Thread: So what happened to the fish recipes?

On May 8, 10:54*am, ChattyCathy <cathy1...@mailinator.com> wrote:
> Around March this year, I received a copy of The RFC Cookbook from
> another very kind-hearted rfc-er who had a spare copy, and kindly sent
> it on to me...
>
> Anyway, to get to the point: although I have gone through it for ideas
> quite a few times since I received it, it only dawned on me today that
> there are very few fish/seafood recipes in it i.e. a couple of shrimp
> recipes and Jill's Sole Piccata. Lots of beef, chicken and pork recipes
> tho'. I've seen plenty of fishy-stuff discussed here, so I found it
> odd...
>
> So, fellow rfc-ers, what say you about this 'strange phenomenon'?

Thaw tilapia filets. Salt and pepper them. Either coat with egg or
not. Dredge in corn meal. Fry in peanut oil. Serve with halved
lemons or limes. Mmmmmm.
>
> --
> Cheers
> Chatty Cathy

--Bryan
Visit Bobo Bonobo's Mortuary and Sausage Emporium
On the web @ http://MySpace.com/BoboBonobo

"ChattyCathy" <[email protected]> wrote in message
news:ZAYMl.4619$[email protected]..
> Around March this year, I received a copy of The RFC Cookbook from
> another very kind-hearted rfc-er who had a spare copy, and kindly sent
> it on to me...
>
> Anyway, to get to the point: although I have gone through it for ideas
> quite a few times since I received it, it only dawned on me today that
> there are very few fish/seafood recipes in it i.e. a couple of shrimp
> recipes and Jill's Sole Piccata. Lots of beef, chicken and pork recipes
> tho'. I've seen plenty of fishy-stuff discussed here, so I found it
> odd...
>
> So, fellow rfc-ers, what say you about this 'strange phenomenon'?
>
> --
> Cheers
> Chatty Cathy

I think you have to look at and understand deeply, page 146, Lutefisk by
Alan Zelt.

Dimitri

Dimitri wrote:

>
> I think you have to look at and understand deeply, page 146, Lutefisk
> by Alan Zelt.
>
> Dimitri

I am all too familiar with that recipe - it's right up there with
nancy's 'Grape jelly cocktail meat balls' on the Signature dish section
of the site.

<grin>
--
Cheers
Chatty Cathy

Bobo Bonobo® wrote:

>
> Thaw tilapia filets. Salt and pepper them. Either coat with egg or
> not. Dredge in corn meal. Fry in peanut oil. Serve with halved
> lemons or limes. Mmmmmm.
>

Ah, another tilapia fan. I like tilapia too - but they seem to
be 'love 'em or leave them' fish around here...

--
Cheers
Chatty Cathy

ChattyCathy wrote:
> Dimitri wrote:

>> I think you have to look at and understand deeply, page 146, Lutefisk
>> by Alan Zelt.

> I am all too familiar with that recipe - it's right up there with
> nancy's 'Grape jelly cocktail meat balls' on the Signature dish
> section of the site.

(laugh) You know someone's going to believe that is my favorite.

As far as your question goes, you don't even see fish recipes on
rfc all that often. Or maybe I block them out. I don't think
Americans eat much fish compared to many other countries,
and we do make up a lot of this newsgroup.

nancy (not a fish eater)

"ChattyCathy" <[email protected]> wrote in message
news:J1ZMl.21620$[email protected]..
> Bobo Bonobo® wrote:
>
>>
>> Thaw tilapia filets. Salt and pepper them. Either coat with egg or
>> not. Dredge in corn meal. Fry in peanut oil. Serve with halved
>> lemons or limes. Mmmmmm.
>>
>
> Ah, another tilapia fan. I like tilapia too - but they seem to
> be 'love 'em or leave them' fish around here...

Put me in the corner with the other tilapia lovers.

TammyM

"Nancy Young" <[email protected]> wrote in message
newscZMl.66476$[email protected]..
> ChattyCathy wrote:
>> Dimitri wrote:
>
>>> I think you have to look at and understand deeply, page 146, Lutefisk
>>> by Alan Zelt.
>
>> I am all too familiar with that recipe - it's right up there with
>> nancy's 'Grape jelly cocktail meat balls' on the Signature dish
>> section of the site.
>
> (laugh) You know someone's going to believe that is my favorite.

Nah. But it's an rfc tradition, and a sacred one at that!

