I've never had shark. It's on sale this week at Kroger so I thought
I'd get some.

What's it like? Mahi mahi?

Can I get some recipes?

Mitch wrote:

[about shark steaks]

HEY!


--
Blinky the Shark

Mitch wrote:
>
> I've never had shark. It's on sale this week at Kroger so I thought
> I'd get some.
>
> What's it like? Mahi mahi?
>
> Can I get some recipes?


It's firm...... very firm. It is quite edible, not bad at all.

"Mitch" <Mitch@...> wrote in message
...
> I've never had shark. It's on sale this week at Kroger so I thought
> I'd get some.
>
> What's it like? Mahi mahi?
>
> Can I get some recipes?

Shark is a very meaty texture, firm, rather like swordfish. I love the texture.
The easiest way to prepare it is to combine a bit of mayo with some lemon juice and
brush thinly and evenly over shark steaks, then grill. The mayo keeps it moist, the
lemon adds a bright flavor. Salt & pepper as desired.
Another great way to prepare it is to cut it into chunks, toss with some good olive
or avocado oil (I use a blood orange avo oil), lots of fresh ground pepper, and
skewer with cherry tomatoes, then grill.

kimberly

Nexis wrote:
>

> Shark is a very meaty texture, firm, rather like swordfish. I love the texture.
> The easiest way to prepare it is to combine a bit of mayo with some lemon juice and
> brush thinly and evenly over shark steaks, then grill. The mayo keeps it moist, the
> lemon adds a bright flavor. Salt & pepper as desired.

That sounds like the way my wife did it once. I made blackened shark once.
I had had it in a Cajun restaurant wand gave it a try at home.

> Another great way to prepare it is to cut it into chunks, toss with some good olive
> or avocado oil (I use a blood orange avo oil), lots of fresh ground pepper, and
> skewer with cherry tomatoes, then grill.

With the very firm texture that would be a good way to do it.

Like Halibut. Dry and dense. Maybe you can stop cooking just short
of dry? Don't over cook. I tried but I couldn't. Taste was OK but
texture was dry and tough.

Art

On Sun, 05 Aug 2007 14:41:49 GMT, Mitch <Mitch@...> wrote:

>I've never had shark. It's on sale this week at Kroger so I thought
>I'd get some.
>
>What's it like? Mahi mahi?
>
>Can I get some recipes?

On Sun, 05 Aug 2007 22:39:38 GMT, Steve Wertz
> wrote:

> IMO.

That is just it!! We all have opinions.

Mitch <Mitch@...> wrote in :

> I've never had shark. It's on sale this week at Kroger so I thought
> I'd get some.
>
> What's it like? Mahi mahi?
>
> Can I get some recipes?


'Flake' as it is known here, is great.

Dip in some beer batter and deep fry the fillets. Serve with chunky chips
and lemon wedges.

--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

"Dave Smith" > wrote in message
...
> Nexis wrote:
>>
>
>> Shark is a very meaty texture, firm, rather like swordfish. I love the texture.
>> The easiest way to prepare it is to combine a bit of mayo with some lemon juice
>> and
>> brush thinly and evenly over shark steaks, then grill. The mayo keeps it moist,
>> the
>> lemon adds a bright flavor. Salt & pepper as desired.
>
> That sounds like the way my wife did it once. I made blackened shark once.
> I had had it in a Cajun restaurant wand gave it a try at home.
>
>> Another great way to prepare it is to cut it into chunks, toss with some good
>> olive
>> or avocado oil (I use a blood orange avo oil), lots of fresh ground pepper, and
>> skewer with cherry tomatoes, then grill.
>
> With the very firm texture that would be a good way to do it.

It's really delicious, and easy. Last time I added onions to the skewers, which was
delicious.

