We've decided that while on this better eating kick we are going to have fish at least 2x a week. Last week we tried "dory" from New Zealand - it was mild flavored and quite good.
Last night we tried Basa fillets. I poked around the internet getting as much information as I could on Basa. It's a farm raised Vietnamese Catfish. There was a lot of controversy about it - depending on where you looked. The association for American catfish farmers are all up in arms and making claims about the fish farms in Vietnam - and American inspectors and fans of the fish are on the other side of the fence.
When we bought the fillets (5.99 per lb.) the were frozen. Last night we ate them. Impressions: The meat is very white with a delicate pink tinge, absolutely boneless, and not a trace of a "fish smell". We seasoned up some flour, eggs, and panko with salt, pepper, and some cajun seasoning and dredged the fish and fried it in peanut oil. The fillets were firm, I cut them into portion sizes with a pair of scissors (boy did that work well) and they were really easy to work with.
Taste: Oh my - this fish is so sweet and yummmmmmmy. I am hooked! This is great eating fish - we had a simple buerre blanc as the sauce. If you see Basa in your stores give it a try! I'm thinking this would make incredible fish tacos with a lovely wasabi avocado cream. I may go have leftovers for breakfast!
Last night we tried Basa fillets. I poked around the internet getting as much information as I could on Basa. It's a farm raised Vietnamese Catfish. There was a lot of controversy about it - depending on where you looked. The association for American catfish farmers are all up in arms and making claims about the fish farms in Vietnam - and American inspectors and fans of the fish are on the other side of the fence.
When we bought the fillets (5.99 per lb.) the were frozen. Last night we ate them. Impressions: The meat is very white with a delicate pink tinge, absolutely boneless, and not a trace of a "fish smell". We seasoned up some flour, eggs, and panko with salt, pepper, and some cajun seasoning and dredged the fish and fried it in peanut oil. The fillets were firm, I cut them into portion sizes with a pair of scissors (boy did that work well) and they were really easy to work with.
Taste: Oh my - this fish is so sweet and yummmmmmmy. I am hooked! This is great eating fish - we had a simple buerre blanc as the sauce. If you see Basa in your stores give it a try! I'm thinking this would make incredible fish tacos with a lovely wasabi avocado cream. I may go have leftovers for breakfast!
You only live once . . . but if you do it right once should be enough!