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Text 24109, 69 rader
Skriven 2015-02-16 20:09:04 av Ruth Haffly (1:396/45.28)
  Kommentar till text 24036 av MICHAEL LOO (1:123/140)
Ärende: fish 218                                                 [1]
====================================================================
Hi Michael,

 ML> though there's nothing else that it can be.
 RH> Yes, but I presume you've been in some markets where the fish smell is
 RH> overwhelming. That's the kind of fishy smell that some fish have, even
 RH> in small quantities, if they're less than fresh. A truly fresh fish
 RH> has that ocean-y smell to it.

 ML> Yes, I've met examples of all of those in my lifetime, but
 ML> still mackerel and sardines always smell fishy; when they're
 ML> alive they smell as much as other fish do when overripe - perhaps
 ML> that's why they taste so good when fresh. Now, when these fish
 ML> are past a few hours, they acquire whole new layers of stench.

I'm not a fan of those fish. Like tuna, they're on the strong side for
my tastes.

 ML> Bluefish, too; everything in that family. Dr. Leslie Tay of

Mullet?

 ML> the blog I Eat I Shoot I Post (clever name, eh - I wonder if

Better than Eat, Shoot, Post or Shoot, Eat, Post?

 ML> he knows the undignified origin of that title) claims that
 ML> fish taste better when a couple days out, which he attributes
 ML> to the breakdown of some of the proteins into their component
 ML> amino acids. I might buy that regarding firm-fleshed white
 ML> fish, but I'd suggest that the brown oily fish don't benefit
 ML> from this supposed reaction, owing in large part to the fats
 ML> oxidizing and producing something as nasty as the umami-causing
 ML> protein breakdown is delicious.

He's welcome to do that, but not expect too many people to share his
tastes.

 ML> I'd guess I'd prefer canned peanut butter to white meat chicken!
 RH> You take my share of canned (or jarred) peanut butter and I'll take
 RH> your share of white meat chicken. Deal?

 ML> We'd both think we got the better of the bargain.

Most likely so.


 RH> We've tried it but it's not our favorite. Of the various Asian ones,
 RH> probably Korean, followed by Chinese, is the favorite.

 ML> For me, Korean tends to rely a bit too much on fishy
 ML> or fermented (sometimes fishy and fermented) things,
 ML> which I can take as part of a menu plan but not so
 ML> much as the whole focus of a cuisine.

I might think differently if I ate it more often but having it only
occaisionally, I enjoy it. The kim chee can be on the strong side, but
eaten as a small part of a larger meal, isn't as powerful as is made out
to be. OTOH, eaten in great quantity, it can be quite overwhelmong.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Nothing is ever lost. It's just where it doesn't belong.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)