fish disaster

Dadaist · Post by **Dadaist** » 08 Apr 2006, 16:33

My grandmother used to say that "toffs are careless"

Mrs Dadaist, Neo-Dadaist and I went to Musselburgh today and passed a pleasant time in Luca's, having crossed the small footbridge at Loretto and walked down a couple of the nice side-streets in the sun.

On the way back home we stopped at the fishmonger on the harbour - the girls stayed in the car as daddy was sent in to buy the fish for tea all by himself.

Big mistake.

They didn't have any prices on display, so I just smiled at the nice lady and asked what a couple of things were - there were various things I did recognise like tuna, scallops, haddock (although they do an "in-between" kind of smoked that isn't white or yellow) rollmops and herring - but the one I didn't recognise was monkfish.

The nice lady told me the price but I didn't really listen - I just asked for 2 bits.

Had she put them on the scales and said "there's Â£10.90 in that - is that ok?" I would have said - "gosh, no, can I just have some xxxxx instead" but she wrapped the bits up and rang it up.

"Â£10.90 please"

There was somebody behind me in the queue, it was wrapped up and rung up - so I just paid up and left.

I think this is, by weight, one of if not the most expensive ingredient I've ever bought.

What do you serve this stuff with - saffron and caviar????

10 bl***y 90 - you could buy 5 chickens for that.

I feel light-headed and light-walleted.

What does this fish feed on - silver???

dccairns · Post by **dccairns** » 08 Apr 2006, 17:13

Should have gone to Mr Williamson's.

Dadaist · Post by **Dadaist** » 08 Apr 2006, 17:20

dccairns wrote:Should have gone to Mr Williamson's.

I will next time I want monkfish. That will be in several re-incarnations time.

Bob Jefferson · Post by **Bob Jefferson** » 08 Apr 2006, 17:32

Not a disaster at all. You've just bought a really nice fish for less than you would have paid for a takeaway curry and no little bones so it's ideal for the kids as well. Just make sure you do it justice. I only ever use one cookery book for fish - Simply Fish by Jenny Baker. I would cook it with lots of mediterranean ingredients - tomatoes, olives, garlic, white wine and herbs. Yummy!

I use the shop in Musselburgh occasionally when I want something different but usually I just pop into Williamson's and ask what they recommend that day.

Bon appetit!

ecm · Post by **ecm** » 08 Apr 2006, 17:33

I had a similar experience at the Farmer's market a couple of weeks ago.

We were passing a stall where a dish of samples of a delicious honey and mustard pork sausage had been presented. The sausage tasted fab.

I asked for a pack (they were made up in packs of six) and held out a fiver.

I had to add nearly, but not quite, another two quid!!!

Ali assured me I didn't bat an eye and appeared unfazed about it all.
I ranted all the way through the Grassmarket, up Candlemaker Row and during our coffee break at Cafe Favorit.

Ali took over the ranting when the bill there for 3 pieces of carrot cake, two coffees and a juice came to Â£14!!

Sausages were sublime though.

Dadaist · Post by **Dadaist** » 08 Apr 2006, 17:33

We are having it with oven chips.

ecm · Post by **ecm** » 08 Apr 2006, 17:35

Dadaist wrote:We are having it with oven chips.

Sublime!

foxy · Post by **foxy** » 08 Apr 2006, 17:52

Dadaist wrote:We are having it with oven chips.

Ye cannae hide class

Next you'll be telling us you're going to cook the fish in batter...sounds yummy actually

Dadaist · Post by **Dadaist** » 08 Apr 2006, 17:56

Aye, but ye can put a **(&*^%$&& price on it - Â£10.90 to be ^%$&^ exact.

Arrr.

teddygirl · Post by **teddygirl** » 08 Apr 2006, 18:09

Well, we had some lovely haddock for our dinner tonight and guess what Dada, it was free!

Teddybaby's boyfriend works for a fish company and gives us little presents now and again. We were a bit more classy than you though,we had oven chips with ours but they were curly wurly ones!

Maybe I shouldn't be laughing, the dog got some too and he has just bowfed his up in the porch

Dadaist · Post by **Dadaist** » 08 Apr 2006, 18:33

I have to say that it tasted very nice indeed.

Epykat · Post by **Epykat** » 08 Apr 2006, 18:35

My friend had a fish disaster this week too. Her (drunk) husband fell against their very large fish tank and smashed it. There were six fish flapping about all over the floor in among gallons of smelly water and glass and two very large dogs trying to get in on the action. She managed to save all of them though

Well, the fish, don't know about the husband.

Dadaist · Post by **Dadaist** » 08 Apr 2006, 18:53

Epykat wrote:My friend had a fish disaster this week too. Her (drunk) husband fell against their very large fish tank and smashed it. There were six fish flapping about all over the floor in among gallons of smelly water and glass and two very large dogs trying to get in on the action. She managed to save all of them though Well, the fish, don't know about the husband.

Please pass on Bloke Sympathy.

seanie · Post by **seanie** » 08 Apr 2006, 20:43

I was there this afternoon and picked up some Sea Bass fillets. I've bought monkfish tails in the past and they've been astonishingly expensive.

