TJs had some cod ends for dirt cheap. So I bought a 20 ounce bag. Rummaged
through my pantry and made a decent mediteranean style dish

Fried up onions and garlic to soften, added a can of diced tomatoes with
juice, cup of white wine, bottle of clam juice, salt, thyme and basil.
Broiught to simmer, added cod pieces plus bay scallops plus sliced black
olives and capers and cooked covered for 15 minutes with the lid slightly
off.

Easy and tasty.



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On 9/20/2016 1:07 PM, Paul M. Cook wrote:
> TJs had some cod ends for dirt cheap. So I bought a 20 ounce bag. Rummaged
> through my pantry and made a decent mediteranean style dish
>
> Fried up onions and garlic to soften, added a can of diced tomatoes with
> juice, cup of white wine, bottle of clam juice, salt, thyme and basil.
> Broiught to simmer, added cod pieces plus bay scallops plus sliced black
> olives and capers and cooked covered for 15 minutes with the lid slightly
> off.
>
> Easy and tasty.
>

sounds good. I love it when a dish is prepared largely by rummaging.

"Paul M. Cook" wrote in message ...

TJs had some cod ends for dirt cheap. So I bought a 20 ounce bag. Rummaged
through my pantry and made a decent mediteranean style dish

Fried up onions and garlic to soften, added a can of diced tomatoes with
juice, cup of white wine, bottle of clam juice, salt, thyme and basil.
Broiught to simmer, added cod pieces plus bay scallops plus sliced black
olives and capers and cooked covered for 15 minutes with the lid slightly
off.

Easy and tasty.

============

Sounds yummie What did you serve with it?


--
http://www.helpforheroes.org.uk

"Ophelia" > wrote in message
...
> "Paul M. Cook" wrote in message ...
>
> TJs had some cod ends for dirt cheap. So I bought a 20 ounce bag.
> Rummaged
> through my pantry and made a decent mediteranean style dish
>
> Fried up onions and garlic to soften, added a can of diced tomatoes with
> juice, cup of white wine, bottle of clam juice, salt, thyme and basil.
> Broiught to simmer, added cod pieces plus bay scallops plus sliced black
> olives and capers and cooked covered for 15 minutes with the lid slightly
> off.
>
> Easy and tasty.
>
> ============
>
> Sounds yummie What did you serve with it?


Nothing but garlic mashed potates would have gone great I think.



---
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"Paul M. Cook" wrote in message ...


"Ophelia" > wrote in message
...
> "Paul M. Cook" wrote in message ...
>
> TJs had some cod ends for dirt cheap. So I bought a 20 ounce bag.
> Rummaged
> through my pantry and made a decent mediteranean style dish
>
> Fried up onions and garlic to soften, added a can of diced tomatoes with
> juice, cup of white wine, bottle of clam juice, salt, thyme and basil.
> Broiught to simmer, added cod pieces plus bay scallops plus sliced black
> olives and capers and cooked covered for 15 minutes with the lid slightly
> off.
>
> Easy and tasty.
>
> ============
>
> Sounds yummie What did you serve with it?


Nothing but garlic mashed potates would have gone great I think.

=========

Sounds good to me



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On Tue, 20 Sep 2016 13:07:47 -0700, "Paul M. Cook" >
wrote:

>TJs had some cod ends for dirt cheap. So I bought a 20 ounce bag. Rummaged
>through my pantry and made a decent mediteranean style dish
>
>Fried up onions and garlic to soften, added a can of diced tomatoes with
>juice, cup of white wine, bottle of clam juice, salt, thyme and basil.
>Broiught to simmer, added cod pieces plus bay scallops plus sliced black
>olives and capers and cooked covered for 15 minutes with the lid slightly
>off.
>
>Easy and tasty.
>
>
>
>---
>This email has been checked for viruses by Avast antivirus software.
>https://www.avast.com/antivirus

Sounds really good. Hope you had some crusty bread for soppin'

koko

--

Food is our common ground, a universal experience
James Beard

"koko" > wrote in message
...
> On Tue, 20 Sep 2016 13:07:47 -0700, "Paul M. Cook" >
> wrote:
>
>>TJs had some cod ends for dirt cheap. So I bought a 20 ounce bag.
>>Rummaged
>>through my pantry and made a decent mediteranean style dish
>>
>>Fried up onions and garlic to soften, added a can of diced tomatoes with
>>juice, cup of white wine, bottle of clam juice, salt, thyme and basil.
>>Broiught to simmer, added cod pieces plus bay scallops plus sliced black
>>olives and capers and cooked covered for 15 minutes with the lid slightly
>>off.
>>
>>Easy and tasty.
>>
>>
>>
>>---
>>This email has been checked for viruses by Avast antivirus software.
>>https://www.avast.com/antivirus
>
> Sounds really good. Hope you had some crusty bread for soppin'


Me too. Diabetes ya know. But yeah, crunch French bread or garlic toast
would be great.



