Comments on: Fried Fish (Vyprážaná Ryba) http://www.slovakcooking.com/2009/recipes/fried_fish/ Recipes from Slovakia, food, traditions, and language lessons - Slovak Cooking Mon, 06 Feb 2012 21:44:39 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: lubos http://www.slovakcooking.com/2009/recipes/fried_fish/#comment-11016 lubos Sat, 24 Dec 2011 04:35:53 +0000 http://www.slovakcooking.com/?p=238#comment-11016 Really? That's an interesting tidbit, thanks for sharing! By the way, one of the best ways to remove an invasive species is to turn it into a food item. So I think the right course of action is to introduce the Christmas carp to the Mississippi Rive basin... Really? That’s an interesting tidbit, thanks for sharing! By the way, one of the best ways to remove an invasive species is to turn it into a food item. So I think the right course of action is to introduce the Christmas carp to the Mississippi Rive basin…

]]> By: Mark http://www.slovakcooking.com/2009/recipes/fried_fish/#comment-10991 Mark Fri, 23 Dec 2011 16:01:57 +0000 http://www.slovakcooking.com/?p=238#comment-10991 I was going to buy a live carp and keep it in my bathtub this year, but when I went to buy the carp in Chinatown there were none there! I know I'd seen them in tanks in Chinatown but I went to all the markets and even called some in the suburbs. Nobody had live carp. And then I found out why: in January 2010 the U.S. Fish and Wildlife Service raided the Asian markets here in Boston and confiscated over 1000 live carp, because they were not common carp, the kind usually found in Europe and American, but Asian carp, which are considered an invasive species (because they are taking over the Mississippi River and crowding out native species.) So I guess after that all the Asian grocers got scared and don't carry carp anymore here in Boston. I was going to buy a live carp and keep it in my bathtub this year, but when I went to buy the carp in Chinatown there were none there! I know I’d seen them in tanks in Chinatown but I went to all the markets and even called some in the suburbs. Nobody had live carp. And then I found out why: in January 2010 the U.S. Fish and Wildlife Service raided the Asian markets here in Boston and confiscated over 1000 live carp, because they were not common carp, the kind usually found in Europe and American, but Asian carp, which are considered an invasive species (because they are taking over the Mississippi River and crowding out native species.) So I guess after that all the Asian grocers got scared and don’t carry carp anymore here in Boston.

]]> By: miro http://www.slovakcooking.com/2009/recipes/fried_fish/#comment-10053 miro Tue, 22 Nov 2011 14:42:14 +0000 http://www.slovakcooking.com/?p=238#comment-10053 Mark, "bathtub" thing is not necessary. It was done as a tradition, children having a "pet" for a few days, and mostly for a freshness, as if you bought a carp cut and cleaned at the fish market some three - four days ahead, you keep it in a refrigerator for a few days and then it's not so fresh anymore. Folks at fish market will probably do a better job than you at home at cleaning the fish. No buts about it to "knock the fish out", taking it from a bathtub, cleaning it at home is a messy operation, scales, blood (including yours) everywhere. If you do it at home, nope, don't have to feed it, fish will do just fine for a few days without food. BTW, this bathtub thing sometimes may not work. You bring the fish home, it's already stressed from being in a barrel for a few days, in and out of the water, you put it into tub and it goes "belly up" and you better kill and gut it right away. There goes freshness. If you can get a carp a day before Christmas, I would get it cleaned, gutted, and cut at the fish market. Mark, “bathtub” thing is not necessary. It was done as a tradition, children having a “pet” for a few days, and mostly for a freshness, as if you bought a carp cut and cleaned at the fish market some three – four days ahead, you keep it in a refrigerator for a few days and then it’s not so fresh anymore.

Folks at fish market will probably do a better job than you at home at cleaning the fish. No buts about it to “knock the fish out”, taking it from a bathtub, cleaning it at home is a messy operation, scales, blood (including yours) everywhere.

If you do it at home, nope, don’t have to feed it, fish will do just fine for a few days without food. BTW, this bathtub thing sometimes may not work. You bring the fish home, it’s already stressed from being in a barrel for a few days, in and out of the water, you put it into tub and it goes “belly up” and you better kill and gut it right away. There goes freshness.

If you can get a carp a day before Christmas, I would get it cleaned, gutted, and cut at the fish market.

]]> By: Mark http://www.slovakcooking.com/2009/recipes/fried_fish/#comment-10048 Mark Tue, 22 Nov 2011 13:42:29 +0000 http://www.slovakcooking.com/?p=238#comment-10048 How optional is letting the carp swim in the bathtub? In my city, Boston, there are Chinese supermarkets that have live carp in tanks that you can buy and they will cut up for you. Are these cleaned out enough from their tanks or is the bathtub thing necessary? If it is necessary, for how long do you keep it in the bathtub? And do you feed it all, or keep it without food to clean it out? Thanks!! How optional is letting the carp swim in the bathtub? In my city, Boston, there are Chinese supermarkets that have live carp in tanks that you can buy and they will cut up for you. Are these cleaned out enough from their tanks or is the bathtub thing necessary? If it is necessary, for how long do you keep it in the bathtub? And do you feed it all, or keep it without food to clean it out?
Thanks!!

]]> By: lubos http://www.slovakcooking.com/2009/recipes/fried_fish/#comment-5377 lubos Sun, 27 Feb 2011 22:44:49 +0000 http://www.slovakcooking.com/?p=238#comment-5377 Hi George and sorry to hear that! You probably just fried it tad too long. It's best to keep the oil on "medium" so the fish cooks through before the outside scorches. Flip it over as soon as it starts looking brown and then take out when done on both sides. Hi George and sorry to hear that! You probably just fried it tad too long. It’s best to keep the oil on “medium” so the fish cooks through before the outside scorches. Flip it over as soon as it starts looking brown and then take out when done on both sides.

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