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DISCUSSION TODAY ON RADIO
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JustJohn | Report | 5 Oct 2012 11:03 |
Do you think it makes a difference what colour the salmon was? I think ours was not very red being caught inland up the River Clwyd. And red is very expensive. But does it taste better? :-S |
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Julia | Report | 5 Oct 2012 10:27 |
You're quite right with that SueMaid. Best ever. |
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SueMaid | Report | 5 Oct 2012 10:20 |
I've seen salmon presented like that, Julia. I think once you've had fresh salmon you don't want it any other way. |
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Julia | Report | 5 Oct 2012 10:10 |
When I was doing Silver Service Waitressing over 40 years ago, a poached salmon was always the centre piece of the wedding breakfast table. |
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JustJohn | Report | 5 Oct 2012 09:55 |
SueMaid Yumm!!! The idea of eating fresh salmon in open air in Hobart would be on my "10 things to do before I die" wish list. |
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SueMaid | Report | 5 Oct 2012 00:34 |
I have a son who lives in Hobart - lots of lovely fresh salmon there. One time when we were visiting his partner bought a whole salmon and baked it in foil on the barbeque. Very simply with lemon. It was one of the best meals I've eaten. We just served ourselves by breaking off pieces of salmon which we ate with a very simple salad. Heaven :-) |
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JustJohn | Report | 5 Oct 2012 00:28 |
When I was at Uni in Bangor, one of lads on my floor used to dive in the Menai Straits every weekend and come back with a live lobster. Had this huge pan of boiling water and just dropped it in. |
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SueMaid | Report | 5 Oct 2012 00:14 |
Yes it is lovely - you can even watch the boats come in if you want to be up early enough to do so. The market opens at 8 am. Nothing nicer than buying fresh prawns at 8.30 am and eating them for lunch a few hours later. |
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JustJohn | Report | 5 Oct 2012 00:07 |
SueMaid Drool.... 20 years ago, a lot of our fish was caught on vessels that were out at sea for months. Fish was filleted and frozen at sea and remained in freezers (apart from a few hours in Grimsby or elsewhere in ambient temperature lying around in boxes on quay waiting for 7am auction.). It could be over 12 months from death to plate. |
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SueMaid | Report | 4 Oct 2012 23:56 |
As I live on the coast I buy fish and seafood from our harbour market. I wouldn't consider buying fish from our local supermarket as much of what is there is imported and frozen. |
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JustJohn | Report | 4 Oct 2012 23:47 |
Scozz Ask your local butcher for "some crocodile, and make it snappy". He should fall over with amusement. Make sure he doesn't put his finger on the scales. |
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LadyScozz | Report | 4 Oct 2012 21:40 |
We live in a very small town, but we have a butcher. |
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Suzanne | Report | 4 Oct 2012 21:36 |
I think the problem may be cost,we have a nice butchers in our village but hes very expensive compared to the supermarkets,and while i agree that the meats better,not everyone can afford to feed a family from a butcher. |
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Julia | Report | 4 Oct 2012 12:53 |
I've just looked my local farm shop up on the net. |
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Mauatthecoast | Report | 4 Oct 2012 12:49 |
We are lucky to have an extremely good family (3 generations) local butcher,who sells best Northumbrian meat,you might pay more but worth it. |
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Karen in the desert | Report | 4 Oct 2012 12:33 |
That may be Julila, I didn't think about people being embarrassed. |
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Julia | Report | 4 Oct 2012 12:16 |
Yes K, but some people may be embarrassed for many reasons, to have to ask the butcher for advice. |
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Karen in the desert | Report | 4 Oct 2012 12:09 |
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maggiewinchester | Report | 4 Oct 2012 00:39 |
:-D Island |
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+++DetEcTive+++ | Report | 4 Oct 2012 00:34 |
'Real' butchers may sell superior meat, however with pre-packed supermarket meat you know how much it is going to cost before deciding to purchase it. |
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