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On Tuesday, September 20, 2016 at 10:07:51 AM UTC-10, Paul M. Cook wrote:
> TJs had some cod ends for dirt cheap. So I bought a 20 ounce bag. Rummaged
> through my pantry and made a decent mediteranean style dish
>
> Fried up onions and garlic to soften, added a can of diced tomatoes with
> juice, cup of white wine, bottle of clam juice, salt, thyme and basil.
> Broiught to simmer, added cod pieces plus bay scallops plus sliced black
> olives and capers and cooked covered for 15 minutes with the lid slightly
> off.
>
> Easy and tasty.
>
>
>
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus

If I had some cod, this is what I'd do to it. Unfortunately, I am codless. It's pretty expensive stuff over here.

http://www.hawaiimagazine.com/blogs/..._Hawaii_recipe

"Paul M. Cook" > wrote in message
...
>
> "koko" > wrote in message
> ...
>> On Tue, 20 Sep 2016 13:07:47 -0700, "Paul M. Cook" >
>> wrote:
>>
>>>TJs had some cod ends for dirt cheap. So I bought a 20 ounce bag.
>>>Rummaged
>>>through my pantry and made a decent mediteranean style dish
>>>
>>>Fried up onions and garlic to soften, added a can of diced tomatoes with
>>>juice, cup of white wine, bottle of clam juice, salt, thyme and basil.
>>>Broiught to simmer, added cod pieces plus bay scallops plus sliced black
>>>olives and capers and cooked covered for 15 minutes with the lid slightly
>>>off.
>>>
>>>Easy and tasty.
>>>
>>>
>>>
>>>---
>>>This email has been checked for viruses by Avast antivirus software.
>>>https://www.avast.com/antivirus
>>
>> Sounds really good. Hope you had some crusty bread for soppin'
>
>
> Me too. Diabetes ya know. But yeah, crunch French bread or garlic toast
> would be great.

Yes, it would be great...a good memory though.

Cheri

"koko" wrote in message ...

On Tue, 20 Sep 2016 13:07:47 -0700, "Paul M. Cook" >
wrote:

>TJs had some cod ends for dirt cheap. So I bought a 20 ounce bag.
>Rummaged
>through my pantry and made a decent mediteranean style dish
>
>Fried up onions and garlic to soften, added a can of diced tomatoes with
>juice, cup of white wine, bottle of clam juice, salt, thyme and basil.
>Broiught to simmer, added cod pieces plus bay scallops plus sliced black
>olives and capers and cooked covered for 15 minutes with the lid slightly
>off.
>
>Easy and tasty.
>
>
>
>---
>This email has been checked for viruses by Avast antivirus software.
>https://www.avast.com/antivirus

Sounds really good. Hope you had some crusty bread for soppin'

koko
========

Oooh that sounds better than potato)


--
http://www.helpforheroes.org.uk

"dsi1" wrote in message
...

On Tuesday, September 20, 2016 at 10:07:51 AM UTC-10, Paul M. Cook wrote:
> TJs had some cod ends for dirt cheap. So I bought a 20 ounce bag.
> Rummaged
> through my pantry and made a decent mediteranean style dish
>
> Fried up onions and garlic to soften, added a can of diced tomatoes with
> juice, cup of white wine, bottle of clam juice, salt, thyme and basil.
> Broiught to simmer, added cod pieces plus bay scallops plus sliced black
> olives and capers and cooked covered for 15 minutes with the lid slightly
> off.
>
> Easy and tasty.
>
>
>
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus

If I had some cod, this is what I'd do to it. Unfortunately, I am codless.
It's pretty expensive stuff over here.