Another really good way to serve it is to cut it into 1" pieces, and sauté it in a
bit of olive oil or avo oil, then add diced tomatoes, minced garlic, fresh basil
(chiffonade), and a bit of lemon juice. Serve it with a side of angel hair.

kimberly
--
http://one.revver.com/watch/324733/flv/affiliate/99865
"I think that's my bathing suit. Is that one of my bathing suits? That is totally my
bathing suit"

> wrote in message
...
> Like Halibut. Dry and dense. Maybe you can stop cooking just short
> of dry? Don't over cook. I tried but I couldn't. Taste was OK but
> texture was dry and tough.
>
> Art
>
You must be way overcooking your fish! Neither halibut or shark is dry unless
overcooked. ESPECIALLY halibut, which is a very moist fish when properly cooked.

kimberly
--
http://one.revver.com/watch/324733/flv/affiliate/99865
"I think that's my bathing suit. Is that one of my bathing suits? That is totally my
bathing suit"

> I've never had shark. It's on sale this week at Kroger so I thought
> I'd get some.
>
> What's it like? Mahi mahi?

It tastes like chicken, only without the flavor. :^)

--

Regards,
Robert L Bass

=============================>
Bass Home Electronics
941-925-8650
4883 Fallcrest Circle
Sarasota · Florida · 34233
http://www.bassburglaralarms.com
=============================>

Mitch wrote:

> I've never had shark. It's on sale this week at Kroger so I thought
> I'd get some.

HEY!

--
Blinky the Shark

Robert L Bass wrote:
>> I've never had shark. It's on sale this week at Kroger so I thought
>> I'd get some.
>>
>> What's it like? Mahi mahi?
>
> It tastes like chicken, only without the flavor. :^)

You betcha! (That's just what we want everyone to believe.)

--
Blinky the Shark

In article >,
Blinky the Shark > wrote:

> Mitch wrote:
>
> > I've never had shark. It's on sale this week at Kroger so I thought
> > I'd get some.
>
> HEY!

Mmm shark. In NZ if you don't specify what kind of fish you want with
your fish'n'chips, you're likely to get a piece of battered, deep-fried
dogfish, which is a kind of shark.

It's so common that fish'n'chips has the nickname "shark'n'taties" in
some places.

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper

Miche wrote:
> In article >,
> Blinky the Shark > wrote:
>
>> Mitch wrote:
>>
>> > I've never had shark. It's on sale this week at Kroger so I thought
>> > I'd get some.
>>
>> HEY!
>
> Mmm shark. In NZ if you don't specify what kind of fish you want with
> your fish'n'chips, you're likely to get a piece of battered, deep-fried
> dogfish, which is a kind of shark.

In fact, my wesite, blinkynet.net was originally named dogfish.


--
Blinky the Shark
Mmmmmmm......humans.

On Sat, 25 Aug 2007 21:22:09 +1200, Miche > wrote:

>deep-fried dogfish, which is a kind of shark.

What do you think of dogfish? The owner of the B&B where we stayed in
Victoria (Vancouver Island) didn't like it. Said it tastes "dirty".


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

In article >, sf wrote:

> What do you think of dogfish? The owner of the B&B where we stayed in
> Victoria (Vancouver Island) didn't like it. Said it tastes "dirty".

Maybe he forgot to give it a bath?

Om -> Ducking and running from Barb... ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >, sf wrote:

> On Sat, 25 Aug 2007 21:22:09 +1200, Miche > wrote:
>
> >deep-fried dogfish, which is a kind of shark.
>
> What do you think of dogfish? The owner of the B&B where we stayed in
> Victoria (Vancouver Island) didn't like it. Said it tastes "dirty".

I'm really quite fond of it. Hard to find it fresh, though, and I can't
eat it battered these days.

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper

On Aug 5, 7:41 am, Mitch <Mitch@...> wrote:
> I've never had shark. It's on sale this week at Kroger so I thought
> I'd get some.
>
> What's it like? Mahi mahi?
>
> Can I get some recipes?

It's nothing like mahi mahi. It's hard to make shark taste good
because they **** through their skin. Smoking it or grilling it on an
open flame is your best bet.

In article .com>,
hc > wrote:

> On Aug 5, 7:41 am, Mitch <Mitch@...> wrote:
> > I've never had shark. It's on sale this week at Kroger so I thought
> > I'd get some.
> >
> > What's it like? Mahi mahi?
> >
> > Can I get some recipes?
>
> It's nothing like mahi mahi. It's hard to make shark taste good
> because they **** through their skin. Smoking it or grilling it on an
> open flame is your best bet.

