut milk to the rice and stir.
Cover the pot or rice cooker and cook.
Serve with sliced cucumber and / or tomato.

_____
tours from toronto to niagara falls
Singletreff Singlebörse

RE: cod fish (brickie)

Wed, 10 Jun 2009 12:50:08 GMT

Just go get your own!
They're biting
http://www.bunnyclark.com/update.htm

RE: cod fish (tmiles)

Wed, 27 May 2009 18:25:01 GMT

MissJohnnycakes

For a good read about cod, including its long history of overfishing, get the book called "Cod." Also available as a set of CDs. The author has also written books about salt procurement and oysters. The back section includes recipes from around the world.

Black cod is not a true cod. It certainly tastes and feels like cod, though (delicate and delicious).

I just got around to reading it. It was a best seller a few years ago. Excellent book. Thanks for reminding me to read it.

RE: cod fish (Phishmonger)

Sun, 22 Feb 2009 13:21:53 GMT

The cod being offered at Wendy's is Pacific Cod, caught in the cold Alaska (and environs) waters. Mild and flaky, I guess it's pretty good. When I owned a fish market, we thankfully were able to get FRESH cod and haddock. The haddock was cleaner, as previously discussed, and the cod had to be candled to eliminate the parasitic worms (which were harmless, as previously discussed), but very off-putting to encounter. IMHO, cod is superior in flavor and texture. I surely miss the availability of fresh seafood now that the store I sold ten years ago is closed, but find some pretty good stuff at a fish market about 20 miles north of here, and in occasional trips to Whole Foods (where the price is high, but the quality extraordinary). I think most of the cod sold in restaurants is Pacific Cod.

RE: cod fish (PapaJoe8)

Sun, 22 Feb 2009 12:43:17 GMT

Windy's is promoting cod on their fish sandwich. I just saw an add this am.
Joe

RE: cod fish (beijinger)

Sun, 22 Feb 2009 03:16:27 GMT

          9 years back arrived in Guangzhou China to meet the lady who a few years later became Mrs. Beijinger and changed my life. She had never been to Guangzhou and ofcourse I'd never ventured to China. The plan was we would fly immedately Cdidn't know that) to meet her family well airplane being airplanes flight cancelled 6 hours of chat pursued (heaven) though neither of us spoke the others language.
        We ventured out in a blinding rain storm, tow to occupy 6 hours we found a restaurant low and behold that had Alaska cod was fantastic!  Cooked lightly, lightly seasoned (Chinese seasonings) served pipping hot skin on wrapped in aluminum foil. The other food was ok the cod we ordered 4 servings and they brought us 5. All the workers kept coming over to try to talk sit smile wave at me and the beauty of my dreams.
         Had the cod of stunk who knows may never of found the girl i love. Don't knock China Alaska cod it won my heart. Hubert

RE: cod fish (Bill Reynolds)

Sun, 22 Feb 2009 02:05:19 GMT

I remember back in about the mid 70's a Long John Silver opened in my hometown in Tenn. and when I first went there I remember reading that their fish were cod. I loved that fish so much that I was there at least once a week and to tell the truth I still go to the ones down here from time to time, just not as much. I just wonder with the shortage of cod if they are still doing it or if they have gone to something else, maybe the black cod? The fish they are selling now are still quiet tastey, IMHO.

RE: cod fish (GCD1962)

Wed, 08 Oct 2008 22:13:36 GMT

Good Alaska Supplier for Halibut, Salmon, etc.
http://www.alaskaseafood.com/ (ask for Dan)
http://www.islandseafoods.com/content/ (great selection & prices)
http://www.alaskacannery.com/ (call and ask for current pricing

Great Supplier in Maine for Fresh Haddock, Scallops, lobster,etc.
http://www.gilmoreseafood.com/price.html

It pays to order at least 20 lbs as air freight is high at around $3.00 lb. Even with the air cost the cost at times is less than you would pay locally, and it is far superior

RE: cod fish (Jimeats)

Fri, 03 Oct 2008 08:57:26 GMT

I eat a lot of seafood and live in an area that was ONCE the leading purveyor of fish to the nation. Those days are gone and not likely to return in the near future.
Cod growing up was readily available fresh and at a resonable price.
Today the only cod or haddock that can be found has all been preiviously frozen. This is all due to offshore factory ships where the catch is processed at sea. A good product and hard to tell that it was at one time frozen.
Ground fishing {day boats} are severly restricted on the number of days they can fish and at what time of the year also. I don't know of anybody investing in new gear or even boat repairs at this time due to restrictions.
The gulf of Maine has reported the return of cod in good numbers recently, hopefully it's a trend moving in the right direction.
Chow Jim

RE: cod fish (lleechef)

Wed, 01 Oct 2008 18:07:45 GMT

quote:
Originally posted by Foodbme

lleechef,

Where are you located in Western PA? What Town?