http://www.hawaiimagazine.com/blogs/..._Hawaii_recipe
=============

How very confusing <g> Well, at least you won't get fat on that ;-)



--
http://www.helpforheroes.org.uk

On Tuesday, September 20, 2016 at 8:38:25 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, September 20, 2016 at 10:07:51 AM UTC-10, Paul M. Cook wrote:
> > TJs had some cod ends for dirt cheap. So I bought a 20 ounce bag.
> > Rummaged
> > through my pantry and made a decent mediteranean style dish
> >
> > Fried up onions and garlic to soften, added a can of diced tomatoes with
> > juice, cup of white wine, bottle of clam juice, salt, thyme and basil.
> > Broiught to simmer, added cod pieces plus bay scallops plus sliced black
> > olives and capers and cooked covered for 15 minutes with the lid slightly
> > off.
> >
> > Easy and tasty.
> >
> >
> >
> > ---
> > This email has been checked for viruses by Avast antivirus software.
> > https://www.avast.com/antivirus
>
> If I had some cod, this is what I'd do to it. Unfortunately, I am codless..
> It's pretty expensive stuff over here.
>
> http://www.hawaiimagazine.com/blogs/..._Hawaii_recipe
> =============
>
> How very confusing <g> Well, at least you won't get fat on that ;-)
>
>
>
> --
> http://www.helpforheroes.org.uk

It is confusing. Back in the old days, nobody knew what kind of fish butterfish was. It was just sold in stores sliced up. I never saw a whole fish. It's a pretty goofy thing. Well, whatever kind of fish it is, it's been popular on this rock since I've been around. My mom used to make it with a kind of teriyaki glaze - that's the old school way. It's a rather unusual fish prepared in an unusual way.

"dsi1" wrote in message
...

On Tuesday, September 20, 2016 at 8:38:25 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, September 20, 2016 at 10:07:51 AM UTC-10, Paul M. Cook wrote:
> > TJs had some cod ends for dirt cheap. So I bought a 20 ounce bag.
> > Rummaged
> > through my pantry and made a decent mediteranean style dish
> >
> > Fried up onions and garlic to soften, added a can of diced tomatoes with
> > juice, cup of white wine, bottle of clam juice, salt, thyme and basil.
> > Broiught to simmer, added cod pieces plus bay scallops plus sliced black
> > olives and capers and cooked covered for 15 minutes with the lid
> > slightly
> > off.
> >
> > Easy and tasty.
> >
> >
> >
> > ---
> > This email has been checked for viruses by Avast antivirus software.
> > https://www.avast.com/antivirus
>
> If I had some cod, this is what I'd do to it. Unfortunately, I am codless.
> It's pretty expensive stuff over here.
>
> http://www.hawaiimagazine.com/blogs/..._Hawaii_recipe
> =============
>
> How very confusing <g> Well, at least you won't get fat on that ;-)
>
>
>
> --
> http://www.helpforheroes.org.uk

It is confusing. Back in the old days, nobody knew what kind of fish
butterfish was. It was just sold in stores sliced up. I never saw a whole
fish. It's a pretty goofy thing. Well, whatever kind of fish it is, it's
been popular on this rock since I've been around. My mom used to make it
with a kind of teriyaki glaze - that's the old school way. It's a rather
unusual fish prepared in an unusual way.

=========

I guess it is popular even if no one knows which fish it really is)



--
http://www.helpforheroes.org.uk

dsi1 wrote:
>
> My mom used to make it with a kind of teriyaki glaze -
> that's the old school way.
> It's a rather unusual fish prepared in an unusual way.

Aloha-boy. This dish sounds interesting to me and I would
like to try it. Either this way or maybe your mom's old
school way. Can you tell us what she did?

The *only* way I've prepared fillet of fish is by:
- take one fillet from a 2lb fish of choice
- place on foil, skin side down and
- a bit of mayo melted over it
- sprinkle many minced onion pieces on top
- finish with a generous squeeze of fresh lemon

Put underneath broiler and cook until the fish
is opaque and the onions start to brown. yum

But I like the idea of yours using the asian marinade

:-D (the pics looked very tasty)

Ophelia wrote:
>
> "dsi1" wrote:
> It is confusing. Back in the old days, nobody knew what kind of fish
> butterfish was. It was just sold in stores sliced up. I never saw a whole
> fish. It's a pretty goofy thing. Well, whatever kind of fish it is, it's
> been popular on this rock since I've been around. My mom used to make it
> with a kind of teriyaki glaze - that's the old school way. It's a rather
> unusual fish prepared in an unusual way.
>
> =========
>
> I guess it is popular even if no one knows which fish it really is)

The heck with the fish used...it's the marinade that sounds good with
any fish.

