Monkfish
Aug 13th 2006, 10:05 am
#16
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Posts: 20,460
Re: Monkfish
Originally Posted by YMF
Hi
Merluza is Hake, Tio Pepe publish a book on Spanish seafood, I dont have a copy but have been told it is very good.
This Food Guide gives translations for all foods but looks useful
I did have a fish specific one but cannot find it at present.
Hope this helps a little
Yvonne
Merluza is Hake, Tio Pepe publish a book on Spanish seafood, I dont have a copy but have been told it is very good.
This Food Guide gives translations for all foods but looks useful
I did have a fish specific one but cannot find it at present.
Hope this helps a little
Yvonne
Aug 13th 2006, 1:37 pm
#17
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Joined: Aug 2006
Location: javea port
Posts: 216
Re: Monkfish
Originally Posted by glynis
thanks everyone, will have a look for it but if it´s expensive may give it a miss. I have been disappointed with the while fish I have bought recently which seems
very watery. Love sardines but so messy to clean.
very watery. Love sardines but so messy to clean.
I now buy frozen white fish halibut or hake and it is a lot better more solid when cooked.
The only other thing I can highly recommend is the sworfish it is to die for,
but not quite as expensive as monkfish.
Try it ! I am sure you will like it, it is a very rich tasting fish.
Regards
Aug 14th 2006, 8:38 am
#18
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Re: Monkfish
Monkfish which has been frozen is horrible, it completely ruins the texture and it becomes mushy and tasteless. I love monkfish but would not buy it unless it is fresh. If I am served it in a restaurant I can tell immediately if it has been frozen.
Aug 14th 2006, 11:59 pm
#19
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Location: Gijón, Asturias
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Re: Monkfish
Originally Posted by glynis
Can anyone tell me if it is available in Spain and what is the Spanish name?
I love Dorada and can cook it loads of different ways but have a lot of recipes for monkfish which I would like to try.
I love Dorada and can cook it loads of different ways but have a lot of recipes for monkfish which I would like to try.
Regards
Aug 15th 2006, 7:42 am
#20
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Joined: Oct 2005
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Re: Monkfish
Has anyone tried deep fried Oysters... they serve them at the marina restaurant in the old port here and they are delicious !!! The texture is a bit like.....turn away all you squeamish ones.....brains.....which were a childhood treat rolled in breadcrumbs and fried gently. Do they sell them.. brains .. in Spain ??? Impossible to find in Britain.. and perhaps wise not to eat them here.
Aug 15th 2006, 11:30 am
#21
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Re: Monkfish
Originally Posted by poollounger
Has anyone tried deep fried Oysters... they serve them at the marina restaurant in the old port here and they are delicious !!! The texture is a bit like.....turn away all you squeamish ones.....brains.....which were a childhood treat rolled in breadcrumbs and fried gently. Do they sell them.. brains .. in Spain ??? Impossible to find in Britain.. and perhaps wise not to eat them here.
Aug 15th 2006, 3:04 pm
#22
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Re: Monkfish
Originally Posted by glynis
When you say the old port, do you mean Sancti Petri and if so what are they called?
Aug 15th 2006, 6:09 pm
#23
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Re: Monkfish
Originally Posted by poollounger
Yes the old port at Sancti P. The Club Nautico.. right opposite the marina, not the fishermens association. You walk through a bar and then into the restaurant, where a log fire blazes in the winter. Osterino frite....not cheap but it was a birthday treat and I am afraid they were all gobbled down with very little decorum..
Sep 3rd 2006, 11:56 am
#24
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Re: Monkfish
hi
years ago before monkfish became fashionable it was used as scampi.
then chefs got to using it and now it is highly valued in the catering trade for its firm white flesh and robust meaty texture.
in spain as already said it is known as "rape"
and if you got to the covered market in chiclana town, or the wholesaler on the way to the old port it is relatively inexpensive 3/4 euros a kilo
when you buy it you can easily remove the one central bone or for bbqing or roasting leave the bone in just trim up the sinew and excess skin
to bbq just simple marinade with olive oil garlic and any other flavours u like for a good couple of hours before cooking then simply bbq as you would a piece of meat, fininsh with a fresh squeeze of lemon,, outstanding!!
to roast apply the same principles once cooked let rest for 5 to 10 mins then simply remove the bone and enjoy
cooking on the bones adds far more flavour
regards a chef!!
years ago before monkfish became fashionable it was used as scampi.
then chefs got to using it and now it is highly valued in the catering trade for its firm white flesh and robust meaty texture.
in spain as already said it is known as "rape"
and if you got to the covered market in chiclana town, or the wholesaler on the way to the old port it is relatively inexpensive 3/4 euros a kilo
when you buy it you can easily remove the one central bone or for bbqing or roasting leave the bone in just trim up the sinew and excess skin
to bbq just simple marinade with olive oil garlic and any other flavours u like for a good couple of hours before cooking then simply bbq as you would a piece of meat, fininsh with a fresh squeeze of lemon,, outstanding!!
to roast apply the same principles once cooked let rest for 5 to 10 mins then simply remove the bone and enjoy
cooking on the bones adds far more flavour
regards a chef!!
