Heidi the fish u get at asian market

[Guest guest]

Is there a particular brand of the salted fish u like to get?

With all the hoopla with toxicated fish atm im just wary to be sure to get

good quality tis all.

I really feel im in need of eating a entire fish including

skeleton/organs/eyes ect and also things like fish head soup

[Guest guest]

>Is there a particular brand of the salted fish u like to get?

I've just experimented here and there. They all taste pretty good ...

As for the quality, sheesh, how can you know? Most of them

aren't even in English. I DO feel better eating them, as you say,

there is good stuff in the whole fish.

>-- Heidi

>

>

[Guest guest]

@@@@@@@@@ Heidi replying to :

>

> >Is there a particular brand of the salted fish u like to get?

>

> I've just experimented here and there. They all taste pretty

good ...

> As for the quality, sheesh, how can you know? Most of them

> aren't even in English. I DO feel better eating them, as you say,

> there is good stuff in the whole fish.

@@@@@@@@@@@

I've bought most of my dried seafood from bulk bins, so not even a

label to go by! I have to admit that when I have them around

(recently from kimjang), I sometime grab a few dried anchovies just

to munch on as a snack around the house; I like the mouth feel when

you chew them up into a mash. The packaged dried anchovies I've seen

only specify the fish as an ingredient, no additional salt, but with

Asian labelling, who knows?

But, more interestingly, , my advice is to get some *frozen*

tiny fishies that you can eat whole, certainly better than dried or

canned, but a little more expensive. There's a variety of such,

including the esteemed sardine, at Asian shops. I recently enjoyed

some frozen baby eel that I steamed briefly and ate whole. They're a

few inches long and the skeleton is thick enough to stay in one piece

but still very easy to chew with no unpleasantry or inconvenience. I

noticed a strong bitter flavor from some tiny organ or another near

the head, presumably gall bladder or the like, but it was still an

entirely acceptable morsel as an undivided whole. It didn't offer

the hedonistic thrills of lusciously fatty mature eel, though, which

I will continue to favor in my occasional indulgences. Say, who here

eats the bones of full-grown eel together with the flesh? I've tried

it both ways, and it is a bit too inconvenient to chew for me, but

not an entirely unreasonable practice.

Mike

SE Pennsylvania

[Guest guest]

Ah ta mike. Never thought to buy small frozen fish I could just defrost and

gulp

I had my doctor say I was low on calcium ( even though at the time I was

drinking half a litre of milk a day and eating cheese eh )

I need to eat some organ meat but to me things like liver, glands ect ect

taste like crap so I figured if I ate a entire little fish id get every

nutrient possible outta him.

_____

From: Anton [mailto:bwp@...]

Sent: Monday, 19 January 2004 11:36 AM

Subject: Re: Heidi the fish u get at asian market

@@@@@@@@@ Heidi replying to :

>

> >Is there a particular brand of the salted fish u like to get?

>

> I've just experimented here and there. They all taste pretty

good ...

> As for the quality, sheesh, how can you know? Most of them

> aren't even in English. I DO feel better eating them, as you say,

> there is good stuff in the whole fish.

@@@@@@@@@@@

I've bought most of my dried seafood from bulk bins, so not even a

label to go by! I have to admit that when I have them around

(recently from kimjang), I sometime grab a few dried anchovies just

to munch on as a snack around the house; I like the mouth feel when

you chew them up into a mash. The packaged dried anchovies I've seen

only specify the fish as an ingredient, no additional salt, but with

Asian labelling, who knows?

But, more interestingly, , my advice is to get some *frozen*

tiny fishies that you can eat whole, certainly better than dried or

canned, but a little more expensive. There's a variety of such,

including the esteemed sardine, at Asian shops. I recently enjoyed

some frozen baby eel that I steamed briefly and ate whole. They're a

few inches long and the skeleton is thick enough to stay in one piece

but still very easy to chew with no unpleasantry or inconvenience. I

noticed a strong bitter flavor from some tiny organ or another near

the head, presumably gall bladder or the like, but it was still an

entirely acceptable morsel as an undivided whole. It didn't offer

the hedonistic thrills of lusciously fatty mature eel, though, which

I will continue to favor in my occasional indulgences. Say, who here

eats the bones of full-grown eel together with the flesh? I've tried

it both ways, and it is a bit too inconvenient to chew for me, but

not an entirely unreasonable practice.

Mike

SE Pennsylvania

[Guest guest]

@@@@@@@@@@@

> Ah ta mike. Never thought to buy small frozen fish I could just

defrost and

> gulp

>

> I had my doctor say I was low on calcium ( even though at the time

I was

> drinking half a litre of milk a day and eating cheese eh )

@@@@@@@@@@

vit D, blah blah blah...

sloppy doctors, blah blah blah...

@@@@@@@@@@@@

> I need to eat some organ meat but to me things like liver, glands

ect ect

> taste like crap so I figured if I ate a entire little fish id get

every

> nutrient possible outta him.

@@@@@@@@@@@@@

sounds like good reasoning to me! and a very convenient and fun

eating style! but keep in mind that lots of other wimps on this

list just make liver pate and such where you can really spice it up,

add onions, etc to subdue the liver flavor... a pretty reasonable

compromise methinks, and certainly not without its own independent

gustatory imperatives...

Mike

SE Pennsylvania