:-D

"Gary" wrote in message ...

Ophelia wrote:
>
> "dsi1" wrote:
> It is confusing. Back in the old days, nobody knew what kind of fish
> butterfish was. It was just sold in stores sliced up. I never saw a whole
> fish. It's a pretty goofy thing. Well, whatever kind of fish it is, it's
> been popular on this rock since I've been around. My mom used to make it
> with a kind of teriyaki glaze - that's the old school way. It's a rather
> unusual fish prepared in an unusual way.
>
> =========
>
> I guess it is popular even if no one knows which fish it really is)

The heck with the fish used...it's the marinade that sounds good with
any fish.

:-D

=============

Hey! Whatever floats your boat ;-)



--
http://www.helpforheroes.org.uk

dsi1 wrote:
>Ophelia wrote:
>>"dsi1" wrote:
>>Paul M. Cook wrote:
>> > TJs had some cod ends for dirt cheap. So I bought a 20 ounce bag.
>> > Rummaged through my pantry and made a decent mediteranean style dish
>> >
>> > Fried up onions and garlic to soften, added a can of diced tomatoes with
>> > juice, cup of white wine, bottle of clam juice, salt, thyme and basil.
>> > Broiught to simmer, added cod pieces plus bay scallops plus sliced black
>> > olives and capers and cooked covered for 15 minutes with the lid slightly
>> > off.
>> >
>> > Easy and tasty.
>>
>> If I had some cod, this is what I'd do to it. Unfortunately, I am codless.
>> It's pretty expensive stuff over here.
>>
>> http://www.hawaiimagazine.com/blogs/..._Hawaii_recipe
>> =============
>>
>> How very confusing <g> Well, at least you won't get fat on that ;-)
>
>It is confusing. Back in the old days, nobody knew what kind of fish butterfish was.
:It was just sold in stores sliced up. I never saw a whole fish. It's a pretty goofy thing.
>Well, whatever kind of fish it is, it's been popular on this rock since I've been around.
:My mom used to make it with a kind of teriyaki glaze - that's the old school way. It's a
>rather unusual fish prepared in an unusual way.

https://en.wikipedia.org/wiki/American_butterfish
https://en.wikipedia.org/wiki/Japanese_butterfish
http://www.epicurious.com/recipes/me...erfish-1217934
Since butterfish is also known as sable fish I've eaten lots... years
ago it was dirt cheap:
http://shop.russanddaughters.com/sto...uct/262/Sable/

On Wednesday, September 21, 2016 at 10:34:34 AM UTC-10, Brooklyn1 wrote:
> dsi1 wrote:
> >Ophelia wrote:
> >>"dsi1" wrote:
> >>Paul M. Cook wrote:
> >> > TJs had some cod ends for dirt cheap. So I bought a 20 ounce bag.
> >> > Rummaged through my pantry and made a decent mediteranean style dish
> >> >
> >> > Fried up onions and garlic to soften, added a can of diced tomatoes with
> >> > juice, cup of white wine, bottle of clam juice, salt, thyme and basil.
> >> > Broiught to simmer, added cod pieces plus bay scallops plus sliced black
> >> > olives and capers and cooked covered for 15 minutes with the lid slightly
> >> > off.
> >> >
> >> > Easy and tasty.
> >>
> >> If I had some cod, this is what I'd do to it. Unfortunately, I am codless.
> >> It's pretty expensive stuff over here.
> >>
> >> http://www.hawaiimagazine.com/blogs/..._Hawaii_recipe
> >> =============
> >>
> >> How very confusing <g> Well, at least you won't get fat on that ;-)
> >
> >It is confusing. Back in the old days, nobody knew what kind of fish butterfish was.
> :It was just sold in stores sliced up. I never saw a whole fish. It's a pretty goofy thing.
> >Well, whatever kind of fish it is, it's been popular on this rock since I've been around.
> :My mom used to make it with a kind of teriyaki glaze - that's the old school way. It's a
> >rather unusual fish prepared in an unusual way.
>
> https://en.wikipedia.org/wiki/American_butterfish
> https://en.wikipedia.org/wiki/Japanese_butterfish
> http://www.epicurious.com/recipes/me...erfish-1217934
> Since butterfish is also known as sable fish I've eaten lots... years
> ago it was dirt cheap:
> http://shop.russanddaughters.com/sto...uct/262/Sable/

It's fairly obvious that the butterfish we had back in the old days was from a different fish. The cut was quite different and it was larger. The fish we have today is similar in texture though.

