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Shogunner posted:if this thread fucks with smelt, do yourself a favor and find a seafood city in your area. it's a filipino grocery store, usually with a grill city or crispy town attached. That looks amazing.
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Dec 22, 2020 23:30
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Can confirm Seafood City has baller fried smelt. Alas the closest one to me is up in Seattle.
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Dec 22, 2020 23:39
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Planet X posted:What did this look like and how did it work? https://www.youtube.com/watch?v=B5TqRfLcWBU     I guess I hung out with him while they ran it, but I have no memory. This was probably early 80's. The manufacturer is still in operation today and ships around the world.
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Dec 22, 2020 23:45
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Android Apocalypse posted:Can confirm Seafood City has baller fried smelt. https://www.seafoodcity.com/true-filipino-goodness/balikbayan/ I don't and just cant.
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Dec 23, 2020 00:15
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fish per minute
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Dec 23, 2020 02:34
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Glad to see this thread is still going strong, even though I haven't 'dined in far too long.
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Dec 23, 2020 08:40
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Big Beef City posted:In Wisconsin, in early spring time pretty much 'the week after the ice clears' on the rivers, it's smelt season, and you will see Dads of all shapes and ages out there with dip nets (square fish nets that are attached with a rope to either a pole or a 2x4 and using another beam as a lever) and they will wait a bit and then hoist the nets from the river, bringing up smelt. Smelt numbers in Wisconsin are way down from half a century ago, which by itself is probably good for lake ecology in L Michigan and L Superior since they displaced native species. I'm afraid it might also be a case of total biomass of all Great Lakes fish going down though, in part because of zebra and quagga mussels. I remember people catching respectable numbers on McKinley Pier in Milwaukee maybe 2-3 years ago but very few since. Back in the 70s my dad used to bring home buckets full that friends who caught garbage cans full didn't need. I still love to fry a bunch up but I buy Canadian ones frozen.
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Dec 24, 2020 05:43
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MetaJew posted:Got my KO cod liver cans and KO cod liver and roe pate. Update on cod liver, and cod liver and roe pate The KO cod liver alone is dope in fisherman's eggs and shakshouka. The KO Cod Liver and Roe Pate is pretty good on fresh sourdough I just made. A little fishy and salty, maybe not as rich tasting as just the cod liver alone. However, It's salty or strong enough that I don't think I can eat a whole can in one sitting, so I popped maybe 2/3's or 1/2 of it in the fridge for later dining. 
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Dec 25, 2020 10:57
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whoever smelt it
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Dec 25, 2020 16:55
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Friday, Saturday and Sunday the supermarkets were all closed and I was running out of food. I have been saved by the 'dines 
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Dec 27, 2020 21:50
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during Xmastide charcuterie I put caviar on reindeer sausage and now I can speak Norwegian
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Dec 28, 2020 13:57
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Empty Sandwich posted:during Xmastide charcuterie I put caviar on reindeer sausage and now I can speak Norwegian had it been pickled herring you'd be able to recite icelandic sagas, which reminds me I had none this year :/ I usually get at least SOME
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Dec 28, 2020 14:55
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 The fish is a bit disappointing, but the sauce is pretty good. I wish I'd made rice so I could make better use of it. E: it's fried mackerel in chili sauce, from Thailand. poverty goat fucked around with this message at 23:50 on Dec 29, 2020 |
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Dec 29, 2020 23:42
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i don't see the smile on that fish tbh
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Dec 30, 2020 00:45
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Shogunner posted:if this thread fucks with smelt, do yourself a favor and find a seafood city in your area. it's a filipino grocery store, usually with a grill city or crispy town attached. That looks so tasty oh my goodness. Trying to remember what sauce we had with them when I was a kid—probably tartar sauce. But now I wanna know what’s in that little bowl there.
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Dec 30, 2020 01:02
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poverty goat posted:
 Should I be concerned? I was going to use this in Shakshouka. 