Sep 3rd 2006, 3:31 pm
#25
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Re: Monkfish
Originally Posted by CHARLIECHELPS
hi
years ago before monkfish became fashionable it was used as scampi.
then chefs got to using it and now it is highly valued in the catering trade for its firm white flesh and robust meaty texture.
in spain as already said it is known as "rape"
and if you got to the covered market in chiclana town, or the wholesaler on the way to the old port it is relatively inexpensive 3/4 euros a kilo
when you buy it you can easily remove the one central bone or for bbqing or roasting leave the bone in just trim up the sinew and excess skin
to bbq just simple marinade with olive oil garlic and any other flavours u like for a good couple of hours before cooking then simply bbq as you would a piece of meat, fininsh with a fresh squeeze of lemon,, outstanding!!
to roast apply the same principles once cooked let rest for 5 to 10 mins then simply remove the bone and enjoy
cooking on the bones adds far more flavour
regards a chef!!
years ago before monkfish became fashionable it was used as scampi.
then chefs got to using it and now it is highly valued in the catering trade for its firm white flesh and robust meaty texture.
in spain as already said it is known as "rape"
and if you got to the covered market in chiclana town, or the wholesaler on the way to the old port it is relatively inexpensive 3/4 euros a kilo
when you buy it you can easily remove the one central bone or for bbqing or roasting leave the bone in just trim up the sinew and excess skin
to bbq just simple marinade with olive oil garlic and any other flavours u like for a good couple of hours before cooking then simply bbq as you would a piece of meat, fininsh with a fresh squeeze of lemon,, outstanding!!
to roast apply the same principles once cooked let rest for 5 to 10 mins then simply remove the bone and enjoy
cooking on the bones adds far more flavour
regards a chef!!
Sep 3rd 2006, 3:39 pm
#26
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Joined: Nov 2005
Location: Cadiz Province, Spain
Posts: 231
Re: Monkfish
Originally Posted by poollounger
What is Merluza??? perhaps someone could post a list of fish with their English equivalents...dictionaries are not always so helpful. And my local venta has venado transalated as veal when I believe it is really venison.. I always thought it was too dark and flavoursome.
Sardine - sardina
Mackerel - caballa
Bonita - used for several members of the tuna family
Tuna - atun
Red bream - besugo
Lemon sole - limanda
Brill - rombo, remol
Plaice - solla
Flounder - platija
Sole - lenguado
Monkfish - rape
John Dory - [pez de San Pedro, gallo
Red mullet - salmonete
Grey mullet - lisa
Sea bass - lubina
Grouper - mero
Hake - merluza, pijota
Cod - bacalao
Haddock - eglefino
Whiting - merlan
Pollock - abadejo
Swordfish - pez espadas
Rosada, never found fresh, from coast of S. America and frozen at sea.
Skate - raya
Eel - anguiila, congrio is conger eel and morena, the moray.
Hope this is enough. Great place to go to see many of these is Cadiz fish market.
The book I quoted is full of gold nuggets - meats, veg. herbs, spices with Spanish names, plus loads of recipes.
Sep 3rd 2006, 3:42 pm
#27
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Location: Cadiz Province, Spain
Posts: 231
Re: Monkfish
PS.....venado is venison
Sep 3rd 2006, 5:04 pm
#28
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Joined: Sep 2006
Posts: 9
Re: Monkfish
Originally Posted by glynis
Can you buy relatively small amounts from this wholesaler and where exactly is it?
or small amounts defo at market daily in chiclana
Sep 3rd 2006, 5:07 pm
#29
Joined: Jun 2006
Location: Granada Costa
Posts: 10,904
Re: Monkfish
Her book is brilliant but she has missed one fish that is becoming much more common.
It is Rodaballo which is Turbot.
However the Turbot you now see is all farmed in Galicia and is much smaller than the "wild" ones. Typically small enough for one person, it is relatively cheap at around 12 euros a kilo.
More and more restuarant now serve it and it is a really nice fish.
It is Rodaballo which is Turbot.
However the Turbot you now see is all farmed in Galicia and is much smaller than the "wild" ones. Typically small enough for one person, it is relatively cheap at around 12 euros a kilo.
More and more restuarant now serve it and it is a really nice fish.
Sep 3rd 2006, 6:15 pm
#30
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Re: Monkfish
Originally Posted by Fred James
Her book is brilliant but she has missed one fish that is becoming much more common.
It is Rodaballo which is Turbot.
However the Turbot you now see is all farmed in Galicia and is much smaller than the "wild" ones. Typically small enough for one person, it is relatively cheap at around 12 euros a kilo.
More and more restuarant now serve it and it is a really nice fish.
It is Rodaballo which is Turbot.
However the Turbot you now see is all farmed in Galicia and is much smaller than the "wild" ones. Typically small enough for one person, it is relatively cheap at around 12 euros a kilo.
More and more restuarant now serve it and it is a really nice fish.