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Default Rockfish, a.k.a. "Pacific Red Snapper"

A local fish company has been consistently offering "Bodega Bay Red Snapper"
at reasonable prices. Since true red snapper doesn't live within 2000 miles
of Bodega Bay, I surmise that they're talking about one of the myriad
rockfish which are marketed under the name "Pacific Red Snapper."

At any rate, rockfish are described in www.alaskanfeast.com/prod02.htm as
"delicate and flaky" with a "mild, sweet taste."

If I do get around to buying it, what would be some good ways to prepare it?
My first thought is to cook it in parchment and serve it with the
verjus-saffron-vanilla beurre blanc I tried recently with scallops. That was
AMAZING, but I am not crazy about returning to that flavor combination so
soon -- I want something different.

Whatever I do, I don't want to overwhelm the flavor of the fish. I think
that that provision rules out most fish stews and robust tomato sauces.
Broiling or grilling the fish might toughen the outside, and I'm leaning
away from those methods because of it. I'm thinking DELICATE, and I'm a bit
outside my normal cooking zone for that reason.

Any ideas?

Bob

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Default Rockfish, a.k.a. "Pacific Red Snapper"

On Mon, 17 Aug 2009 03:05:31 -0700, Bob Terwilliger wrote:

> A local fish company has been consistently offering "Bodega Bay Red Snapper"
> at reasonable prices. Since true red snapper doesn't live within 2000 miles
> of Bodega Bay, I surmise that they're talking about one of the myriad
> rockfish which are marketed under the name "Pacific Red Snapper."
>
> At any rate, rockfish are described in www.alaskanfeast.com/prod02.htm as
> "delicate and flaky" with a "mild, sweet taste."
>
> If I do get around to buying it, what would be some good ways to prepare it?


We would catch it in SF bay off of Treasure Island. Lots of it,
20-30 fish at a time. There's a ton of it right around the Bay
Bridge when in season (or at least there used to be).

We mostly deep-fried it for fish and chips. It wasn't that
"delicate" IMO. It was a pretty sturdy fish that held up well to
all sorts of cooking.

-sw
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Default Rockfish, a.k.a. "Pacific Red Snapper"

Bob Terwilliger wrote:
>
> Whatever I do, I don't want to overwhelm the flavor of the fish. I
> think that that provision rules out most fish stews and robust
> tomato
> sauces. Broiling or grilling the fish might toughen the outside, and
> I'm leaning away from those methods because of it. I'm thinking
> DELICATE, and I'm a bit outside my normal cooking zone for that
> reason.
> Any ideas?
>
> Bob


A popular fish here on the Chesapeake Bay is known locally as
"rockfish" when, in fact, it's striped bass. One good way of
preparing it is stuffed with crabmeat and baked - if that whets your
tastebuds, I can post the recipe.

Dora

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Default Rockfish, a.k.a. "Pacific Red Snapper"

On Aug 17, 3:05*am, "Bob Terwilliger" >
wrote:
> A local fish company has been consistently offering "Bodega Bay Red Snapper"
> at reasonable prices. Since true red snapper doesn't live within 2000 miles
> of Bodega Bay, I surmise that they're talking about one of the myriad
> rockfish which are marketed under the name "Pacific Red Snapper."
>
> At any rate, rockfish are described inwww.alaskanfeast.com/prod02.htmas
> "delicate and flaky" with a "mild, sweet taste."
>
> If I do get around to buying it, what would be some good ways to prepare it?
> My first thought is to cook it in parchment and serve it with the
> verjus-saffron-vanilla beurre blanc I tried recently with scallops. That was
> AMAZING, but I am not crazy about returning to that flavor combination so
> soon -- I want something different.
>
> Whatever I do, I don't want to overwhelm the flavor of the fish. I think
> that that provision rules out most fish stews and robust tomato sauces.
> Broiling or grilling the fish might toughen the outside, and I'm leaning
> away from those methods because of it. I'm thinking DELICATE, and I'm a bit
> outside my normal cooking zone for that reason.
>
> Any ideas?
>

Huachinango a la veracruzana, aka huachinango veracruzano. Although
the sauce is plenty flavorful it doesn't overwhelm the fish. I've
made it with a variety of the fish they sell as snapper and it works.
Here is a link to one of the many recipes out there. It's as good as
any for a place to start, although the cooking time is a little long
unless it's a good-sized fish. -aem
http://www.mexonline.com/culture/mxrec4.htm
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Default Rockfish, a.k.a. "Pacific Red Snapper"