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Dec 30, 2020 02:25
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dine thread I uhhh I've moved on to the harder stuff. I'm heavy into the 'chove scene now. it's a little like freebasing 'dines. smaller, saltier, fishier....just like wow. I'll uhhh put up some photos after I crash.
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Dec 30, 2020 05:39
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Put the anchovy on the sardine.
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Dec 30, 2020 06:01
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I made vinaigrette with the anchovies and the oil and the garlic and vinegars I used to marinate the anchovies. it is so good that it got me high. I could put some on a salad and then top the salad with dines
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Dec 30, 2020 06:20
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Carly Gay Dead Son posted:Put the anchovy on the sardine. 
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Dec 30, 2020 06:25
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The Voice of Labor posted:I made vinaigrette with the anchovies and the oil and the garlic and vinegars I used to marinate the anchovies. it is so good that it got me high. I could put some on a salad and then top the salad with dines
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Dec 30, 2020 06:38
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a turducken, but it's 10 fish of different sizes all stuffed into each other, terminating in an anchovy stuffed in a sardine
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Dec 30, 2020 09:56
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I made a classic recipe for Christmas: a herring "seduction" (viettelys is what they call it). It was amazing. - two matjes herring fillets (pick up the good stuff from a Nordic grocery for authenticity! The jarred stuff from IKEA will also do in a pinch, you just gotta dice the pieces a lot smaller) - a crisp apple, Granny Smith will do - a red onion - two boiled eggs - 1/2 dl of salty pickled cucumber, cubed For the sauce, mix together - a 120g can of smetana - juice from half a lemon - 1 tbsp mustard - dash of sugar or honey Chop everything into teeny-tiny cubes and put in a bowl. Mix in the smetana sauce. Garnish with thinly sliced red onion and chopped dill and serve on very dark bread or blinis. I didn't take any pictures, sorry! Here's an example of what you're aiming at: https://www.sillikoulu.fi/recipes/isoaidin-silliviettelys-1928/
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Dec 30, 2020 10:22
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The Voice of Labor posted:I made vinaigrette with the anchovies and the oil and the garlic and vinegars I used to marinate the anchovies. it is so good that it got me high. I could put some on a salad and then top the salad with dines drat, homie, you trying to summon Poseidon? Cause that's how you summon Poseidon.
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Dec 30, 2020 18:09
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how I accidentally made the best salad dressing lately I've been on a chove kick  the usual method of chove preparation is to soak them in vinegar to alleviate some of the saltiness  the last tin of napoleans I got, I dumped the choves and oil into a container, added about a big tablespoon of balsamic vinegar and maybe 1/2 cup of red wine vinegar, enough that there were roughly equal parts oil and vinegar. I also chopped up a few cloves of garlic. I let that sit for a day then ate some of the chove fillets on a salad, the day after that I ate the remaining chove fillets on crackers. I saved the oil/vinegar/garlic mixture though.  a few days later the wife brought back some tins of star anchovies. these things were a mess of oil, fish chunks and bones, totally disintegrated. so I dumped a tin and its oil into the oil and vinegar I had saved, added another hefty slug of balsamic vinegar and again enough red wine vinegar to get roughly even amounts of oil and vinegars. I then added, I dunno, maybe a heaping teaspoon of trader joes dijon mustard and a few shakes of black pepper. mixed it all up real good and....uhhh  goddamn  it's so good so so good
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Dec 31, 2020 03:11
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It's been a while since I've bought some KO anchovies. I ate em plain out of the tin. The bones are more noticeable since it wasn't stored in olive oil but not too distracting. Completely safe to eat. Suddenly there was a day a few years ago where I bought some and bit into it and the texture was... weird. Mushier than usual? I don't remember, other than wondering if this was sitting in a high temp truck for hours on end or something. I later bought more and gave it another try - same issue. That's when I stopped buying them. Now that I'm speaking my mind about this past situation, I think I'll give em another try. They're pretty cheap price wise. Will report results
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Dec 31, 2020 04:22
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Big Beef City posted:had it been pickled herring you'd be able to recite icelandic sagas, which reminds me I had none this year :/ I usually get at least SOME I haven't had any Sologa in years and I can feel my swedish ancestry drifting away 
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Dec 31, 2020 07:41
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Scrotum Modem posted:It's been a while since I've bought some KO anchovies. I ate em plain out of the tin. The bones are more noticeable since it wasn't stored in olive oil but not too distracting. Completely safe to eat. Been my experience with KO anchovies, not consistant at all. Decent purchase as an ingredient in something, alone I'd spend more on a better brand.
