food The Pescetarian
- Thread starter texas blues
- Start date
mmm wild rice, lol ...
Grant no likey salmon or broccoli. 
Why is that salmon white not pink? What kind is it?
Why is that salmon white not pink? What kind is it?
JayT said:
They also have a run of king salmon.
The Genesee is a Lake Ontario tributary so probably sees a lot of hatchery fish.
Fresh blackened rockfish part of last night's eat fest.
I will intoxicate with smoked salmon 
.
I have bought a Norwegian entire stalk 4 pounds of sliced smoked salmon in vaccum pack.
.I have bought a Norwegian entire stalk 4 pounds of sliced smoked salmon in vaccum pack.
No way that little 'thang is 4 pounds.
2 at best on a good day.
Pre-sliced?
That hand needs a thumb ring.
2 at best on a good day.
Pre-sliced?
That hand needs a thumb ring.
Weight 1.78 kilos The freight is thick. I chose the largest. And come sliced.
I buy in a kosher wholesale center.
Ring on my finger??? It is uncomfortable to me.
I buy in a kosher wholesale center.
Ring on my finger??? It is uncomfortable to me.
Lunch very light, specially for summer, Today is very hot day....
Boquerones (anchovy marinated in vinegar, onion crushed, black tomato slices from my garden, salt, black pepper, oregano and olive oil, putting up the fish)
Boquerones (anchovy marinated in vinegar, onion crushed, black tomato slices from my garden, salt, black pepper, oregano and olive oil, putting up the fish)
Looks great. high temperature here today is 23°F. it was 6°F when I woke up this morning. enjoy summer 
CH that is hot blue and righteous.
I love anchovies and sardines of any kind.
Thats a meal right there!
I love anchovies and sardines of any kind.
Thats a meal right there!
These are Boquerones make with anchovies, Not are sardines.
In English no translation for boqueron. It is a way typical of anchovies in Spain and here is common too. They are very tasty and acids, but not salty.
Boqueron is like anchovies but different flavor
Anchovies is cooked in salt, and then stored in oil
Boqueron is cocked in vinegar, and then stored in oil, but add garlic and presley or black pepper or sweet pepper, etc. There are several options preparation of boqueron.
Understand what I mean?
In English no translation for boqueron. It is a way typical of anchovies in Spain and here is common too. They are very tasty and acids, but not salty.
Boqueron is like anchovies but different flavor
Anchovies is cooked in salt, and then stored in oil
Boqueron is cocked in vinegar, and then stored in oil, but add garlic and presley or black pepper or sweet pepper, etc. There are several options preparation of boqueron.
Understand what I mean?
WOW! So it's like ceviche sort of, the vinegar cooks it. Sounds delicious!!!!
Ceviche!
cypresshill1973 said:
Si senor.
Mi gusto mucho.
Creo que si pescados boqueron es la mejor verdad?
Y no la mismo de ceviche.
No heche la mismo con sardinas tambien?
Tienes sardinas y anchovy fresca en Argentina?
No tennamos aqui en Tejas.
I'm getting pickled vs. salt cured out of what CH is talking about. Ceviche uses citric acid which is different than the acid in vinegar (acetic acid). Similar method though.
Figured I'd English your "Y no la mismo de ceviche"response TB.
Figured I'd English your "Y no la mismo de ceviche"response TB.
SumOfMyBits said:
jajajaja...
Gracias cabrone!
Mucho gusto.