A Quote by Tom Douglas
Ling cod is a mild-flavored and somewhat delicate fish that takes well to poaching, braising and pan-roasting.
Related Quotes
If ever there was a fish made to endure, it is the Atlantic cod... But it has among its predators - man, an openmouthed species greedier than cod.
Well, it seems all the fish in the rivers are dying. Could this be an act of cod?
After a solid day of fishing, I'm craving something hearty. That's where a jug of buttermilk comes in. Poaching fish in buttermilk yields the luscious texture and pure flavor, but with a more substantial richness and a poaching liquid you'll want to lap up with a spoon.
The biggest predator of fish like cod is other fish - and seals keep fish like that in check.
It takes no more actual sagacity to carry on the everyday hawking and haggling of the world, or to ladle out its normal doses of bad medicine and worse law, than it takes to operate a taxicab or fry a pan of fish.
Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish.
Surprisingly, fish works great for sheet pan dinners because it cooks quickly through direct pan contact.
We associate the North Atlantic with cod. The motto of Newfoundland used to be 'In cod we trust.' It was a joke, but it was essentially true. But there is no cod anymore. And that's extraordinary. It's all because of either greed or politics - Canadian politics.
The Pilgrims were unified by their religious zeal, but they couldn't fish, they didn't know how to hunt, and they were bad at farming. In fact, they never had a good harvest until they learned to fish cod and plow the waste in the ground as fertilizer.
Today's fishing industry supplies land farms with fish as well. Over fifty percent of the fish caught is fed to livestock on factory farms and "regular" farms. It is an ingredient in the enriched "feed meal" fed to livestock. Farm animals, like cows, who by nature are vegans, are routinely force-fed fish as well as the flesh, blood, and manure of other animals. It may take sixteen pounds of grain to make one pound of beef, but it also takes one hundred pounds of fish to make that one pound of beef.
After being cooked, ling cod tends to bleed out some moisture, so, before serving, let it rest a few moments on a plate. Once the moisture has been released, you can carefully pick up the fillet with a slotted spatula and transfer it to another plate for saucing. This way, you won't sog out your beautiful sauce.
Roasting fish that's encased inside a salt crust is a centuries-old method of ensuring moist, ultra-flavorful flesh.
Better to be happy with the cod fish in your plate now, than to linger for the taste of a tuna that is still swimming in the sea.
It's harder to kill off fish than mammals. But after 1,000 years of hunting the Atlantic cod, we know that it can be done.
Charlie Asher: Mrs. Ling, is that duck wearing trousers? Mrs. Ling: Could be . . . . You hear of paper-wrap chicken? This duck in pants.
One fish. Two fish. Red fish. Blue fish. Black fish. Blue fish. Old fish. New fish. This one has a little star. This one has a little car. Say! What a lot of fish there are.
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