weebray
Super Nomad
Posts: 1094
Registered: 7-19-2010
Location: La Paz
Member Is Offline
Mood: lleno
|
|
I wonder what we ate?
We just had one of the best fish fillet meals ever at one of our favorite restaurants here in La Paz - Mc Fisher on Morelos. Cooked to perfection the
waiter told us it was "clavicucho", he wrote it down for us. A Google search came up this result:
"They are several common names used to identify this species in the literature end of common speech
In English:
In Spanish:
Mexican seabass
Cabicucho
Tutuaba
Curvineta
mexican weakfish
Curvina piedrera
jewfish.
Abanico
Machorro
Although it is important to say that fishermen change names from one fishing season to another, so they don't get caught, and avoid being imposed a
sanction. In general when small Totoaba are caught they are sold filled as "Cabicucho or Corvina", and when large fish are caught are caught they are
sold mainly as grouper."
The meat was darkish uncooked but perfectly white and very juicy when done. I wonder what we just ate?
Every beautiful beach in the world needs a few condo towers - NOT.
|
|
|
Osprey
Ultra Nomad
Posts: 3694
Registered: 5-23-2004
Location: Baja Ca. Sur
Member Is Offline
|
|
All our East Cape restaurants are buying marlin and it tastes wonderful no matter how they cook it. If I had my wish it would taste like cardboard and
this growing problem of deadly marketing would go away. The same wish goes for pargo entero cause it encourages the fishermen to catch small fish that
can be served that way. I just don't think it's planet friendly to kill and eat baby anythings except maybe boneless chicken (eggs).
|
|
|
weebray
Super Nomad
Posts: 1094
Registered: 7-19-2010
Location: La Paz
Member Is Offline
Mood: lleno
|
|
Not all Marlin is great eating, in fact, some of it is not very good. This was not Marlin, he said it was like corvina except larger. I'm guessing
it was Totuava since it is being farmed here in Pichilingui now. Next time I'll ask him where it came from. The last time I had a superb fillet
there it was Grouper, he said he got it at the Madero Mkt. Quien sabe?
Every beautiful beach in the world needs a few condo towers - NOT.
|
|
|
basautter
Senior Nomad
Posts: 862
Registered: 7-1-2013
Member Is Offline
|
|
Hmmm...
|
|
|
treuboff
Nomad
Posts: 127
Registered: 8-27-2013
Location: prescott az
Member Is Offline
|
|
Totoaba is not dark raw. Striped Marlin is the best shashimi
|
|
|
grace59
Senior Nomad
Posts: 614
Registered: 9-14-2004
Location: San Felipe, Baja, Mexico
Member Is Offline
|
|
It sounds like Corvina. I've purchased it in the past. It has a darker color when it is raw, but cooks up nice, white and flaky. Very tasty, too!
Whenever I hear that rainy, chill wind blow. I think it may be time to head for Mexico. Tengo que obedecer mi corazon!
|
|
|
bajabuddha
Banned
Posts: 4024
Registered: 4-12-2013
Location: Baja New Mexico
Member Is Offline
Mood: Always cranky unless medicated
|
|
Weebray, I recently encountered the changing of a fish-name that frankly made my tummy turn. Was in a sushi restaurant in Las Cruces NM, and one of
my orders was 'snapper' nigiri. At least, that's what I thought it was; kind-of looked like snapper, but before I chomped into it one of the
non-English speaking 'chefs' pointed it out and mentioned the word, "Tilapia". I questioned in Spanish (not a Japanese person in sight) and then
asked the (I assume) manager. Yup, they were substituting Tilapia for red snapper!
First, Tilapia is a fresh-warm-water raised fish, most notably used for "cleaning the bottom of large commercial fish farm tanks", notably white bass
and striped bass farms in SoCal and Arizona... cleaning, as in eating the fish turds of the larger species, so once the bass are harvested, the
Tilapia crop comes next.
Needless to say, I returned my order, and won't be dining there again.
I don't have a BUCKET LIST, but I do have a F***- IT LIST a mile long!
86 - 45*
|
|
|
durrelllrobert
Elite Nomad
Posts: 7393
Registered: 11-22-2007
Location: Punta Banda BC
Member Is Offline
Mood: thriving in Baja
|
|
Quote: Originally posted by bajabuddha  | Weebray, I recently encountered the changing of a fish-name that frankly made my tummy turn. Was in a sushi restaurant in Las Cruces NM, and one of
my orders was 'snapper' nigiri. At least, that's what I thought it was; kind-of looked like snapper, but before I chomped into it one of the
non-English speaking 'chefs' pointed it out and mentioned the word, "Tilapia". I questioned in Spanish (not a Japanese person in sight) and then
asked the (I assume) manager. Yup, they were substituting Tilapia for red snapper!
First, Tilapia is a fresh-warm-water raised fish, most notably used for "cleaning the bottom of large commercial fish farm tanks", notably white bass
and striped bass farms in SoCal and Arizona... cleaning, as in eating the fish turds of the larger species, so once the bass are harvested, the
Tilapia crop comes next.
Needless to say, I returned my order, and won't be dining there again. |
At least the Japenese allow you to return your order. Not so at my favorite Chinese restaurant.
Bob Durrell
|
|
|
bajabuddha
Banned
Posts: 4024
Registered: 4-12-2013
Location: Baja New Mexico
Member Is Offline
Mood: Always cranky unless medicated
|
|
 "All you can eat for a dollah, not an houah !! You big boy, you go home now !"
I don't have a BUCKET LIST, but I do have a F***- IT LIST a mile long!
86 - 45*
|
|
|
treuboff
Nomad
Posts: 127
Registered: 8-27-2013
Location: prescott az
Member Is Offline
|
|
Talapia is very blah. Caught them in the canals using green moss and grappling hooks in the spillways.
|
|
|
Hook
Elite Nomad
Posts: 9010
Registered: 3-13-2004
Location: Sonora
Member Is Offline
Mood: Inquisitive
|
|
Tilapia is not bad as entero frito. It's not huachinango good, but it's probably the best way I have had it.
|
|
|
weebray
Super Nomad
Posts: 1094
Registered: 7-19-2010
Location: La Paz
Member Is Offline
Mood: lleno
|
|
Well, For what it's worth, I stopped by the panga launch area yesterday and talked to a half doz. peacaderos about cavicucho which seems to be the
pronunciation consensus of these guys. Pretty much they conclude that it is "like" but "not" corbina [sic]. They all said it was "mas fino" y mas
grande than corvina. Some of them said it was very much like totuava. There was not an agreement on where it came from, the pacific or the upper
gulf, but it is not in these waters. I will further investigate the knowledge base at the Bravo Mkt. More to follow. Anyone out there with a pic?
Every beautiful beach in the world needs a few condo towers - NOT.
|
|
|
Hook
Elite Nomad
Posts: 9010
Registered: 3-13-2004
Location: Sonora
Member Is Offline
Mood: Inquisitive
|
|
I wonder if it's that farmed Chinese basa that began appearing over here a couple years ago. Another bottom feeder.
|
|
|
weebray
Super Nomad
Posts: 1094
Registered: 7-19-2010
Location: La Paz
Member Is Offline
Mood: lleno
|
|
This just in: My neighbor that owns a panga fleet sez it's a LARGE robalo. I think that's snook? Anyway, everyone agrees it's a BIG pez. Get thee
to Mc Fisher and try it, you'll want more, I guarantee it!
Every beautiful beach in the world needs a few condo towers - NOT.
|
|
|
Bajahowodd
Elite Nomad
Posts: 9274
Registered: 12-15-2008
Location: Disneyland Adjacent and anywhere in Baja
Member Is Offline
|
|
Just seems that the world's commercial fishing industry just depletes a species and then goes on to another. Not nice.
|
|
|
bajacalifornian
Super Nomad
Posts: 1117
Registered: 9-4-2010
Location: Loreto/Lopez Mateos/Rosarito
Member Is Offline
|
|
We catch clavicucho especially in November . . . big tide, dirty water, about 138 feet of water, near huachinango fishing grounds outside of Lopez.
Big fish. Remind me of pez fuerte. Shares family with its little brother, corvina, and its big brother totoaba.
Please disregard the notion "it's a LARGE robalo" . . .
American by birth, Mexican by choice.
Signature addendum: Danish physicist — Niels Bohr — who said, “The opposite of one profound truth may very well be another profound truth.
Jeff Petersen
|
|
|
Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
Member Is Offline
Mood: Optimistic
|
|
For what it's worth to this discussion, this is a nice-sized 'robalo' - snook from Magdalena Bay in Baja Sur.
It was delicious. Caught by casting large shrimp to waters underneath the shoreline mangroves.
I do what the voices in my tackle box tell me.
|
|
|
weebray
Super Nomad
Posts: 1094
Registered: 7-19-2010
Location: La Paz
Member Is Offline
Mood: lleno
|
|
| Quote: Originally posted by bajacalifornian |
We catch clavicucho especially in November . . . big tide, dirty water, about 138 feet of water, near huachinango fishing grounds outside of Lopez.
Big fish. Remind me of pez fuerte. Shares family with its little brother, corvina, and its big brother totoaba.
Please disregard the notion "it's a LARGE robalo" . . .
Dang, Cavichucho or clavicucho? Also, if it's a winter catch why is it in a restaurant in summer? What's the name in English? Anyone with a
photo? |
Every beautiful beach in the world needs a few condo towers - NOT.
|
|
|
bajacalifornian
Super Nomad
Posts: 1117
Registered: 9-4-2010
Location: Loreto/Lopez Mateos/Rosarito
Member Is Offline
|
|
weebray . . . you may find this interesting:
DOC]Prepared by Scientific Authority CITES Mexico
www.cites.org/common/com/ac/17/E17i-06.doc
American by birth, Mexican by choice.
Signature addendum: Danish physicist — Niels Bohr — who said, “The opposite of one profound truth may very well be another profound truth.
Jeff Petersen
|
|
|
![[*]](images/xmbforum/default_icon.gif){kind=icon}
