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From: jerem@tekgvs.UUCP (Jere Marrs)
Newsgroups: net.cooks
Subject: Re: Ceviche (sebiche - looks like raw fish to me)
Message-ID: <1224@tekgvs.UUCP>
Date: Sun, 22-Sep-85 23:21:38 EDT
Article-I.D.: tekgvs.1224
Posted: Sun Sep 22 23:21:38 1985
Date-Received: Thu, 26-Sep-85 07:14:38 EDT
References: <11273@rochester.UUCP> <10370@ucbvax.ARPA> <11669@rochester.UUCP> <646@rtech.UUCP>
Reply-To: jerem@tekgvs.UUCP (Jere Marrs)
Organization: Tektronix, Beaverton OR
Lines: 37
Keywords: Red Snapper

In article <646@rtech.UUCP> jeff@rtech.UUCP (Jeff Lichtman) writes:
>> > Also, here on the west coast, Pacific 
>> > red snapper is the most commonly used fish for this
>> > (Not the same fish as East coast snapper!)
>> 
>> Red snapper sounds like it would be super!  (in Florida we used
>> to get red snapper, which was indeed red, tended to be large, was rather
>> strong in flavor and had firm texture.
>> -- 
>> Internet:	nemo@rochester.arpa
>
>As mentioned in the original article, Pacific red snapper is not the same fish
>that's called "red snapper" on the east coast.  In the San Francisco Bay Area,
>red snapper is one of the cheapest fish available, and is not particularly
>wonderful (although it's not bad).
>-- 
>Jeff Lichtman at rtech (Relational Technology, Inc.)


Jeff,

	I'm not sure what Rochester was referring to as Florida Red Snapper,
but when I was an impecunious graduate student at Florida State University, I
consumed Red Snapper often and loved it. However, it was a white meat fish
with a very delicate texture lending itself to white wine sauces. The fish,
when caught, has a red skin, but the meat isn't. Florida Red Snapper is related
to the Grouper and the meat is very similar. I have caught them myself in
the Gulf using a seine (they don't like fish hooks).

	I have had Pacific Red Snapper a number of times since I've lived
in Oregon and it's quite good. But, as you say, it's different from that
in the East. I sure do like Pacific seafood!

				Jere M. Marrs
				Tektronix, Inc.
			tektronix!tekcrl!tekgvs!jerem
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