On Wednesday, September 21, 2016 at 1:45:18 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, September 20, 2016 at 8:38:25 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Tuesday, September 20, 2016 at 10:07:51 AM UTC-10, Paul M. Cook wrote:
> > > TJs had some cod ends for dirt cheap. So I bought a 20 ounce bag.
> > > Rummaged
> > > through my pantry and made a decent mediteranean style dish
> > >
> > > Fried up onions and garlic to soften, added a can of diced tomatoes with
> > > juice, cup of white wine, bottle of clam juice, salt, thyme and basil.
> > > Broiught to simmer, added cod pieces plus bay scallops plus sliced black
> > > olives and capers and cooked covered for 15 minutes with the lid
> > > slightly
> > > off.
> > >
> > > Easy and tasty.
> > >
> > >
> > >
> > > ---
> > > This email has been checked for viruses by Avast antivirus software.
> > > https://www.avast.com/antivirus
> >
> > If I had some cod, this is what I'd do to it. Unfortunately, I am codless.
> > It's pretty expensive stuff over here.
> >
> > http://www.hawaiimagazine.com/blogs/..._Hawaii_recipe
> > =============
> >
> > How very confusing <g> Well, at least you won't get fat on that ;-)
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> It is confusing. Back in the old days, nobody knew what kind of fish
> butterfish was. It was just sold in stores sliced up. I never saw a whole
> fish. It's a pretty goofy thing. Well, whatever kind of fish it is, it's
> been popular on this rock since I've been around. My mom used to make it
> with a kind of teriyaki glaze - that's the old school way. It's a rather
> unusual fish prepared in an unusual way.
>
> =========
>
> I guess it is popular even if no one knows which fish it really is)
>
>
>
> --
> http://www.helpforheroes.org.uk

Truly a mystery fish! I'm having a Korean lunch today - a Lotte Choco-Pie!

I'd rather have this instead but I can't find one in my refrigerator.

http://ot-foodspotting-production.s3...jpg?1428180678

"dsi1" wrote in message
...

On Wednesday, September 21, 2016 at 1:45:18 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, September 20, 2016 at 8:38:25 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Tuesday, September 20, 2016 at 10:07:51 AM UTC-10, Paul M. Cook
> > wrote:
> > > TJs had some cod ends for dirt cheap. So I bought a 20 ounce bag.
> > > Rummaged
> > > through my pantry and made a decent mediteranean style dish
> > >
> > > Fried up onions and garlic to soften, added a can of diced tomatoes
> > > with
> > > juice, cup of white wine, bottle of clam juice, salt, thyme and basil.
> > > Broiught to simmer, added cod pieces plus bay scallops plus sliced
> > > black
> > > olives and capers and cooked covered for 15 minutes with the lid
> > > slightly
> > > off.
> > >
> > > Easy and tasty.
> > >
> > >
> > >
> > > ---
> > > This email has been checked for viruses by Avast antivirus software.
> > > https://www.avast.com/antivirus
> >
> > If I had some cod, this is what I'd do to it. Unfortunately, I am
> > codless.
> > It's pretty expensive stuff over here.
> >
> > http://www.hawaiimagazine.com/blogs/..._Hawaii_recipe
> > =============
> >
> > How very confusing <g> Well, at least you won't get fat on that ;-)
> >
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> It is confusing. Back in the old days, nobody knew what kind of fish
> butterfish was. It was just sold in stores sliced up. I never saw a whole
> fish. It's a pretty goofy thing. Well, whatever kind of fish it is, it's
> been popular on this rock since I've been around. My mom used to make it
> with a kind of teriyaki glaze - that's the old school way. It's a rather
> unusual fish prepared in an unusual way.
>
> =========
>
> I guess it is popular even if no one knows which fish it really is)
>
>
>
> --
> http://www.helpforheroes.org.uk

Truly a mystery fish! I'm having a Korean lunch today - a Lotte Choco-Pie!

