I've lived in Berkeley Heights for a number of years, and this
location has been some sort of Asian restaurant.. YEARS ago, it was
"The Great Wall" Chinese restaurant.. at which I had dim sum for the
first time (I was probably 12 at the time).

Anyway, more recent incarnations were a Japanese/Thai restaurant..
when that folded, it was a Chinese buffet that was quite good at
first, then steadily went downhill (and was probably open for a total
of six months). Then renovations began, and for quite a while, the new
"EAST" sign was hung, but the restaurant remained dark.

So imagine my surprise when I finally saw this place open this past
Thursday.. I intended to see if I could stop by and pick up a menu,
but I didn't bother when I saw the large signs in the window,
proclaiming "Half price sushi" during lunchtime.

Had to return home to sell some furniture, but called the restaurant
to see what time they served lunch until.. 3:30.. plenty of time.

So, I arrived at close to 2 pm. I sat by myself, alone, at the sushi
bar. Before I even ordered, the sushi chef gave me a freebie.. a
Japanese soup spoon loaded with small chunks of tuna and white tuna
sashimi, in a citrusy ponzu sauce. Delectable, and off to a good
start! I tried to engage in conversation.. but we didn't get very
far.. so I just let him do his thing.

I ordered a la carte from the half price menu, since that was the best
deal going. What I ordered with impressions:

Nigiris:

Mackerel - Haven't had great saba since I left Boston. Everything down
here tastes pickled. This wasn't great, either.

Spanish mackerel - on the tough side. Wouldn't order again.

Salmon - very good

White tuna - very good, but hard to go wrong with this. One of my top
5.

Hamachi - not the best I've had. Not the worst, either. Didn't have
much flavor, actually.

Ikura - generous portions of firm, bouncy eggs. Lots of flavor without
going overboard on the salt.

Rolls:

Spider - decent, but the inclusion of lettuce was a little off-
putting.

Crunchy spicy salmon - really, really good. My favorite item, I
believe.

Spicy tuna - one of the better versions I've had.

I drank green tea with my meal. The above was $50 worth of sushi.. but
of course at half price was $25.00. I asked the manager how long this
special would run.. he said he didn't know.. maybe indefinitely.

They had uni.. but of course, it wasn't half price. They also had
natto.. that wasn't half price either.. but at $3.00, I'm going to try
one when I go back next week!

East - Japanese & Asian Fusion
408 Springfield Ave.
Berkeley Heights, NJ 07922
908-898-1988

Half price sushi for lunch Mon - Sat, dinner Mon - Wed

Recent Star Ledger review:

http://www.nj.com/food/ledger/index....300.xml&coll=1

Art wrote on 10 Mar 2007 22:44:07 -0800:


A> I drank green tea with my meal. The above was $50 worth of
A> sushi.. but of course at half price was $25.00. I asked the
A> manager how long this special would run.. he said he didn't
A> know.. maybe indefinitely.

A> They had uni.. but of course, it wasn't half price. They
A> also had natto.. that wasn't half price either.. but at
A> $3.00, I'm going to try one when I go back next week!

Could you still walk after a *lunch* like that? :-) Tho, come
to think of it, the amount I have seen my son put away would
have me sleeping all afternoon!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

On 2007-03-10 22:44:07 -0800, "Art" > said:

> Nigiris:
>
> Mackerel - Haven't had great saba since I left Boston. Everything down
> here tastes pickled. This wasn't great, either.

Saba, when done well, is one of my very favorites. I assume you know
that saba is always lightly pickled?

> Spanish mackerel - on the tough side. Wouldn't order again.

Aji is whittled up fresh, and not pickled. So logically if you had a
bad aji, you can be sure you've diminished the back log by one! You
should have as good a shot as any that the next will be okay.

> Salmon - very good
>
> White tuna - very good, but hard to go wrong with this. One of my top
> 5.

I don't like being in the same room with that stuff.

> Hamachi - not the best I've had. Not the worst, either. Didn't have
> much flavor, actually.
>
> Ikura - generous portions of firm, bouncy eggs. Lots of flavor without
> going overboard on the salt.
>
> Rolls:
>
> Spider - decent, but the inclusion of lettuce was a little off-
> putting.
>
> Crunchy spicy salmon - really, really good. My favorite item, I
> believe.
>
> Spicy tuna - one of the better versions I've had.

Holy moly, 6 nigiri's and three rolls? They took you to your car in a
whell-barrow?
--
///---

If this is the same "East" chain with the main store in NYC on Eat 43rd and
that has a Kaiten-zushi store in Teaneck (or Bergenfield) NJ as well as a
new store in the Palisades Center, I'd have to say that it;s one of the few
places where you 'll find
one or two Japanese chefs behind the counter, but the food is absolutely
horrible.
M

On Mar 12, 11:02 am, Gerry > wrote:
> On 2007-03-10 22:44:07 -0800, "Art" > said:
>
> > Nigiris:
>
> > Mackerel - Haven't had great saba since I left Boston. Everything down
> > here tastes pickled. This wasn't great, either.
>
> Saba, when done well, is one of my very favorites. I assume you know
> that saba is always lightly pickled?
>
> > Spanish mackerel - on the tough side. Wouldn't order again.
>
> Aji is whittled up fresh, and not pickled. So logically if you had a
> bad aji, you can be sure you've diminished the back log by one! You
> should have as good a shot as any that the next will be okay.
>
> > Salmon - very good
>
> > White tuna - very good, but hard to go wrong with this. One of my top
> > 5.
>
> I don't like being in the same room with that stuff.
>
> > Hamachi - not the best I've had. Not the worst, either. Didn't have
> > much flavor, actually.
>
> > Ikura - generous portions of firm, bouncy eggs. Lots of flavor without
> > going overboard on the salt.
>
> > Rolls:
>
> > Spider - decent, but the inclusion of lettuce was a little off-
> > putting.
>
> > Crunchy spicy salmon - really, really good. My favorite item, I
> > believe.
>
> > Spicy tuna - one of the better versions I've had.
>
> Holy moly, 6 nigiri's and three rolls? They took you to your car in a
> whell-barrow?
> --
> ///---

Actually, the nigiris were in pairs, so it was *12* nigiris and three
rolls. I was full, yes. I didn't have dinner that night, anyway. I
probably over-ordered. I'll be slightly more judicious next time.

On Mar 12, 11:02 am, Gerry > wrote:
> On 2007-03-10 22:44:07 -0800, "Art" > said:
>
> > Nigiris:
>
> > Mackerel - Haven't had great saba since I left Boston. Everything down
> > here tastes pickled. This wasn't great, either.
>
> Saba, when done well, is one of my very favorites. I assume you know
> that saba is always lightly pickled?