Rochester, not far from where buffetbuster lives.

easy1, thanks for your comments on the Black Cow!

Giant Eagle is advertising Alaskan fish during the month of October. Unfortunately the halibut, salmon, pollock and flounder were all frozen. Nothing against frozen fish but I prefer fresh so I opted for the U-10 sea scallops from New Bedford.

RE: cod fish (easy1)

Wed, 01 Oct 2008 14:14:55 GMT

quote:
Originally posted by lleechef

I hate to break the bad news but halibut also has parasites. Not that it will make me stop eating it.......or cod for that matter. All of the cod and halibut are "candled" by fish workers that pull out the worms with tweezers. Yes, I know it sounds nasty but that's how they do it.

Oh, cecif, I did not realize that you lived in Beverly! Shucks, my Black Cow restaurant is right up Rt. 1A in Hamilton.

I've been to lunch at the Black Cow, excellent! Right across the street from the Old Talbots building/store, very nice town, I know some people who work in the town hall.

RE: cod fish (FriedClamFanatic)

Wed, 01 Oct 2008 13:45:26 GMT

For those of you who have more interest in the subject, there was a great book written, called "The Cod:A Biography of the Fish that Changed the World" which traces much of the history of fishing them and the industries that mushroomed from them. Mark Kurlansky, I think was the author's anme and he also worte an interesting book on salt

RE: cod fish (Foodbme)

Wed, 01 Oct 2008 01:24:06 GMT

lleechef,

Where are you located in Western PA? What Town?

RE: cod fish (brittneal)

Wed, 01 Oct 2008 01:13:22 GMT

I remember as the chef at the Boston Half-Shell in Denver in the late 70's that cod was one of the biggest and best sellers on the menu. i learned right off to check it close as it could have some nasty worms. We almost exclusively used scrod and they were free of parasites. For a while there was a shortage and we were buying larger cod from fresh off the docks and having it direct air shipped at least 3 times a week. It got so bad that we just quit selling it for months. Suppoesedly they are harmless when cooked fully but after pulling some of those worms out i refused to risk it.
By the way, my Kroger fish market had some nice cod a bit ago for 6 bux a pound but it was previously frozen.
I also read that dried/saly cod had shot up to around 20 bux/lb and a lot of places quit selling it. Taking a peek i saw that Gortons had it for 35/lb! the reason poeple bought it was not only for year round storage but for its reasonable cost. thats to much just for fish balls or creamed cod. lobster would be better and cheaper!
britt

RE: cod fish (lleechef)

Wed, 01 Oct 2008 00:49:24 GMT

A curious sign today in Wal*Mart on cod: FRESH ALASKAN COD PRODUCT OF CHINA. I know that we can see Russia from Alaska but DANG! those are some swimmin cod arriving in Alaska via China! I politely asked the pimply-faced young man behind the counter what the sign meant. He shrugged his shoulders and shuffled away behind the lobster tank that was devoid of lobsters. SCARY.

GCD, who is your Alaskan supplier?

RE: cod fish (GCD1962)

Tue, 30 Sep 2008 21:42:18 GMT

quote:
Originally posted by Poverty Pete

quote:
Originally posted by Sneetch

i just paid $10.99 a pound for U.S - caught, never frozen cod at Whole Foods...(needless to say, i bought about 5 pounds, portioned it up, and vacuum sealed what i didn't use immediately for the freezer!)

Why would one think it virtuous to buy never frozen fish, then toss it in the freezer?

I do it all the time. I buy fresh from a supplier in Alaska, and some from a supplier in Maine. The difference is that when I get the fish I know it is super fresh. I can't eat it all at once, so I freeze the rest. When you buy already frozen, you don't know the source or when it was processed, or how long it has been held in the freezer

RE: cod fish (Twinwillow)

Tue, 30 Sep 2008 19:13:53 GMT

quote:
Originally posted by Poverty Pete

quote:
Originally posted by Sneetch

i just paid $10.99 a pound for U.S - caught, never frozen cod at Whole Foods...(needless to say, i bought about 5 pounds, portioned it up, and vacuum sealed what i didn't use immediately for the freezer!)

Why would one think it virtuous to buy never frozen fish, then toss it in the freezer?