Oh bullshit. It's easy to make shark taste good, and they have a vent
just like any other fish.

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper

Miche wrote:
> In article .com>, hc
> > wrote:
>
>> On Aug 5, 7:41 am, Mitch <Mitch@...> wrote:
>> > I've never had shark. It's on sale this week at Kroger so I
>> > thought I'd get some.
>> >
>> > What's it like? Mahi mahi?
>> >
>> > Can I get some recipes?
>>
>> It's nothing like mahi mahi. It's hard to make shark taste good
>> because they **** through their skin. Smoking it or grilling it on
>> an open flame is your best bet.
>
> Oh bullshit. It's easy to make shark taste good, and they have a vent
> just like any other fish.

That was posted by a Google Grouper (see my sig). And speaking of them:

http://blinkynet.net/comp/googlegrouper.html


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

In article >,
Blinky the Shark > wrote:

> Miche wrote:
> > In article .com>, hc
> > > wrote:
> >
> >> On Aug 5, 7:41 am, Mitch <Mitch@...> wrote:
> >> > I've never had shark. It's on sale this week at Kroger so I
> >> > thought I'd get some.
> >> >
> >> > What's it like? Mahi mahi?
> >> >
> >> > Can I get some recipes?
> >>
> >> It's nothing like mahi mahi. It's hard to make shark taste good
> >> because they **** through their skin. Smoking it or grilling it on
> >> an open flame is your best bet.
> >
> > Oh bullshit. It's easy to make shark taste good, and they have a vent
> > just like any other fish.
>
> That was posted by a Google Grouper (see my sig). And speaking of them:
>
> http://blinkynet.net/comp/googlegrouper.html

Cheese Fish Pie???

That's a new one on me! Sounds very interesting.
I've got it saved for future reference and am wondering how it would
work with catfish nuggets.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >, Blinky the
> Shark > wrote:
>
>> Miche wrote:
>> > In article .com>,
>> > hc > wrote:
>> >
>> >> On Aug 5, 7:41 am, Mitch <Mitch@...> wrote:
>> >> > I've never had shark. It's on sale this week at Kroger so I
>> >> > thought I'd get some.
>> >> >
>> >> > What's it like? Mahi mahi?
>> >> >
>> >> > Can I get some recipes?
>> >>
>> >> It's nothing like mahi mahi. It's hard to make shark taste good
>> >> because they **** through their skin. Smoking it or grilling it
>> >> on an open flame is your best bet.
>> >
>> > Oh bullshit. It's easy to make shark taste good, and they have a
>> > vent just like any other fish.
>>
>> That was posted by a Google Grouper (see my sig). And speaking of
>> them:
>>
>> http://blinkynet.net/comp/googlegrouper.html
>
> Cheese Fish Pie???

When I made that page a couple years ago, I wanted a link to a recipe
for [Google] groupers; I just saw the name. I didn't notice that one
was a shellfish recipe. I shall change that to something grouperer.
More grouperful. Groupier. Whatever.

<clickety>

Okay, I'm using this one.

http://activeangler.com/resources/co...er_recipe4.asp

Thanks for accidentally pointing out that I needed to change to a more
relevant link.

> That's a new one on me! Sounds very interesting. I've got it saved
> for future reference and am wondering how it would work with catfish
> nuggets.

Mmmmmmmmmmmm.......catfish.


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

In article >,
Blinky the Shark > wrote:

> >> http://blinkynet.net/comp/googlegrouper.html
> >
> > Cheese Fish Pie???
>
> When I made that page a couple years ago, I wanted a link to a recipe
> for [Google] groupers; I just saw the name. I didn't notice that one
> was a shellfish recipe. I shall change that to something grouperer.
> More grouperful. Groupier. Whatever.

Oh phoo, don't change a thing!
It sounds really good.

>
> <clickety>
>
> Okay, I'm using this one.
>
> http://activeangler.com/resources/co...er_recipe4.asp

Okaaaayyyy...
But there is a reason I'm not overly fond of Mid-eastern food.
I find most of it to be either overly bland or overly spicy. ;-)

If I'm going to spend the money on grouper, I want to taste the FISH not
the spices!

