Text 26131, 83 rader
Skriven 2012-06-16 06:43:54 av Dave Drum (1:18/200.0)
  Kommentar till text 26112 av JIM WELLER (1:123/140)
Ärende: Cods
============
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> Black cod

 DD> it is usually marketed (somewhat wrongly) as the more
 DD> expensive and exotic sounding sablefish.

 JW> Yeah, no, maybe. There are at least three kinds of unrelated fish
 JW> that are called rock cod, none of which are really codfish at all,
 JW> and one of which is indeed the sablefish. Market names of fish are
 JW> really confusing even without fraud and substitution taking place.

Here's another thing called cod in some places - Dissostichus eleginoides is
known in Chile as bacaloa de profundidad 'deep-water cod'. It is sold under the
trade names Chilean sea bass in the USA; merluza negra Argentina, and Uruguay
where it is relatively cheap; and mero in Chile, South Korea, and Japan where
it is sold at high prices.

The name "Chilean sea bass" was invented by a fish wholesaler named Lee Lantz
in 1977. He was looking for a name that would make it attractive to the
American market: he considered "Pacific sea bass" and "South American sea bass"
before settling on "Chilean sea bass". In 1994, the U.S. FDA accepted "Chilean
sea bass" as an "alternative market name" for Patagonian Toothfish. (cribbed
from Wiki - as I went there to make sure that I, indeed, had the name of
Chilean Sea Bass when it's home and in its jammies correct).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sea Bass Veracruzana
 Categories: 2hot, Seafood, Chilies, Citrus, Wine
      Yield: 3 Servings
 
    3/4 lb Sea bass; skinned, boned *
           - in 4 portions
      2 tb Olive oil; or butter
           Salt & fresh ground pepper
      1 sm Yellow onion; peeled &
           - sliced thin
      2 sm Clove garlic; peeled, minced
  1 1/2    Jalapenos; stemmed, sliced
           - in 1/4" disks (2 to 3)
      1 sm Lime; cut in 1/8ths
    3/4    Tomato; cored, seeded, cut
           - in strips
    1/2 c  Green olives; (picholines)
           - Sliced
      1 ts Oregano; if fresh, chop 3
           - tsp
      1 c  White wine
      1 c  Fish stock; or clam juice
 
  Heat one very large or two medium sized saute pans over
  medium high heat for a minute, then add butter/oil and
  melt. When sizzling add fish filets seasoned with salt and
  pepper, flesh side down and turn the heat to very high.
  Sear the filets until golden brown and flip to sear in the
  other side. Remove filets from pan and reserve on a rack
  over a plate to catch juices. 

  Return the pan to the heat, add onions and cook, stirring
  often over high heat for 2-3 minutes. Add the garlic,
  jalapeno slices, lime wedges, tomatoes, oregano and olives
  and saute briskly 30 seconds more. Add white wine and
  reduce to half.

  Add fish stock and bring to a boil, reduce to a simmer and
  return fish filets along with the juices to pan to finish
  cooking, covered, about 1-3 minutes depending upon the
  thickness of filets. Taste broth and adjust seasoning
  (salt/pepper/oregano), then serve immediately in soup
  plates with a generous puddle of broth and garnish of
  vegetables atop.
  
  Recipe By: Mary Sue Milliken & Susan Feniger (2 Hot
  Tamales)
  
  Uncle Dirty Dave's Archives
 
MMMMM

... As for butter vs margarine, I trust cows more than chemists - Joan Gussow
--- MultiMail/Win32 v0.49
 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)