I know, but down here in NJ it tastes more like pickled herring.
>
> > Spanish mackerel - on the tough side. Wouldn't order again.
>
> Aji is whittled up fresh, and not pickled. So logically if you had a
> bad aji, you can be sure you've diminished the back log by one! You
> should have as good a shot as any that the next will be okay.

It was from a whole fresh piece of fish. The chef left the tough piece
of skin on.. but aside from that, it just didn't have much flavor.
>
> > Salmon - very good
>
> > White tuna - very good, but hard to go wrong with this. One of my top
> > 5.
>
> I don't like being in the same room with that stuff.

Why not?
>
> > Hamachi - not the best I've had. Not the worst, either. Didn't have
> > much flavor, actually.
>
> > Ikura - generous portions of firm, bouncy eggs. Lots of flavor without
> > going overboard on the salt.
>
> > Rolls:
>
> > Spider - decent, but the inclusion of lettuce was a little off-
> > putting.
>
> > Crunchy spicy salmon - really, really good. My favorite item, I
> > believe.
>
> > Spicy tuna - one of the better versions I've had.
>
> Holy moly, 6 nigiri's and three rolls? They took you to your car in a
> whell-barrow?
> --
> ///---

On 2007-03-12 13:38:55 -0700, "Art" > said:

> On Mar 12, 11:02 am, Gerry > wrote:
>> On 2007-03-10 22:44:07 -0800, "Art" > said:
>>
>>> Nigiris:
>>
>>> Mackerel - Haven't had great saba since I left Boston. Everything down
>>> here tastes pickled. This wasn't great, either.
>>
>> Saba, when done well, is one of my very favorites. I assume you know
>> that saba is always lightly pickled?
>
> I know, but down here in NJ it tastes more like pickled herring.

I was just clarifying. I've bumped into highly pickled saba
occasionally that is horrid, and frequently (probably related) overly
firm. Stiff, actually. It is the only thing I have ever "sent back".
I do that for embarassment purposes.

>>> Spanish mackerel - on the tough side. Wouldn't order again.
>>
>> Aji is whittled up fresh, and not pickled. So logically if you had a
>> bad aji, you can be sure you've diminished the back log by one! You
>> should have as good a shot as any that the next will be okay.
>
> It was from a whole fresh piece of fish. The chef left the tough piece
> of skin on.. but aside from that, it just didn't have much flavor.

Better luck next time.

>> I don't like being in the same room with that stuff.
>
> Why not?

What fish is it, exactly? It's not tuna. This most predominantly
refers to escolar. Why not call it escolar, then you might wonder.
That would be handy, one would think.

Whenever a sushi chef I don't know offers it I snort or laugh or joke
about it ("I like dinner to STAY eaten"), and they are quick to point
out that "some people like it" but that they too won't eat it. That's
not exactly a sales job.

Fat quote from wikipedia who says:

> The gastrointestinal symptoms, called "keriorrhoea", caused by these
> wax esters may include oily orange diarrhea, discharge, or leakage from
> the rectum that may smell of mineral oil. The discharge can stain
> clothing and occur without warning 30 minutes to 36 hours after
> consuming the fish. The oil may pool in the rectum and cause frequent
> urges for bowel movements due to its lubricant qualities and may be
> accidentally discharged by the passing of gas.
>
> Symptoms may occur over a period of one or more days. Other symptoms
> may include stomach cramps, loose bowel movements, diarrhea, headaches,
> nausea, and vomiting. To minimize the risk of symptoms, strict control
> of portion size is recommended. Portions should be no greater than 6
> ounces.
>
>
> For these reasons, escolar has been banned from consumption in Japan
> since 1977, as the Japanese govenrment believes it to be toxic. In the
> United States, the U.S. Food and Drug Administration, after receiving
> complaints about diarrhea associated with escolar consumption, issued a
> bulletin recommending against import of the fish in the early 1990s.
> However, the FDA backed away from this recommendation and withdrew the
> bulletin several years later after deciding the fish was nontoxic and
> nonlethal.
>
> Escolar is sometimes consumed raw as sushi or sashimi. It is also sold
> misleadingly as "white tuna", "butterfish", "oilfish" and "Hawaiian
> butter fish"; in Hawaii and Fiji, it is known as walu.

--
///---

Gerry wrote on Mon, 12 Mar 2007 15:02:50 -0700:

??>> On Mar 12, 11:02 am, Gerry > wrote:
??>>> On 2007-03-10 22:44:07 -0800, "Art" >
said:
??>>>
??>>>> Nigiris:
??>>>
??>>>> Mackerel - Haven't had great saba since I left Boston.
??>>>> Everything down here tastes pickled. This wasn't great,
??>>>> either.
??>>>
??>>> Saba, when done well, is one of my very favorites. I
??>>> assume you know that saba is always lightly pickled?
??>>
??>> I know, but down here in NJ it tastes more like pickled
??>> herring.

G> I was just clarifying. I've bumped into highly pickled saba
G> occasionally that is horrid, and frequently (probably
G> related) overly firm. Stiff, actually. It is the only thing
G> I have ever "sent back". I do that for embarassment
G> purposes.

??>>>> Spanish mackerel - on the tough side. Wouldn't order
??>>>> again.
??>>>
??>>> Aji is whittled up fresh, and not pickled. So logically
??>>> if you had a bad aji, you can be sure you've diminished
??>>> the back log by one! You should have as good a shot as
??>>> any that the next will be okay.
??>>
??>> It was from a whole fresh piece of fish. The chef left the
??>> tough piece of skin on.. but aside from that, it just
??>> didn't have much flavor.

G> Better luck next time.

??>>> I don't like being in the same room with that stuff.
??>>
??>> Why not?

G> What fish is it, exactly? It's not tuna. This most
G> predominantly refers to escolar. Why not call it escolar,
G> then you might wonder. That would be handy, one would think.

G> Whenever a sushi chef I don't know offers it I snort or
G> laugh or joke about it ("I like dinner to STAY eaten"), and
G> they are quick to point out that "some people like it" but
G> that they too won't eat it. That's not exactly a sales job.

I have tried escolar ("white tuna" as the chef called it)
exactly once. It was absolutely delicious and I had the runs for
a day! The oil content does not affect everyone and Dan Logcher
is one of those lucky people but I think the customer should be
warned!