What's wrong with simple grilled grouper with Dill weed, a bit of black
pepper and lemon slices? ;-d

>
> Thanks for accidentally pointing out that I needed to change to a more
> relevant link.

<shrugs> I thought it was a fascinating recipe personally. <G>

>
> > That's a new one on me! Sounds very interesting. I've got it saved
> > for future reference and am wondering how it would work with catfish
> > nuggets.
>
> Mmmmmmmmmmmm.......catfish.

It's rather inexpensive around here, if you purchase the nuggets. Last
time I looked, they were $1.69 per lb.
The fillets were somewhat higher ($3.99 to $4.99) with whole (skinned
and beheaded) fish running somewhere in between.
>
>
> --
> Blinky
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >,
> Blinky the Shark > wrote:
>
>> >> http://blinkynet.net/comp/googlegrouper.html
>> >
>> > Cheese Fish Pie???
>>
>> When I made that page a couple years ago, I wanted a link to a recipe
>> for [Google] groupers; I just saw the name. I didn't notice that one
>> was a shellfish recipe. I shall change that to something grouperer.
>> More grouperful. Groupier. Whatever.
>
> Oh phoo, don't change a thing!
> It sounds really good.

In the context of my anti-GG page, there, the point of having a link to
a grouper recipe is humor, not cooking.

>>
>> <clickety>
>>
>> Okay, I'm using this one.
>>
>> http://activeangler.com/resources/co...er_recipe4.asp
>
> Okaaaayyyy...
> But there is a reason I'm not overly fond of Mid-eastern food.
> I find most of it to be either overly bland or overly spicy. ;-)

I'd go for spicy, given that choice.

> If I'm going to spend the money on grouper, I want to taste the FISH not
> the spices!

I'd go for bland, then.

> What's wrong with simple grilled grouper with Dill weed, a bit of black
> pepper and lemon slices? ;-d

Nothing. But that's not the recipe I found when I went looking for one
for my Usenet Improvement page. Again, the recipe itself is irrelevant
in context.

>> Thanks for accidentally pointing out that I needed to change to a more
>> relevant link.
>
><shrugs> I thought it was a fascinating recipe personally. <G>
>
>>
>> > That's a new one on me! Sounds very interesting. I've got it saved
>> > for future reference and am wondering how it would work with catfish
>> > nuggets.
>>
>> Mmmmmmmmmmmm.......catfish.
>
> It's rather inexpensive around here, if you purchase the nuggets. Last
> time I looked, they were $1.69 per lb.
> The fillets were somewhat higher ($3.99 to $4.99) with whole (skinned
> and beheaded) fish running somewhere in between.

I remember those days, but it's usually about $6.99 at at the super
where I generally shop here in Los Angeles, and nuggets go for more
like $3.99.


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

In article >,
Blinky the Shark > wrote:

> > Oh phoo, don't change a thing!
> > It sounds really good.
>
> In the context of my anti-GG page, there, the point of having a link to
> a grouper recipe is humor, not cooking.

Ah shoulda figured that!

>
> >>
> >> <clickety>
> >>
> >> Okay, I'm using this one.
> >>
> >> http://activeangler.com/resources/co...uper_recipe4.a
> >> sp
> >
> > Okaaaayyyy...
> > But there is a reason I'm not overly fond of Mid-eastern food.
> > I find most of it to be either overly bland or overly spicy. ;-)
>
> I'd go for spicy, given that choice.

<shudder> I like to taste my food, not burned out tastebuds!

>
> > If I'm going to spend the money on grouper, I want to taste the FISH not
> > the spices!
>
> I'd go for bland, then.
>
> > What's wrong with simple grilled grouper with Dill weed, a bit of black
> > pepper and lemon slices? ;-d
>
> Nothing. But that's not the recipe I found when I went looking for one
> for my Usenet Improvement page. Again, the recipe itself is irrelevant
> in context.

I sea that.

> >> Mmmmmmmmmmmm.......catfish.
> >
> > It's rather inexpensive around here, if you purchase the nuggets. Last
> > time I looked, they were $1.69 per lb.
> > The fillets were somewhat higher ($3.99 to $4.99) with whole (skinned
> > and beheaded) fish running somewhere in between.
>
> I remember those days, but it's usually about $6.99 at at the super
> where I generally shop here in Los Angeles, and nuggets go for more
> like $3.99.

