Text 36607, 96 rader
Skriven 2010-04-08 06:32:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av LEE LOFASO
Ärende: Filet o'Fish
====================
-=> Lee Lofaso wrote to Michael Loo <=-

 >SD>BK is okay but I mainly eat the chicken sandwich(es) there instead
 >SD>of the burgers.

 ML>I don't recall ever having a BK chicken sandwich; maybe I should try
 ML>one sometime.

 LL> You are sick.  A very sick man.  The only thing worse than
 LL> a BK chicken sandwich is a McD fish sandwich.  Those things
 LL> are gross.  Made from a very gnarly fish found off the waters
 LL> of New Zealand...

Never tried a McChicken then? The Filet o'Fish is actually pretty good ... even
if we don't know perzakly what fish it contains.

-+-

You probably thought your fish sticks and fish sandwiches were made of cod, a
whitefish that has had its ups and downs with sustainability (in 2006, for
instance, scientists called for a complete ban on Atlantic cod fishing; but
that same year, a "green" fishery off the coast of Alaska was granted a
sustainability seal from the Marine Stewardship Council). Some of it still is,
along with pollock and several other less well-known fish. According to Lisa
McComb of McDonald's (MCD), of the approximately 100 million pounds of white
fish the fast food chain makes into sandwiches each year, about 15 million is
hoki. Gary Johnson told The New York Times recently that the quantity was
dropping; to about 11 million pounds, 11 percent of the company's total fish
purchasing.

McDonald's has strict sustainability standards for all its fish; according to
McComb, the three characteristics of flavor profile, quality, and
sustainability are always the most important factors when deciding to purchase
a type of fish, and they even trump price; so the decline in purchasing doesn't
necessarily mean the company doubts its sustainability. At Yum! Brands' (YUM)
Long John Silvers, hoki has been taken off the menu -- but a spokesperson
didn't say why (though the company has previously described its purchase of New
Zealand hoki in glowing terms).

http://tinyurl.com/HOKEY-FISH

-+-

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crunchy Herb-Topped Hoki
 Categories: Seafood, Herbs, Cheese, Nuts, Citrus
      Yield: 4 servings

     25 g  (1 oz) Polenta
     55 g  (2 oz) Blanched almonds;
           - chopped fine
           Grated zest of 1 orange
     25 g  (1 oz) Parmesan; fine grated
      2 tb Fresh oregano; fine chopped
      1 tb Fresh thyme leaves
           Salt & fresh ground pepper
      4    Long, thin pieces Hoki filet
           - 175 g/6 oz each
      2 tb Olive oil

  Hoki is a very good alternative for cod and haddock. The
  flaky white fillets are ideal for baking, grilling, frying
  or poaching.

  Mix together polenta, almonds, orange zest, Parmesan, herbs
  and seasoning.

  Place fish on a greased baking tray and brush with a little
  oil. Sprinkle polenta mixture over fish, pressing down
  lightly to evenly cover the top of fish. Drizzle remaining
  oil over the top. Bake in a preheated oven 200øC, gas mark 6
  (400øF) for 10-15 minutes until fish is cooked.

  Lightly brown under a preheated medium grill and serve
  garnished with oregano and orange wedges.

  Serves: 4

  From: http://www.waitrose.com/recipe

  Uncle Dirty Dave's Archives

MMMMM


ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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