The state of practice in fish tacos? - Page 3 - Graybeard Outdoors
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post #21 of 26 (permalink) Old 11-19-2017, 08:51 AM
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Default The state of practice in fish tacos?

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I will be very interested in how you prepared them and what the results were. I know itís different from bacalao because herring are oily fish and cod isnít. For bacalao, Iím used to desalting it for three days and several changes of water.

How big were the herring? Little sardine size, or jumbo filleting size? Or like these?...

https://www.thespruce.com/fried-saut...recipe-2138034


The herrings were filets and sardine size.


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post #22 of 26 (permalink) Old 11-19-2017, 08:55 AM
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post #23 of 26 (permalink) Old 11-20-2017, 11:15 AM Thread Starter
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I'm impressed. Thanks. It looks a lot like my favorite style of bacalao recipe: liquid, tomato, potato, and black olives based.

I was thinking you might be using the stinky Caribbean style herrings, but that seems not to be the case.
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post #24 of 26 (permalink) Old 11-20-2017, 01:08 PM
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sorry- only things that used to have four legs should be in tacos, same as chili.

maybe fish "tacos" should be called something else to avoid confusion

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post #25 of 26 (permalink) Old 11-20-2017, 08:59 PM
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Quote:
Originally Posted by conan the librarian View Post
I'm impressed. Thanks. It looks a lot like my favorite style of bacalao recipe: liquid, tomato, potato, and black olives based.



I was thinking you might be using the stinky Caribbean style herrings, but that seems not to be the case.

Yes, these were the caribbean style salted smoked herrings
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post #26 of 26 (permalink) Old 11-21-2017, 10:28 AM Thread Starter
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Yes, these were the caribbean style salted smoked herrings
That's not something I would have tried. How did you find out about them? I'm always wary of preserved fish in any form, and it takes a strong recommendation to get me to try one. A few that have been good recommendations over the years are lox, gravlax, some canned salmon, some canned jack mackerel if you don't mind fussing with it, and some kinds of smoked salmon. Bacalao has been a long time favorite comfort food of mine.

Mostly, I avoid preserved fish because of the gag reaction I get when I walk into china town places that sell stuff like that. That, combined with my experience in making stink baits based on chicken blood and rotting fish for catfishing, lead me to avoid most preserved fish.

My all time favorite preserved fish is canned tuna and canned sardines.
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