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

Art wrote:
> I've lived in Berkeley Heights for a number of years, and this
> location has been some sort of Asian restaurant.. YEARS ago, it was
> "The Great Wall" Chinese restaurant.. at which I had dim sum for the
> first time (I was probably 12 at the time).
>
> Anyway, more recent incarnations were a Japanese/Thai restaurant..
> when that folded, it was a Chinese buffet that was quite good at
> first, then steadily went downhill (and was probably open for a total
> of six months). Then renovations began, and for quite a while, the new
> "EAST" sign was hung, but the restaurant remained dark.
>
> So imagine my surprise when I finally saw this place open this past
> Thursday.. I intended to see if I could stop by and pick up a menu,
> but I didn't bother when I saw the large signs in the window,
> proclaiming "Half price sushi" during lunchtime.
>
> Had to return home to sell some furniture, but called the restaurant
> to see what time they served lunch until.. 3:30.. plenty of time.
>
> So, I arrived at close to 2 pm. I sat by myself, alone, at the sushi
> bar. Before I even ordered, the sushi chef gave me a freebie.. a
> Japanese soup spoon loaded with small chunks of tuna and white tuna
> sashimi, in a citrusy ponzu sauce. Delectable, and off to a good
> start! I tried to engage in conversation.. but we didn't get very
> far.. so I just let him do his thing.
>
> I ordered a la carte from the half price menu, since that was the best
> deal going. What I ordered with impressions:
>
> Nigiris:
>
> Mackerel - Haven't had great saba since I left Boston. Everything down
> here tastes pickled. This wasn't great, either.
>
> Spanish mackerel - on the tough side. Wouldn't order again.
>
> Salmon - very good
>
> White tuna - very good, but hard to go wrong with this. One of my top
> 5.
>
> Hamachi - not the best I've had. Not the worst, either. Didn't have
> much flavor, actually.
>
> Ikura - generous portions of firm, bouncy eggs. Lots of flavor without
> going overboard on the salt.
>
> Rolls:
>
> Spider - decent, but the inclusion of lettuce was a little off-
> putting.
>
> Crunchy spicy salmon - really, really good. My favorite item, I
> believe.
>
> Spicy tuna - one of the better versions I've had.
>
> I drank green tea with my meal. The above was $50 worth of sushi.. but
> of course at half price was $25.00. I asked the manager how long this
> special would run.. he said he didn't know.. maybe indefinitely.
>
> They had uni.. but of course, it wasn't half price. They also had
> natto.. that wasn't half price either.. but at $3.00, I'm going to try
> one when I go back next week!

Hey Art,
Glad to hear from you. Good to hear you're able to get some sushi.
We were at Sushi Island back on the 16th and had some great sushi,
including sawara, iwashi, and uni to good we had to have seconds.
Our bill for 3 1/2 of us was $145.. And my son is only 5. Ouch.

Lately we've been getting takeout from Kyotoya, which is right off
Montvale Ave in Stoneham. Its close, cheap, and ok sushi. They also
suffer from pre-packaged ovber marinated saba. But the uni is good.

--
Dan

Gerry wrote:

> Holy moly, 6 nigiri's and three rolls? They took you to your car in a
> whell-barrow?

He can handle 30 pieces Or at least it used to..

--
Dan

On 2007-03-12 21:00:23 -0700, Dan Logcher > said:

> Glad to hear from you. Good to hear you're able to get some sushi.
> We were at Sushi Island back on the 16th and had some great sushi,
> including sawara, iwashi, and uni to good we had to have seconds.
> Our bill for 3 1/2 of us was $145.. And my son is only 5. Ouch.

Sawara; I've forgotten, what is that?
--
///---

Gerry wrote:

> On 2007-03-12 21:00:23 -0700, Dan Logcher >
> said:
>
>> Glad to hear from you. Good to hear you're able to get some sushi.
>> We were at Sushi Island back on the 16th and had some great sushi,
>> including sawara, iwashi, and uni to good we had to have seconds.
>> Our bill for 3 1/2 of us was $145.. And my son is only 5. Ouch.
>
>
> Sawara; I've forgotten, what is that?

Its Spanish Mackerel, a nice, meaty, savory fish. Its lighter in flavor
and color than aji, and has a texture closer to hirame.

--
Dan

On Tue, 13 Mar 2007 22:13:55 -0500, Dan Logcher
> wrote:

>> Sawara; I've forgotten, what is that?
>
>Its Spanish Mackerel, a nice, meaty, savory fish. Its lighter in flavor
>and color than aji, and has a texture closer to hirame.

I didn't know that Spanish Mackerel could be eaten as sushi. Spanish
Macks are very common here where I fish. I avoid them because of all
the bones. How would I clean one of those for sushi? They are only
here during one part of the year. November if I remember correctly.
I'm told that most people here just kill the fish and throw it back in
so that it won't take bait again.

I'd love to hear more about this fish as sushi. Especially how to
properly clean it for sushi.

Thanks in advance

Terrorist Killer wrote:
> On Tue, 13 Mar 2007 22:13:55 -0500, Dan Logcher
> > wrote:
>
>
>>>Sawara; I've forgotten, what is that?
>>
>>Its Spanish Mackerel, a nice, meaty, savory fish. Its lighter in flavor
>>and color than aji, and has a texture closer to hirame.
>
>
> I didn't know that Spanish Mackerel could be eaten as sushi. Spanish
> Macks are very common here where I fish. I avoid them because of all
> the bones. How would I clean one of those for sushi? They are only
> here during one part of the year. November if I remember correctly.
> I'm told that most people here just kill the fish and throw it back in
> so that it won't take bait again.
>
> I'd love to hear more about this fish as sushi. Especially how to
> properly clean it for sushi.

What a shame! I understand they are good to eat cooked as well.
I'm sorry, I don't know how to clean them, but I'm sure the usual
small boney fish system works.

I can get them from a Japanese market from time to time.. but I have
never tried preparing it myself.

