On Mon, 11 Jan 2016 16:13:13 -1000, dsi1 > wrote:

> On 1/11/2016 3:44 PM, sf wrote:
> > On Mon, 11 Jan 2016 13:06:10 -1000, dsi1 > wrote:
> >
> >> On 1/11/2016 6:26 AM, sf wrote:
> >>> On Sun, 10 Jan 2016 17:02:40 -0800 (PST), dsi1 >
> >>> wrote:
> >>>
> >>>> butterfish (black cod)
> >>>
> >>> I've wondered what butterfish is, now I know. I looked it up and see
> >>> it's also called sablefish. I know I've seen that (probably frozen),
> >>> didn't know what it was either. I like cod a lot, so I'll buy
> >>> whichever one I see first - hopefully it's fresh. Thanks.
> >>>
> >>
> >> That's one ugly fish! Just make sure to stay away from escolar or make
> >> it with salmon.
> >>
> >> http://www.thekitchn.com/recipe-nobu...ack-cod-117238
> >
> > What's the difference between miso paste colors? More color means
> > stronger flavor?
> >
>
> The red miso is stronger than the white miso. I use the red myself. I
> think most people go for the white but I don't have any strong
> preference. Either one is good!

So - whatever color miso you have on hand will be fine?

--

sf