"Jessica V." > wrote in message >...
> Michael Odom wrote:
> > On Thu, 16 Sep 2004 15:16:28 -0400, "Jessica V." > wrote:
> >
> >
> >>I was reading _Talk About Good II_ (Junior League CB from LA) today, and
> >>came across a recipe for courtbouillon, that sounds good.
> >>
> >>However it calls for Red Fish, suggested substitutions are goo or
> >>sac-a-lait. Does anyone have any other ideas as to what would make a
> >>decent substitution.
> >>
> >
> > Sac-au-lait is a Cajun term for what others call crappie. It's a
> > reference to their white bellies -- milk bag. The reference to goo
> > may mean gaspargou, a kind of drum.
> >
> >
> >>Tillapia comes to mind as a possible substitute. The sac-a-lait/white
> >>perch is out of the question unless I can find a place to fish for it
> >>that isn't polluted.
> >>
> >
> > I'd say tilapia would work quite well, maybe even better than
> > sac-au-lait. Why not use redfish, by the way?
>
> I'd only not use it because it appears that I can't get it from any of
> the fish-mongers here in Maine. Or at least the folks the answer the
> phone say they don't have/can't get it.
>
> Jessica

Redfish hasn't been fished commercially since the stocks were depleted
in the craze for blackened redfish in the Eighties, that's probably
why you can't get it in Maine. In Louisiana, only sport anglers may
fish for it.

It's more distinctive as a game fish than in the kitchen, anyway. Any
firm-fleshed, neutral white fish will substitute for it.

--
Chris Green