jeremias
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Location: Huntington Beach, El Sauzal, BCN
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what fish is this?
Just out of curiosity, does anybody know what type of fish is sold in Baja under the name of just "Blanco"? Not that it tastes like anything special,
but it seems like my local friends in
Baja purchase or cook it often and I'm wondering what I'm eating.
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Jim/Liisa
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Yellow Snapper,( Pargo blanco) in Spanish...
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woody with a view
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some of the better tasting fish on the bottom.
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castaway$
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Any kind of "White" Fish, typically some type of bottom fish.
Live Indubiously!
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TonyC
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The "Ocean Whitefish" is what they call "Blanco". Here's a bunch of pictures, there one of a Ocean whitefish.
http://www.dfg.ca.gov/marine/pdfs/fishid2010.pdf
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woody with a view
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in honor of the Blanco we caught last may in BOLA i went to the freezer and pulled out the last vacuum sealed pack of 4 filets, each about 12" long.
it smells like it cam out of the water yesterday, and i'm sure it will taste better.
BTW, don't leave home w/out you inverter, blender or vacuum sealer.....
[Edited on 2-22-2011 by woody with a view]
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redhilltown
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Here is another report on the ocean whitefish:
http://www.mexfish.com/fish/ocwht/ocwht.htm
It is stunningly delicious served just about any which way including ceviche. It is the favorite fish of at least one of the panga captains I have
gone out with. They are often caught with rockcod and the like but have nothing in common as their air (swim?) bladders do not burst...kind of nip at
your bait as opposed to engulfing it like the others.
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mcfez
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| Quote: | Originally posted by woody with a view
BTW, don't leave home w/out your blender
[Edited on 2-22-2011 by woody with a view] |
Woody.....you making fish c-cktails with that blender? 
Old people are like the old cars, made of some tough stuff. May show a little rust, but good as gold on the inside.
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GrOUper-GAr
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My Guess is that "Blanco" in a market, could be any variety of white Meat fish.
But here are some ways to recognize actual Ocean Whitefish(Caulolatilus princeps) fillets:
1st off, they have an average to short shelf life outa the water. (sitting in a boat will make them MUshy and slippery at an above average rate-
always a bad trait for commercially harvested fish...ie-think CA Sheephead-Live Delivery)
If skinned, they will have a thin (but decent sized) layer of red meat between the skin an fillet. In the Market, this is usually present because of
the Time spent to detail & rid that. (@ home, I ride it a tad high to get rid of it--sharpen that knife)
other notable traits:
the Ocean Whitefish fillet will have 'phantom' rib bones.  In other words,
when the rib cage is removed, there is still another inch or so of Phantom rib bones, in the meat, continueing from the ribs. At home, This needs to
be notched out if you want boneless fillets. Giving a boneless Ocean Whitefish fillet a unique look.
----Last but not least, even at its freshest, the meat is kinda rosey/OFF-white Color !
Given these traits, the Ocean Whitefish is often sold whole/gutted. and like you stated Jeremias, "Good, but Nothing special" is an accurate
description in my book too.
note: this fish is smooth and appears safe to handle. But if filleting at home, or unhooking on the boat, WaTCH OuT for the serrated BLaDe of a Gill
plate, it will Cut fast.
I LoVe walkin through fish Markets... world wide.
-Grouper
! PrEFeRiR!A eSTaR eN baJa !
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