tag:blogger.com,1999:blog-8671722624456112019.comments2024-01-08T18:47:44.683+00:00A London FishmongerMChttp://www.blogger.com/profile/04496090626741251386noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-8671722624456112019.post-34606610664811363922016-09-06T11:32:20.738+01:002016-09-06T11:32:20.738+01:00Hi I have been reading through your old posts, the...Hi I have been reading through your old posts, they are all very informative. <br />do you have an email I can contact you on? I would like to ask you a couple of questions.<br />you can contact me at candmfishmongers@aol.com <br /><br />I would appreciate it if you could find the time. <br />thanks in advance<br /><br />David Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8671722624456112019.post-22351438583375434632016-06-08T14:34:40.688+01:002016-06-08T14:34:40.688+01:00Well, I came across the name in an old article on ...Well, I came across the name in an old article on fenland food. In my youth I ate Pike and enjoyed it but the best fish experience I think I have ever had was when I was given a couple of Pickerel (Walleye)net caught from the Salt River by a member of the Dene tribe and cooked them that evening. Apparently Zander are rerlated to Walleye so if they taste as good as that species I may well be in for a treat.Magpie 11https://www.blogger.com/profile/05069987326331833522noreply@blogger.comtag:blogger.com,1999:blog-8671722624456112019.post-24280232564245906522015-11-03T16:06:24.570+00:002015-11-03T16:06:24.570+00:00look delicious... I must try to cook it myselflook delicious... I must try to cook it myselffrenzyhookhttp://asiafishingblogger.comnoreply@blogger.comtag:blogger.com,1999:blog-8671722624456112019.post-52150730413861951402015-04-15T07:03:28.333+01:002015-04-15T07:03:28.333+01:00thank you for this wonderful piece of information,...thank you for this wonderful piece of information, it really helped me in my project. :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8671722624456112019.post-72495913597310706462014-06-01T19:07:12.516+01:002014-06-01T19:07:12.516+01:00Thanks for taking the time to post. Interesting ar...Thanks for taking the time to post. Interesting article.Anonymoushttps://www.blogger.com/profile/15452166083130170465noreply@blogger.comtag:blogger.com,1999:blog-8671722624456112019.post-52028649705508980232014-04-29T12:52:00.746+01:002014-04-29T12:52:00.746+01:00What about smoked salmon. Is the bright pink colo...What about smoked salmon. Is the bright pink colour always natural? I love the stuff but can't eat much of it because it brings me out in pink lumps, the same colour as the fish! Could it be artificial colouring that's causing this? I do hope so . . .Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8671722624456112019.post-89053119080909959302014-03-18T07:52:49.128+00:002014-03-18T07:52:49.128+00:00I have been coming up against the same issue. MSC ...I have been coming up against the same issue. MSC certification is useful but, at times, difficult to get. So we have all these retailers selling fish that the MSC would classify as amber at best, but saying it's ok because they're day boats.<br /><br />What I don't understand - and please forgive me if this is a fish 101 type question - is why day boats are more ethical. Why is short range fishing particularly ethical? Surely a fish is a fish? I'd be grateful for any advice, as my family and I are currently trying to improve our food ethics.Anonymoushttps://www.blogger.com/profile/15853332933627029856noreply@blogger.comtag:blogger.com,1999:blog-8671722624456112019.post-5597354281469207182014-01-03T14:21:18.701+00:002014-01-03T14:21:18.701+00:00I absolutely love mackeralI absolutely love mackeralCorr Chilledhttp://corrchilled.co.uknoreply@blogger.comtag:blogger.com,1999:blog-8671722624456112019.post-25235436218916895022013-10-01T14:14:08.409+01:002013-10-01T14:14:08.409+01:00Really great post, Thank you for sharing This know...Really great post, Thank you for sharing This knowledge.Excellently written article, if only all bloggers offered the same level of content as you, the internet would be a much better place. Please keep it up! <a href="http://www.JvMarine.com.au" rel="nofollow">new boats</a><br /><br />David talpurhttps://www.blogger.com/profile/15600881829320806595noreply@blogger.comtag:blogger.com,1999:blog-8671722624456112019.post-41968158982160371682013-10-01T13:06:08.010+01:002013-10-01T13:06:08.010+01:00Just bought some today in Falmouth, going to just ...Just bought some today in Falmouth, going to just pan fry it with butter and a touch of garlic and lemon juice, found a Michel Roux youtube clip of a trio of Monkfish liver, but I am too hungry to wait to cook 3 versions. Usha James, PonsanoothAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8671722624456112019.post-78037173535892486382013-08-13T21:48:34.994+01:002013-08-13T21:48:34.994+01:00Cheers for the tips :)