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Dec 31, 2020 17:57
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What cheeses go well on a cracker with the chovies? I’ve been doing goat cheese and it’s great, but I’m looking to branch out.
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Dec 31, 2020 18:27
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I think mild cheeses would get overwhelmed by anchovies, though if you go the other way & use a soft cheese as a base for an anchovy spread it could be pretty good.
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Dec 31, 2020 18:37
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I would think feta would work. Pretty similar to goat though. Just regular cream cheese would be lighter and still hold up to them. I could see cream cheese, capers, and fresh, minced parsley being a good combo. You could try a sharp cheddar, or a cheddar spread if you have that in your area, though at that point I think your sodium levels would be just plain unenjoyable.
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Dec 31, 2020 19:16
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fat bossy gerbil posted:What cheeses go well on a cracker with the chovies? I’ve been doing goat cheese and it’s great, but I’m looking to branch out. A nice, rich ricotta is the best compliment to anchovies. Especially with a little hot chili oil. Edit: definitely more of a bread thing than a cracker thing though. Carly Gay Dead Son fucked around with this message at 22:07 on Dec 31, 2020 |
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Dec 31, 2020 19:32
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Salt packed anchovies are so much better than canned fillets. They usually come in fairly large jars or cans, like a pound or more. You only pull out a few days' worth at a time. Wash them, pull the fillets off of the bones, maybe soak the fillets in water or water/vinegar or milk for a few hours, then chill them in a dish of olive oil with cracked pepper and maybe a slice or two of chile for a day. Eat until gone and then start again.
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Jan 1, 2021 06:47
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i always wanted one of those honkin big tins of chovies
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Jan 1, 2021 19:06
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The Saucer Hovers posted:i always wanted one of those honkin big tins of chovies I have done it, and buddy, lemme tell you, I'm going to do it again. I tossed them into everything savory I cooked and also my mouth
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Jan 1, 2021 22:34
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I sent my dad some canned, smoked trout and other goodness for his birthday tomorrow, I hope it arrives in time. Cole's Seafood does good work.
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Jan 2, 2021 00:21
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new year's chove burg tomato's kinda miserable but it's also one that I picked green when the frost started setting in and which has been "shelf ripening" over the toaster oven. that it's been, like , 1 1/2-2 months and that it's now ripe makes me understand why supermarket tomatos suck in a profound way. though they are a marvel of breeding and logistics they are a marvel that should not be. it's still cool as hell on a personal agricultural level though. choves were marinated in a mix of top of the line wine carlo rossi (burgundy) and red wine vinegar. the rossi was way sweeter than I remember it being. maybe not the best for drinking, but it gave the choves a real nice balance, offsetting the saltiness and the vinegariness and it gave them a pretty nice wine flavor.
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Jan 2, 2021 04:50
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I'm gonna do it thread. soon. anchovy on sardine on mackerel. I could even open up a can of salmon for a base and roll four fish deep
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Jan 2, 2021 04:52
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you always post delicious things when I'm hungry and I haven't had sardines all day and I can't find any and gosh dangit I just want some canned fishies edit: yay i just found a can of (cheap and probably terrible) salmon!
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Jan 2, 2021 04:55
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I have, to my shame, but one child while I have many canned fish. friend, you have many children yet few canned fish. the best solution, the only real solution, I can see is to start a cannery and staff it with your offspring, thus rebalancing the canned fish/child equation
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Jan 2, 2021 05:16
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