--
Dan

"Terrorist Killer" > wrote in message
...
> On Tue, 13 Mar 2007 22:13:55 -0500, Dan Logcher
> > wrote:
>
> >> Sawara; I've forgotten, what is that?
> >
> >Its Spanish Mackerel, a nice, meaty, savory fish. Its lighter in flavor
> >and color than aji, and has a texture closer to hirame.
>
> I didn't know that Spanish Mackerel could be eaten as sushi. Spanish
> Macks are very common here where I fish. I avoid them because of all
> the bones. How would I clean one of those for sushi? They are only
> here during one part of the year. November if I remember correctly.
> I'm told that most people here just kill the fish and throw it back in
> so that it won't take bait again.
>
> I'd love to hear more about this fish as sushi. Especially how to
> properly clean it for sushi.
>
> Thanks in advance

Spanish Mackeral (as with all mackerel) should be put on ice right after
catching it if you intend to eat it raw.
Cleaning is the same as any fish, reduce it to two filets. Remove small
bones by feeling with your fingertips of your left
hand while pulling ay bones with tweezers in your right hand. Get a grip on
a bone then wiggle. The flesh is fairly
soft and it will come right out. Remove skin. Slice to proper size.
In truth Spanish Mackerel is ot one of my top sushi fish but i find it OK.
More often than not I use it for cooked Japanese dishes ike Miso yaki
(grilled with a miso/mirin
mixture) or even Nanban zuke (deep fried then drenched in vinegar with
onions).
It's a tasty enough fish that I'm rather surprised people in your area throw
them away.
M

Terrorist Killer wrote:
> On Wed, 14 Mar 2007 20:56:55 -0500, "Musashi"
> > wrote:
>
>
>>It's a tasty enough fish that I'm rather surprised people in your area throw
>>them away.
>>M
>
>
> Thank you Dan and Musashi, I'll have to try it now. The next time they
> run here, I'll catch some and let you know.
>
> Yes, if fisherman here catch salt water catfish or Spanish macks, they
> cuss like crazy, kill the fish and throw it back in the water. That's
> why I've never tried one.

I've always hated that practice of killing the by-catch. My last deep sea
trip, they killed all the dogfish we caught. I understand why they do it,
just don't agree.

We catch a lot of skates around here, and I knew some guy who would kill
them too. But its not like you keep catching the same one 10 minutes later.
I might eat the skate if I knew how to prepare it.

--
Dan

On Wed, 14 Mar 2007 20:56:55 -0500, "Musashi"
> wrote:

>It's a tasty enough fish that I'm rather surprised people in your area throw
>them away.
>M

Thank you Dan and Musashi, I'll have to try it now. The next time they
run here, I'll catch some and let you know.

Yes, if fisherman here catch salt water catfish or Spanish macks, they
cuss like crazy, kill the fish and throw it back in the water. That's
why I've never tried one.

I fish primarily for Southern Kingfish, (aka Whiting). I smoke them
using cherry wood, and they are so delicious, it's almost like eating
a desert.

Thank you both for your replies.

"Dan Logcher" > wrote in message
...
> Terrorist Killer wrote:
> > On Wed, 14 Mar 2007 20:56:55 -0500, "Musashi"
> > > wrote:
> >
> >
> >>It's a tasty enough fish that I'm rather surprised people in your area
throw
> >>them away.
> >>M
> >
> >
> > Thank you Dan and Musashi, I'll have to try it now. The next time they
> > run here, I'll catch some and let you know.
> >
> > Yes, if fisherman here catch salt water catfish or Spanish macks, they
> > cuss like crazy, kill the fish and throw it back in the water. That's
> > why I've never tried one.
>
> I've always hated that practice of killing the by-catch. My last deep sea
> trip, they killed all the dogfish we caught. I understand why they do it,
> just don't agree.
>
> We catch a lot of skates around here, and I knew some guy who would kill
> them too. But its not like you keep catching the same one 10 minutes
later.
> I might eat the skate if I knew how to prepare it.
>
> --
> Dan

Skate is a fantastic eating fish.
Next time you get a hold of one (or more) cut off the wings, then poach them
(the wings).
In a saucepan, brown some butter with capers.
When the skate wings are done, the skin on both sides will peel off easily.
Pour the Butter sauce over the white scallopy meat and enjoy. You pull the
meat off both
sides the flat cartilage "bone". Try it once and you will be hooked.
For a more detailed recipe you can google up any recipe for Raie au buerre
blanc.

Dogfish are a different story. Although you can eat them, you'd have to be
able to dress them
out onboard because like many sharks their flesh starts tasting like amonia
pretty quickly.
I'd imagine their meat to be similar to the English "Tope" a small shark
often used as a cheap
substutuite for Cod in making "Fish & Chips" in England, ie; if you deep fry
them no one
can tll what they are.

Around the NY area, we throw away Sea Robins like they are garbage.
In Japan and in France and in many parts of the world they are a prized food
fish.

Musashi

Musashi wrote:
> "Dan Logcher" > wrote in message
> ...
>
>>Terrorist Killer wrote:
>>
>>>On Wed, 14 Mar 2007 20:56:55 -0500, "Musashi"
> wrote:
>>>
>>>
>>>
>>>>It's a tasty enough fish that I'm rather surprised people in your area
>
> throw
>
>>>>them away.
>>>>M
>>>
>>>
>>>Thank you Dan and Musashi, I'll have to try it now. The next time they
>>>run here, I'll catch some and let you know.
>>>
>>>Yes, if fisherman here catch salt water catfish or Spanish macks, they
>>>cuss like crazy, kill the fish and throw it back in the water. That's
>>>why I've never tried one.
>>
>>I've always hated that practice of killing the by-catch. My last deep sea
>>trip, they killed all the dogfish we caught. I understand why they do it,
>>just don't agree.
>>
>>We catch a lot of skates around here, and I knew some guy who would kill
>>them too. But its not like you keep catching the same one 10 minutes
>
> later.
>
>>I might eat the skate if I knew how to prepare it.
>
> Skate is a fantastic eating fish.
> Next time you get a hold of one (or more) cut off the wings, then poach them
> (the wings).
> In a saucepan, brown some butter with capers.
> When the skate wings are done, the skin on both sides will peel off easily.
> Pour the Butter sauce over the white scallopy meat and enjoy. You pull the
> meat off both
> sides the flat cartilage "bone". Try it once and you will be hooked.
> For a more detailed recipe you can google up any recipe for Raie au buerre
> blanc.

Thanks! I have heard people say how good skate wing is, poor man scallops.
I think I had it Chinese whole fried style before and it was good. I will
definately try this one the next one I catch. Seems real easy to prepare.

> Dogfish are a different story. Although you can eat them, you'd have to be
> able to dress them
> out onboard because like many sharks their flesh starts tasting like amonia
> pretty quickly.
> I'd imagine their meat to be similar to the English "Tope" a small shark
> often used as a cheap
> substutuite for Cod in making "Fish & Chips" in England, ie; if you deep fry
> them no one
> can tll what they are.

Not sure I'd want to try and clean one. I guess the reason they killed them was
because you catch the same one over and over again.. and its easier than moving
the boat to a new spot.

> Around the NY area, we throw away Sea Robins like they are garbage.
> In Japan and in France and in many parts of the world they are a prized food
> fish.