In article >,
"Bob Terwilliger" > wrote:

> A local fish company has been consistently offering "Bodega Bay Red Snapper"
> at reasonable prices. Since true red snapper doesn't live within 2000 miles
> of Bodega Bay, I surmise that they're talking about one of the myriad
> rockfish which are marketed under the name "Pacific Red Snapper."
>
> At any rate, rockfish are described in www.alaskanfeast.com/prod02.htm as
> "delicate and flaky" with a "mild, sweet taste."
>
> If I do get around to buying it, what would be some good ways to prepare it?
> My first thought is to cook it in parchment and serve it with the
> verjus-saffron-vanilla beurre blanc I tried recently with scallops. That was
> AMAZING, but I am not crazy about returning to that flavor combination so
> soon -- I want something different.
>
> Whatever I do, I don't want to overwhelm the flavor of the fish. I think
> that that provision rules out most fish stews and robust tomato sauces.
> Broiling or grilling the fish might toughen the outside, and I'm leaning
> away from those methods because of it. I'm thinking DELICATE, and I'm a bit
> outside my normal cooking zone for that reason.
>
> Any ideas?
>
> Bob


Pacific Snapper (Sebastodes sp.) will hold up to broiling over charcoal.
Particularly if you cook it whole- they are not too large to do that.
Coat it with garlic infused olive oil before broiling and then serve
with parsley and lemons. It's also good when baked a la Florentine.
http://www.cdkitchen.com/recipes/rec...la-Florentine1
15301.shtml

D.M.


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Default Rockfish, a.k.a. "Pacific Red Snapper"

aem wrote:

> Huachinango a la veracruzana, aka huachinango veracruzano. Although the
> sauce is plenty flavorful it doesn't overwhelm the fish. I've made it
> with a variety of the fish they sell as snapper and it works.


Really? Maybe I'll give it a try, then.


> Here is a link to one of the many recipes out there. It's as good as any
> for a place to start, although the cooking time is a little long unless
> it's a good-sized fish. -aem
> http://www.mexonline.com/culture/mxrec4.htm


I'm not entirely sure I can get a whole fish. If I can, that recipe looks
like a very good one. With fillets, the skin is not there to protect the
flesh, so I'd be afraid of its drying out or toughening. I'll have to see
what the market offers; the fishmonger will be at the farmers' market I'm
attending later today.

In _Feast of Sunlight_, Norman Van Aken has a rather-fascinating recipe for
braised snapper in Chardonnay with a chiffonade of lettuces; that ought to
be a gentle-enough way of cooking fillets. Van Aken specializes in using
ingredients from in and around Florida, including "true" red snapper, so I'd
expect that recipe to be especially good. In _New World Kitchen_, he gives a
recipe for fish in foil with sweet onions, tomatoes, and mojo verde, noting
that the recipe works well with snapper and dolphin. Then in _New World
Cuisine_, he gives an intriguing recipe for buttered snapper baked in a
banana leaf with a "steam" of clams, boniato, bonnets [Scotch bonnet
chiles], saffron and garlic. If I could get boniatos, this would be my
"must-cook" recipe, but I've been searching fruitlessly for them in
California for the last nine years.

I'm also considering a recipe for spiced fish with a passion-fruit beurre
blanc; the recipe is in _Terrific Pacific_.

Decisions, decisions...

Bob



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Default Rockfish, a.k.a. "Pacific Red Snapper"

Don wrote:

> Pacific Snapper (Sebastodes sp.) will hold up to broiling over charcoal.
> Particularly if you cook it whole- they are not too large to do that.
> Coat it with garlic infused olive oil before broiling and then serve
> with parsley and lemons. It's also good when baked a la Florentine.
> http://www.cdkitchen.com/recipes/rec...la-Florentine1
> 15301.shtml


I'll have to see if I can get a whole one! Thanks.

Bob



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Default Rockfish, a.k.a. "Pacific Red Snapper"

Dora wrote:

> A popular fish here on the Chesapeake Bay is known locally as "rockfish"
> when, in fact, it's striped bass. One good way of preparing it is stuffed
> with crabmeat and baked - if that whets your tastebuds, I can post the
> recipe.


I ran into that nomenclature when I was looking for recipes for "Pacific Red
Snapper." As far as I can tell, striped bass has very different cooking
attributes from what I'm calling rockfish. It *should* be good stuffed with
crabmeat and baked, but only if I can find a whole fish, which I'm not
entirely certain will be the case. I'll find out in about six hours.

