On Monday, January 11, 2016 at 8:28:33 PM UTC-10, sf wrote:
> 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

I'd use red but I think most people use white miso because it's more popular.