But my worst exeprience was in London. Me, my wife and a friend went to a farmers market, just for something to do. It was pretty pricey but we decided to buy something for lunch and so split up.

I found some bottles of organic cider, my mate Frank found some bread, and Laura bought 3 slices of cheese.

3 slices of cheese that cost over Â£10.

She was so taken aback she just handed over the money.

It was alright mind. Better than a cheesy string certainly.

Dadaist · Post by **Dadaist** » 09 Apr 2006, 01:16

The tropical fish tank in the back room is brilliant - and there's a definite emphasis on oriental sauces and pastes - somebody there has put a bit of sole into the shop.

Bit of a grim environment for the fishies though - freedom just over the road (bit cold mind) but large quantities of their dismembered brothers and sisters in the freezers right next to them.

They must think that any day now, Mr Creosote is going to pitch up, planning a very expensive kebab involving them, grilled Kakapo and maybe a wee sliver o monkfish.

seanie · Post by **seanie** » 09 Apr 2006, 16:47

With a wafer thin mint to follow?

Dadaist · Post by **Dadaist** » 09 Apr 2006, 17:01

seanie wrote:With a wafer thin mint to follow?

Yes. It's just waffer thin.

seanie · Post by **seanie** » 09 Apr 2006, 17:07

Bring monsieur a new bucket...

Dadaist · Post by **Dadaist** » 09 Apr 2006, 17:19

Couldn't eat anuvver fing - I'm ftuffed.

seanie · Post by **seanie** » 09 Apr 2006, 17:24

Oh sir! It's only a tiny little thin one...

Dadaist · Post by **Dadaist** » 09 Apr 2006, 17:27

OH GO ON THEN

Bob Jefferson · Post by **Bob Jefferson** » 14 Apr 2006, 18:25

Not to be outdone by Dadaist, and in an attempt to make this thread live up to its billing, I have just set fire to my Shetland sea trout. The recipe doesn't call for it to be flambÃ©d, rather the idea is to wrap the fish in damp newspaper and allow it to cook in the resulting steam. I'm pretty sure that the ensuing fire was caused by the poor quality print of the Herald and Post. I have since re-wrapped it in the Observer, which should yield much better results. I'll keep you posted.

arachnid · Post by **arachnid** » 14 Apr 2006, 18:34

rather the idea is to wrap the fish in damp newspaper

Do fish like to read while they sre being cooked then?????

foxy · Post by **foxy** » 15 Apr 2006, 13:57

Bob Jefferson wrote:Not to be outdone by Dadaist, and in an attempt to make this thread live up to its billing, I have just set fire to my Shetland sea trout. The recipe doesn't call for it to be flambÃ©d, rather the idea is to wrap the fish in damp newspaper and allow it to cook in the resulting steam. I'm pretty sure that the ensuing fire was caused by the poor quality print of the Herald and Post. I have since re-wrapped it in the Observer, which should yield much better results. I'll keep you posted.

So was it edible? or had it succumbed to spontaneous combustion

Can you post your recipe for this and does it work with any fish?

Bob Jefferson · Post by **Bob Jefferson** » 15 Apr 2006, 23:20

It was delicious and I'm sure you could use this method with any whole fish.

The only problem I found was that the paper dried out very quickly, so you need to keep an eye on it and re-wet it if necessary.

Here's the recipe

bearcub · Post by **bearcub** » 16 Apr 2006, 00:28

Sounds good. Do you think using your "favourite newspaper" makes it taste better?

Mimpty · Post by **Mimpty** » 30 Apr 2006, 13:54

Dadaist wrote: On the way back home we stopped at the fishmonger on the harbour - the girls stayed in the car as daddy was sent in to buy the fish for tea all by himself.

Big mistake.

I went there yesterday to get turbot. 4 fillets cost me Â£16!

I kept the shocked look under control I think, but was a bit miffed to get back home and found cooks books saying that cod makes a good, cheaper alternative.

I had one piece last night and wasn't that impressed either.

Bob Jefferson · Post by **Bob Jefferson** » 30 Apr 2006, 17:33

Well you chose a very expensive fish, but then you would have paid just as much for four fillet steaks. Brill is very similar and perhaps a little cheaper. Again, the simple solution is to ask for advice. Your fishmonger is a mine of information. Not only will he be able to advise you what is fresh and good value but he can probably offer some cooking tips as well.

I never go into Williamsons with any notion of what I'm going to buy. I just ask them to recommend something, buy whatever they suggest and then go home and find a recipe, though if it is fillets of anything I usually just coat them in seasoned flower and fry in clarified butter. Salt, black pepper, lemon and a bottle of something white usually does the trick.

Poppy · Post by **Poppy** » 30 Apr 2006, 17:59

bottle of something white

Milk, you mean?!

Bob Jefferson · Post by **Bob Jefferson** » 30 Apr 2006, 19:00

Not unless Liebfraumilch counts.

Talk Porty ~ Portobello

fish disaster

fish disaster

Re: fish disaster