| The Comments |
Hi
It is great when you wander around Carrefor in Estepona and see all the lovely fresh fish, but, do you know what to buy? If you are like us only used to Cod, Haddock, Lemon Sole, Kippers you know the usual, then it is very confusing to know what you might try and we have never dared venture to try any of the fish sold on that section apart from Prawns and they are always far more delicious than at home. Can anybody help with some advice? Quite often we BBQ but also we do not mind on occasions cooking inside so please come forward with your suggestions it would be most helpful.
We usually shop in Carrefor or Mercadona either Estepona or Sabinillas.
Hope somebody can help.
Jojan
0
Like
|
Salmonette is good, or dorado. Plus things like pulpo and calamari if you feel a bit more advernturous.. Monkfish is superb as is john dory. There are loads to try. My wife's da was a seafood chef so we have tried all types!!
_______________________
Air Conditioning, Energy Assessor+Technical Services,
chris@homecomforts.es
http://www.homecomforts.es/
0
Like
|
We bought some panga fish, only to be told by a neighbour that he wouldn't touch it as it came from polluted waters in the far east;does anyone have info about this?
0
Like
|
Hi chrisinspain
Great thank you. Are all those fish suitable for the BBQ or do they need to be cooked in-doors?
I will put that list in my case for our next visit and let you know how we get on.
Jojan
0
Like
|
Camposol, panga is not a good fish to eat. You really should avoid it. While a lot of the fish you find in supermarkets is farmed, this particular little beastie is farmed in the polluted waters of places like Vietnam. It's banned in a lot of countries too. Try Lubina (sea bass) or lenguardo (sole) or Dorado (black Bream), in fact anything except panga
Jojan, most of these can be cooked on the BBQ. Try getting a dorado, cutting slices into it, putting slices of lemon or lime into the cuts with sea salt and black peper then putting on the BBQ. Remember to put some lemon wedges in the cavity as well. Of if you dont fancy lemon, try it with fennel which will give it a liquorice note
_______________________
Air Conditioning, Energy Assessor+Technical Services,
chris@homecomforts.es
http://www.homecomforts.es/
0
Like
|
Wow makes my mouth water I can feel myself eating it as I sip my glass of wine in the sunshine - I wish, not likely here in England at the moment but will be going over there very shortly so we will try it out. Thank you.
Jojan
0
Like
|
Panga got a bad press after a French tv channel did a documentary on the polluted rivers of the Mekong delta. However, it is now mainly farmed and meets the UK and EU safety standards. It is being used in UK as a substitue for cod by the chippies and is often called river cobbler. I am not particularly keen on it myself and find it a bit tasteless. How anyone can confuse it with cod I don't know except the texture is similar. When our local supermarket gets real cod in, we tend to snap it up as it is quite a luxury nowadays. Panga would have been caught some time ago, frozen, shipped to factories for processing and then flown to Spain. Much the same as the cod and salmon from Norway, I suppose. The large sardines you can buy here are lovely. Not salty or bitty like the smaller ones you get. Wrap them in foil with some lemon and parsley and stick them on the BBQ, peeling the foil off takes the skin away. Rape fish is also very tasty and get the fishmonger to cut them into fillets then cook the same way as sole. My wife also lightly covers them in breadcrumbs (coat them in flour and then the white of an egg mixed with a little iced water, stirred to make it frothy, coat it and then apply the breadcrumbs) and bake in the oven for about 20 mins.
0
Like
|
Hi please try the swordfish too, we love it, we bar b q it or better still pan fry it for a few minuites each side with chopped garlic then serve it with loads of aioli, delicious!
0
Like
|
|