Fish

[bjd]

The "not much weird stuff added" is a joke, right? Can you buy plain fish fillets and just dip it in some beaten egg and bread crumbs? At least you'll know what's in there and you won't be using palm oil. What is TBHQ?

[bixaorellana]

Not a joke. There are teeny amounts of all those things. It looks like a lot because every single element is broken down into its components. It is overwhelmingly fish with very little (barely enough) oil & very little breading.

Yes, I could go get frozen fish, remember to defrost it, make the annoying mess one has to make for egg + breading & then use more oil than I'd like to fry it. This would be for one person, mind you.

OR I could buy this product which I have already tried and liked and take one frozen filet out at a time, toss it into the toaster oven/air fryer & have a major part of a meal ready to eat in @10 minutes.

[kerouac2]

I often go for convenience, too, even if it isn't better. Also for the "one person" reason. I made something the other day (I already forgot what) and dirtied at least ten dishe to do it.

[kerouac2]

Here is the pollock (from China) that I bought the other day. 4.60€ for 800g. That makes 5.75€/kg.

[tod2]

Gosh Kerouac that looks so much like hake fillets. Having bought a whole Pollock whilst travelling in UK, I think the flesh was a little softer than hake. It wasn't a blow-my-mind Seabass experience but I see the TV chef's have done their best to promote it as an alternative to Cod and other saltwater fish.

[lagatta]

Going through my top cupboards, I found a couple of little tins of cod liver (Petit Navire foie de morue nature (plain) Icelandic).


what would you do with then? (I'm not averse to offal).

[bixaorellana]

I am making bacalao with potatoes in a tomato sauce. Can't wait!

It is inspired by this recipe ~ theforkedspoon.com/salt-cod-stew-bacalao/