Wow. For farmed or wild?
Farmed catfish is most common around here.

The way I most often fix nuggets is dusted/deep fried or grilled on the
hamilton electric grill.

Due to cost etc., I have to label catfish as our #1 favorite and most
often eaten fish here.

We don't eat anywhere near enough fish due to the cost. <sigh>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Aug 26, 2:24 am, Miche > wrote:
> In article .com>,
>
> hc > wrote:
> > On Aug 5, 7:41 am, Mitch <Mitch@...> wrote:
> > > I've never had shark. It's on sale this week at Kroger so I thought
> > > I'd get some.
>
> > > What's it like? Mahi mahi?
>
> > > Can I get some recipes?
>
> > It's nothing like mahi mahi. It's hard to make shark taste good
> > because they **** through their skin. Smoking it or grilling it on an
> > open flame is your best bet.
>
> Oh bullshit. It's easy to make shark taste good, and they have a vent
> just like any other fish.
>
> Miche
>
> --
> In the monastery office --
> Before enlightenment: fetch mail, shuffle paper
> After enlightenment: fetch mail, shuffle paper

Shows how much you know you ding dong. Sharks **** through their
skin. You have to properly bleed a shark immediately so it doesn't
have an ammonia flavor. Sharks have assholes, but they don't have
**** holes.

In article .com>,
hc > wrote:

> On Aug 26, 2:24 am, Miche > wrote:
> > In article .com>,
> >
> > hc > wrote:
> > > On Aug 5, 7:41 am, Mitch <Mitch@...> wrote:
> > > > I've never had shark. It's on sale this week at Kroger so I thought
> > > > I'd get some.
> >
> > > > What's it like? Mahi mahi?
> >
> > > > Can I get some recipes?
> >
> > > It's nothing like mahi mahi. It's hard to make shark taste good
> > > because they **** through their skin. Smoking it or grilling it on an
> > > open flame is your best bet.
> >
> > Oh bullshit. It's easy to make shark taste good, and they have a vent
> > just like any other fish.
> >
> > Miche
> >
> > --
> > In the monastery office --
> > Before enlightenment: fetch mail, shuffle paper
> > After enlightenment: fetch mail, shuffle paper
>
> Shows how much you know you ding dong. Sharks **** through their
> skin. You have to properly bleed a shark immediately so it doesn't
> have an ammonia flavor. Sharks have assholes, but they don't have
> **** holes.

Obviously a troll.

I just did some googling and Sharks have kidneys.

Uric acid is removed like any other Chordate with kidneys.

If your shark steaks smell of ammonia, it's because they were not
chilled properly or quickly. It has nothing to do with their elimination
system.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Aug 27, 6:58 am, Omelet > wrote:
> In article .com>,
>
>
>
> hc > wrote:
> > On Aug 26, 2:24 am, Miche > wrote:
> > > In article .com>,
>
> > > hc > wrote:
> > > > On Aug 5, 7:41 am, Mitch <Mitch@...> wrote:
> > > > > I've never had shark. It's on sale this week at Kroger so I thought
> > > > > I'd get some.
>
> > > > > What's it like? Mahi mahi?
>
> > > > > Can I get some recipes?
>
> > > > It's nothing like mahi mahi. It's hard to make shark taste good
> > > > because they **** through their skin. Smoking it or grilling it on an
> > > > open flame is your best bet.
>
> > > Oh bullshit. It's easy to make shark taste good, and they have a vent
> > > just like any other fish.
>
> > > Miche
>
> > > --
> > > In the monastery office --
> > > Before enlightenment: fetch mail, shuffle paper
> > > After enlightenment: fetch mail, shuffle paper
>
> > Shows how much you know you ding dong. Sharks **** through their
> > skin. You have to properly bleed a shark immediately so it doesn't
> > have an ammonia flavor. Sharks have assholes, but they don't have
> > **** holes.
>
> Obviously a troll.
>
> I just did some googling and Sharks have kidneys.
>
> Uric acid is removed like any other Chordate with kidneys.
>
> If your shark steaks smell of ammonia, it's because they were not
> chilled properly or quickly. It has nothing to do with their elimination
> system.
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

http://www.sharkproject.org/engl/html/projects.htm here is a good
link about it. I'm done arguing about it now.

