Text 30487, 82 rader
Skriven 2015-09-02 10:57:02 av Dave Drum (1:18/200.0)
  Kommentar till text 30449 av MICHAEL LOO (1:123/140)
Ärende: Blue fishy
==================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Bluefish is not pollock

 DD> I never assumed that Boston Bluefish was related to the bluefish
 DD> (Pomatomus saltatrix)

 JW> I think most people would. I had never heard of pollock being called
 JW> Boston Bluefish before.

 DD> As far as I can see it's a regionalism. Do a Giggle or Bing on Boston
 DD> Bluefish and you'll see the same things that I saw .... we live and

    >>>>>>>> CUT <<<<<<<<<
 
 DD> As I said in my posting -- there is much confusion as to which is
 DD> which. I've only had bluefish once or twice - and that when I was
 DD> within minutes of where the fish was living when caught. Pollock I have
 DD> had many times here in the Great American Outback - it freezes well. I
 DD> have even used it (or whiting) in my Fish Parmesan.

 ML> I figure the only confusion is deliberately origined.
 ML> It's a Gloucester dig against Bostonians if anything
 ML> (I think I said this before). Scotch fillet, city
 ML> chicken, Cologne caviar - not all the spoof foods are
 ML> awful things, but the implication is that the Scots,
 ML> city folks, and Kolnischers either didn't know the
 ML> difference or were so impoverished that they had to
 ML> substitute ribeye (some say sirloin strip) for filet,
 ML> veal for chicken, or Blutwurst for caviar. Tastes do
 ML> change, don't they.
 
You left out Welsh Rabbit.

Boston Bluefish may have taken on a life of its own. I found this recipe which
purports to be from N.W. England. (American measurements inserted by moi)
Nothing, however, on the BBC Food app on Winders 10. Nothing for "real"
bluefish, either.

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

      Title: Boston Bluefish w/Spinach & Soup
 Categories: Seafood, Greens, Soup, Cheese
      Yield: 3 servings

    300 g  Pkg frozen spinach; thawed,
           - squeezed dry (10 oz)
    400 g  Pkg frozen Boston bluefish
           - filets; (any white fish
           - would work) (14 oz)
    284 ml Can cream of celery soup;
           (10 3/4 oz)
      2 tb Water
      1 tb Flour
    1/2 c  Grated Cheddar cheese

  Spray a 1-1/2L to 2L dish w/non stick spray. Preheat oven
  to 350øF/175øC.
  
  Spread thawed and squeezed dry spinach over bottom of dish.
  
  Place thawed filets over spinach and sprinkle with salt
  and pepper.
  
  In a bowl mix the flour and water, add the soup and mix
  well.
  
  Spoon over filets and top with shredded cheese.

  Bake 30-35 minutes.

  From: Melody Smithers; Preston, Lancashire

  Recipe from: http://www.food.com

  Uncle Dirty Dave's Archives

MMMMM

... "All general statements are false." -- The Ultimate Law
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