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re: Restaurants that serve Swai instead of Catfish
Posted on 4/9/15 at 12:24 pm to Jones
Posted on 4/9/15 at 12:24 pm to Jones
I don't buy or order tilapia but I've always noticed that it comes in basically the perfect serving size
Those vac sealed fillets that are individually frozen look so easy for a quick meal
Those vac sealed fillets that are individually frozen look so easy for a quick meal
0
Posted on 4/9/15 at 12:40 pm to tigersownall
quote:
Are you really surprised that places don't separate oil? Most restaurants run off one or two fryers. If you get busy your not worried about oh. Were only gonna drop fish into one fryer.
Seriously?
If you're frying non seafood items in a fryer where you have been frying seafood, those non seafood items can pick up the taste. Any restaurant worth a shite will not fry everything in the same fryer
Posted on 4/9/15 at 1:01 pm to HubbaBubba
This is one of my biggest pet peeves. There's no excuse for a Louisiana restaurant to be serving anything but Louisiana catfish. None.
I also hate going to the Gulf Shores/Orange Beach area where the majority of the fish they serve is pangus/basa. They have it as specials and target tourists who think it's some special gulf fish. Pathetic.
I also hate going to the Gulf Shores/Orange Beach area where the majority of the fish they serve is pangus/basa. They have it as specials and target tourists who think it's some special gulf fish. Pathetic.
Posted on 4/9/15 at 1:16 pm to GynoSandberg
No way it picks up the taste. That's like people bitching when you throw shrimp in at the end of a crawfish boil. Shrimp are gonna taste like shrimp.
Posted on 4/9/15 at 1:32 pm to HubbaBubba
I actually prefer fried basa to fried catfish. Tastes better, has a nice texture and very clean, white meat.
Posted on 4/9/15 at 1:39 pm to tigersownall
quote:
No way it picks up the taste.
wrong
Posted on 4/9/15 at 2:01 pm to GynoSandberg
quote:
If you're frying non seafood items in a fryer where you have been frying seafood, those non seafood items can pick up the taste. Any restaurant worth a shite will not fry everything in the same fryer
I believe he was referring to catfish being done separately from shrimp and oyster.
(That is my assumption since he responded to this):
quote:
I need to make sure they fry the fish separated from the oil used to fry shellfish
I imagine at most places, fish is not separated from shellfish. All seafood is often in the same oil. Appetizers and chicken in another oil. Fries in their own oil because they're not breaded.
This post was edited on 4/9/15 at 2:10 pm
Posted on 4/9/15 at 2:13 pm to LouisianaLady
He said restaurants with one or two fryers
Assuming it's one, Im guessing he thinks everything going into the same fryer isnt an issue
With multiple fryers, seafood is done in one fryer. If a place tells you they do fish and shellfish separate, they are lying
Assuming it's one, Im guessing he thinks everything going into the same fryer isnt an issue
With multiple fryers, seafood is done in one fryer. If a place tells you they do fish and shellfish separate, they are lying
Posted on 4/9/15 at 3:18 pm to tigersownall
quote:
No way it picks up the taste. That's like people bitching when you throw shrimp in at the end of a crawfish boil. Shrimp are gonna taste like shrimp.
Just dirtier.
Posted on 4/9/15 at 3:24 pm to HubbaBubba
I used to work at a seafood restaurant. They switched over to Basa and I wasn't aware of it... Until orders started getting sent back. Apparently there is a difference in taste. (I don't eat catfish, too many good fish out there)
If I were at a restaurant ordering catfish, I would probably want to make sure it's american. Especially after reading a thread here about the catfish industry and how exports aren't held to the same standards as the domestic product.
If I were at a restaurant ordering catfish, I would probably want to make sure it's american. Especially after reading a thread here about the catfish industry and how exports aren't held to the same standards as the domestic product.
Posted on 4/9/15 at 7:18 pm to DownSouthDave
I don't put chewing tobacco, chicken shite, or basa/tra/Swai in my mouth. 
Posted on 4/9/15 at 7:54 pm to Winkface
I like swai and most people cant tell the difference
Posted on 4/9/15 at 8:45 pm to HubbaBubba
It's usually hidden in the description of "a white fish.""
Posted on 4/9/15 at 9:51 pm to HubbaBubba
Every time this topic comes up on this board it immediately turns into the OT.
2 or 3 people that know what they are talking about and a whole bunch of people talking out of their asses.
2 or 3 people that know what they are talking about and a whole bunch of people talking out of their asses.
Posted on 4/9/15 at 10:19 pm to dallastiger55
The one time we fried swai at home, the texture was just all wrong, way too soft. As for catfish, the one thing I can't abide is any hint of gray flesh in the served dish. Real restaurants have done a good job of trimming IME, but avoid the Albertsons fried Guidry catfish; they don't bother to trim it. OTOH, their fried chicken is great when fresh.
Posted on 4/9/15 at 10:44 pm to Tigersfan
quote:If that's not the pot calling the kettle black, I don't know what is!
Every time this topic comes up on this board it immediately turns into the OT.
2 or 3 people that know what they are talking about and a whole bunch of people talking out of their asses.
Posted on 4/9/15 at 10:46 pm to Croacka
ACME serves basa
Posted on 4/10/15 at 10:19 am to BottomlandBrew
quote:The only fishing my father ever did was bank fishing. I've eaten all kinds of cat from many different waters. Wild was always better for me, and the more movement in the water, the better.
Considering the shite we put in our water bodies, you can keep your wild catfish. I'll stick to US farm raised catfish.
Posted on 4/10/15 at 3:07 pm to BottomlandBrew
I spent 25 years in the wholesale Seafood business. We did a lot of importing and I sold a LOT of farm raised shrimp, crawfish and catfish from the far east. I sold it but I will not eat anything that comes from that part of the world.
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