Omelet wrote:
> In article .com>,
> hc > wrote:
>
>> On Aug 26, 2:24 am, Miche > wrote:
>>> In article .com>,
>>>
>>> hc > wrote:
>>>> On Aug 5, 7:41 am, Mitch <Mitch@...> wrote:
>>>>> I've never had shark. It's on sale this week at Kroger so I thought
>>>>> I'd get some.
>>>>> What's it like? Mahi mahi?
>>>>> Can I get some recipes?
>>>> It's nothing like mahi mahi. It's hard to make shark taste good
>>>> because they **** through their skin. Smoking it or grilling it on an
>>>> open flame is your best bet.
>>> Oh bullshit. It's easy to make shark taste good, and they have a vent
>>> just like any other fish.
>>>
>>> Miche
>>>
>>> --
>>> In the monastery office --
>>> Before enlightenment: fetch mail, shuffle paper
>>> After enlightenment: fetch mail, shuffle paper
>> Shows how much you know you ding dong. Sharks **** through their
>> skin. You have to properly bleed a shark immediately so it doesn't
>> have an ammonia flavor. Sharks have assholes, but they don't have
>> **** holes.
>
> Obviously a troll.
>
> I just did some googling and Sharks have kidneys.
>
> Uric acid is removed like any other Chordate with kidneys.
>
> If your shark steaks smell of ammonia, it's because they were not
> chilled properly or quickly. It has nothing to do with their elimination
> system.


It may be "obviously a troll", but it's also true, mostly. Sharks have
very high levels of uric acid in their blood to make it isotonic with
sea water. The kidneys just maintain this high level and keep it from
getting too high.

Bob

Omelet wrote:
> In article >, Blinky the
> Shark > wrote:

>> > It's rather inexpensive around here, if you purchase the nuggets.
>> > Last time I looked, they were $1.69 per lb. The fillets were
>> > somewhat higher ($3.99 to $4.99) with whole (skinned and beheaded)
>> > fish running somewhere in between.
>>
>> I remember those days, but it's usually about $6.99 at at the super
>> where I generally shop here in Los Angeles, and nuggets go for more
>> like $3.99.
>
> Wow. For farmed or wild?

Farmed.

> Farmed catfish is most common around here.

I doubt that any that shows up at the mainstream supermarkets here are
wild caught.

> The way I most often fix nuggets is dusted/deep fried or grilled on
> the hamilton electric grill.

Fried, often with a cajun spice mix.

Now I'm thinking about floured and fried smelt, which I grew up eating
when the season was on. That was always a treat.

> Due to cost etc., I have to label catfish as our #1 favorite and most
> often eaten fish here.

It's always been one of my faves. Dammit, and I just got back from the
grocery...


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

In article >,
Blinky the Shark > wrote:

> Omelet wrote:
> > In article >, Blinky the
> > Shark > wrote:
>
> >> > It's rather inexpensive around here, if you purchase the nuggets.
> >> > Last time I looked, they were $1.69 per lb. The fillets were
> >> > somewhat higher ($3.99 to $4.99) with whole (skinned and beheaded)
> >> > fish running somewhere in between.
> >>
> >> I remember those days, but it's usually about $6.99 at at the super
> >> where I generally shop here in Los Angeles, and nuggets go for more
> >> like $3.99.
> >
> > Wow. For farmed or wild?
>
> Farmed.

It tends to taste cleaner imho.

>
> > Farmed catfish is most common around here.
>
> I doubt that any that shows up at the mainstream supermarkets here are
> wild caught.
>
> > The way I most often fix nuggets is dusted/deep fried or grilled on
> > the hamilton electric grill.
>
> Fried, often with a cajun spice mix.

Too hot!

>
> Now I'm thinking about floured and fried smelt, which I grew up eating
> when the season was on. That was always a treat.

Not had that.

>
> > Due to cost etc., I have to label catfish as our #1 favorite and most
> > often eaten fish here.
>
> It's always been one of my faves. Dammit, and I just got back from the
> grocery...

