| fishinpox |
03-19-2012 05:46 PM |
Chilean sea bass
WOW !! Grilled some tonite , lightly seasoned ..... Friggin on pernt
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| saute86 |
03-19-2012 05:58 PM |
Quote:
Originally Posted by fishinpox
(Post 406902)
WOW !! Grilled some tonite , lightly seasoned ..... Friggin on pernt
|
\
By far one of the best eating fish around. I have served it every way you can imagine in restaurants. Its good you lightly seasoned it cuz it has such a delicate flavor. Try balsamic vinaigrette on it. It will give you a rush....lol. |
| Armand16 |
03-19-2012 05:59 PM |
thats fya.. taste like crab meat... 25$ / lb though
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| fishinpox |
03-19-2012 06:33 PM |
Quote:
Originally Posted by Armand16
(Post 406908)
thats fya.. taste like crab meat... 25$ / lb though
|
Yeah it was like 28.99/ lb at the fresh market by my house but everything at fresh market if high high . |
Every Asian restaurant in Houston serves it.
It's pretty good. No matter how you cook it.
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| saute86 |
03-19-2012 06:40 PM |
Quote:
Originally Posted by fishinpox
(Post 406916)
Yeah it was like 28.99/ lb at the fresh market by my house but everything at fresh market if high high .
|
We are paying 16 to 18 a # whole sale |
| fishinpox |
03-19-2012 07:42 PM |
Quote:
Originally Posted by saute86
(Post 406921)
We are paying 16 to 18 a # whole sale
|
U own a restaurant ?? How does this stuff freeze |
| simplepeddler |
03-19-2012 09:13 PM |
worthless without pics or an invite
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| saute86 |
03-19-2012 09:36 PM |
Quote:
Originally Posted by fishinpox
(Post 406978)
U own a restaurant ?? How does this stuff freeze
|
I use to own Chateau Nouveau thats now La truffe Sauvage. I am now the day chef for the buffet at lauberge. It will freeze well as long as you vac pac it and quick freeze. Also its best to defrost it in the fridge slowly and never in water. |
| Big Kahunaz |
03-20-2012 10:46 AM |
I agree. Texture and taste are incomparable If I'm not mistaken chilean seabass used to be called hogfish but for marketing terms they renamed it. Pox u should bring enough to the salty Cajun tourney this summer to feed all our hungry mouths! Just write it off as a business expense ;-).
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| fishinpox |
03-20-2012 10:10 PM |
Quote:
Originally Posted by Big Kahunaz
(Post 407198)
I agree. Texture and taste are incomparable If I'm not mistaken chilean seabass used to be called hogfish but for marketing terms they renamed it. Pox u should bring enough to the salty Cajun tourney this summer to feed all our hungry mouths! Just write it off as a business expense ;-).
|
Lol I wish! Maybe to the grand sle trip where there are less mouths that need to be fed! |
| fishinpox |
03-20-2012 10:12 PM |
Quote:
Originally Posted by simplepeddler
(Post 407037)
worthless without pics or an invite
|
We just signed a purchase agreement on a lot for a new home , when it's done n I get the outdoor kitchen all hooked up I'm gonna have a the Br area sc guys over n cook some good grubs |
| simplepeddler |
03-20-2012 11:04 PM |
Quote:
Originally Posted by fishinpox
(Post 407828)
We just signed a purchase agreement on a lot for a new home , when it's done n I get the outdoor kitchen all hooked up I'm gonna have a the Br area sc guys over n cook some good grubs
|
Fair enough my man! |
| T-Bone |
03-21-2012 08:24 AM |
I had the Chilean sea bass with lemon butter at HOP's Restaurant in Lafayette before it closed. It was next to Copeland’s on Amb Caff. Got my mouth watering just thinking about.
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