Wot's for Tea, Ma?

[ribrash]

Homemade Tandoori chicken.Marinating in the fridge as I type.Need 24 hours minimum.

[ian16th]

Sorry can't agree about kingklip.

I lust after North Sea Cod.

SM likes kingklip, so I eat it when she cooks it.

[Fliegenmong]

Never heard of Kingklip...no idea if it is what we are sold here as 'Smoked Cod', which flakes easily when cooked and is a fairly vivid orange colur, and rather salty...

"South African Smiked Cod" has been available in Australian Supermarkets for at least 40 years....but with vitually everything Seafood, so many different names for the same thing, and then so many of the same name for different things...

So yeah it could be 'Kingklip', but texture is rather different to any eel I've had before, which is admittedly only in Japanese restaurants, and was smoked to be almost indistguishable from 'Kippers' (Meaning here - Scottish Smoked Herrings)

[ian16th]

Fliegs,
I didn't appreciate that you get SMOKED cod, it could come from the northern hemisphere.

I am looking for fresh/frozen raw cod.

[Fliegenmong]

Yes Ian...It is labelled as "SMOKED COD", Product of South Africa, and has been available in OZ supermarkets for at least 40 years....K always had in my head the imae of a ...fish..(cod)...didging huge Great Whitre Sharks off the coast of SA., but maybe they are just scum sucking eels called Kingklip??

[ian16th]

Yes Ian...It is labelled as "SMOKED COD", Product of South Africa, and has been available in OZ supermarkets for at least 40 years....K always had in my head the imae of a ...fish..(cod)...didging huge Great Whitre Sharks off the coast of SA., but maybe they are just scum sucking eels called Kingklip??

Well according to Wiki, and to the best of my knowledge, Cod is Northern Hemisphere only!

I dunno what you are eating.

[Mrs Ex-Ascot]

Yes Ian...It is labelled as "SMOKED COD", Product of South Africa, and has been available in OZ supermarkets for at least 40 years....K always had in my head the imae of a ...fish..(cod)...didging huge Great Whitre Sharks off the coast of SA., but maybe they are just scum sucking eels called Kingklip??

Well according to Wiki, and to the best of my knowledge, Cod is Northern Hemisphere only!

I dunno what you are eating.

Farmed sea water talapia perhaps

[larsssnowpharter]

Once are cod in Oz. When I enquired, I was told it was Murray Cod and is a freshwater fish.

I have found similar confusion in other countries. For example, in the wet market near me in the Philippines I asked the name of a fish I couldn't identify and was told 'salmon'. It wasn't. On another occasion I saw 3 or 4 Dover sole as part of a catch. Again I asked. 'Flatfish', I was told. Bought them, cooked them and they tasted like Dover sole. Strange.

[Alisoncc]

The smoked fish that we used to get in the UK from Serf Effrica when I was a kid whilst known as cod was actually haddock. Still applies. Supermarkets in Oz sell it as cod but actually smoked haddock. Quite partial to it, and will eat at least once month. Normally poached in milk with a knob of butter in the frying pan, same as me mum used to do. Need to drain off all the milk before serving otherwise your chips wil go soggy.

[Fliegenmong]

Thanks Alison! ...why is it orange like that?...I've seen smoked Haddock on You Tube cooking videos and it looks like regular fish

[Fliegenmong]

Here...

https://www.woolworths.com.au/shop/prod ... lsrc=aw.ds

Google says Haddock only in Northern Hemisphere...this product still calls origin Sth Africa,,,??

[ian16th]

What is sold in Seth Efrica as smoked/dyed Haddock is actually Hake!

It seems it changes species when smoked/dyed.

We eat it poached with a poached egg on top.

[ian16th]

Some pics of the local fish.

and some more:

Breakfast Haddock

Serves 2

A Foodie South Africanism

The fish specie Haddock (Melanogrammus aegle nus) is caught in the North Atlantic Ocean and found in European and American homes. “Haddock” in South Africa, however, is a traditional name for naturally dyed, brined and smoked Cape Hake! The story dates back to the 1960’s, when true cold smoked Haddock was imported. As import prices rose, local producers found that Hake produced a similar product when smoked, and the name was born. This “Haddock” is an excellent fish for all occasions, and is often used in the traditional “poached in milk” breakfast serving, omelettes, pies, kedgeree and so much more!

[Wodrick]

Smoked Haddock is traditionally dyed with Turmeric (Circuma).
Nowadays it is available undyed too.
I have a neighbour who comes almost bi-weekly and brings us some.
He gets it in T Esco, C ostco and the Sons of Morris. In my opinion The Sons is the best.

[ian16th]

Smoked Haddock is traditionally dyed with Turmeric (Circuma).
Nowadays it is available undyed too.
I have a neighbour who comes almost bi-weekly and brings us some.
He gets it in T Esco, C ostco and the Sons of Morris. In my opinion The Sons is the best.

Used to buy it, and Kippers, straight from the smoke-house in Whitby!

Smashing they were!

[ian16th]

Amazingly they seem to be not only still in business, but booming, because of Celebrity Chef's featuring them.

Whitby Kippers

But they seem to specialise in their Kippers these days, no mention of Smoked Haddock.

[larsssnowpharter]

Still on the subject of fish and, indirectly, fish preservation. In Italy, especially in the Veneto region, there is a traditional delicacy called 'baccala'. This is dried, salted cod. No cod in the Mediterranean so was imported from Northern climes hence dried and salted.

Must be soaked in fresh water for 24 hrs before use.

For those interested in some great fish recipes try Googling 'baccala recipe' and have fun. Just substitute fresh cod loin.

[Wodrick]

In Italy, especially in the Veneto region, there is a traditional delicacy called 'baccala'. This is dried, salted cod.

Same stuff in Spain "Baccalo"

[larsssnowpharter]

And, I believe, in Puerto Rico.

[Mrs Ex-Ascot]

In Italy, especially in the Veneto region, there is a traditional delicacy called 'baccala'. This is dried, salted cod.

Same stuff in Spain "Baccalo"

Same in Greece; bakaliaros served with skordalia; https://www.kopiaste.org/2008/03/bakali ... skordalia/ yummy