> As far as your question goes, you don't even see fish recipes on
> rfc all that often. Or maybe I block them out. I don't think Americans
> eat much fish compared to many other countries,
> and we do make up a lot of this newsgroup.

I'm a fish fan, but I tend to cook it very very simply. Tuna steaks
encrusted with crushed peppercorns (would that be tuna au poivre?) and
barely cooked; salmon very simply cooked in butter with s&p. Sometimes I'll
go all fancy and dredge fish filets in seasoned panko (I often use Penzey's
Trinidad lemon garlic seasoning for this). For shrimp, I'll either do the
usual garlic/butter thang, or sautee with copious amounts of Bay seasoning
as per my former Maryland-born/raised roommate. I rarely "do" lobster or
crab for economic reasons, but most other fish are, erm, fair game :-)

> nancy (not a fish eater)

TammyM, fish fan extraordinaire

Nancy Young wrote:

> ChattyCathy wrote:
>> Dimitri wrote:
>
>>> I think you have to look at and understand deeply, page 146,
>>> Lutefisk by Alan Zelt.
>
>> I am all too familiar with that recipe - it's right up there with
>> nancy's 'Grape jelly cocktail meat balls' on the Signature dish
>> section of the site.
>
> (laugh) You know someone's going to believe that is my favorite.

It *isn't*? <veg>
>
> As far as your question goes, you don't even see fish recipes on
> rfc all that often. Or maybe I block them out.

I've seen more discussions about shellfish than ocean/fresh water fish,
I admit - but tilapia comes up fairly often, as does muddy-tasting
fish.

> I don't think
> Americans eat much fish compared to many other countries,
> and we do make up a lot of this newsgroup.

Maybe the cost is a factor? If one doesn't live near an ocean,
seafood/ocean fish can become darn expensive - ask me, I know...

>
> nancy (not a fish eater)

Ah. Each to their own. I love most ocean fish - and especially
shellfish. I'm not keen on fresh water fish - always tastes a bit muddy
to me, no matter what tips 'n tricks I've tried...

--
Cheers
Chatty Cathy

"Nancy Young" <[email protected]> wrote in message
newscZMl.66476$[email protected]..
> ChattyCathy wrote:
>> Dimitri wrote:
>
>>> I think you have to look at and understand deeply, page 146, Lutefisk
>>> by Alan Zelt.
>
>> I am all too familiar with that recipe - it's right up there with
>> nancy's 'Grape jelly cocktail meat balls' on the Signature dish
>> section of the site.
>
> (laugh) You know someone's going to believe that is my favorite.
>
> As far as your question goes, you don't even see fish recipes on
> rfc all that often. Or maybe I block them out. I don't think Americans
> eat much fish compared to many other countries,
> and we do make up a lot of this newsgroup.
>
> nancy (not a fish eater)
>

I think three reasons:
Most Americans eat fish out.
Good fish doesn't really need a recipe, the less done to it the better.
Of course there's a boatload of tunafish recipes, which cream of canned soup
catagory would you like? LOL

On May 8, 9:36*am, "Nancy Young" <rjynly...@comcast.net> wrote:
>
> As far as your question goes, you don't even see fish recipes on
> rfc all that often. *Or maybe I block them out. *I don't think
> Americans eat much fish compared to many other countries,
> and we do make up a lot of this newsgroup.
>
> nancy (not a fish eater)

We are fish eaters, at least once a week. I've participated in
threads about halibut (caddy ganty, e.g.), salmon (grilling), trout
(campfire), and have at least mentioned huachinango veracruzano and
coulibiac (or salmon wellington). Calamari steaks, if that counts,
and fish and chips, and the (good) quality of TJ's frozen fish. I
agree with those who say, in effect, that there just isn't that much
to say or ask about fish because it's usually best treated simply.
Once you know how to make a brown butter or a simple shallots/white
wine/butter sauce, what else do you need to know?

Most important is finding a good fishmonger, which usually means (in
the USA) you have to live on one of the coasts. Even here in SoCal my
fish market is a special trip 20 minutes in the other direction from
where errands usually take me.

Oh, and count me among those who find tilapia decidedly inferior. -
aem

In article <ZAYMl.4619$[email protected]>,
ChattyCathy <[email protected]> wrote:

> Around March this year, I received a copy of The RFC Cookbook from
> another very kind-hearted rfc-er who had a spare copy, and kindly sent
> it on to me...
>
> Anyway, to get to the point: although I have gone through it for ideas
> quite a few times since I received it, it only dawned on me today that
> there are very few fish/seafood recipes in it i.e. a couple of shrimp
> recipes and Jill's Sole Piccata. Lots of beef, chicken and pork recipes
> tho'. I've seen plenty of fishy-stuff discussed here, so I found it
> odd...
>
> So, fellow rfc-ers, what say you about this 'strange phenomenon'?