Bob



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Default Rockfish, a.k.a. "Pacific Red Snapper"

On Mon, 17 Aug 2009 06:02:34 -0500, Sqwertz wrote:

> We would catch it in SF bay off of Treasure Island. Lots of it,
> 20-30 fish at a time. There's a ton of it right around the Bay
> Bridge when in season (or at least there used to be).
>
> We mostly deep-fried it for fish and chips. It wasn't that
> "delicate" IMO. It was a pretty sturdy fish that held up well to
> all sorts of cooking.


I forgot to mention: It's more commonly known as Rock Cod in the
fishing and culinary circles around SF bay.

-sw
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Default Rockfish, a.k.a. "Pacific Red Snapper"

Bob Terwilliger wrote:
> Dora wrote:
>
>> A popular fish here on the Chesapeake Bay is known locally as
>> "rockfish" when, in fact, it's striped bass. One good way of
>> preparing it is stuffed with crabmeat and baked - if that whets
>> your
>> tastebuds, I can post the recipe.

>
> I ran into that nomenclature when I was looking for recipes for
> "Pacific Red Snapper." As far as I can tell, striped bass has very
> different cooking attributes from what I'm calling rockfish. It
> *should* be good stuffed with crabmeat and baked, but only if I can
> find a whole fish, which I'm not entirely certain will be the case.
> I'll find out in about six hours.
> Bob


Actually, it's often prepared using fillets - essentially sandwiching
the crabmeat.



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Default Rockfish, a.k.a. "Pacific Red Snapper"

On Tue, 18 Aug 2009 10:22:10 -0400, "Dora" > wrote:

>Actually, it's often prepared using fillets - essentially sandwiching
>the crabmeat.


I used to buy fish prepared that way. It's very good.

--
I love cooking with wine.
Sometimes I even put it in the food.
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Default Rockfish, a.k.a. "Pacific Red Snapper"


"Bob Terwilliger" > wrote in message
...
>A local fish company has been consistently offering "Bodega Bay Red
>Snapper"
> at reasonable prices. Since true red snapper doesn't live within 2000
> miles
> of Bodega Bay, I surmise that they're talking about one of the myriad
> rockfish which are marketed under the name "Pacific Red Snapper."
>
> At any rate, rockfish are described in www.alaskanfeast.com/prod02.htm as
> "delicate and flaky" with a "mild, sweet taste."
>
> If I do get around to buying it, what would be some good ways to prepare
> it?
> My first thought is to cook it in parchment and serve it with the
> verjus-saffron-vanilla beurre blanc I tried recently with scallops. That
> was AMAZING, but I am not crazy about returning to that flavor combination
> so soon -- I want something different.
>
> Whatever I do, I don't want to overwhelm the flavor of the fish. I think
> that that provision rules out most fish stews and robust tomato sauces.
> Broiling or grilling the fish might toughen the outside, and I'm leaning
> away from those methods because of it. I'm thinking DELICATE, and I'm a
> bit
> outside my normal cooking zone for that reason.
>
> Any ideas?



Some species of Rockfish have been severely overfished. You may want to
check the Monterey Bay Aquarium's Seafood Watch program to get a better idea
about what you're eating.

Here's a link to Rockfish:
http://www.montereybayaquarium.org/c...et.aspx?gid=16

Hasta,
Curt Nelson


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Default Rockfish, a.k.a. "Pacific Red Snapper"

Curt wrote:

> Some species of Rockfish have been severely overfished. You may want to
> check the Monterey Bay Aquarium's Seafood Watch program to get a better
> idea about what you're eating.
>
> Here's a link to Rockfish:
> http://www.montereybayaquarium.org/c...et.aspx?gid=16


The rockfish from Bodega Bay would be caught by hook and line, and are
listed as a "good alternative" to trawled rockfish.

I generally do refer to the Monterey Bay Aquarium guides before buying
seafood with which I am unfamiliar.

