-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> Blue cod is neither cod nor blue
 JW> Sablefish, the other so-called "blue cod".

 DD> Sablefish is known as black cod. I have never seen it referred to
 DD> as blue cod before your statement.

 JW> So I did some websurfing and learned that black cod is an American
 JW> label for Sablefish and blue cod is a British one.

 JW> What's important to know ios that sablefish had a fiarly firm
 JW> texture while thew New zealnd blue is soft and delicate. The
 JW> fillets tend to fall apart if not handled VERY gently and can't be
 JW> overcooked.

 DD> many know sablefish as butterfish because they taste like butter.

 JW> A whole bunch of totally unrelated fish are named butterfish in
 JW> different parts of the world. The one that comes to mind for me is
 JW> the Asian silver pomfret which I first had in Hawaii and could get
 JW> here for a while when a short lived Filipino food store introduced
 JW> them to Yellowknifers.

Fish names are very fungible to American marketroids.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sea Bass Tagine
 Categories: Seafood, Chilies, Rice, Vegetables, Potatoes
      Yield: 6 Servings
 
           Paella Rice
      1 lb Sea Bass; skinned, fileted,
           - cut in 1 1/2" pieces *
      1 ts Garlic; chopped
      1 tb Cumin Powder
      1 tb Chilli spice
    1/4 ts Crushed Red Chile Pepper
    1/2 ts Parsley; chopped
    1/2 c  Cilantro; chopped
      1    Lemon; juiced
      5 tb Olive oil pressed w/chile **
      2    Tomatoes; chopped
      6 sm Potatoes; peeled, in slices
      1    Tomato; sliced
      1 lg Green Pepper; sliced
      1    Lemon; in pieces
      2 c  Green Olives
           Salt
      2 c  Water
 
  In a medium bowl, mix the cumin, garlic, chilli spice,
  crushed red chile pepper, parsley, cilantro, lemon juice and
  salt. Let stand for about 5 minutes. Add the sea bass mix.
  
  Add the Olive oil pressed w/chile to a hot tagine. Once the
  olive oil is warm, add and gently fry the chopped tomatoes,
  sliced potatoes, sea bass, green peppers, sliced tomatoes,
  lemon pieces, and olives. Next, add the water, cover, and
  cook for about 1 hour over low to medium heat; stirring
  regularly.
  
  * Halibut, snapper, or cod may be used if you do not
  have sea bass (Patagonian Toothfish)
  
  ** Mallafre Gourmet Olive Oil Pressed with Chili is
  available from - http://www.hotpaella.com/Products/
  
  Serve and enjoy!
  
  Serves 6
  
  From: http://www.HotPaella.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Being young is beautiful, but being old is comfortable." -- Will Rogers

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