I'd rather have this instead but I can't find one in my refrigerator.

http://ot-foodspotting-production.s3...jpg?1428180678

============

Pah, the refrigerator staff will have to be spoken to very severely!!



--
http://www.helpforheroes.org.uk

On Wed, 21 Sep 2016 16:34:29 -0400, Brooklyn1
> wrote:

>http://shop.russanddaughters.com/sto...uct/262/Sable/


I don't think I have ever tasted a fish thats $49 a pound...must be
good...even better turned into a butterfish.

William

"William" wrote in message
...

On Wed, 21 Sep 2016 16:34:29 -0400, Brooklyn1
> wrote:

>http://shop.russanddaughters.com/sto...uct/262/Sable/


I don't think I have ever tasted a fish thats $49 a pound...must be
good...even better turned into a butterfish.

William
=======

$49 a pound???? I would be tempted to stuff it and put it on display <g>

--
http://www.helpforheroes.org.uk

Ophelia wrote:
>
> "William" wrote in message
> ...
>
> On Wed, 21 Sep 2016 16:34:29 -0400, Brooklyn1
> > wrote:
>
> >http://shop.russanddaughters.com/sto...uct/262/Sable/
>
> I don't think I have ever tasted a fish thats $49 a pound...must be
> good...even better turned into a butterfish.
>
> William
> =======
>
> $49 a pound???? I would be tempted to stuff it and put it on display <g>

I've eaten 3 kinds of fish that *would* sell for that (or more) but all
3 have been given to me from fishing friends here. Fresh caught in the
ocean that morning and free. Much better than old processed fish from a
store with the profit added.

I have a few friends that like to fish. They catch and release most but
if I request one or two, they will save them for me. One of my
regular favorites is the "trashy" bluefish. I like them fine as long as
they are 1.5 -2.5 pounds. Make good fillets that I broil with minced
onion and lemon. yum

"Gary" wrote in message ...

Ophelia wrote:
>
> "William" wrote in message
> ...
>
> On Wed, 21 Sep 2016 16:34:29 -0400, Brooklyn1
> > wrote:
>
> >http://shop.russanddaughters.com/sto...uct/262/Sable/
>
> I don't think I have ever tasted a fish thats $49 a pound...must be
> good...even better turned into a butterfish.
>
> William
> =======
>
> $49 a pound???? I would be tempted to stuff it and put it on display <g>

I've eaten 3 kinds of fish that *would* sell for that (or more) but all
3 have been given to me from fishing friends here. Fresh caught in the
ocean that morning and free. Much better than old processed fish from a
store with the profit added.

I have a few friends that like to fish. They catch and release most but
if I request one or two, they will save them for me. One of my
regular favorites is the "trashy" bluefish. I like them fine as long as
they are 1.5 -2.5 pounds. Make good fillets that I broil with minced
onion and lemon. yum

=============

You are very lucky Enjoy)



--
http://www.helpforheroes.org.uk

On 9/25/2016 5:25 AM, William wrote:
> On Wed, 21 Sep 2016 16:34:29 -0400, Brooklyn1
> > wrote:
>
>> http://shop.russanddaughters.com/sto...uct/262/Sable/
>
>
> I don't think I have ever tasted a fish thats $49 a pound...must be
> good...even better turned into a butterfish.
>
> William
>
>

I'd buy a 1/4 pound to try it, maybe a half pound to share with others.
It would not become a weekly dinner item at that price.

On Sun, 25 Sep 2016 10:57:03 +0100, "Ophelia" >
wrote:

>"William" wrote in message
.. .
>
>On Wed, 21 Sep 2016 16:34:29 -0400, Brooklyn1
> wrote:
>
>>http://shop.russanddaughters.com/sto...uct/262/Sable/
>
>
>I don't think I have ever tasted a fish thats $49 a pound...must be
>good...even better turned into a butterfish.
>
>William
>=======
>
>$49 a pound???? I would be tempted to stuff it and put it on display <g>

Today people pay more than $49 an ounce for caviar.
As a youngster people bought smoked sable by the 1/4 pound because
back then they thought $2.49/lb was too expensive to splurge on a
whole pound. When I was growing up there had to be more than 1,000
Appetizing stores just in Brooklyn, Appys were everywhere in NYC. A
large smoked whitefish, over three pounds, normally sold for under $1.
There were fish mongers everywhere, they even sold live fish from huge
tanks... regular customers gifted a couple pounds of fresh jumbo
shrimp with their purchase, they tossed in a fresh lemon too. Back
then fish was considerd poor peoples food but no more, Appys are
almost extinct and fish mongers are few and far between. Today you
pretty much need to catch your own or hang out at the piers where the
sport fishing boats come in, there one can buy fresh caught for cheap
and even have it cleaned for free.

