The Emperor we had Friday night was already filleted.
Locally caught and just laid out as I got to the shop.
$56/kg, not cheap but exactly what I wanted for the dish.
The shop is a smaller local branch of Point Cartwright Seafood
who run their own fleet. We get all our fish there, they always
have a great selection of mostly locally caught stuff. We don't
normally buy whole fish (they do have them) as they are usually
too big for just the two of us. But occasionally there is a smaller
one (usually snapper) which I buy and steam Chinese style.
Of course the local Mooloolaba prawns are plentiful and good.
Chris
-----Original Message-----
From:
Sent: Oct 11, 2021 12:28 AM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: what are we all cooking this weekend?
Hi Susan
I can only fill you in on my tourist experiences to Qld, Chris will have to
fill you in on the local story.
However, I’ve travelled to Maroochydore region quite a few times during Winter
– spring. Moolooolaba has a great number of fisheries, where the boats dock
straight in where the fishmongers are.
So the prawns are sensationally fresh – some of the best, and well priced (last
visit 3 years ago)
Red Emperor I saw there in whole form only, and it was very expensive ($55/kg)
and not that fresh (ie cloudy eyes) Same for Coral Trout. When I asked,
was told these are caught much further north on the reefs, and then go to the
fisheries at Brisbane and get redistributed.
Restaurants I’ve eaten them at much further north (Cairns/ Whitsundays) have
had very nice (seemed fresh but no fisheyes to look at) fish fillets albeit
cooked
Whenever I’ve seen them down in NSW (where they certainly aren’t caught at), at
a large fishmongers that gets lots of fish distributed via Sydney sort of
close, certainly not fresh enough for me to buy.
I personally eat local caught fish, that are filleted from whole in front of
you at our very small fishmonger at Kiama. Blue eyed cod, Ling, Red Snapper,
swordfish, Yellow Fin Tuna etc. Loads of Aussies go fishing to catch their own
fish, which I used to, but rarely do now.
So Perth is far away from the tropics and wouldn’t get any fresh such Red
Emperor. Vicki is the local for Perth to fill in local knowledge.
So when in the tropics….eat Red Emperor and Coral Trout!
However, the coral bleaching of the reefs is of course catastrophic for all
sorts of fish… so don’t know what this has done to these sort after fish stocks.
Steve
From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Susan Yuen
Sent: Monday, 11 October 2021 12:51 AM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: what are we all cooking this weekend?
As a matter of curiosity, is it easy to get good Red Emperor or other fish
where you are?
Are they sold whole or already filleted?
Or do you have to catch them yourself if you want really fresh fish (which I
understand some Aussies do)?
I ask because a friend who had migrated to Perth used to moan about the
difficulty
of getting the whole fish which we buy, and take for granted here.
No self respecting aunty - and I hope I am one - would buy fish without heads
attached
so that you knew if their eyes and gills showed freshness!! I know,, Vicki,
fish eyes!!
Even if we asked the fishmonger to scale and fillet/chop into steaks them for
our use,
we must first check that the eyes are bright, and the gills are red and not
grey
Susan
On Sun, 10 Oct 2021 at 13:10, Chris Palmer wrote:
Friday night we had nuggets of Red Emperor with ginger, baby corn, shiitake
mushrooms and pak choy in a five-spice black bean chilli sauce. Pretty good,
the Red Emperor was very very fresh and tasty.
Saturday night was going to be pasta, but after a hard afternoon of yard work
I made the fatal mistake of mixing us some rum cocktails to relax.
So it ended up being delivery Pizza for dinner.
Tonight will be pasta.
Linguine al Pesto (we're overrun by Basil in our garden).
Followed by a chicken and asparagus salad with a lemon dressing.
Tomorrow (Monday) night we'll have leftover Linguine followed
by veal scallopine with asparagus and lemon sauce.
As Steve said, lots of Spring asparagus around cheaply right now.
Good eating all.
Chris
-----Original Message-----
From:
Sent: Oct 8, 2021 4:48 PM
To:
Subject: [oz-food] what are we all cooking this weekend?
Hi all,
Do you have plans to cook this weekend? What are you making?
I’m still on my as-simple-as-possible-everyday-food roll, so will make a braise
tomorrow with some oyster blade steak, and something (as yet undetermined, but
possibly this Stuffed Cabbage Casserole, which doesn’t look pretty but has
oodles of flavour) with beef mince on Sunday.
I’ve been saving lots (literally hundreds) of recipes from my Apple Books
cookbooks into Paprika in the last few weeks. At the moment I am on Falastin by
Sami Tamimi and Tara Wigley. Soooooooo much delicious food, and it’s food
that's designed to actually be cooked and enjoyed, not just to look pretty in
cookbook pictures. I’m starting to get an itch to move out of my culinary
comfort zone… but at the moment I’m far from acting on it ha ha.
[Sidenote: did you know "There is no letter ‘p’ in the Arabic language so
‘Falastin’ is, on the one hand, simply the way ‘Falastinians’ refer to
themselves.”]
Perhaps you are doing some more adventurous cooking than me this weekend? If
so, please post. I shall live vicariously through you. ;-)
Vicki. :-)
NOTICE - This message and any attached files may contain information that is
confidential, legally privileged or proprietary. It is intended only for use by
the intended recipient. If you are not the intended recipient or the person
responsible for delivering the message to the intended recipient, be advised
that you have received this message in error. Any dissemination, copying, use
or re-transmission of this message or attachment, or the disclosure of any
information therein, is strictly forbidden. BlueScope Steel Limited does not
represent or guarantee that this message or attachment is free of errors, virus
or interference.
If you have received this message in error please notify the sender immediately
and delete the message. Any views expressed in this email are not necessarily
the views of BlueScope Steel Limited
