Fish etc in China

[Anchobrie]

Hi, I have gone again trough all the thread, always nice, and always something to learn, and you have mentioned at least twice the fish bladder. However, I didn't see your opinion on it.

 

I have had it a couple of times while travelling trough Spain but I didn't like it at all. It was cooked, let's say, in a stew fashion, chopped in small bites in a dense sauce, but my regret was mostly because of the texture. Maybe it is the texture what Chinese like after all, but it was not really pleasant.

 

Have you cooked at home or tried it in your local restaurants?

[liuzhou]

4 hours ago, Anchobrie said:

Hi, I have gone again trough all the thread, always nice, and always something to learn, and you have mentioned at least twice the fish bladder. However, I didn't see your opinion on it.

 

I have had it a couple of times while travelling trough Spain but I didn't like it at all. It was cooked, let's say, in a stew fashion, chopped in small bites in a dense sauce, but my regret was mostly because of the texture. Maybe it is the texture what Chinese like after all, but it was not really pleasant.

 

Have you cooked at home or tried it in your local restaurants?

 

 

Yes, I've had it many times but never used it myself. It is tasteless and valued only for its texture, something important to Chinese 'tastes'. There are many such foods.

 

 

[liuzhou]

Scallops are very popular here. Known as 扇贝 (shàn bèi), literally, ‘fan shell’.

 

 

They are usually only found at evening street markets and grilled with garlic and scallions. Not how I prefer them. They are also much smaller than those I ate in Scotland.

 

 

 

Edited 8 hours ago by liuzhou (log)

[Smithy]

6 hours ago, liuzhou said:

They are usually only found at evening street markets and grilled with garlic and scallions. Not how I prefer them. They are also much smaller than those I ate in Scotland.

 

They look delicious, although small. How do you prefer them? And did you have a different preferred treatment for the larger Scottish scallops?

 

Finally (for now): do you know where they come from and how they get there? I ask because you say they're usually only found at evening street markets...for some reason that makes me think of either a very scarce or very local source.

[liuzhou]

1 minute ago, Smithy said:

 

They look delicious, although small. How do you prefer them? And did you have a different preferred treatment for the larger Scottish scallops?

 

Finally (for now): do you know where they come from and how they get there? I ask because you say they're usually only found at evening street markets...for some reason that makes me think of either a very scarce or very local source.

 

To answer in reverse order, I am lucky that I live in one of China's few provinces with a coast line, namely the Tonkin Gulf beside our border with Vietnam. This means we have an excellent supply of seafood. Few people, if any, cook the scallops at home, though. It's seen as a street food treat.

 

I prefer them simply seared but cooked through. I find the garlic here too aggressive which overpowers their delicate taste.