Sujet : Re: Trout
De : chamilton5280 (at) *nospam* invalid.com (Cindy Hamilton)
Groupes : rec.food.cookingDate : 13. Feb 2025, 10:35:07
Autres entêtes
Organisation : A noiseless patient Spider
Message-ID : <vokecb$2re94$1@dont-email.me>
References : 1 2 3 4
User-Agent : slrn/1.0.3 (Linux)
On 2025-02-13, Bruce <
Bruce@invalid.invalid> wrote:
On Wed, 12 Feb 2025 16:58:07 -0500, Michael Trew
<michael.trew@att.net> wrote:
>
On 2/12/2025 8:56 AM, dsi1 wrote:
On Tue, 11 Feb 2025 0:47:47 +0000, BryanGSimmons wrote:
All the way from Peru.
https://photos.app.goo.gl/xPcMwr1cZUhSroPe6
Nicely poached, with key limes. Coincidentally, my son will be *in*
Peru by daybreak.
My guess the reason you think fish needs to have lemon/lime on it is
because you eat mainly inland fish. We eat sea fish over here. If I was
faced with a plate of tilapia or catfish, a squeeze of lemon would be a
good idea. Here's some tuna belly - fish Wagyu.
https://photos.app.goo.gl/e2nq761MRJPCbjiZ7
>
Lord have mercy, is that slab of fish over $100??
>
Hawaiians must be rich, privileged people.
The price is about the same on the mainland. Unless you buy
it in a can.
Oh, I see it's on sale at great-alaska-seafood.com for $39.99,
and overnight shipping is free if you buy more than 8 pounds.
Regular price $74.95/pound.
-- Cindy Hamilton
Trout
Re: Trout