Fun Stuff > CHATTER
I Like Fish!
happybirthdaygelatin:
Grouper is one of those fish I'd not like to remember the apperance of while I was eating it. Shark is delicious and indeed pretty expensive. The fin is used in soup, though a quick google shows the first few pages that show up are mostly against people doing this. This receipe sounds tasty but sans MSG.
I'm also curious as to fishhead soup, though kind of disapointingly I've heard that after cooking the meat out of the head it is removed from the soup.
Joe: Is seafood a large part of Korean food? (I've been curious about Korean food). Also as much as I like seafood I don't care for crab and lobster all that much.
jhocking:
Seafood is eaten pretty widely, although not as much as other nearby countries (ie. more than here, less than Japan.) And of course it varies by area; in Pusan, on the southern tip, fish with rice is pretty much all anybody ever eats.
My favorite Korean seafood dish is a rice porridge made with abolone called jumbok jook. It's a pretty malleable dish; another popular variant is hobak jook, which uses pumpkin instead of abolone.
Digs:
I imagine it must be that way. Good food comes from people cherishing whatever ingredient they have to work with and drawring out its potential. Look at, like, cajun food.
kikanjuuneko:
You know, I must be the only person who is more or less indifferent to fish. Okay, in sushi, I love it. In "western" food, however, I could live with or without. Other seafood, I loathe with all my heart. I mean, some of the most disgusting creatures on Earth live in the sea, dammit. And we eat some of them.
happybirthdaygelatin:
I've been really curious and wanting to try abolone ever since I've had limpets. I imagine they're similar.
That's a good point about what people working with what they have. The tribe I'm a member of has a plethora of songs just about salmon.
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