I have to shop later tonight for cat food.
Hm......
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >,
> Blinky the Shark > wrote:
>
>> Omelet wrote:
>> > In article >, Blinky the
>> > Shark > wrote:
>>
>> >> > It's rather inexpensive around here, if you purchase the nuggets.
>> >> > Last time I looked, they were $1.69 per lb. The fillets were
>> >> > somewhat higher ($3.99 to $4.99) with whole (skinned and beheaded)
>> >> > fish running somewhere in between.
>> >>
>> >> I remember those days, but it's usually about $6.99 at at the super
>> >> where I generally shop here in Los Angeles, and nuggets go for more
>> >> like $3.99.
>> >
>> > Wow. For farmed or wild?
>>
>> Farmed.
>
> It tends to taste cleaner imho.
>
>>
>> > Farmed catfish is most common around here.
>>
>> I doubt that any that shows up at the mainstream supermarkets here are
>> wild caught.
>>
>> > The way I most often fix nuggets is dusted/deep fried or grilled on
>> > the hamilton electric grill.
>>
>> Fried, often with a cajun spice mix.
>
> Too hot!

Ah. That's right. I forgot.

>> Now I'm thinking about floured and fried smelt, which I grew up eating
>> when the season was on. That was always a treat.
>
> Not had that.
>
>>
>> > Due to cost etc., I have to label catfish as our #1 favorite and most
>> > often eaten fish here.
>>
>> It's always been one of my faves. Dammit, and I just got back from the
>> grocery...
>
> I have to shop later tonight for cat food.
> Hm......

I see some yummy catfish in your near future.

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

In article >,
Blinky the Shark > wrote:

> > I have to shop later tonight for cat food.
> > Hm......
>
> I see some yummy catfish in your near future.

Nah. I've got chicken drumsticks thawing.
Gotta use what is out first. :-d
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >, Blinky the
> Shark > wrote:
>
>> > I have to shop later tonight for cat food. Hm......
>>
>> I see some yummy catfish in your near future.
>
> Nah. I've got chicken drumsticks thawing. Gotta use what is out
> first. :-d

<thinks of the old Rolling Stones concert album "Get Yer Ya-Ya's out">



--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

In article .com>,
hc > wrote:

> On Aug 27, 6:58 am, Omelet > wrote:
> > In article .com>,
> >
> >
> >
> > hc > wrote:
> > > On Aug 26, 2:24 am, Miche > wrote:
> > > > In article .com>,
> >
> > > > hc > wrote:
> > > > > On Aug 5, 7:41 am, Mitch <Mitch@...> wrote:
> > > > > > I've never had shark. It's on sale this week at Kroger so I
> > > > > > thought
> > > > > > I'd get some.
> >
> > > > > > What's it like? Mahi mahi?
> >
> > > > > > Can I get some recipes?
> >
> > > > > It's nothing like mahi mahi. It's hard to make shark taste good
> > > > > because they **** through their skin. Smoking it or grilling it on
> > > > > an
> > > > > open flame is your best bet.
> >
> > > > Oh bullshit. It's easy to make shark taste good, and they have a vent
> > > > just like any other fish.
> >
> > > > Miche
> >
> > > > --
> > > > In the monastery office --
> > > > Before enlightenment: fetch mail, shuffle paper
> > > > After enlightenment: fetch mail, shuffle paper
> >
> > > Shows how much you know you ding dong. Sharks **** through their
> > > skin. You have to properly bleed a shark immediately so it doesn't
> > > have an ammonia flavor. Sharks have assholes, but they don't have
> > > **** holes.
> >
> > Obviously a troll.
> >
> > I just did some googling and Sharks have kidneys.
> >
> > Uric acid is removed like any other Chordate with kidneys.
> >
> > If your shark steaks smell of ammonia, it's because they were not
> > chilled properly or quickly. It has nothing to do with their elimination
> > system.

> http://www.sharkproject.org/engl/html/projects.htm here is a good
> link about it. I'm done arguing about it now.

Good, good.

I feel a sudden need for (tasty, not ammonia-flavoured) shark.

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper