How should I cook my fish? - Page 2

eD · June 28th, 2007, 01:45 PM

actually i enjoy mayonaise on the bun of my salmon burgers.

Trauma Hound · June 28th, 2007, 04:21 PM

Wrap in tinfoil with what ever. Garlic, rosemary, basil, butter, olive oil, anything. Throw onto the grill.

I like to use BBQ rub on everything though, personally.

eD · June 28th, 2007, 05:19 PM

bbq rub on fish? nonsense.

NorthernThreat · June 28th, 2007, 05:36 PM

I always use fish crisp from canadian tire on my fish. Just a suggestion

Trauma Hound · June 28th, 2007, 05:43 PM

Quote:

Originally Posted by eD

bbq rub on fish? nonsense.

BBQ rub has a sweetness that I enjoy. It goes well with many things.

eD · June 28th, 2007, 07:12 PM

yeah but on a fish?

AmericanNationalist · June 29th, 2007, 01:09 AM

Quote:

Originally Posted by EyeOfTheCrow

I always use fish crisp from canadian tire on my fish. Just a suggestion

Never heard of it.

Quote:

Originally Posted by eD

bbq rub on fish? nonsense.

I think he means the powder and not the sauce. Sounds good actually.

NorthernThreat · June 29th, 2007, 01:39 AM

it comes in: original
beer batter
cajun
garlic and butter
italian
white wine n herb
jamacian jerk
maple smoke

It's pretty common and well known in Canada i dont know how avaliable it would be in the States.

eD · June 29th, 2007, 02:08 AM

ive never seen it here

Lecter Hess · June 29th, 2007, 06:59 AM

marinate for at least 24 hours: fresh orange juice, fresh crushed ginger, soy sauce....grill....nuff said :yummy:

415volts · June 29th, 2007, 09:12 AM

superglue 16 frozen chips to its head at right angles so it looks like it's got an 'afro' haircut.

draw tits on it's belly with black indelible marker pen - don't forget nipples too.

superglue spinnach or coriander near its fanny to resemble pubic hair. (i think fish fannies are under the gills towards the back?)

whack it in the microwave for 45 seconds on 'high'. 62 seconds if you have less than 800w appliance.

serve with any super strength larger over 12% abv and your dinner parties will be the talk of the town.

(the above recipe is copywrited by 415v and may only be reproduced with permission of the author)

AmericanNationalist · June 29th, 2007, 06:47 PM

Quote:

Originally Posted by Lecter Hess

marinate for at least 24 hours: fresh orange juice, fresh crushed ginger, soy sauce....grill....nuff said :yummy:

I'm going to try that one this weekend. Thank you.

RIDAD · September 12th, 2007, 01:24 AM

Quote:

Originally Posted by AmericanNationalist

I am a fish and chips afficienado (spelling?). So any suggestions other then that would be appreciated.

Yes, the english contribution to world cuisine - the chip....

AmericanNationalist · September 12th, 2007, 01:53 AM

Quote:

Originally Posted by RIDAD

Yes, the english contribution to world cuisine - the chip....

Yeah, but I can't say I'm going to be quick to try Snoogins' "Boiled in saltwater" recipe.

Peterpigman · September 13th, 2007, 06:32 PM

Quote:

Originally Posted by AmericanNationalist

I've been pounding fish this year. Halibut, lingcod, rockfish, greenling. They are all white meat fish. All excellent in flavor.

Fish like the halibut and lingcod have fillets that are sometimes 3 inches thick. The rockfish and greenling are usually 1/2 inch thick.

I am a fish and chips afficienado (spelling?). So any suggestions other then that would be appreciated.

lingcod is similar to our ling I believe and all i used to do with those steaks is bang em in the oven wrapped in foil with butter and milk.

June 28th, 2007, 04:21 PM	#17 (permalink)
Trauma Hound + Join Date: May 2007 Posts: 1,208	Wrap in tinfoil with what ever. Garlic, rosemary, basil, butter, olive oil, anything. Throw onto the grill. I like to use BBQ rub on everything though, personally. __________________

June 28th, 2007, 05:36 PM	#19 (permalink)
NorthernThreat drunk posting Join Date: Feb 2007 Posts: 689	I always use fish crisp from canadian tire on my fish. Just a suggestion __________________ You've Got Enemies? Good. That means you stood up for something In your Life.

June 29th, 2007, 01:39 AM	#23 (permalink)
NorthernThreat drunk posting Join Date: Feb 2007 Posts: 689	it comes in: original beer batter cajun garlic and butter italian white wine n herb jamacian jerk maple smoke It's pretty common and well known in Canada i dont know how avaliable it would be in the States. __________________ You've Got Enemies? Good. That means you stood up for something In your Life.

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June 28th, 2007, 01:45 PM	#16 (permalink)
eD sm0kez b0ngz wit Dawg$! Join Date: Aug 2006 Posts: 4,358	actually i enjoy mayonaise on the bun of my salmon burgers.

June 28th, 2007, 05:19 PM	#18 (permalink)
eD sm0kez b0ngz wit Dawg$! Join Date: Aug 2006 Posts: 4,358	bbq rub on fish? nonsense.

June 28th, 2007, 07:12 PM	#21 (permalink)
eD sm0kez b0ngz wit Dawg$! Join Date: Aug 2006 Posts: 4,358	yeah but on a fish?

June 29th, 2007, 02:08 AM	#24 (permalink)
eD sm0kez b0ngz wit Dawg$! Join Date: Aug 2006 Posts: 4,358	ive never seen it here

June 29th, 2007, 06:59 AM	#25 (permalink)
Lecter Hess Spazzz Join Date: Jun 2006 Posts: 491	marinate for at least 24 hours: fresh orange juice, fresh crushed ginger, soy sauce....grill....nuff said :yummy:

June 29th, 2007, 09:12 AM	#26 (permalink)
415volts I did love with PPM's acc Join Date: May 2006 Location: Alabamaba ba Posts: 2,477	superglue 16 frozen chips to its head at right angles so it looks like it's got an 'afro' haircut. draw tits on it's belly with black indelible marker pen - don't forget nipples too. superglue spinnach or coriander near its fanny to resemble pubic hair. (i think fish fannies are under the gills towards the back?) whack it in the microwave for 45 seconds on 'high'. 62 seconds if you have less than 800w appliance. serve with any super strength larger over 12% abv and your dinner parties will be the talk of the town. (the above recipe is copywrited by 415v and may only be reproduced with permission of the author)