Which part of the Sea Robin is used? Tail meat or liver?

--
Dan

"Dan Logcher" > wrote in message
...
> Musashi wrote:
> > "Dan Logcher" > wrote in message
> > ...
> >
> >>Terrorist Killer wrote:
> >>
> >>>On Wed, 14 Mar 2007 20:56:55 -0500, "Musashi"
> > wrote:
> >>>
> >>>
> >>>
> >>>>It's a tasty enough fish that I'm rather surprised people in your area
> >
> > throw
> >
> >>>>them away.
> >>>>M
> >>>
> >>>
> >>>Thank you Dan and Musashi, I'll have to try it now. The next time they
> >>>run here, I'll catch some and let you know.
> >>>
> >>>Yes, if fisherman here catch salt water catfish or Spanish macks, they
> >>>cuss like crazy, kill the fish and throw it back in the water. That's
> >>>why I've never tried one.
> >>
> >>I've always hated that practice of killing the by-catch. My last deep
sea
> >>trip, they killed all the dogfish we caught. I understand why they do
it,
> >>just don't agree.
> >>
> >>We catch a lot of skates around here, and I knew some guy who would kill
> >>them too. But its not like you keep catching the same one 10 minutes
> >
> > later.
> >
> >>I might eat the skate if I knew how to prepare it.
> >
> > Skate is a fantastic eating fish.
> > Next time you get a hold of one (or more) cut off the wings, then poach
them
> > (the wings).
> > In a saucepan, brown some butter with capers.
> > When the skate wings are done, the skin on both sides will peel off
easily.
> > Pour the Butter sauce over the white scallopy meat and enjoy. You pull
the
> > meat off both
> > sides the flat cartilage "bone". Try it once and you will be hooked.
> > For a more detailed recipe you can google up any recipe for Raie au
buerre
> > blanc.
>
> Thanks! I have heard people say how good skate wing is, poor man
scallops.
> I think I had it Chinese whole fried style before and it was good. I will
> definately try this one the next one I catch. Seems real easy to prepare.
>
> > Dogfish are a different story. Although you can eat them, you'd have to
be
> > able to dress them
> > out onboard because like many sharks their flesh starts tasting like
amonia
> > pretty quickly.
> > I'd imagine their meat to be similar to the English "Tope" a small shark
> > often used as a cheap
> > substutuite for Cod in making "Fish & Chips" in England, ie; if you deep
fry
> > them no one
> > can tll what they are.
>
> Not sure I'd want to try and clean one. I guess the reason they killed
them was
> because you catch the same one over and over again.. and its easier than
moving
> the boat to a new spot.
>

Dogfish school up in pretty big numbers. I remember diving among them off
Long Island
and having them come up so close to my face I'd smack them on the nose with
my fist.
One of reasons they are hated so much on party boats is their habit of
swimming on a horizontal
plane when hooked. They do "figure 8's" which, if hooked from a party boat
is guaranteed to snag several
people's lines. Hence, the mates on board, who now have to untangle 4
people's lines hate them with
a vengance. Personally, I'm not sure if killing each one caught is all that
effective, unless you were going to
wipe out a hundred or so. Besides, as a fisherman (and a avid fish eater)
I'm not partial to the idea of
killing them wastefully.

> > Around the NY area, we throw away Sea Robins like they are garbage.
> > In Japan and in France and in many parts of the world they are a prized
food
> > fish.
>
> Which part of the Sea Robin is used? Tail meat or liver?
>

Just the tail meat as far as I know.

Musashi

On 2007-03-16 08:34:04 -0700, Dan Logcher > said:

>> Skate is a fantastic eating fish. Next time you get a hold of one (or
>> more) cut off the wings, then poach them (the wings). In a saucepan,
>> brown some butter with capers. When the skate wings are done, the skin
>> on both sides will peel off easily. Pour the Butter sauce over the
>> white scallopy meat and enjoy. You pull the meat off both sides the
>> flat cartilage "bone". Try it once and you will be hooked. For a more
>> detailed recipe you can google up any recipe for Raie au buerre blanc.
>
> Thanks! I have heard people say how good skate wing is, poor man
> scallops. I think I had it Chinese whole fried style before and it was
> good. I will definately try this one the next one I catch. Seems real
> easy to prepare.

Jeez, this is news to me. I've eaten skate with noodles a couple of
times in Korean restaurants. I've seen skate as a part of a number of
dishes. But after two ventures with it with noodles I didn't want to
see it any more. It was more or less cartilidge and nothing else. If
there was meat in there I couldn't find it or it was hard to get too.
I began to think it was like people who like turkey neck, which burn up
more calories finding the meat than one gets when eating it.

I'm surprised to hear these tales!
--
///---

Musashi wrote on Fri, 16 Mar 2007 14:56:11 GMT:



M> Around the NY area, we throw away Sea Robins like they are
M> garbage. In Japan and in France and in many parts of the
M> world they are a prized food fish.

When I was a child during WWII, skate began to be sold and it
was very cheap. Boiled, mashed up with potatoes and baked
covered with cheese, it was very good, IMHO.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

Gerry wrote:
> On 2007-03-16 08:34:04 -0700, Dan Logcher >
> said:
>
>>> Skate is a fantastic eating fish. Next time you get a hold of one (or
>>> more) cut off the wings, then poach them (the wings). In a saucepan,
>>> brown some butter with capers. When the skate wings are done, the
>>> skin on both sides will peel off easily. Pour the Butter sauce over
>>> the white scallopy meat and enjoy. You pull the meat off both sides
>>> the flat cartilage "bone". Try it once and you will be hooked. For a
>>> more detailed recipe you can google up any recipe for Raie au buerre
>>> blanc.
>>
>>
>> Thanks! I have heard people say how good skate wing is, poor man
>> scallops. I think I had it Chinese whole fried style before and it was
>> good. I will definately try this one the next one I catch. Seems real
>> easy to prepare.
>
>
> Jeez, this is news to me. I've eaten skate with noodles a couple of
> times in Korean restaurants. I've seen skate as a part of a number of
> dishes. But after two ventures with it with noodles I didn't want to
> see it any more. It was more or less cartilidge and nothing else. If
> there was meat in there I couldn't find it or it was hard to get too. I
> began to think it was like people who like turkey neck, which burn up
> more calories finding the meat than one gets when eating it.

I like turkey necks Good for soup.

I'll give the skate wings a try this fishing season, and let ya know
how it goes.

