Phred > wrote:
> (Victor Sack) wrote:
> >
> >Most assuredly you can do that. Depends on the fish and the dish, of
> >course. Consider, for example, various fish rissoles, the French fish
> >quenelles, the Jewish Vorschmack and gefilte fish, etc.
>
> Yeah. But why make rissoles out of good fresh fish?
Why not? By the same reasoning, why not make rissoles out of good fresh
meat? A good meat rissole or a hamburger, etc., made from a good,
suitable cut is in no way inferior to, say, a good steak, just
different. It's the same with fish. As is the case with different
kinds of meat and meat cuts, there are different kinds of fish and some
are more suitable for particular methods of cooking or preparation than
the others. You probably wouldn't want to mince a Dover sole or a
sturgeon, but it would be an eminently good idea to do so with, for
example, pike or herring.
> (And that's the
> only sort I enjoy eating! 
Just bake 'em whole; or grill or fry the
> fillets
Or poach 'em... or make fish soup with 'em...
> -- freshly smoked mackeral is pretty good stuff too.
Exactly, and so is smoked eel (is there anything better in the whole
wide world?), halibut, sprats, and haddock. And what about cured or
pickled fish? Matjes (maatjesharing), the food of the gods... ah!
Victor