On 3/20/2010 Melinda was giving some advice; how to make regular fish taste like LOBSTER, I was driving at the time and did not get all the details; does anyone have the details????

Hi, I didn't hear the show so can't help you myself. However, whenever you sign into this site, on the home page click on "This Week's Show". Then, when the new page opens, scroll to the bottom and click on "Maria" (Melinda's assistant) and ask her the question. She should be able to help with the answer.

By the way, once you get the answer, will you please post it. I would like to know the answer.

Many thanks.

I click on "Maria", but there is no actual address; my Mac is not set up to go to the address automatically... I have to sign in to a gmail or yahoo to get there. I need the actual address for Maria, thanks for your input.

I didn't write it down but it was a combination of water, salt, and sugar. She started with a quart of water. I think that it was a cup of sugar to a 1/2 cup of salt. I'll ask her and post her answer.

It was also a certain kind of fish, but I can't remember it.

It was a firm white fish such as cod or halibut.

Another fish that works well with this type of "sweet brine" is monkfish. It doesn't taste at all like lobster, but does have a similar texture and the brine makes it sweet, kinda like lobster. Close your eyes and dip it in butter... then believe, LOL.

When we lived in Santa Barbara decades ago, we would go to the beach and dive for abalone. Then they got ALL fished out. A friend of mine gave me a recipe years later she called "Phoney Abalone", which was definitely not abalone but it was none the less intriguing.

http://www.recipezaar.com/Phoney-Abalone-9163

It originated at the Gilroy Garlic Festival and is really a fun take on chicken breasts.

Marlene

Louvar; is said to taste like lobster. Myrtle I have made "Phony Abalone" I wasn't to impressed with it. Squid taste more like abalone that chicken with clam juice. Santa Barbra fish has farm raised Abalone for under ten bucks each.

Hi Guts!

I would agree that the pHoney abalone doesn't taste much like abalone, it is what it is -- clam juice and chicken breast... however I love both of those, so I really did enjoy playing around with the recipe. Of course, I am strange: I love to put canned clams in my grilled beef hamburgers, LOL. Clamburgers, YUM.

We left Santa Barbara in 1992 and I have heard about the abalone farms there now, however I haven't tasted farm raised abalone. I sure miss abalone! Also miss Bahamian conch like crazy--cracked conch, conch salad, conch fritters. I guess you can't have everything and we do have razor clams and geoducks here in the Northwest so I can't complain

Now I have to go check out this Louvar fish Guts is talking about!

Thanks!

Marlene

There is one part of the Louvar that is to have the texture and taste of lobster. If you check around I sure you can find some from a fish monger (sp) Here is a picture of the pounded out Abalone i had last Xmas, they are small but taste the same as the high priced stuff that you find in other markets santa Barbra fish market is the only known place to me to find farm raised Abalone.

http://i154.photobucket.com/albums/s260/Guts_2007/abalone.jpg

Monkfish is commonly sold or subbed for lobster. Not legal but it as been done.

I am still waiting for Maria the producer to answer me about 3/20 show notes on the prep of fish to taste like lobster; not all the other replies that are ALL over the map....

Believe Leni's two responses. I listened to that show and that is my recollection as well.
I wasn't that interested, as I am not a believer in "faux food". Why ruin good cod or halibut to taste like lobster? Hell, halibut is $20 lb. I can buy 3 oz lobster tails at the supermarket for $4.99 ea (previously frozen). In terms of "high end" seafood, I encourage people to buy as much as they can afford, at market price. The day is on the horizon, when it will be unavailable, at any price. What little remains, will be snapped up at auction in Tokyo. That's where your giant blue fin tuna, urchins and abalone are now.

Deelisious, I stand guilty of being a bit off-topic on your original question. We are a small, yet dedicated group here on Let's Talk, and at times we do stray, but it's all about sharing and learning about food, recipes and cooking. We try to answer questions about what Melinda has talked about on her weekly shows.

I agree with Maynard, Leni's responses are what I remember from hearing Melinda talk about this topic previously== but I didn't listen to the show last weekend, so I can't comment on the exact fish or brine. I do recall it must be a firm fleshed white fish or it would fall apart in the brine. It's all about the texture.

Maynard, add King Crab to the list of growing seafood that travels to Japan. Japan bids highest on the Alaska King crab catch, so the BEST goes to them because they pay the highest price. Sad, isn't it? We can't even keep our own "catch" in our own country.

Since Guts told us about Louvar I have been researching this fish and now I REALLY must find some! It is rare and a "hidden" treasure, so they say.

Hope everyone had a great weekend. You sure had more sunshine than here in the Northwest!

Marlene