packed cod vs fishstall cod

[asciwhite]

Hi All, we had the food delivered from tesco and I thought i'd ordered fresh cod from the fish counter, we got packs of fresh cod instead and it was very salty in its flavour compared to fishmongers fresh fish.

Anyone noticed this? and why does it taste salty compared to 'fresh fresh'?

[andy-hughes]

Most supermarkets pack their fresh fish towards the end of the day, so the staff can get on with cleaning and de-icing the counter ready for the nest day. I would guess they salt the fish first, to ensure it stays fresh that much longer, but that's an assumption, not a known fact.

Although i know that the fish was 'fresh' and on the slab a matter of hours ago, if I can't get it fresh off the slab when I am buying, i go without, rather than having the packed fish - it doesn't taste the same, although I've not noticed it being excessively salty, just not as tasty.

[gammaray]

Pre packed fish is often packaged by subcontractors not the supermarket itself. The packaging is gas flushed (used to be with nitrogen) to slow down decomposition and preserve the shelf life (that's why beef and steak look so red in prepacks). This shouldn't have any effect on taste. If the supermarket is salting cod to preserve it (god knows why) then they should sell it as salted cod. adding salt will remove moisture and dry out the fish.

Fish from the fishmonger in store should be no different in tase from the stuff in pre packs. The only difference will be in the price per kilo.

[asciwhite]

Hello there Andy, yes, they must salt the fish first for preserving I suppose. Very good point, I shall wash the fish thoroughly first next time as the ol' delivery is the only way to get the shopping in at the mo...

I don't salt things anyway, having to preserve mr ascis' health etc so i think he secretly rather enjoyed his cod in parsley sauce!!!

Big Smiles to You :-)

asci

[asciwhite]

hmmmm... Hi there gammaray, I take it nitrogen isn't salty so now i'm a little curious as to why it truly was so salty. I'll go to the market to get the fish on Saturday from now on....

[nickmo]

And remember that the majority of fish sold in supermarkets is supplied to them as frozen anyway - they just defrost for display - check the little tags by the price for info about whether it is suitable for re-freezing if there is no-one about to ask, as you should not freeze previously frozen seafood.

Once fish are caught, they are most likely to be immersion frozen at sea in 'freezing brine' before they are landed and sold on to the wholesale trade. When this defreosts, it can leave a residue, hence the possible taste.

Salt cod - you'll know it when you eat it - this takes 24 hrs to de-salt before it can be used. It is salt packed and air dried in a specific process - West African, Portugese and Caribbean recipes call for it - 'Salt Fish and Ackee' for example from Jamaica. You can buy it in some specialist shops and 1 or 2 of the s/markets are starting to stock it to grab the ethnic market.

You should always rinse fish before preparation anyway as the 'slime' coating on the skin that you feel will hold bacteria as a natural protection for the fish in the water.

A good fishmonger will only offer fresh fish as well, and should be able to tell you when it was landed. S/markets really only want to sell stuff in trays- the fish counter more often than not is next to the olives and the red meat - no cross contamination there then! - and due to their extra packaging processes plus the distribution to various stores, their fish really is not as good as it could be.

[andy-hughes]

Big smiles to you too! ;-)

[asciwhite]

good info nickmo, and yep, i should have washed it more thoroughly. You make me wish i was still in town where we had the most amazing little carribean eatery for salt fish and ackee, nothing like the real thing is there? The market it is then, and it's going to be a monk fish day i think... :-)

[nickmo]

Oooooohh - monkfish roasted with orange and served on a bed of baked beetroot and sesame oil stir fried brussels sprouts, or medallions of monkfish wrapped in air dried ham and gently grilled served with fresh spinach and leeks, or whatabout baked monkfish with garlic crushed potatoes with kale and caraway seed?

Too many nice ways with it.....keep it seasonal and enjoy!

And useless fact - female monkfish spawn in the first 6 months of the year, and although can lay 1 million eggs in 1 go, the stocks are declining through over fishing.

[asciwhite]

nickmo!..Now you've got my taste buds going! I do think the medallions wrapped in ham would be super aswell as good ol' roasted with spinach and leeks... two of our favorite veggies. We're going to have to go to my bruvs now and use their kitchen...

[nickmo]

Well if you have to go the spinach and leeks route - dress lightly in a grain mustard dressing to serve. Brings out the flavour of the veg really well and adds a little sharpness.

If you do the wrapped idea, make the portions evenly sized, and use the best air dried ham you can get - not pressed into a 'billy bear' stuff! - fix with a cocktail stick to cook so the juices of the fish stay in the parcel

Want to show off? use skewers of rosemary or thyme sprigs.

Alternate with scallops and monkfish for surprise. Add the finest strip of best smoked salmon under the ham. Or wipe a tiny amount of pesto - red or green - on the ham before wrapping round the fish to season.

Really show off? Get a courgette and take long stips off it lengthways. Blanch and thread onto the skewers over and under the ham/monkfish parcel to make a zigzag. Do this before serving the dish or the courgette will burn while cooking, so cook the parcels, take them off the skewers, thread the courgette strips and re-assemble the dish - then get the applause....only takes 5 extra mins....

If you want to add a little more substance, serve a side of couscous with the finest diced veg through for colour, and add a little lemon butter.

And make a roasted red pepper coulis - blitz roasted skinned peppers, add oil and dress the plate with a couple of off-centre 'lines'. Looks great on a white plate if you use a little squeezy bottle to control the coulis.

Enjoy..

[asciwhite]

Thank You kind sir for a wonderful recipe!!! I haven't used rosemary for scewers in ages and it's brought back some fond memories. I shall write this lovely recipe down and cook at my bro's... They are not the most adventurous when it comes to food but I know their little girl will love it!!! my bro thinks veg are debris.. Are you owning a restaurant by any chance? or just a huge lover of food? I dabbled for a while in my own little place - 24 cover in an indoor antiques market, it was just how I wanted it but life took over!!...

[nickmo]

Hi asciwhite. Thanks for the comments. I love food - its all I eat, and get really annoyed when people say thay haven't time or don't know what to do as it is easy to enjoy good food without resorting to pre-packed or boxed stuff.

I have had a cookbook published - second edition out this month - and I recently started FreeRange Magazine focussing on the farmers' markets in the UK, so you could say food and eating is a means to an end for me.

Nice to hear you cook and ran a place. I'd push anyone to say stick at it or get going again, especially as there is a huge amount of interest in prevenance of food now and consumers are looking for the quality and especially locally sourced things, so maybe go back to it??

Enjoy the meal...

[asciwhite]

awww, thanks for the update nickmo, now I'm going to have to look for your book! 2nd edition out this month so there can't be that many cook books out this month as 2nd edition..... do you think Amazon has got your book or could I be mega cheeky and ask what it's called? signed :-) by nickmo...of course!!!

I can't go back to cooking for a living now as I'm out of the loop, it was also bloody hard work and I only took the place for a year in 1998. ( the garage still has alot of equipment and plates etc ) but parties are always going on and bring a pot is the usual order or I end up wanting to do it all myself and mr asci usually ends up doing the kitchen porter job!

I will plod on with trying to get my bro and wife to love cooking........

asci

[nickmo]

Hi asci. Thanks for the enquiry and for info, the book is 'The Scottish Farmers' Market Cookbook'

It is a paperback, with a forweword from Catherine Brown (food writer and author and ex Masterchef finalist) with collected recipes from producers across the country including a directory of markets and a seasonal produce list.

Should be available from online stores as well as from the publishers site at www.nwp.co.uk - click on the Angesl Share imprint and scroll for the title.

I'd be glad to send one signed of course! - email me through the mail contact on www.freerangemag.co.uk (site for the magazine I recently started for the UK farmers' markets) and I'll reply with details.

Keep plowing away at the family!!