--
Dan

"Gerry" > wrote in message
news:2007031609012975249-somewhere@sunnycalif...
> On 2007-03-16 08:34:04 -0700, Dan Logcher >
said:
>
> >> Skate is a fantastic eating fish. Next time you get a hold of one (or
> >> more) cut off the wings, then poach them (the wings). In a saucepan,
> >> brown some butter with capers. When the skate wings are done, the skin
> >> on both sides will peel off easily. Pour the Butter sauce over the
> >> white scallopy meat and enjoy. You pull the meat off both sides the
> >> flat cartilage "bone". Try it once and you will be hooked. For a more
> >> detailed recipe you can google up any recipe for Raie au buerre blanc.
> >
> > Thanks! I have heard people say how good skate wing is, poor man
> > scallops. I think I had it Chinese whole fried style before and it was
> > good. I will definately try this one the next one I catch. Seems real
> > easy to prepare.
>
> Jeez, this is news to me. I've eaten skate with noodles a couple of
> times in Korean restaurants. I've seen skate as a part of a number of
> dishes. But after two ventures with it with noodles I didn't want to
> see it any more. It was more or less cartilidge and nothing else. If
> there was meat in there I couldn't find it or it was hard to get too.
> I began to think it was like people who like turkey neck, which burn up
> more calories finding the meat than one gets when eating it.
>
> I'm surprised to hear these tales!
> --
> ///---


If I recall correctly, Skate is used mostly in dried or in some cases highly
fermented condition in Korean Cusine.
Skate in dried form can also be found to a far lesser extent in some parts
of Japan as well.
That would account for the "mostly cartilage" appearance.
But fresh Skate is an entirely different thing.
M

James Silverton wrote:
> Musashi wrote on Fri, 16 Mar 2007 14:56:11 GMT:
>
>
>
> M> Around the NY area, we throw away Sea Robins like they are
> M> garbage. In Japan and in France and in many parts of the
> M> world they are a prized food fish.
>
> When I was a child during WWII, skate began to be sold and it was very
> cheap. Boiled, mashed up with potatoes and baked covered with cheese, it
> was very good, IMHO.

Sounds interesting.. I would make that.. baked, I assume.

--
Dan

"Musashi" > wrote in message
et...
>
> "Dan Logcher" > wrote in message
> ...
> > Terrorist Killer wrote:
> > > On Wed, 14 Mar 2007 20:56:55 -0500, "Musashi"
> > > > wrote:
> > >
> > >
> > >>It's a tasty enough fish that I'm rather surprised people in your area
> throw
> > >>them away.
> > >>M
> > >
> > >
> > > Thank you Dan and Musashi, I'll have to try it now. The next time they
> > > run here, I'll catch some and let you know.
> > >
> > > Yes, if fisherman here catch salt water catfish or Spanish macks, they
> > > cuss like crazy, kill the fish and throw it back in the water. That's
> > > why I've never tried one.
> >
> > I've always hated that practice of killing the by-catch. My last deep
sea
> > trip, they killed all the dogfish we caught. I understand why they do
it,
> > just don't agree.
> >
> > We catch a lot of skates around here, and I knew some guy who would kill
> > them too. But its not like you keep catching the same one 10 minutes
> later.
> > I might eat the skate if I knew how to prepare it.
> >
> > --
> > Dan
>
> Skate is a fantastic eating fish.
> Next time you get a hold of one (or more) cut off the wings, then poach
them
> (the wings).
> In a saucepan, brown some butter with capers.
> When the skate wings are done, the skin on both sides will peel off
easily.
> Pour the Butter sauce over the white scallopy meat and enjoy. You pull the
> meat off both
> sides the flat cartilage "bone". Try it once and you will be hooked.
> For a more detailed recipe you can google up any recipe for Raie au buerre
> blanc.
>


Good grief. Sorry. It's Raie au buerre Noir
not Blanc.
M

On Sat, 17 Mar 2007 02:27:27 GMT, "Musashi" >
wrote:

>> Skate is a fantastic eating fish.
>> Next time you get a hold of one (or more) cut off the wings, then poach
>them
>> (the wings).
>> In a saucepan, brown some butter with capers.
>> When the skate wings are done, the skin on both sides will peel off
>easily.
>> Pour the Butter sauce over the white scallopy meat and enjoy. You pull the
>> meat off both
>> sides the flat cartilage "bone". Try it once and you will be hooked.
>> For a more detailed recipe you can google up any recipe for Raie au buerre
>> blanc.
>>
>
>
>Good grief. Sorry. It's Raie au buerre Noir
>not Blanc.
>M

Here in Florida, some folks fillet the wings from a large ray, skin
them and punch out "scallops" from them using a tool that is almost
always hand made. I've seen 2" steep pipe used that has been sharpened
at one end. The meat is then cooked in any recipe that calls for
scallops. It really doesn't taste like scallops, but it's very good. I
eat it whenever I catch one. I just cut it into small squares. It
makes a very good chowder also, if pan seared, then simmered in butter
until added at the very last to the chowder.

Man, I'm hungry now...

I moved to Florida because of the fishing. Within 10 miles of my
house, I have the ocean, backwaters, several fresh water lakes, many
ponds and the St. Johns river.

I love this place! If it swims in water, it's somewhere here, (no
salmon, sorry). Gator, turtle, rattlers, deer, wild pig, all of that
is regular fare here too, for the locals.

I go to the dock when the tourist fishing boats pull in and get all
the deep sea fish I want for a dollar a pound. Sometimes it's still
wiggling. Got a sweet little Blackfin Tuna a few days ago. Awesomely
good. Ate half of it raw and the other half seared and simmered in
butter.

Did I say I love this place? It really is fisherman's heaven.

Terrorist Killer wrote:
> On Sat, 17 Mar 2007 02:27:27 GMT, "Musashi" >
> wrote:
>
>
>>>Skate is a fantastic eating fish.
>>>Next time you get a hold of one (or more) cut off the wings, then poach
>>
>>them
>>
>>>(the wings).
>>>In a saucepan, brown some butter with capers.
>>>When the skate wings are done, the skin on both sides will peel off
>>
>>easily.
>>
>>>Pour the Butter sauce over the white scallopy meat and enjoy. You pull the
>>>meat off both
>>>sides the flat cartilage "bone". Try it once and you will be hooked.
>>>For a more detailed recipe you can google up any recipe for Raie au buerre
>>>blanc.
>>>
>>
>>
>>Good grief. Sorry. It's Raie au buerre Noir
>>not Blanc.
>>M
>
>
> Here in Florida, some folks fillet the wings from a large ray, skin
> them and punch out "scallops" from them using a tool that is almost
> always hand made. I've seen 2" steep pipe used that has been sharpened
> at one end. The meat is then cooked in any recipe that calls for
> scallops. It really doesn't taste like scallops, but it's very good. I
> eat it whenever I catch one. I just cut it into small squares. It
> makes a very good chowder also, if pan seared, then simmered in butter
> until added at the very last to the chowder.