Fish is expensive.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article
<[email protected]>,
Bobo Bonobo® <[email protected]> wrote:

> Thaw tilapia filets. Salt and pepper them. Either coat with egg or
> not. Dredge in corn meal. Fry in peanut oil. Serve with halved
> lemons or limes. Mmmmmm.

Substitute catfish fillet for that and then it's "Mmmmmmmm". ;-)

Imho, Tilapia is overpriced.

At least around here.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article <ocZMl.66476$[email protected]>,
"Nancy Young" <[email protected]> wrote:

> ChattyCathy wrote:
> > Dimitri wrote:
>
> >> I think you have to look at and understand deeply, page 146, Lutefisk
> >> by Alan Zelt.
>
> > I am all too familiar with that recipe - it's right up there with
> > nancy's 'Grape jelly cocktail meat balls' on the Signature dish
> > section of the site.
>
> (laugh) You know someone's going to believe that is my favorite.
>
> As far as your question goes, you don't even see fish recipes on
> rfc all that often. Or maybe I block them out. I don't think
> Americans eat much fish compared to many other countries,
> and we do make up a lot of this newsgroup.
>
> nancy (not a fish eater)
>

I love fish, but chicken and pork are cheaper.
If I could AFFORD it, I'd eat and serve fish on a regular basis!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

[email protected] wrote:
> On May 8, 9:36 am, "Nancy Young" <rjynly...@comcast.net> wrote:
>>
>> As far as your question goes, you don't even see fish recipes on
>> rfc all that often. Or maybe I block them out. I don't think
>> Americans eat much fish compared to many other countries,
>> and we do make up a lot of this newsgroup.
>>
>> nancy (not a fish eater)
>
> We are fish eaters, at least once a week. I've participated in
> threads about halibut (caddy ganty, e.g.), salmon (grilling), trout
> (campfire), and have at least mentioned huachinango veracruzano and
> coulibiac (or salmon wellington). Calamari steaks, if that counts,
> and fish and chips, and the (good) quality of TJ's frozen fish.

I have selective vision. I just don't care for fish too much and I'm
not looking for recipes and I for sure don't have any to offer.
In other words, if you want to talk about me behind my back,
name the thread Tilapia recipes.

> I agree with those who say, in effect, that there just isn't that much
> to say or ask about fish because it's usually best treated simply.
> Once you know how to make a brown butter or a simple shallots/white
> wine/butter sauce, what else do you need to know?

The closest I come to ordering fish is fish n chips. And canned
tuna, which I don't classify as fish for this discussion.

> Most important is finding a good fishmonger, which usually means (in
> the USA) you have to live on one of the coasts. Even here in SoCal my
> fish market is a special trip 20 minutes in the other direction from
> where errands usually take me.

I would definitely have to travel at least that to find a good fish
market, and I'm close to the ocean, too.

> Oh, and count me among those who find tilapia decidedly inferior.

To each their own, if people like it, good for them. Something about
the texture and the flavor just puts me off.

nancy

"brooklyn1" <[email protected]> wrote in message
news:mUZMl.46$[email protected]..
>
> "Nancy Young" <[email protected]> wrote in message
> newscZMl.66476$[email protected]..
>> ChattyCathy wrote:
>>> Dimitri wrote:
>>
>>>> I think you have to look at and understand deeply, page 146, Lutefisk
>>>> by Alan Zelt.
>>
>>> I am all too familiar with that recipe - it's right up there with
>>> nancy's 'Grape jelly cocktail meat balls' on the Signature dish
>>> section of the site.
>>
>> (laugh) You know someone's going to believe that is my favorite.
>>
>> As far as your question goes, you don't even see fish recipes on
>> rfc all that often. Or maybe I block them out. I don't think Americans
>> eat much fish compared to many other countries,
>> and we do make up a lot of this newsgroup.
>>
>> nancy (not a fish eater)
>>
>
> I think three reasons:
> Most Americans eat fish out.

