Today I went shopping for making some of the soups which some of you
have posted. While at the supermarket I found a packet with two fresh
fillets of saithe/coalfish, weighing combined a bit less than 0,5 kg,
or approximately a pound.

This kind of fish is maybe the cheapest fish around here, as it can be
caught in the local waters. I recall that I like the taste of it, and
I don't want to "deafen" it with something very strong tasting. I'd
appreciate tips and recipes.

I plan to use the fish for dinner tomorrow night.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"There is scarcely a business or industry left that could
understand the concept of shame even if they looked it up in a
dictionary." Eric Walker (AUE)

MEow writes:

>Today I went shopping for making some of the soups which some of you
>have posted. While at the supermarket I found a packet with two fresh
>fillets of saithe/coalfish, weighing combined a bit less than 0,5 kg,
>or approximately a pound.

This one stumped me so I had to look it up. Turns out it's a EuroFish, not
Merkin. Related to pollack and from the looks of it it's similar in appearance
to what folks on the Outer Banks of NC call southern kingfish.

>This kind of fish is maybe the cheapest fish around here, as it can be
>caught in the local waters. I recall that I like the taste of it, and
>I don't want to "deafen" it with something very strong tasting. I'd
>appreciate tips and recipes.

I googled on coalfish +recipe and came up with a bunch - here's the URL for one

http://www.angling.ukf.net/recipe/coalfish.htm

But if the taste is similar to pollack and/or southern kingish, I'd recommend
baking it in a tin foil wrap after seasoning with salt, pepper, melted butter
and a bit of sweet paprika dusted over the top. On the size of the fish (I'm
assuming filets?) one pound should take no more than 20 minutes in a 350 oven.

If it's a whole fish, remove the gills (and head if you like), remove the skin
or not, as you prefer. Over on this side of the pond most of the pollack
family are skinned and served as filets or steaks.

Best,

Marc

While frolicking around in rec.food.cooking, MrAoD of AOL
http://www.aol.com said:

>This one stumped me so I had to look it up. Turns out it's a EuroFish, not
>Merkin. Related to pollack and from the looks of it it's similar in appearance
>to what folks on the Outer Banks of NC call southern kingfish.
>
Ah. I just had the Swedish name to go from, but a brief net-search
told me that it's called saithe, or coalfish, in English.

>I googled on coalfish +recipe and came up with a bunch - here's the URL for one
>
>http://www.angling.ukf.net/recipe/coalfish.htm
>
>But if the taste is similar to pollack and/or southern kingish, I'd recommend
>baking it in a tin foil wrap after seasoning with salt, pepper, melted butter
>and a bit of sweet paprika dusted over the top. On the size of the fish (I'm
>assuming filets?) one pound should take no more than 20 minutes in a 350 oven.
>
Yes, it two fillets, and that sounds like a good idea. Thanks. I can't
describe the taste, and haven't tried the other two kinds, so I can't
tell.

Now I'll just need to find out what to have with the fish. Potatoes
and some kind of easy sauce. Suggestions are very welcome, though it's
probably hard to suggest if you don't know what the fish tastes
like...
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"There is scarcely a business or industry left that could
understand the concept of shame even if they looked it up in a
dictionary." Eric Walker (AUE)

While frolicking around in rec.food.cooking, MEow of Feline.Inc said:

>Now I'll just need to find out what to have with the fish. Potatoes
>and some kind of easy sauce. Suggestions are very welcome, though it's
>probably hard to suggest if you don't know what the fish tastes
>like...

On second though - don't bother. I'll just make something out of what
I happen to have lying around, call it food and eat it. I'm not going
to bother shopping before cooking, in any case; I'm too hungry for
that.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"There is scarcely a business or industry left that could
understand the concept of shame even if they looked it up in a
dictionary." Eric Walker (AUE)

MEow writes:
>While frolicking around in rec.food.cooking, MrAoD of AOL
>http://www.aol.com said:
>
>>This one stumped me so I had to look it up. Turns out it's a EuroFish, not
>>Merkin. Related to pollack and from the looks of it it's similar in
>appearance
>>to what folks on the Outer Banks of NC call southern kingfish.
>>
>Ah. I just had the Swedish name to go from, but a brief net-search
>told me that it's called saithe, or coalfish, in English.

Yep, I googled coalfish rather than consult my McClane's encyclopedia. Some
fascinating results, including a fishery on the Bolga river or fjord.
>
>>I googled on coalfish +recipe and came up with a bunch - here's the URL for
>one
>>
>>http://www.angling.ukf.net/recipe/coalfish.htm
>>
>>But if the taste is similar to pollack and/or southern kingish, I'd
>recommend
>>baking it in a tin foil wrap after seasoning with salt, pepper, melted
>butter
>>and a bit of sweet paprika dusted over the top. On the size of the fish
>(I'm
>>assuming filets?) one pound should take no more than 20 minutes in a 350
>oven.
>>
>Yes, it two fillets, and that sounds like a good idea. Thanks. I can't
>describe the taste, and haven't tried the other two kinds, so I can't
>tell.

Firm white flesh, clean, almost sweet tasting. I'm not much of a fan of
freshwater fish but I do love salt water critters.


>Now I'll just need to find out what to have with the fish. Potatoes
>and some kind of easy sauce. Suggestions are very welcome, though it's
>probably hard to suggest if you don't know what the fish tastes
>like...

Cut into wedges, tossed with a little olive oil, salt and pepper, then roasted
in the pan. Garlic and onion optional.

I was thinking of potatos Anna but that's a bit too rich, it would overpower
the fish.

best,

Marc

While frolicking around in rec.food.cooking, MrAoD of AOL
http://www.aol.com said:

>>Yes, it two fillets, and that sounds like a good idea. Thanks. I can't
>>describe the taste, and haven't tried the other two kinds, so I can't
>>tell.
>
>Firm white flesh, clean, almost sweet tasting. I'm not much of a fan of
>freshwater fish but I do love salt water critters.
>
Kind of, yes. However, I also detect some other flavour which is what
I like about them. Apart from that I should've used more salt with the
fish, they turned out okay. I was surprised that they got reduced so
much just by getting cooked, though.
>
>>Now I'll just need to find out what to have with the fish. Potatoes
>>and some kind of easy sauce. Suggestions are very welcome, though it's
>>probably hard to suggest if you don't know what the fish tastes
>>like...
>
>Cut into wedges, tossed with a little olive oil, salt and pepper, then roasted
>in the pan. Garlic and onion optional.
>
I ended up just frying whatever I had around, as I was getting quite
hungry.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"There is scarcely a business or industry left that could
understand the concept of shame even if they looked it up in a
dictionary." Eric Walker (AUE)