For the reason, no one wants to buy thawed frozen fish and then re-freeze it.

RE: cod fish (Twinwillow)

Tue, 30 Sep 2008 19:10:21 GMT

quote:
Originally posted by umbada

Fresh cod here in Nova Scotia is $6-7 a pound. Locals prefer haddock, a seafood staple, and about the same price as cod. Most fish n chips places only serve haddock. Haddock is considered a cleaner fish than cod, thus the preference.

Also, Haddock has a higher protein ratio than any other fish.

RE: cod fish (MissJohnnycakes)

Tue, 30 Sep 2008 19:01:17 GMT

For a good read about cod, including its long history of overfishing, get the book called "Cod." Also available as a set of CDs. The author has also written books about salt procurement and oysters. The back section includes recipes from around the world.

Black cod is not a true cod. It certainly tastes and feels like cod, though (delicate and delicious).

RE: cod fish (ann peeples)

Sun, 25 May 2008 09:51:26 GMT

Well, whatever I had,Jim,it was one of the best fish fries I have had in the Milwaukee area!

RE: cod fish (Robearjr)

Sun, 25 May 2008 08:36:10 GMT

Now that I think about it, I've never seen Cod, Halibut or Haddock sushi/sashimi. Perhaps this ommission could be due to the parasites.

RE: cod fish (cecif)

Sat, 24 May 2008 22:59:33 GMT

quote:
Originally posted by lleechef

Oh, cecif, I did not realize that you lived in Beverly! Shucks, my Black Cow restaurant is right up Rt. 1A in Hamilton.

LOL, Lisa I know... we have discussed it elsewhere (months ago at least)... in fact every time I drive by I think of you! I haven't been in for a long time but when I do I know I am supposed to tell someone you said hi (I think it was the BC). And some day soon, I promise, I will get back to the Daily Catch (too many people on the 6/1 meet'n'eat to go there... sigh). Last time you looked though, I was probably listed in Marblehead.

RE: cod fish (lleechef)

Sat, 24 May 2008 22:46:38 GMT

I hate to break the bad news but halibut also has parasites. Not that it will make me stop eating it.......or cod for that matter. All of the cod and halibut are "candled" by fish workers that pull out the worms with tweezers. Yes, I know it sounds nasty but that's how they do it.

Oh, cecif, I did not realize that you lived in Beverly! Shucks, my Black Cow restaurant is right up Rt. 1A in Hamilton.

RE: cod fish (Michael Hoffman)

Sat, 24 May 2008 21:33:09 GMT

quote:
Originally posted by agnesrob

Full of worms?

Absolutely. That's why I never buy cod.

RE: cod fish (cecif)

Sat, 24 May 2008 21:19:29 GMT

quote:
Originally posted by umbada
So what now? There are parasites in fish and cod seems to have them more frequently. However, most parasites are removed in the fish plant. The ones missed are killed by cooking and are harmless. I still buy cod with full knowledge of the reality and so do many others. However, now you know why, in cod country, haddock is preferred to cod.

As one who has HAD a parasite from undercooked seafood, I can't agree with the harmless comment. I'm taking lleechef's word for it and avoiding certain types of fish. That parasite did me in and took the docs a long time to diagnose for some reason. Pretty awful experience! (Thanks Lisa, I'm happy to know more about cod... since you know I live in "cod heaven"!)

RE: cod fish (Poverty Pete)

Sat, 24 May 2008 20:35:28 GMT

quote:
Originally posted by Sneetch

i just paid $10.99 a pound for U.S - caught, never frozen cod at Whole Foods...(needless to say, i bought about 5 pounds, portioned it up, and vacuum sealed what i didn't use immediately for the freezer!)

Why would one think it virtuous to buy never frozen fish, then toss it in the freezer?

RE: cod fish (umbada)

Sat, 24 May 2008 19:36:08 GMT

quote:
Originally posted by lleechef

I do love both cod and pollock and have caught them in Boston and the Cape Cod area. I prefer haddock because it does not have parasites. Cod is full of worms. Here in W. PA cod was $16.95/lb the other day. I bought Maryland crab and made crabcakes! Looking forward to getting back to AK next week and having king crab and halibut.

In my posting I said that haddock were considered "cleaner." I didn't want to get into details. But you've really opened a can of worms.

So what now? There are parasites in fish and cod seems to have them more frequently. However, most parasites are removed in the fish plant. The ones missed are killed by cooking and are harmless. I still buy cod with full knowledge of the reality and so do many others. However, now you know why, in cod country, haddock is preferred to cod.