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Posting-Version: version B 2.10.2 9/17/84 chuqui version 1.7 9/23/84; site nsc.UUCP
Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!ihnp4!nsc!chuqui
From: chuqui@nsc.UUCP (Chuq Von Rospach)
Newsgroups: net.cooks
Subject: Re: experiences with fish in Hawaii
Message-ID: <2487@nsc.UUCP>
Date: Tue, 19-Mar-85 18:20:52 EST
Article-I.D.: nsc.2487
Posted: Tue Mar 19 18:20:52 1985
Date-Received: Wed, 20-Mar-85 06:04:21 EST
References: <239@rtech.ARPA>
Reply-To: chuqui@nsc.UUCP (Chuq Von Rospach)
Distribution: net
Organization: The Village
Lines: 39
Summary: 

In article <239@rtech.ARPA> jeff@rtech.ARPA (Jeff Lichtman) writes:
>
>The mahi mahi in Hawaii is better than what I have had in the San Francisco
>bay area.  I had come to think of this fish as somewhat dry.  What I had in
>Hawaii was moist and flavorful.

mahi mahi is a delicate fish, and native to the warmer waters. Anything you
might find in the mainland has to be frozen or iced and flown from hawaii,
and it doesn't travel that well. sigh. One of the better fishes in the
world (trivia-- for interesting references to mahi mahi (also known as the
dolphin, as opposed to a porpoise) read Kon Tiki...).

>Marlin is a very dull fish.  It doesn't have much flavor, and I found the
>texture uninteresting.

overblown reputation because macho types like to spend hours watching a
professional boatsman keep it on your hook for you... 

>I decided when I was in Hawaii that tuna is ruined by cooking.  Yellowtail
>is moist and tasty raw; cooked, it is dry and bland.

Try poaching in wine. Try tuna in a fish stew. It really needs to be kept
moist, but that doesn't mean you can't cook with it... 

one fish I tend to enjoy a lot that isn't well appreciated yet is shark. I
discovered shark a long time ago, back when the mecury scares first hit the
swordfish industry. A lot of fishermen started selling shark as swordfish,
and I find now that I prefer shark. Most of the shark you can get
in the markets (I forget what they catch for it, probably the grey shark)
is BETTER than most swordfish-- firm, flakey, and mild. Barbeque over
mesquite for a real treat, and lightly lemon... 

chuq

-- 
Chuq Von Rospach, National Semiconductor
{cbosgd,fortune,hplabs,ihnp4,seismo}!nsc!chuqui   nsc!chuqui@decwrl.ARPA

Be seeing you!