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Goby Fish

 
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Mats
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Joined: 14 Oct 2004
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Location: Toronto, Canada

PostPosted: Tue 19 Apr, 2005 12:03 pm    Post subject: Goby Fish Reply with quote

I just returned from the wonderful T&T supermarket with a package of frozen Goby Fish (Ca Keo) from Vietnam. When I google these critters, I get mostly aquarium sites for care & feeding. Has anyone here either cooked or eaten these fish?


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Mats
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Joined: 14 Oct 2004
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Location: Toronto, Canada

PostPosted: Wed 20 Apr, 2005 9:08 am    Post subject: Hubba Bubba! Reply with quote

It seems a bit silly to answer my own question, but, what the heck! The logoons around Venice are full of unusual marine life - many which find their way into Ventian cuisine. I found this recipe http://www.hub-uk.com/foodpages22/recip1092.htm
in which mud gobys are boiled for one and a half hours with onions, celery, and garlic and the stock is used to make the "risotto of kings"!
Hmmm......should be interesting, to say the least!!!!!!


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llizard (aka ejm)
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Joined: 06 Oct 2004
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Location: Canada

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Come to Life. Come to Laziness.

PostPosted: Wed 20 Apr, 2005 9:45 am    Post subject: Re: Hubba Bubba! Reply with quote

MEF wrote:
I found this recipe http://www.hub-uk.com/foodpages22/recip1092.htm
in which mud gobys are boiled for one and a half hours


Boiled for one and a half hours!! That would turn the fish to mush, wouldn't it? Surely the stock should only be brought to a boil and then simmered for the rest of the time?

one that got away: whoohoo!


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Mats
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PostPosted: Wed 20 Apr, 2005 10:07 am    Post subject: you are right Reply with quote

It is simmering as we speak!


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Bramble
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Joined: 28 Mar 2005
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Location: The Western Isles

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Australians Wouldn't Give A Bramble For Anything Else.

PostPosted: Wed 20 Apr, 2005 9:18 pm    Post subject: Reply with quote

what do they look like ? I found some pictures, but are they really that small ??


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MrsBrown
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Joined: 13 Oct 2004
Posts: 305
Location: Western Canada

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PostPosted: Thu 21 Apr, 2005 9:00 am    Post subject: Re: you are right Reply with quote

MEF wrote:
It is simmering as we speak!

And? How was it? Was it mush boo! as llizard suggested? or was it delicious?

whoohoo! whoohoo! skip stomp la la la whoohoo!


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Mats
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PostPosted: Thu 21 Apr, 2005 9:16 am    Post subject: Work in progress Reply with quote

Since what I was doing (upon reflection) was using the goby as the basis for a fish stock, the result was not bad. The flavour is low-key but has potential. Mush? Well, of course; since the stock is strained through cheese cloth, this isn't a problem. I have yet to make the risotto, so, stay tuned.


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Mats
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PostPosted: Thu 21 Apr, 2005 12:55 pm    Post subject: Oh what a long road it has been Reply with quote

I used carnaroli to make the risotto; man, that is a lot or stirring! The dish turned out just peachy. I've had it tested by two other people who agree. I don't think seeking out mud gobys is worth the candle, but if you run across them in an Asian supermarket, give 'em a go.


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