Especially the Catholics during lent with all the Friday Church Fish Fry's.
:-)

Dimitri

brooklyn1 wrote:
> "Nancy Young" <[email protected]> wrote

>> As far as your question goes, you don't even see fish recipes on
>> rfc all that often. Or maybe I block them out. I don't think
>> Americans eat much fish compared to many other countries,
>> and we do make up a lot of this newsgroup.

> Of course there's a boatload of tunafish recipes, which cream of
> canned soup catagory would you like? LOL

Heh. Not me, I can't say it ever occurred to me to put cream
of soup in tuna. Relish, yes. I guess tuna casserole is not in my
repertoire.

nancy

"Nancy Young" <[email protected]> wrote in message
news:WJ_Ml.26678$[email protected]..
> brooklyn1 wrote:
>> "Nancy Young" <[email protected]> wrote
>
>>> As far as your question goes, you don't even see fish recipes on
>>> rfc all that often. Or maybe I block them out. I don't think
>>> Americans eat much fish compared to many other countries,
>>> and we do make up a lot of this newsgroup.
>
>> Of course there's a boatload of tunafish recipes, which cream of
>> canned soup catagory would you like? LOL
>
> Heh. Not me, I can't say it ever occurred to me to put cream of soup in
> tuna. Relish, yes. I guess tuna casserole is not in my
> repertoire.
>

It's actually good in limited circumstances. Such as, when I went across
country in my late teens on a very low budget with low budget equipment. We
had pup tents, a sterno stove, and a cooler, traveled in an old mustang and
we were young and knew nothing. Besides peanut butter and jelly we had
macaroni or egg noodles with tuna and cream of mushroom soup.

Omelet wrote:

> "Nancy Young" <[email protected]> wrote:

>> As far as your question goes, you don't even see fish recipes on
>> rfc all that often. Or maybe I block them out. I don't think
>> Americans eat much fish compared to many other countries,
>> and we do make up a lot of this newsgroup.

> I love fish, but chicken and pork are cheaper.

Good point!

nancy

Nancy Young wrote:
> [email protected] wrote:
>> On May 8, 9:36 am, "Nancy Young" <rjynly...@comcast.net> wrote:
>>>
>>> As far as your question goes, you don't even see fish recipes on
>>> rfc all that often. Or maybe I block them out. I don't think
>>> Americans eat much fish compared to many other countries,
>>> and we do make up a lot of this newsgroup.
>>>
>>> nancy (not a fish eater)
>>
>> We are fish eaters, at least once a week. I've participated in
>> threads about halibut (caddy ganty, e.g.), salmon (grilling), trout
>> (campfire), and have at least mentioned huachinango veracruzano and
>> coulibiac (or salmon wellington). Calamari steaks, if that counts,
>> and fish and chips, and the (good) quality of TJ's frozen fish.
>
> I have selective vision. I just don't care for fish too much and I'm
> not looking for recipes and I for sure don't have any to offer.
> In other words, if you want to talk about me behind my back, name the
> thread Tilapia recipes.

I am with you - and not a fish eater either. The DH thinks I am crazy.

>> I agree with those who say, in effect, that there just isn't that much
>> to say or ask about fish because it's usually best treated simply.
>> Once you know how to make a brown butter or a simple shallots/white
>> wine/butter sauce, what else do you need to know?
>
> The closest I come to ordering fish is fish n chips. And canned
> tuna, which I don't classify as fish for this discussion.

I only eat canned tuna.
>
>> Most important is finding a good fishmonger, which usually means (in
>> the USA) you have to live on one of the coasts. Even here in SoCal my
>> fish market is a special trip 20 minutes in the other direction from
>> where errands usually take me.
>
> I would definitely have to travel at least that to find a good fish
> market, and I'm close to the ocean, too.
>> Oh, and count me among those who find tilapia decidedly inferior.
>
> To each their own, if people like it, good for them. Something about
> the texture and the flavor just puts me off.
> nancy

My problem is more psychological. I ate fish as a kid, but I never liked
looking at fish. My siblings teased me and chased me with lobsters. So,
now I am messed up in the head and I just don't eat any kind of seafood,
except tuna.

I am working on it and I have recently tasted crab - in a rangoon. I
know, baby steps! I also tried a scallop. It was ok, but I would rather
have chicken thankyou. I have also tried shrimp - but the texture is weird.

The DH and DS say I should try salmon or tilapia.

Some things I will never ever try: lobster, oysters, mussels, sardines,
clams. Fried clams smell really good but I just don't see myself taking
that leap to taste one.

Tracy