Annual Lenten Post ..... AKA Sumthing Fishy's Going On!

But the nationality of the fishermen doesn't make much difference.)

You might get some comments about that Robin. There's been so much in the news in the last year regarding the unreliability of the fish coming from China. It's been noted over and over that what it says on the box isn't necessarily what's IN the box.

Screwed that up didn't I!

[Robin Garr]

:wink: Screwed that up didn't I!

I fixed it up, Carla!

Okay, point noted about Chinese exports. I thought my context was clear, but I guess it wasn't ... I was talking about Icelandic and Grand Banks cod, which are part of the same general fishery as I understand it. Icelandic does not stand out from Canadian is what I <I>wanted</i> to say.

(Remember those old clips from Saturday Night Live?...)
"Oh! Well that's different then isn't it?
Nevermind."

Couple of comments:

1. This article did not purport to represent the "best" fish sandwiches. It was a random sampling of four fish sandwiches from four places chosen to represent a variety (and places that I had either never reviewed or not for ages).

2. Cod is the fish of choice for the Louisville fish sandwich, and much of it is Icelandic. It's simply not accurate for one place to claim that this is unique or even uncommon. It's good stuff, and that's why a lot of them use it. (Also, there's no significant species difference between Icelandic and Grand Banks cod. Cod is cod, and it's generally of high quslity - which is why there's still a sustainability problem with it. But the nationality of the fishermen doesn't make much difference.)

I was talking about Icelandic branded COD. Not the species, Icelandic is the only company that catches the fish, cleans it, boxes it, and freezes it all on the boat. That makes a huge difference in the end product. Currently, there is a major shortage of Icelandic in the USA, as Icelandic is selling most of what it has to Europe and the stronger Euro.

[Robin Garr]

That makes a huge difference in the end product.

I'll confess that I'm less than fully persuaded (by the brand distinction, I mean, not the premise that competence in the fishery matters). I'll make a serious effort to check it out, though.

Couple of comments:

1. This article did not purport to represent the "best" fish sandwiches. It was a random sampling of four fish sandwiches from four places chosen to represent a variety (and places that I had either never reviewed or not for ages).

2. Cod is the fish of choice for the Louisville fish sandwich, and much of it is Icelandic. It's simply not accurate for one place to claim that this is unique or even uncommon. It's good stuff, and that's why a lot of them use it. (Also, there's no significant species difference between Icelandic and Grand Banks cod. Cod is cod, and it's generally of high quslity - which is why there's still a sustainability problem with it. But the nationality of the fishermen doesn't make much difference.)

I was talking about Icelandic branded COD. Not the species, Icelandic is the only company that catches the fish, cleans it, boxes it, and freezes it all on the boat. That makes a huge difference in the end product. Currently, there is a major shortage of Icelandic in the USA, as Icelandic is selling most of what it has to Europe and the stronger Euro.

This very true...The product I'm currently using is Hunk O' Cod...It states on the label that it is caught in Icelandic Waters, by Russian Vessels, taken to China and processed. Then it is shipped here. Its a pretty decent fish, consisantly sized, and not a lot of purge when thawed like some other frozen products....

For those who don't know, alot of IQF product is "juiced" with a lot of added water for a couple of reasons...

The one the packers tell you is that it provides a more stable product during the freezing process. When thawed properly some of this water is released and is known as purge....

However, I beleve(as most other chefs) they do this to increse the shipping weight so they can squeeze a few more cents out of every pound. Some products really shrink when they are thawed out.

Fish without "chem" added is the ideal....this "chem" is often called sodium tri-polyphosphate, it doubles as a weight adder, AND it helps fish that is going to be double frozen.

Here is a great website that list the best kind of fish to consume when it comes to sustainability http://www.mbayaq.org/cr/seafoodwatch.asp

The April 2007 National Geographic was an eye opener. The Chinese are going wild. They send huge ships out for years at a time that scoop the ocean floor clean of all things. They then take the best and discard the smallest.

I don't have a clue as to its appeal or even its sustainability, but I got a message tonight from Culver's announcing their Lenten special features, including "Northwoods Walleye" along with "crispy Butterfly Shrimp and tender, flaky North Atlantic Cod".

I can't recall seeing Walleye on any other local fast-food menus.

http://www.culvers.com/

Lois

Another place that has a good non-cod fish sandwich is the Mark's Feed Store on Dixie. They have a breaded lemon pepper catfish that is very good.

I don't have a clue as to its appeal or even its sustainability, but I got a message tonight from Culver's announcing their Lenten special features, including "Northwoods Walleye" along with "crispy Butterfly Shrimp and tender, flaky North Atlantic Cod".

I can't recall seeing Walleye on any other local fast-food menus.

http://www.culvers.com/

Lois

Walleye is very popular in the upper Midwest States. I think that Culver's is based out of Minnesota...
They also offer fried cheese curds(kinda like mini cheese sticks)on the menu as well...
I don't think they sell a lot of them here because most folks hear "curds" and are instantly turned off...

I'm just glad they don't offer lutefisk...dried cod soaked in lye YUM-MMO!

Cheese curds . . . Ummmmmm! Tasty!

Cheese curds . . . Ummmmmm! Tasty!

I like when they squeak as you bite into them. That is one sign of a great cheese curd.

I've got some friends from Minnesota and they slobber all over the place when they start thinking about lutefisk. Must be an acquired taste.