Bob



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Default Rockfish, a.k.a. "Pacific Red Snapper"

Bob Terwilliger wrote:
> Curt wrote:
>
>> Some species of Rockfish have been severely overfished. You may
>> want
>> to check the Monterey Bay Aquarium's Seafood Watch program to get a
>> better idea about what you're eating.
>>
>> Here's a link to Rockfish:
>> http://www.montereybayaquarium.org/c...et.aspx?gid=16

>
> The rockfish from Bodega Bay would be caught by hook and line, and
> are
> listed as a "good alternative" to trawled rockfish.
>
> I generally do refer to the Monterey Bay Aquarium guides before
> buying
> seafood with which I am unfamiliar.
>
> Bob


Interestingly, the Chesapeake Bay "rockfish" (striped bass) became so
overfished that the State declared a moratorium, which lasted for
three years. The fish rebounded and the catch is now carefully
controlled. I wish they'd do the same with the crabs. That annual
catch is a ghost of its former self.

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Default Rockfish, a.k.a. "Pacific Red Snapper"


"Bob Terwilliger" > wrote in message
...
> Curt wrote:
>
>> Some species of Rockfish have been severely overfished. You may want to
>> check the Monterey Bay Aquarium's Seafood Watch program to get a better
>> idea about what you're eating.
>>
>> Here's a link to Rockfish:
>> http://www.montereybayaquarium.org/c...et.aspx?gid=16

>
> The rockfish from Bodega Bay would be caught by hook and line, and are
> listed as a "good alternative" to trawled rockfish.
>
> I generally do refer to the Monterey Bay Aquarium guides before buying
> seafood with which I am unfamiliar.



Excellent. Thank you for your polite and thoughtful response, which is not
always easy to come by on the Internet...

:-)

Enjoy!

Hasta,
Curt Nelson




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Default Rockfish, a.k.a. "Pacific Red Snapper"


"Curt Nelson" > wrote in message
...
>
> "Bob Terwilliger" > wrote in message
> ...
>> Curt wrote:
>>
>>> Some species of Rockfish have been severely overfished. You may want to
>>> check the Monterey Bay Aquarium's Seafood Watch program to get a better
>>> idea about what you're eating.
>>>
>>> Here's a link to Rockfish:
>>> http://www.montereybayaquarium.org/c...et.aspx?gid=16

>>
>> The rockfish from Bodega Bay would be caught by hook and line, and are
>> listed as a "good alternative" to trawled rockfish.
>>
>> I generally do refer to the Monterey Bay Aquarium guides before buying
>> seafood with which I am unfamiliar.

>
>
> Excellent. Thank you for your polite and thoughtful response, which is not
> always easy to come by on the Internet...
>


Particularly from ****wiliger, as you have undoubtedly already seen.


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Default Rockfish, a.k.a. "Pacific Red Snapper"

Curt wrote:

> Excellent. Thank you for your polite and thoughtful response, which is not
> always easy to come by on the Internet...


You're entirely welcome!

I think it depends on exactly who you are and how your post is worded. Some
people rarely get flamed because their love of food and their knowledge of
cooking are so overwhelming that it's a bit intimidating. Nobody here would
DARE challenge Barb Schaller when it comes to canning or preserving; it
would be like trying to level Mount Chimborazo with a toothpick! Christine
is such a sweetheart and has such an encyclopedic knowledge of the Western
Mediterranean cuisine, nobody attacks her either. Koko's love of food shines
through in her photography, and everybody benefits from seeing the works she
produces. Kathleen and Pennyaline are such awesome wordsmiths that they
almost qualify as aikido masters, having the ability to render an opponent
helpless with little to no wasted effort on their part.

Some posters, most notably Sheldon and cyber****, have only very limited
knowledge about cooking, yet feel compelled to participate here. Since they
have next to no cooking knowledge to impart, their participation consists of
fantasy-laden personal attacks. Other posters, like sf, Bobo, and Jill, like
to spend their time writing posts which disapprove of the foods other people
eat. Orlando seems to view himself (if you'll excuse the expression) as the
champion of the poor, so any thread which hints at prosperity will draw him
into it as helplessly as a moth approaches a flame. Andy obviously suffers
from something which causes wild mood swings; as to whether substance abuse
is involved, speculation is pointless.

If you killfile those posters in the last paragraph, and you don't get
dragged into the cross-posted crap with the UK group or the fast-food group,
you'll almost always see a polite and thoughtful response. Whether you find
that response USEFUL is a bit iffy; some posters (like Greg and blake) like
to deflect the cooking discussions into topics they find more interesting.

Of course, you've been here long enough to know all that already. You also
probably know that of the people I recommended killfiling, cyber**** is the
only one whom *I* have killfiled. So I'm guilty of "Do as I say, not as I
do," but it's because I don't want to limit my reading only to the polite
and thoughtful posts here. :-)

Bob

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