Sounds good to me too. Ok, I will keep the next skate I catch.

> I moved to Florida because of the fishing. Within 10 miles of my
> house, I have the ocean, backwaters, several fresh water lakes, many
> ponds and the St. Johns river.
>
> I love this place! If it swims in water, it's somewhere here, (no
> salmon, sorry). Gator, turtle, rattlers, deer, wild pig, all of that
> is regular fare here too, for the locals.

I've had rattlesnake before, it was good. Not sure I'd want to clean
a snake though. Last time I caught a conger eel, I took it to the sushi
bar and they took care of it.

> I go to the dock when the tourist fishing boats pull in and get all
> the deep sea fish I want for a dollar a pound. Sometimes it's still
> wiggling. Got a sweet little Blackfin Tuna a few days ago. Awesomely
> good. Ate half of it raw and the other half seared and simmered in
> butter.
>
> Did I say I love this place? It really is fisherman's heaven.

Too hot for me.. I would love the fishing, but flat and hot doesn't
work for me. I'd consider North Carolina first. Good fishing of
Cape Hateras, its not as hot.. But I doubt I'll ever leave New England.

--
Dan

On Mon, 19 Mar 2007 08:59:23 -0400, Dan Logcher
> wrote:

>> Here in Florida, some folks fillet the wings from a large ray, skin
>> them and punch out "scallops" from them using a tool that is almost
>> always hand made. I've seen 2" steep pipe used that has been sharpened
>> at one end. The meat is then cooked in any recipe that calls for
>> scallops. It really doesn't taste like scallops, but it's very good. I
>> eat it whenever I catch one. I just cut it into small squares. It
>> makes a very good chowder also, if pan seared, then simmered in butter
>> until added at the very last to the chowder.
>
>Sounds good to me too. Ok, I will keep the next skate I catch.

From reading your posts, I'm pretty sure you're going to like it. If
you use your favorite dipping sauce for scallops, it'll make it even
better.

>> I moved to Florida because of the fishing. Within 10 miles of my
>> house, I have the ocean, backwaters, several fresh water lakes, many
>> ponds and the St. Johns river.
>>
>> I love this place! If it swims in water, it's somewhere here, (no
>> salmon, sorry). Gator, turtle, rattlers, deer, wild pig, all of that
>> is regular fare here too, for the locals.
>
>I've had rattlesnake before, it was good. Not sure I'd want to clean
>a snake though. Last time I caught a conger eel, I took it to the sushi
>bar and they took care of it.

Once the head and skin is off, they are much less intimidating.
Rattler isn't easy to clean. I've never cleaned an eel, (as much as I
love eating them). Having cleaned and prepared hogs before, I don't
think anything else will ever bother me. After cleaning a hog, it's
almost impossible not to look like a serial killer.

>> I go to the dock when the tourist fishing boats pull in and get all
>> the deep sea fish I want for a dollar a pound. Sometimes it's still
>> wiggling. Got a sweet little Blackfin Tuna a few days ago. Awesomely
>> good. Ate half of it raw and the other half seared and simmered in
>> butter.
>>
>> Did I say I love this place? It really is fisherman's heaven.
>
>Too hot for me.. I would love the fishing, but flat and hot doesn't
>work for me. I'd consider North Carolina first. Good fishing of
>Cape Hateras, its not as hot.. But I doubt I'll ever leave New England.

The secret in Florida is early morning fishing. I get up before dawn
and have a pole in the water before first light. By 8am, I'm usually
home cleaning the fish. Nothing much moves fast here in the heat of
the day. The tourists look like their on "fast-forward".

On Wed, 21 Mar 2007 06:24:56 -0500, The Fisherman >
wrote:

The tourists look like their on "fast-forward".

Oops...they're.

The Fisherman wrote:
> On Mon, 19 Mar 2007 08:59:23 -0400, Dan Logcher
> > wrote:
>
>>Sounds good to me too. Ok, I will keep the next skate I catch.
>
> From reading your posts, I'm pretty sure you're going to like it. If
> you use your favorite dipping sauce for scallops, it'll make it even
> better.

I don't usually use a dipping sauce for scallops. My recipes are usually
pan fried or breaded and fried scallops. I would probably make a wasabi
mayo or sriracha mayo sauce though.

>>I've had rattlesnake before, it was good. Not sure I'd want to clean
>>a snake though. Last time I caught a conger eel, I took it to the sushi
>>bar and they took care of it.
>
>
> Once the head and skin is off, they are much less intimidating.
> Rattler isn't easy to clean. I've never cleaned an eel, (as much as I
> love eating them). Having cleaned and prepared hogs before, I don't
> think anything else will ever bother me. After cleaning a hog, it's
> almost impossible not to look like a serial killer.

Its not really a bother issue.. just not sure I'd want to clean a
snake with poison sacks. I wouldn't want to prepare fugu either
Yeah, I can imagine the imagery of a hog slaughter. I let me son
and the neighbor kids watch me clean the striper I caught last season.

> The secret in Florida is early morning fishing. I get up before dawn
> and have a pole in the water before first light. By 8am, I'm usually
> home cleaning the fish. Nothing much moves fast here in the heat of
> the day. The tourists look like their on "fast-forward".

I fish nights for the most part, I try to get my hook in the water by
sun down, based on the tides.

--
Dan

" I have heard people say how good skate wing is, poor man scallops."


Suposedly a lot of the "scallops" sold in fish markets are actually
not scallops at all but rather punched out pieces of skate wing.

wrote:

> " I have heard people say how good skate wing is, poor man scallops."
>
>
> Suposedly a lot of the "scallops" sold in fish markets are actually
> not scallops at all but rather punched out pieces of skate wing.

Maybe 10-20 years ago.. I've heard that rumor too. But I think its
from a long time ago.