I personally use Kazari (w...Cheers for the tips :)<br /><br />I personally use Kazari (www.kazari.co.uk). The fish is absolutely great & although I'm by no means an expert, their fish is fantastic & they have a great selection. <br /><br />Keep those articles coming.<br /><br />DanAnonymoushttps://www.blogger.com/profile/09239599841453406777noreply@blogger.comtag:blogger.com,1999:blog-8671722624456112019.post-75299971393378950452013-07-30T13:20:48.730+01:002013-07-30T13:20:48.730+01:00very useful thank youvery useful thank youAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8671722624456112019.post-53121513843006498972013-06-08T11:08:37.387+01:002013-06-08T11:08:37.387+01:00What an interesting no nonsense article, so much u...What an interesting no nonsense article, so much utter rubbish is spouted about dyed Haddock etc. The real difference only comes, as you say from the traditional slower smoking process, which gives a deep colour, the harmless colour used in dyed fish, is used simply to replicate the historic look, but give the milder flavour modern palates desire.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8671722624456112019.post-38221301641303855952013-03-08T13:39:06.455+00:002013-03-08T13:39:06.455+00:00Thank you!Thank you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8671722624456112019.post-3376835346304174992013-02-06T14:58:00.803+00:002013-02-06T14:58:00.803+00:00i have a plaice with a large roe can it be eateni have a plaice with a large roe can it be eatenAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8671722624456112019.post-78478007896989725792013-01-23T18:55:17.569+00:002013-01-23T18:55:17.569+00:00Have just come across this wonderful fish in a loc...Have just come across this wonderful fish in a local Booth's supermarket. Wow, amazing white firm large flaked fish of fantastic quality - in fact it's "lip itching" when you eat it.<br />Will hope to purchase as much as I can for the deep freeze to use in the forthcoming months. Let's hope we see more of it<br />DJR (Bamford, Lancashire)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8671722624456112019.post-46770582123196708972012-11-16T19:36:08.255+00:002012-11-16T19:36:08.255+00:00Excellent informative article, thanks a lot.Excellent informative article, thanks a lot.Adam Millerchiphttp://fetchezlavache.millerchip.net/noreply@blogger.comtag:blogger.com,1999:blog-8671722624456112019.post-82994996394421390072012-10-11T15:34:21.471+01:002012-10-11T15:34:21.471+01:00Thank you very much! Extremely useful, particularl...Thank you very much! Extremely useful, particularly the pictures and the UK perspective! Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8671722624456112019.post-50914736140178626082012-09-12T19:07:14.817+01:002012-09-12T19:07:14.817+01:00Well the problem is we don't have the same spe...Well the problem is we don't have the same species as in the Med. Its generally much smaller, less than 1kg gross, and not that regularly available. Trying looking in specialist Spanish or Portuguese shops for block frozen 2/3kg octopus. These will be Pacific Octopus branded as Spanish but are by far the best.A London Fishmongerhttps://www.blogger.com/profile/18086387017523765700noreply@blogger.comtag:blogger.com,1999:blog-8671722624456112019.post-30471085453132885802012-09-12T18:11:30.328+01:002012-09-12T18:11:30.328+01:00Where would you say I could get really great-tasti...Where would you say I could get really great-tasting Octopus to cook in London? It never seems to taste the same as in Spain etc.Phillip Edward Johnsonhttps://www.blogger.com/profile/00279412758991307222noreply@blogger.comtag:blogger.com,1999:blog-8671722624456112019.post-37111188666834275632012-09-03T11:33:21.357+01:002012-09-03T11:33:21.357+01:00We agree.
Most of our fish comes from small day b...We agree.<br /><br />Most of our fish comes from small day boats.<br /><br />Small day boats means the fish is handled carefully and landed fresh. It also means we support small traditional fishers - the most sustainable form of fishing. Fish4Everhttp://www.facebook.com/Fish4Ever1noreply@blogger.comtag:blogger.com,1999:blog-8671722624456112019.post-52872661198380978342012-07-10T20:14:04.325+01:002012-07-10T20:14:04.325+01:00Indeed I should have. Thank you for clearing it up...Indeed I should have. Thank you for clearing it up. MatA London Fishmongerhttps://www.blogger.com/profile/18086387017523765700noreply@blogger.comtag:blogger.com,1999:blog-8671722624456112019.post-85376159027168345322012-07-10T20:12:16.964+01:002012-07-10T20:12:16.964+01:00Thanks for the nice comments. I will look out for ...Thanks for the nice comments. I will look out for some Dabs :-)A London Fishmongerhttps://www.blogger.com/profile/18086387017523765700noreply@blogger.comtag:blogger.com,1999:blog-8671722624456112019.post-14540460921162240802012-07-10T16:38:27.231+01:002012-07-10T16:38:27.231+01:001. Japan is still the main market for the great ma...1. Japan is still the main market for the great majority of sashimi tuna of all types including bluefin. <br /><br />2. Yellowfin tuna grow faster and reach maturity much earlier than Atlantic or southern bluefin. They can sustain fishing pressure better - which is just as well because yellowfin are already being heavily fished. <br /><br />3. Bigeye tuna is considered the second best sashimi tuna to bluefin. I would have thought you as a fisheries scientist/chef would be aware of this.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8671722624456112019.post-75808606760357669012012-07-02T20:52:48.843+01:002012-07-02T20:52:48.843+01:00Great flatfish post that. Never had brill, looks g...Great flatfish post that. Never had brill, looks great. Maybe you could do us a feature on dabs at some point? I know the French love them, but us brits could do with an education. <br /><br />I think fresh, they are one of the best an angler can cook, and they don't come up that often commercially, so it has to be fresh caught, or none at all.<br /><br />Perhaps shore crabs too at some point? I heard the french love them too, but I would not have a clue how they'd go about it!Jeff Hatthttps://www.blogger.com/profile/16164198326538064799noreply@blogger.com