Quantcast
scorpionfish - Page 3
Page 3 of 4 FirstFirst 1234 LastLast
Results 21 to 30 of 31

Thread: scorpionfish

  1. #21
    Senior Member Seb's Avatar
    Join Date
    May 2011
    Location
    Sydney
    Posts
    498
    Interesting. Is bluefish popular in the States? You never see it in restaurants here. It's considered a cat's fish or poor person's fish. They also make superb fishing bait.

    Is flaky bad for steaming? What about steaming whole, Cantonese-style?

  2. #22
    Senior Member
    Join Date
    Feb 2011
    Location
    Honolulu, HI
    Posts
    955
    Right! Monkfish is a $@*! Ugly looking fish.

  3. #23
    Here we go with the ugly fish again. What is up with these threads? Next thing you know someone will start a thread on Lutefisk.

    Not ugly, but it'll make ya.

  4. #24
    Senior Member
    Join Date
    Apr 2011
    Location
    Singapore
    Posts
    750
    Quote Originally Posted by Seb View Post
    Interesting. Is bluefish popular in the States? You never see it in restaurants here. It's considered a cat's fish or poor person's fish. They also make superb fishing bait.

    Is flaky bad for steaming? What about steaming whole, Cantonese-style?
    Doesn't really matter if you steam it whole, a la Cantonese. Or you could try a med twist on cantonese style by replacing the ginger, sesame oil etc with capers, olives, olive oil and white wine.

  5. #25
    Senior Member Citizen Snips's Avatar
    Join Date
    Mar 2011
    Location
    St. Louis, MO
    Posts
    452
    i just wouldn't recommend steaming it in any way unless it is right out of the water. in that case i think it would hold up just fine. i just prefer getting some caramel color.


    wreckfish is ugly


    so is monkfish

  6. #26
    Senior Member Seb's Avatar
    Join Date
    May 2011
    Location
    Sydney
    Posts
    498
    Ugly or not, they look like loads of fun to take a knife to! Which is all that really matters, right?

  7. #27
    Senior Member Citizen Snips's Avatar
    Join Date
    Mar 2011
    Location
    St. Louis, MO
    Posts
    452
    for me? at work?

    yes...

  8. #28
    Senior Member
    Join Date
    Apr 2011
    Location
    Singapore
    Posts
    750
    no way am I gonna bring that fish home.. Not enough space in the kitchen, not to mention the fright it would give to my family.. They prolly wouldn't even touch them after seeing how they look like before "processing" haha

  9. #29

    Join Date
    Jul 2011
    Location
    St. Petersburg, FL
    Posts
    1,296
    Thats not too far from the truth. Wahoo, dolphin, cobia and big tuna are rather handsome fish, but there are many fish that are delicious but should never be displayed whole at a fish market or supermarket if you intend to sell any of them. Some are so ugly, they have to be given new names, like the Patagonian toothfish (Chilean sea bass) and the slimehead (orange roughy) Tilefish, monkfish, and hogfish? Nothing we can do for them other than eat them and enjoy.
    Quote Originally Posted by JBroida View Post
    the ugliest fish always taste best

  10. #30

    Join Date
    Jul 2011
    Location
    St. Petersburg, FL
    Posts
    1,296
    Bluefish is supposedly two steps below kingfish IMO. You can't even say "but its great smoked" and that is BAD because even an old sneaker can be made edible by smoking. People in the Northeast east bluefish, but I think that is more tradition than anything else.........kinda like chittlins'
    Quote Originally Posted by Seb View Post
    Interesting. Is bluefish popular in the States? You never see it in restaurants here. It's considered a cat's fish or poor person's fish. They also make superb fishing bait.

    Is flaky bad for steaming? What about steaming whole, Cantonese-style?

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •