Hake

[jennyjoan]

Errr - never again - Fresh Hake - looked lovely from fishmongers - layers and layers - fried it and found it utterly tasteless. Threw it out.

It would be a few years since I bought fresh fish and it probably will be another few years - may stick to chippie.

However what fish do you find tasty, tasty, they're very tasty. No not cornflakes. LOL

[EcclesCake]

I like a salsa verde, chimmichurri, sauce vierge. All light quick and tasty

[anneasquith]

I think shoota is Marie ?

[ummmm]

I'm having mine with chips, mushy peas, curry sauce, tartar sauce and lemon wedges.

Not all on the same plate though. The curry and tartar sauces will be to help yourself to. My son and his GF are coming round...

[shoota]

Marie me?

[ummmm]

How are you cooking your fish?

Tuna steaks are lovely with a tomato/pepper/herb salsa...

[-SharonA-]

From the hippie I love rock, but at home I often cook and love salmon, prawns, cod loins and mackerel.

[Tilly2]

I'm tempted to re-post my thread from yesterday...but I won't.

[-SharonA-]

^^^^^ chippie!!

[Mamyalynne]

You don't need to repost, an answer will put it back in LP.

[jennyjoan]

If I was to try again - what fish would have all the bones removed without my resorting to pliers.

[murraymints]

cod...haddock..salmon..tuna..

[jennyjoan]

Might try the cod - that's what I get from chippie. My lovely chippie has gone down in its standards so now I am on the lookout for a chippie that doesn't serve fish as large as Loch Nessie's foot. omg

[ummmm]

When I buy sea bass/sea bream I buy them whole and cook them whole. The bones are rarely a problem.

Most fillets are boneless but it's not guaranteed.

[EcclesCake]

As I've already said you will not get a piece of fish that is 100% guaranteed to be free of bones.

Cartilaginous fish such as ray wings may be your best bet.

[ummmm]

I'll ask again. How did you cook your hake?

[DTCwordfan]

I like hake and monkfish....cod and grouper (groper) you can keep - however, a lovely lemon sole you can't beat (as long as it isn't overcooked) and Conne, frying may have done that to your 'ake.

Love Mackerel and sardines too.....

[Old_Geezer]

Have tuna awaiting cooking for tonight. Can't recall having hake. Milder than cod ? I though the taste of cod was hardly detectable. It's why it's shoved in batter of breadcrumbs. Wow.

[Old_Geezer]

OR !!!!!!!!!!!

[mikey4444]

Haddock is one of my favourites, although Turbot comes a close second. Nothing beats a really nice Sewin though, line caught and consumed in a Welsh country Pub in the Autumn.

http://www.bodnant-welshfood.co.uk/sewin-welsh-sea-trout-3285/.html

[ummmm]

Cod does have flavour. I think the batter/breadcrumbs protect it from the deep frying.