On Sun, 25 Sep 2016 10:47:03 -0400, Gary > wrote:

>Ophelia wrote:
>>
>> "William" wrote in message
>> ...
>>
>> On Wed, 21 Sep 2016 16:34:29 -0400, Brooklyn1
>> > wrote:
>>
>> >http://shop.russanddaughters.com/sto...uct/262/Sable/
>>
>> I don't think I have ever tasted a fish thats $49 a pound...must be
>> good...even better turned into a butterfish.
>>
>> William
>> =======
>>
>> $49 a pound???? I would be tempted to stuff it and put it on display <g>
>
>I've eaten 3 kinds of fish that *would* sell for that (or more) but all
>3 have been given to me from fishing friends here. Fresh caught in the
>ocean that morning and free. Much better than old processed fish from a
>store with the profit added.
>
>I have a few friends that like to fish. They catch and release most but
>if I request one or two, they will save them for me. One of my
>regular favorites is the "trashy" bluefish. I like them fine as long as
>they are 1.5 -2.5 pounds. Make good fillets that I broil with minced
>onion and lemon. yum

Blues are good eating if you like oily, blues are like mackerel, much
better smoked. I would never cook blues indoors, everything would
stink of strong smelling fish for a month. I used to catch lots of
blues surf casting in LI Sound, but there were people who would smoke
the catch and keep half as payment... was a good deal, what would I do
with 100 pounds of blues... I'd still give most of my share to
neighbors.

On Sun, 25 Sep 2016 11:23:24 -0400, Ed Pawlowski > wrote:

>On 9/25/2016 5:25 AM, William wrote:
>> On Wed, 21 Sep 2016 16:34:29 -0400, Brooklyn1
>> > wrote:
>>
>>> http://shop.russanddaughters.com/sto...uct/262/Sable/
>>
>>
>> I don't think I have ever tasted a fish thats $49 a pound...must be
>> good...even better turned into a butterfish.
>>
>> William
>>
>>
>
>I'd buy a 1/4 pound to try it, maybe a half pound to share with others.
>It would not become a weekly dinner item at that price.

Smoked sable is eaten in small amounts for brunch, typically on a
bagel or bialy with a schmear... no onion or you wasted your money,
sable is a delicately flavored treat, it's primarily the texture
that's unique.

"Brooklyn1" wrote in message
...

On Sun, 25 Sep 2016 10:57:03 +0100, "Ophelia" >
wrote:

>"William" wrote in message
.. .
>
>On Wed, 21 Sep 2016 16:34:29 -0400, Brooklyn1
> wrote:
>
>>http://shop.russanddaughters.com/sto...uct/262/Sable/
>
>
>I don't think I have ever tasted a fish thats $49 a pound...must be
>good...even better turned into a butterfish.
>
>William
>=======
>
>$49 a pound???? I would be tempted to stuff it and put it on display <g>

Today people pay more than $49 an ounce for caviar.
As a youngster people bought smoked sable by the 1/4 pound because
back then they thought $2.49/lb was too expensive to splurge on a
whole pound. When I was growing up there had to be more than 1,000
Appetizing stores just in Brooklyn, Appys were everywhere in NYC. A
large smoked whitefish, over three pounds, normally sold for under $1.
There were fish mongers everywhere, they even sold live fish from huge
tanks... regular customers gifted a couple pounds of fresh jumbo
shrimp with their purchase, they tossed in a fresh lemon too. Back
then fish was considerd poor peoples food but no more, Appys are
almost extinct and fish mongers are few and far between. Today you
pretty much need to catch your own or hang out at the piers where the
sport fishing boats come in, there one can buy fresh caught for cheap
and even have it cleaned for free.

==================

Appys sounds like a dream!!


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