--
Dan

"Dan Logcher" > wrote in message
...
> wrote:
>
> > " I have heard people say how good skate wing is, poor man scallops."
> >
> >
> > Suposedly a lot of the "scallops" sold in fish markets are actually
> > not scallops at all but rather punched out pieces of skate wing.
>
> Maybe 10-20 years ago.. I've heard that rumor too. But I think its
> from a long time ago.
>

Yes, that's what think also.
A couple of decades ago that rumor was going around
alot. Along with Mako shark steaks being sold mislabeled
as Swordfish.
I tend to suspect both rumors may have been true but no longer apply. In the
case of Mako shark, it has become recognized as a tasy fish and is now sold
with it's correct name.
M

"The Fisherman" > wrote in message
news
> On Mon, 19 Mar 2007 08:59:23 -0400, Dan Logcher
> > wrote:
>
> >> Here in Florida, some folks fillet the wings from a large ray, skin
> >> them and punch out "scallops" from them using a tool that is almost
> >> always hand made. I've seen 2" steep pipe used that has been sharpened
> >> at one end. The meat is then cooked in any recipe that calls for
> >> scallops. It really doesn't taste like scallops, but it's very good. I
> >> eat it whenever I catch one. I just cut it into small squares. It
> >> makes a very good chowder also, if pan seared, then simmered in butter
> >> until added at the very last to the chowder.
> >
> >Sounds good to me too. Ok, I will keep the next skate I catch.
>
> From reading your posts, I'm pretty sure you're going to like it. If
> you use your favorite dipping sauce for scallops, it'll make it even
> better.
>
> >> I moved to Florida because of the fishing. Within 10 miles of my
> >> house, I have the ocean, backwaters, several fresh water lakes, many
> >> ponds and the St. Johns river.
> >>
> >> I love this place! If it swims in water, it's somewhere here, (no
> >> salmon, sorry). Gator, turtle, rattlers, deer, wild pig, all of that
> >> is regular fare here too, for the locals.
> >
> >I've had rattlesnake before, it was good. Not sure I'd want to clean
> >a snake though. Last time I caught a conger eel, I took it to the sushi
> >bar and they took care of it.
>
> Once the head and skin is off, they are much less intimidating.
> Rattler isn't easy to clean. I've never cleaned an eel, (as much as I
> love eating them). Having cleaned and prepared hogs before, I don't
> think anything else will ever bother me. After cleaning a hog, it's
> almost impossible not to look like a serial killer.
>

I've cleaned eel more times than I can remember. If you're used to cleaning
fish in general
it's easy in principle. The only difference is the degree of slime which
requires that the head be nailed
to the cutting board. Also the fact that an eel caught 6 hours ago is likely
to be
still alive and is going to do everything it can to avoid getting nailed to
that board.
I can imagine that cleaning a hog must be a mess. I've cleaned deer about
10-15 times and I know what
you mean by ending up looking like a serial killer.

> >> I go to the dock when the tourist fishing boats pull in and get all
> >> the deep sea fish I want for a dollar a pound. Sometimes it's still
> >> wiggling. Got a sweet little Blackfin Tuna a few days ago. Awesomely
> >> good. Ate half of it raw and the other half seared and simmered in
> >> butter.
> >>
> >> Did I say I love this place? It really is fisherman's heaven.
> >
> >Too hot for me.. I would love the fishing, but flat and hot doesn't
> >work for me. I'd consider North Carolina first. Good fishing of
> >Cape Hateras, its not as hot.. But I doubt I'll ever leave New England.
>
> The secret in Florida is early morning fishing. I get up before dawn
> and have a pole in the water before first light. By 8am, I'm usually
> home cleaning the fish. Nothing much moves fast here in the heat of
> the day. The tourists look like their on "fast-forward".

Yes, I would imagine that you'd have to do early morning fishing all year
round.
Up here in New York we have to do that May through November.
In the colder months the fish are more active during the warmer hours.

M

Musashi wrote on Wed, 21 Mar 2007 15:03:03 GMT:

M> I've cleaned eel more times than I can remember. If you're
M> used to cleaning fish in general
M> it's easy in principle. The only difference is the degree of
M> slime which requires that the head be nailed
M> to the cutting board. Also the fact that an eel caught 6
M> hours ago is likely to be
M> still alive and is going to do everything it can to avoid
M> getting nailed to that board.

That reminds me of when my grand-father caught an eel and
several other fish and my grand-mother decided to clean them.
She said the eel had tried to bite her and did not speak to
Grandpa for weeks! Mind you, his natural experiments often got
him into trouble. He would also make wine from a lot of
different fruits and once bottled a batch before fermentation
was complete. Grandma did not talk to Grandpa until two weeks
after the bottles stopped exploding!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

Musashi wrote:

> "Dan Logcher" > wrote in message
> ...
>> wrote:
>>
>>> " I have heard people say how good skate wing is, poor man
>>> scallops."
>>>
>>>
>>> Suposedly a lot of the "scallops" sold in fish markets are actually
>>> not scallops at all but rather punched out pieces of skate wing.
>>
>> Maybe 10-20 years ago.. I've heard that rumor too. But I think its
>> from a long time ago.
>>
>
> Yes, that's what think also.
> A couple of decades ago that rumor was going around
> alot.


I think it was more than a rumor. It was often true.


> Along with Mako shark steaks being sold mislabeled
> as Swordfish.
> I tend to suspect both rumors may have been true but no longer apply.


I wouldn't want to say they *never* apply, but I think if this still
happens, it's much rarer than it used to be.

--
Ken Blake
Please reply to the newsgroup

The Fisherman wrote:
> On Wed, 21 Mar 2007 11:39:47 -0400, "James Silverton"
>
>
>>He would also make wine from a lot of
>>different fruits and once bottled a batch before fermentation
>>was complete. Grandma did not talk to Grandpa until two weeks
>>after the bottles stopped exploding!
>
>
> Ha! My dad had a stack about 4 feet high of cases of homebrew blow up.
> What a mess! It's one of the few times I heard my mom cuss. "Damnit"
> from her was like an hour long rant from anyone else. All of us kids
> ran like hell.

That's why I keg. No exploding bottles for me.

--
Dan

Terrorist Killer wrote:

> Big Gators here. I was pushing my 15 ft alum boat thru a few weeds one
> morning and surprised a 12 footer. It spun around and whacked my boat
> with it's tail. Scared me so bad, I almost had an accident in my
> pants. The thing looked like Godzilla. I ran, it ran, everyone was
> happy.

Damn! That's another reason why I don't want to move to Florida.

--
Dan

On Wed, 21 Mar 2007 11:39:47 -0400, "James Silverton"

>He would also make wine from a lot of
>different fruits and once bottled a batch before fermentation
>was complete. Grandma did not talk to Grandpa until two weeks
>after the bottles stopped exploding!

Ha! My dad had a stack about 4 feet high of cases of homebrew blow up.
What a mess! It's one of the few times I heard my mom cuss. "Damnit"
from her was like an hour long rant from anyone else. All of us kids
ran like hell.