4 posts were merged into an existing topic: The Joy of Cooking - Squirrels etc.
Fish names totally confuse me. I wish it were more clear. I grew up eating a lot of different types of fish, so there isn’t really much that I wouldn’t buy, but I do want to know what it is so I can decide what preparation goes best with the type!
In my CA fish-from-the-boat period, they had a lot of black cod / sable - I didn’t know then that it’s wild-caught in the pacific! That said, I think the most famous black cod prep is Nobu’s, and there was never any fish that came close to the size / thickness of the fillets they serve. Maybe their fish is sourced elsewhere?
Another funny one was Monchong - sibling scrunched his nose up at it when I asked if I should order, but then looked up other names and was very excited because he realized he had eaten it before by a different name. I was sold because yet another name for it is Hawaiian pomfret - and pomfret is a beloved Indian fish. On the east coast, pompano comes closest.
So when I just looked up monchong, black cod also came up as “Hawaiian butterfish.”
Sable on the east coast, though, is most commonly encountered in smoked form. I’ve only noticed it fresh (at WF) since I came back - don’t know if it was always there and I just never saw it.
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we do know this, Barca, but the names vary regionally.
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From country to country, and continent to continent, the names of fish are quite different !
Looks very good none the less.
Have a nice evening.
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thanks!
i’ve seen many recipes that use condensed milk, even ones that make their own pudding from scratch. i also like ones that add whipped cream to the mixture… will have to experiment. thanks again!
Looks great. I was on a mofongo kick after we traveled to Puerto Rico until my wife said Stop!!!
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They’re all variations on the same theme - mustard and green chillies.
My friend’s mom’s 60s-era (grad school days) simplification:
Make a paste of Coleman’s mustard, salt, and olive oil
Coat salmon with the paste
Place sliced chillies (indian or thai or serrano - no jalapeño) on top
Cover tightly with foil and bake till just done - at 400F it’s probably 10-12 mins, at 300F it took me 20-25.
Squeeze of lime, eat with rice
There are more complicated versions (ie the originals) that start with soaked mustard seeds and include poppy seeds or coconut in the paste.
You can also steam this stovetop or en papillote (again, originals), but we all just make this version because it’s so easy and so delicious.
MJ’s version is a more complicated simplification, if that makes sense 
ETA: I’m going to try one of the original recipes. Will report back.
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Thanks for the idea to use fish. It sounds really good. We have the PSTOSB in the freezer - I’d be happy to share.
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Ah yes, I remember you sharing this recipe before, now that you mention it. Thanks! Interested to hear your experience.
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Yes I thought so too - found it 
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Making a note of this to try when DH is away. He loves salmon but has a mortal dread of mustard. I would not have thought of this combo but I am sure I will love it!
Well it’s so simple you could make it (en papillote) with the mustard in yours but not in his.
I’m the queen of picky eating - my own and other people’s 
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Made it! I plated it over a spinach-arugula mix. I added eggplant and beans and omitted the bell pepper (didn’t have any).
I found it necessary to drain off the veggie liquid several times and to broil the veggies to get them really toasty. I also jacked up the heat to 475° to get the chicken crispier.
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No frills tonight: chicken sausage and some horseradish cheddar kettle chips. Not pictured was some grilled zucchini.
Was just mom and I tonight. We ate while watching a documentary on Shackleton’s Antarctic expedition (I’ve always had an interest in it), which called for a nip of this special Scotch I picked up last year. Not bad for a “novelty” Scotch.
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Day 3 of roughly the same meal, slightly tweaked 
Bengali mustard fish (salmon) - I went whole hog this time with the proper recipe rather than the shortcut. Soaked mustard seeds and poppy seeds for the paste, with some coconut added. Panch phoron (bengali 5 spice) for tempering. (Yes, yes - I always have all the ingredients - I’m just lazy.)
Rest of meal was leftover from yesterday - cauliflower with peas and dal cooked with assorted vegetables. Plus rice.
Really good - more creamy than the shortcut because of the poppy seeds and coconut.
BUT. I’m sticking with the shortcut next time 
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That sounds great.
Thanks so much. I will definitely try it!
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