GypsyJan - 11-12-2017 at 05:26 PM
I've been rereading my Julia Child cookbooks for inspiration and remembered that years ago I had some spectacular Dover Sole in England.
Is there a similar firm-fleshed whitefish available from a Rosarito fishmonger that I could use for the butter sauté recipe?
TIA
freediverbrian - 11-12-2017 at 06:13 PM
Halibut is great but expensive, sand bass or white fish is good, winter fish to use is rock fish ,red Rock is the best but any rock is good . Stay
away from sheephead or barracuda, perch, mackerel. Tuna or yellow tail is good but not for what you want.
shari - 11-12-2017 at 06:43 PM
ask for Blanco which is a whitefish that is very very popular here ....the cooperativa fishes for them and it is a wonderful fish and they should have
it there.
AKgringo - 11-12-2017 at 06:46 PM
Do ling cod occur that far south? I would trade two pounds of halibut for a pound of ling cod any day!
freediverbrian - 11-12-2017 at 06:54 PM
Yes ling cod is available you can catch them with rock fish and a good choice. The blue meat is a little off putting but cooks up white and sweet.
[Edited on 11-13-2017 by freediverbrian]
aguachico - 11-12-2017 at 10:27 PM
Jan;
Depends on how the meat is cooked. Halibut is dense and has less water than rock fish or ling cod. I though sole, being a deep water fish was dense
also like black cod.
I think Shari's rec would be a good start. Buy the whole fish so you are sure what you are getting. Popotla is the best place for fresh fish.
post the recipe.