I think the British generally still think of carp as a weird fish for the table, but we're really the exception about that. Here's a can of Hungarian carp soup - what will it be like?
Bojler eladó! Your pronounciation was close enough, we pronounce "sz" as you would the letter s. I'm glad you enjoyed one of our national dishes (although the canned version has nothing on the original). I think it should be translated to fisherman's soup. The rest of the tin says: Ingredients: Fish slices 45% (silver carp, eurasian carp), water, quick-frozen fisherman's soup concentrate(water, cleaned fish, white onions, salt, paprika), sunflower oil, spicy spices (i guess hot paprika), dried onion flakes, salt, modified potato starch. The product contains fishbones. The product was made in a factory using soy and gluten (in different processes). Best before (year): until the year noted on the top or bottom side of the tin. Store it at room temperature until opened. After opening it can be stored in the fridge for 2 days.
As a non-hungarian, I had to look up what 'Bojler eladó' meant. What a lovely thing to have an in-joke to share between an entire country! (Also the story the phrase comes from is hilarious!)
What I love most about this series is how nonjudgmental Shrimp is about the canned foods he reviews (aside from the fact that he's literally judging their quality). It's a breath of fresh air to hear him enjoy everyday foods without a hint of condescension toward them -- the sort I've come to expect from others.
Couldn’t say it better myself.. He doesn’t try these foods to make faces and fake gag because _omg this much loved foreign food tastes so gross!!!_ - he does it because he has an innate curiosity about… everything, really. Very admirable and fascinating to watch.
Traditional Halászlé from Szeged (a Hungarian town) recipe 2 carps (3 kgs after cleaning for the paste, and 6 slices of fish for serving) 3 L water 3 big onions 2 big tomatoes 1 fresh pepper 1/2 fresh hot pepper 1/2 dried hot pepper 5 1/2 tbs paprika (the Hungarian 'édes paprika' is the best) salt, pepper To make halászlé, 3 kgs of carp is cut up and put into 3 litres of water, then put the finely chopped onion, tomato, paprika, and the fresh peppers in as well. Bring it to a boil and simmer over a high heat for 25 minutes. When the fish has rendered its fat, sprinkle the 5 tablespoons of paprika over the top of the juice. After the 25 minutes of boiling have elapsed, strain the contents of the pot with a fine strainer (you should push the fish through to make a paste), and then (optionally) strain again to make sure that there are no fishbones. Salt and pepper to taste. Season the 6 fish slices with salt and pepper, sprinkle with half a tablespoon of paprika, leave to stand for 10 minutes and then cook in the fish stock for about 10 minutes at a gentle simmer. Serve with bread and/or hot peppers to taste. --- Feel free to ask if you have any questions. Looking forward to you making this :)
Thank you for the recipe! I will definitely be making this soup, albeit not with carp, which I love, but is not available here. Thinking any fatty white fleshed fish should do. Maybe catfish?
@@deborahbranham-taylor6682 Oh my, sorry! I just got a notification about this comment... yes, catfish works too, "harcsahalászlé" is a common variant and it's literally catfish soup :) If you still haven't made this dish yet, I hope I could help but if you did, I hope it was delicious! :)
It's always fun to see a channel I watch has other fans from Hungary! These canned traditional Hungarian foods are really quite good, but I'd say they are very expensive for the amount of food, which is probably why people don't eat them very often. I usually eat them when with a cold. The soft warm food is not harsh on your sore throat, you don't have to cook for a long time while ill, and since it's canned, you can buy it months ahead so you don't even need to leave the home while you feel like death.
A story is told EVERY Christmas in my family: When my mother was still a child, her father (my grandpa) got a carp from one of his coworkes as a gift. They didn't have a lot of money back then so it was quite a valuable meal. The problem: the fish was still alive! Because it was caught freshly out of a pond, they had to "clean" the fish in the bathtub for a few days, so that it might taste less swampy. So my mom and her sister watched the carp and had a new "pet" and my grandma didn't quite know how to kill and to gut it, they ended up by throwing the carp into the next lake 😀
I believe carp was once a staple item here but a long way back. All those fish ponds in monasteries weren't there as pretty landscape features. The fish was there to be eaten on Fridays and other religious festival days etc.
Carp were spread throughout europe from the Danube river by the Roman empire as a food fish because they're hardy and grow relatively fast, for whatever reason they weren't however brought to the British isles in large enough numbers to really become naturalised. Carp were later imported to Britain from france and holland in the 13th century as a food source and became somewhat naturalised as they eventually escaped out of stock ponds into rivers and lakes. It is not clear when they went out of favour as a food source but at some stage people just stopped stocking them for the purpose of eating.
Carp have a huge amount of pin bones and are really difficult to fillet. Definitely best eaten whole. They're also quite fatty and are delicious when prepared well 😋
Exactly - and with the advent of refrigeration and modern fast transport from the coasts to the interior all of the locals started saying "This fish is sooo much better than that muddy-tasting carp!"
Hey Mr. Shrimp, I suggest you try a can of the traditional Mexican soup Menudo (red version) on weird stuff in a can. It consists of tripe and hominy in a spicy red broth, but many people add an assortment of toppings if so inclined (diced onions, cilantro, lime juice, dried oregano, etc).
my wife who LOVES menudo says that typically the canned menudo, while obviously not as good as fresh, is surprisingly comparable to restaurant quality and is willing to sacrifice that loss from time to time because of the convenience and cost.
@@dawn_connor That's my sentiment as well. Honestly, I've had a few restaurant menudos that were fairly lackluster, so I totally agree canned menudo is quite good for the cost (depending on brand I assume).
As a Hungarian as soon as I picked up on the "Bojler eladó" sign on the table I started laughing for like a straight minute. Thank you Mr Shrimp. One hungarian recipe I would recommend for trying out is Lángos (hungarian fried garlic bread). It doesn't sound much at first sight, but it's incredibly delicious with garlic sour cream topping (I also put some dill in the sour cream). There are different variations to the recipe, I think the best one is the variant with kefir and mashed potato in the dough. I am almost useless in the kitchen, but this is a dish even I can make, and indeed I have it on my plate every couple of months.
I would second Langos - I've never met a person who didn't like it. I'm not sure how 'traditional' it is but my Hungarian family always makes it with pizza dough. Home made or store bought it is always delicious and super easy to make!
@@tiborkovacs6671 I have a love and hate relationship with langos. It’s really good but soaked in oil so when you finish eating it, you feel like dying.
Ah, yes, the same reason some people aren't fans of catfish, because they eat from the mud of the ground. You just have to be able to cook it right and with the right seasonings with it. I do miss Hungarian food, it's always so hearty and well seasoned in my experience.
I was raised eating "salt and pepper catfish" - that WAS the seasoning, lol, then roll it in corn meal, fry golden, and enjoy. Never tasted "muddy" to me, either.
Too bad carp isn't eaten so much, they're hugely invasive in some places and they breed like crazy. As you mention, it's all about preparation. I've eaten it in Vietnam, was really good!
Fun fact, every christmas our christmas dinner was chicken fried carp with potato salad. So i am used to the flavour and if you know how to prepare it its delicious!
Not all catfish are bottom feeders. We have what we call "blue cats" and "channel cats" that feed all through the water column, They prefer moving streams. They don't have the broad flat head that "mud cats" do. They don't have the muddy taste that "mud cats" do! Blue catfish are a dark blue (almost black) color. Channel catfish are a golden color and have spots on their sides. Mudcats are the color of mud.
We certainly used to eat carp in the middle ages. The inland monks kept carp pools well stocked as fresh fish was not available otherwise and there were many 'fast days' where eating meat was not allowed
My ex is Hungarian and their fish soup is the best thing ever. Never knew it came in a tin too. I don't like carp either but when used in a spicy soup it works really well.
I know you get these types of comments all the time, but I just love your channel. It's a perfect mix of education and entertainment. And it's just wholesome content. I love the comments section. This is the best little corner of the Internet. Thank you! I think I first found you when I was recovering from surgery and I binged almost all your videos. I'm sad that I'm now recovering from another surgery and can't binge because I've seen them all. 🙂
Also - that dish looks wonderful. My experience in Hungary was that many foods served in touristy areas were very heavy and didn't sit well with my stomach, but when we had home-cooked food, it was like this - flavorful without the heaviness. Delicious and served with amazing hospitality.
Re carp tasting muddy: I understand cultures eating carp tend to catch it life and keep it in clean water for a few days, which gets rid of the taste of swamp. (There's a whole episode of Pan Tau around a carp in a bathtub, slated to be the Christmas meal IIRC.)
"Tee-sai holasl vedesh hol-ball", if my memory serves me well in some 45 years since I spoke Hungarian... Named after Tisza river. Mixed fish (bighead carp, carp).
Here in Australia, European Carp is regarded as an invasive species and pest by the Commonwealth (Federal) and all the State Governments, as well as by farmers and anglers. The ABC (Australian Broadcasting Corporation - Australia's equivalent of the BBC, but without licence fees), has a programme describing the problem, and you can view the episode here on RU-vid: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-lvxJVvFiUGY.html
I don’t know if you watch the Hugh Fearnly Whittingstall programs that he made under the River Cottage banner, but in one of the earliest series, he set himself a challenge to catch a large carp and sweeten it up for a Dinner to be served to his landlord’s and his guest’s, who would act as a jury for it’s edibility and if he pulled it off HFW stood to win fishing rights for the year. I can’t recall what he stood to lose if he failed, but it was a moot point as the guest voted the dinner a success.
You are supposed to pick the bones out. Tisza is one of the rivers flowing through Hungary. This can is actually not bad, I had id a few times. It’s far from the tastiest halászlé that you can get in its dedicated festivals but still pretty decent. You get an extra point for the bojler eladó sign 😀
Fun fact: we traditionally have fresh Halászlé (Fisherman's soup) on Christmas Eve in Hungary. I usually make it here in the UK out of basa, not carp, because it's just easier to get hold off in the shops but I get my fish stock cubes from home as my boyfriend is particularly fond of this soup but Black Sea Supermarket in Shirley, Southampton (or any eastern european/Hungarian shop) may have it.
Funnily enough, as you talk about muddy fish taste being an urban legend, I'd say you're right. I live in the southern US, and we love catfish, which is also a bottom feeder, but folks here don't really eat carp either.
@A C well its the only way describe the taste, you can taste the wild water (especially since i buy only caught wild ones, i remember my grandma making storebought ones and they tasted just sweet)
I've been watching your videos for more than a year now to help me sleep, and Im actually from Hungary!! So Im super happy to see this make an appearance! Its called "fisher soup" annnnnd! If you see the letter S and Z put together, thats actually just one letter here! You pronounced it mostly fine, but "sz" sounds like the S of snake
Just by looking at it it does seem relatively close to a home made soup, we would maybe have a few more fish like catfish, but whatever was available really. What we usually had in it what's not in the canned version is fish eggs and fish milk, and at least in my family we more often only had fisherman's soup around Christmas. (with it being a Christmas food, I am not saying it definitely is, and it's eaten more in some parts of the country) As for carp (ponty is common carp) being muddy I've never heard that in Hungary. There is one, the grass carp (Amur in Hungarian) that I've heard of tasting muddy (I had it once when it wasn't prepared properly as well), but normally after they are caught people put them in a barrel of clean water for a few days to purge and get rid of the muddy taste. Hungarian and more broadly I would say eastern european canned food tends to be quite good (probably has to do with food scarcity during the russian occupation, people learned and got used to preserving food when it was available, but it's just a shot in the dark). Hungarian ones are quite authentic I would say, as traditional hungarian dishes are relatively simple, if you put paprika, onion, garlic and caraway in to a dish you are already halfway already there.
Busa is a type of carp. Does not taste muddy in my opinion. We eat carp a lot and although it can taste muddy if you prepare it properly it can be really good. Home made version f this often includes at least 5 types of fish ranging from predator fish to bottom feeders (catfish). Great to see you trying a Hungarian delicacy that is somewhat niche.
That sounds really good, must keep an eye out for it in the "foreign" section of the local supermarket. I've had carp once but it was made into fish balls and heavily spiced so if there was any muddiness to the flavour it would have been masked. Several commenters below have mentioned the carp ponds that used to be a common way to stock food for monasteries and big houses. I wonder how much blame for the shift away can be placed on the new fashion of keeping ornamental fish in the C18th.
I've never seen any of these cans of weird stuff in Australia, but in America I did see plenty of weird stuff in bottles. Tex-Mex supermarket shelves groaned under regimented rows of 2 gallon glass jars of pickled pig lips. The weird-out factor was amplified by the clarity of the container.
@@nige3801 lol I like Trout with lemon and garlic butter - very tasty - I think it's a French recipe I picked up over the years lol. Never heard of Trout and Almonds sounds nice 👍
We occasionally had carp in the U.K. when I was a child, and it did indeed taste of mud. So did some of the trout. But it’s because it was living somewhere muddy. Trout in more open water were lovely. And we used to kill the fish on catching, rather than put it in clean water for a while to try and flush it through a bit. Not sure if we didn’t think about that or that mum refused to have it in the sink/bath. We also had eels a few times , which were really nasty. The bones were super pokey and it was very hard to get the skin off. I remember mother screaming when the headless one overflowing the sink started twitching and the fishy water was getting all over the kitchen.
My husband's mother was German and had a story about when she was a child her mother would buy a live carp at Christmas for their traditional holiday dinner. They kept it alive for a few days beforehand, feeding it bread, supposedly to clean it out and make it taste better. My husband was an avid fisherman and we tried dining on carp and I can't say I'd want to make a traditional meal out of it as the taste and texture were both quite unpleasant. I've since read in Eastern Europe they are pond raised, perhaps that had something to do with resulting in a more edible fish. 🌸
I once caught a carp in a central California waterway alongside a dairy farm where there were always lots of channel catfish. When I cleaned it there was a thin layer of dark stuff that wasn't particularly attractive, but it came off easily as it was attached to the skin. I never caught another but I wouldn't have minded, it was on the delicately flavored side, and delicious. I was told by my companion at the time that many people won't eat carp for some reason."¯\_(ツ)_/¯" It's been my experience that canned fish bones lose most of their integrity, and yeah, they are nutritious. My mom raised me on weird stuff in a can.
As a Hungarian I have never head the legend of mud-eating fish. If any, I associate carp and common carp (busa and ponty) with Christmas. Many families eat halászlé on 24th December. Bojler eladó :D
Those y-shaped bones are from carp. There is a very specific way to filet carp to remove these bones when preparing them for the table. Cultures who regularly eat carp know this process. Of course its a bit different when talking about industrial food production. As you noted the bones in your soup were soft similar to the small bones in canned salmon. And you are correct, they are an excellent source of calcium!
Same with northern pike. A great tasting fish, but people don't know how to clean them and avoid the bones. A lot of people pickle them, as the brine softens or dissolves them.
I've been missing your food videos lately... it would be quite enjoyable to see you do a homemade UK inspired version of this dish!!! Thanks for the entertaining video!!!!
I only ever liked 3 kinds of fish (salmon, herring and halibut), and have been a veggie for more than half of my life now. But the way you described this soup, even I found it very appetising! I'd love to see you making it from scratch to try it, and hope one of your Hungarian fans sends in a good recipe. Edit: I just found out the latin name of halibut, which is "hippoglossus". A name as wonderfully quirky as the fish itself, IMO.
I live on the River Murray (or Murray River) in Australia and it is full to the brim with European Carp. We have always been told the same thing - that they are horrible to eat and muddy tasting. However a lot of the asian population here will fish for them and take them home. I also remember an older gentleman in my travels who said they are good eating if you wash the mud out. He told us to take them home alive and put them in a tub of water for a couple of days and then try cooking them. We never did but it would be interesting to know if this worked!
carp is tradiotionally eaten around Christmas in eastern europe, you buy the fish live a day before cooking it, put it in your bathtub for a day to wash out the mud taste then cook.
Diet probably affects the taste as well. I tried carp fish a few times. I used to fish them out of the Willamette river in Oregon. Muddy tasting and full of bones.They are primarily bottom feeders and scavengers. The fish in the can may be commercially raised with a different feed which would greatly improve the flavor.
Growing up poor in the upper Midwest USA we ate a lot of carp. It's different taste than the European and Asia carp, but a very boney fish. We'd can it and make fish cakes out of it or in soups heavy on tomatoes.
Here in the US, I have tried something called trout soup. I picked up just out of curiosity. It had chunks of fish and potato in a thickened broth. It was rather nasty with a strong fish taste that reminded me of cat food. I gave it to the outside cats for not wanting the indoor feline to stink up the place. They enjoyed it thoroughly.
I love Hungarian food. I lived in Tokaj for a few months and my favourite was Fried Catfish wrapped in smoked bacon. Or water Buffalo steak. Also on the list was salted garlic pork ribs from the small pigs with the curly hair. All washed down with lots of Tokaji Azsu wine and Palinka
Hi Mr Shrimp, I was wondering if you had ever tried sustroming fermented fish? It would be nice to see someone with your respect for worldwide canned cuisine try this eaten on the traditional way. Thankyou for another weird stuff in a can.
Carp is popular in Eastern Europe. I think that the Czechs and Poles have it at Christmas the way Americans have turkey. Asian carp species - but the same, I gather - are a huge pest in my native Illinois but most people who grew up in Illinois like me wouldn’t eat any variety for choice; I think there’s something of a fishery now in the Illinois River and the carp ends up in Asian specialty stores. I think that the pest carp converted to fertilizer in bulk in Australia is the same species eaten in Eastern Europe. Not certain.
That sounds delicious! The few times I've been able to experience Hungarian home-made cooking in my life were wonderful. I used to swap succulent arrangements for people's favourite home-made dishes when I lived in Melbourne. I got to experience some amazing food that I wouldn't usually see in a restaurant, or even think of ordering since I didn't know what I was missing. It was also a great way to get to know my community since I didn't have family there.
Most people I know in the US consider carp a "trash fish" because they are bottom feeders and eat just about anything. But so are catfish, and that is wildly popular (I don't care for catfish myself).
Making this from scratch is very time consuming. You can find soup contentrate in buckets or small plastic boxes frozen in the store. Busa is not traditionally eaten, it was first put in our lakes to be fished in the 70s, but now it became an invasive spieces.
Dear mister Mike! I am Central European from landlocked country of Czechia. I can say carp is more connected with tradition now. It is widely considered traditional Christmas fish and selling carps from street stands is often way of earning some cash for young people before Christmas. Not many Czechs eat carp outside of holiday season, save from those with fishing as a trade or hobby. As for "muddiness" of carp meat, it is not really a myth, rather it stems from carps usual diet and habitat. Carps usually live in ponds and stagnant waters, so they naturally acquire a bit of muddy taste. But it is not so bad and it can be remedied by spices, as you found out with Hallaszle (your pronounciation was also almost correct iirc). Now for some actually helpful tips: If you ever come to Czechia and you want good fish soups and dishes,I can highly recommend fish restaurant in Velké Meziříčí, small town in the middle of our country. Their chef is true master of his trade. Greetings and best wishes Yours truly subscribed Radomír Cita P. S.: I still hold onto rare Czech (englishlanguage) mushrooms encyclopaedia I wish to send your way, since I think you might find it interesting and possibly useful. Let me know if you are interested.
Carp can have an earthy flavour, but only if they are eaten soon after being caught wild from rivers or lakes - they are of course freshwater fish. This is not usually the case with farmed carp, since these are typically transferred to filtered water holding pools for several days before processing and filleting - this washes out the silt responsible for the earthy flavour. You can emulate this procedure if you go fishing for carp yourself: If you catch one, take it home alive and keep it in a tank of clean water for a few days before gutting and filleting. This is even more important if you catch bottom feeding fish such as pike or catfish, since these are practically guaranteed to have a much more severe earthy flavour if not treated this way.
Great video (as usual). I do not have a soup recipe, however, I do have a very wonderful goulash recipe that my mother used to make. It's very good if you are interested. Thank you again for all your lovely videos.
I've heard all the time growing up that a certain fish was a 'trash fish'. Honestly, those fish just require a lot more love and attention to make into something good.
Mike here in the US we are being invaded by asian carp. There are people who are trying to get people to start eating it. As far as muddy I would think catfish.
I always start my fish stew By coating the fillets in a blackened seasoning and pan fry in butter and pull it out, brown some tomato paste. add in the vegetables and some wine to get all the good browned stuff off the pan and from there you can just add what ever else want cook it down and add the cooked fish back in when it’s done
I personally think carp tastes pretty muddy on it's own, but in fish soup it's quite nice. (I'm a hungarian girl) Sure you eat more sea fishes, but we only have some lakes around here. I'm glad you liked it, the homemade or restaurant version is even better!
Hungarian here: the halàszlé(fisherman's soup) has a long tradition of being eaten around Christmas. Traditionally they make a base, cook small fish until tender, pulverize the meat with a sif, and add nice, thick slices of carp onto the soup. The reason we use carp is because after WW1 we lost our sea, and anybody born after that we NEVER get seafood unless imported frozen. In fact, seafood, even normal things like shrimp or clams is considered a taboo there. The only fish we eat is freshwater, which consist of carp ( very delicious , somewhat fatty fish. Amazing fried), pike, bass, catfish and about 2 dozen more. I'm glad you've enjoyed it, Mr Michael shrimp, although the canned version is a far cry from the " regular" version. Cheers!
ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qWgq1AtHrM4.html This one is a fairly standard recipe except the garlic. You can substitute the homemade chili paste with "Eros Pista", generally available in UK Polish shops. Some people also add tomato paste or chopped tomatoes. Boil the fish with the onions and on high heat for 15-20 min. The fat will render out the fish, add 1.5 tbsp paprika powder, salt, chili paste, chili. Leave for 40-45 min to cook. Pass the soup through a sieve into another pot, make sure you get all the meat you can. Bring it to boil again slowly, add 1.5-2 tbsp paprika powder, turn the heat to low and add your large fish pieces to cook it for 4-5 minutes. Take the pieces out to prevent overcooking. Bojler eladó
I've had river fish in other countries and there was no hint of muddiness but they came from much larger, faster flowing rivers than we have here. I wouldn't fancy fish from most of UK rivers.
Carp from aquacultures in Central Europe usually is not fishy because (1) they do not have many scales and (2) they are kept in fresh water tanks after removing them from ponds w/o access to food for several days and they are killed just before cooking so they are really fresh.
pretty sure there's already an answer here in the comments about the muddy taste of carp, but i'm going to continue on with my take anyways. So yes, carp and pretty much every other species of fresh water fish that lives in a pond, relatively small /medium size lake (generally still water reservoirs) will taste muddy especially if it's a bottom feeding species (like carp for example). But fishes caught in rivers (like Danube) are pretty much clear of the muddy taste leaving a sweet, savory and very sought after meat (in eastern Europe at least). I guess it all depends on the environment (and their feeding behaviours) when it comes to fresh water fish.
Carp is really yummy! I like fresh water fish medalions coated with flour and deep fried (accompanied by a potato salad, of course.) 😋 Fish soup is really tasty when homemade too. I can try and find a recipe for you. I also have to point out hungarian excellent cooking skills! Not Hungarian just originally from a neighboring country. 😊
I come from Australia, and we have a terrible European Carp problem in our rivers. We don't eat them, because they definitely ARE muddy, full of bones, and generally pretty gross tasting. Perhaps the spices overcame the taste, or perhaps the Carp here have evolved into a worse tasting fish over time. Either way, we don't eat them here and it's illegal to throw them back in the river if you catch one! You'll often see dozens of them on the shore after someone's spent a day fishing.
I always felt they got a bad rap for being invasive and "bottom feeders" Definitely are good eating. Maybe they were kind of like lobsters, in that they used to be considered peasant food just based on their abundance.
my grandad always said "go for what the offical calls invasive and problematic, they do not care how much you catch of those" he collected lobsters, evry day. The board that was responsible for those rivers even gave him a nice fishing rod and a life-long honorary fishing license. the old mans reason for all the crab trapping? I like the taste son, and with my few teeth I can eat it fine still.
Food Carp is generally associated (at least in my area) drainage canals and waterways, where the water is not of good quality. It's why people that haven't been raised on Carp associated the "muddy" flavor from.
Hello there! A word of advice: if you ever try Hungarian fish soup again, try to find a recipe online and do it yourself, these canned versions do bad for our trademark soup! Also, as it was stated by a wise old man in a Hungarian novel: I only like it if it's burning up the top of my head! (it means you should add as many hot spice in it as possible, if you like it hot). You can do regular chili peppers, but I recommend somehow getting your hands on original hungarian hot peppers, they are the best suited for this dish! As far as I know (and judging by the massive amount of Hungarians living in the UK), you might find some Hungarian specialities shop or something like a farmers market etc. Love your vids, keep it up sir!
In Slovakia carp is eaten on Christmas Eve (because until the Second Vatican Council Catholics were not allowed meat on that day, but were allowed fish). I always refused to eat it telling my parents I did not like fish. It was not until I was an adult I realized I was actually allergic to fish. Luckily, my Mom would make me a schnitzel instead (the carp the rest of the family ate was breaded and fried, just like a schnitzel).
Hi Mr Shrimp! I was watching one of your scam baiting videos where you mentioned a made up food called "trembletts pie" and I was wondering have you ever made it? I imagine it being made with rabbit and apples for some reason although I'm not sure how well those two flavours would mix! It would be really interesting to see you take a crack at inventing a whole new dish!
Many freshwater fish aren't commonly eaten in the UK, excepting ones that leave in very clean streams, e.g. trout. In Finland, we eat a wide variety of freshwater fish because the lakes are incredibly clean and the fish just don't have that muddy flavour that's often associated with freshwater fish.
It's also very good fried (with lemon juice and aioli on the side), oven-roasted with tomato slices, or marinated in vinegar and tomato sauce. It's a fatty fish, so it needs something light and acidic, in my opinion.
It was necessary to do a little research when I saw your marquee board. A couple of rabbit holes later and I've learned twice as much as the video offered. That sometimes happens in this community. I think I bought a boiler?
