Cod Fish

[NigelKennedy]

I know a couple of restaurants here serve very nice cod fillets but will not divulge the source. Anyone know where to buy Cod in Chiang Mai.

[CMKiwi]

Sorry Nigel, I know where to buy some nice cod fillets but won't divulge the source!

[CMKiwi]

Macro stock Pollock fillets.....better than that 'dolly' fish

[worgeordie]

Makro have Cod fillets 165 THB Kg,  Pollock fillets 65 THB Kg. they are both 

Pacific fish processed in China, Frozen they look very nice,defrost them and

a lot of water comes off,also lot water inside the fillets.

 

Tried poaching some in milk,and it just about melted away, same when frying,

its a pity as i was hoping for so much more,the price is right ,they look nice

frozen, but thawed out and cooked not so good.

regards worgeordie

[GaryB1263]

It is a shame. Atlantic cod must be very expensive.

 

[Trujillo]

I posted this in another, similar thread, but it's highly unlikely that what they say is cod, is actual cod. 

 

Cod stocks collapsed around 1992 and have not recovered. 

 

Here's the Wiki on it: 

 

Collapse of the Atlantic Northwest cod fishery

[scottiejohn]

11 minutes ago, Trujillo said:

I posted this in another, similar thread, but it's highly unlikely that what they say is cod, is actual cod. 

 

Cod stocks collapsed around 1992 and have not recovered. 

 

Here's the Wiki on it: 

 

Collapse of the Atlantic Northwest cod fishery

I think your info is just a little bit dated, and who trusts Wiki (fake info) anyway!  This extract is just one of many regarding the Cod Industry in and around the UK.

 

http://www.telegraph.co.uk/news/earth/environment/12150836/North-Sea-cod-could-be-sustainable-by-2017.html

　

North Sea cod could be declared "sustainable" by next year, giving consumers the green light for guilt-free fish suppers - and potentially pushing up prices.

　

After being severely depleted by decades of overfishing, the recovery in cod stocks is now strong enough that the fish could qualify for the Marine Stewardship Council's blue label for certified sustainability for the first time ever.

　

From a peak of 270,000 tonnes of mature cod in the 1970s, stocks declined to just 44,000 tonnes in 2006 but have now rebounded to almost 149,000 tonnes as of last year. Conservationists say the level should get back above 165,000 tonnes to enable sustainable fishing.

 

PS;   (BTW;  HORECA used to do a good line in North Sea Cod) Check out there web site  https://www.facebook.com/pg/horecachiangmai/about/

[jonwilly]

I used to take a drink with a Brit who worked for Diagio.

He said the the company imported Cod from UK and they found they had a better profit on UK Cod in the Orient then selling it in UK.

Ray who owned the Offshore in Soi 23 used the UK cod.

Tony Yummy Pizza still uses cod, when he can get it from Macro.

 

john

[NigelKennedy]

Yes Yummy Pizza cod is good.

[junglechef]

I should know as I'm from the city that was built on Cod (Boston, MA) but unfortunately I don't 

[Trujillo]

Quote

North Sea cod could be declared "sustainable" by next year

Bold mine. 

The fact is that stocks are still very depleted for commercial fishing. Even if your statement is accurate, this means that currently, cod stocks are still not being fished commercially on any scale; certainly not the scale that you'd be able to buy cod in Thailand. 

 

My point is and was that while it is not impossible you might actually find a cod for sale in Thailand, it is highly unlikely.

 

Similarly, often you see red snapper on the menu when in fact it is red tilapia. I have seen this in various parts of Thailand on several occasions. 

[meatboy]

have you a foodland up there,down here in korat they have pacific cod loin and fillets.

i found the loin is great cut up for COD BITES.

[worgeordie]

2 minutes ago, Trujillo said:

Bold mine. 

The fact is that stocks are still very depleted for commercial fishing. Even if your statement is accurate, this means that currently, cod stocks are still not being fished commercially on any scale; certainly not the scale that you'd be able to buy cod in Thailand. 

 

My point is and was that while it is not impossible you might actually find a cod for sale in Thailand, it is highly unlikely.

 

Similarly, often you see red snapper on the menu when in fact it is red tilapia. I have seen this in various parts of Thailand on several occasions. 

Maybe all the Cod sold in Thailand is Pacific Cod,different species same family,it is processed in

China,Atlantic Cod is very expensive,maybe the stocks around the UK will improve when they kick

all the EU fishermen ,especially the Spanish off our fishing grounds, Iceland is the only country with

really good stocks of Cod,because they managed their fisheries and kept others out.they had to as

that was the only natural asset they had.

 

regards worgeordie

[CMKiwi]

Worgeordie,  I agree the polock from Makro look very good when thawed out.  Strange how they hold so much water which can become rather 'squishy' when cooking.

 

Ive used tempura hot and spicy flour in a batter mix and then fried the fish, turned out rather tasty albeit very moist fish due to this water retention that is going on.   Still I prefer it over pangassius.

[Sandy Freckle]

I found that occasionally (but all too rarely) a nice enough piece of fish can be eaten at some Chiang Mai noshery...., unfortunately a bit too rare and random though. However..., I rotate back to the real word tomorrow and am so looking forward to tucking into a slab of sustainable, wild caught, Western Australian Dhufish..., grilled and with chips n salad...., washed down with a mildly chilled SB.
 

Edited July 3, 2017 by Sandy Freckle

[meatboy]

5 minutes ago, CMKiwi said:

Worgeordie,  I agree the polock from Makro look very good when thawed out.  Strange how they hold so much water which can become rather 'squishy' when cooking.

 

Ive used tempura hot and spicy flour in a batter mix and then fried the fish, turned out rather tasty albeit very moist fish due to this water retention that is going on.   Still I prefer it over pangassius.

before foodland arrived,the best of the worst from makro,ASIA SEA BASS,[bara-mundi] good white flesh.

filleted and de-scaled around 150-200bht.kilo.

[CMKiwi]

Barramundi is a fish most Australians swear by.

 

In New Zealand it's either snapper/orange roughy/blue cod/king fish or tarakihi to name a few.  All good cold water fish and very tasty.

[junglechef]

7 hours ago, CMKiwi said:

Worgeordie,  I agree the polock from Makro look very good when thawed out.  Strange how they hold so much water which can become rather 'squishy' when cooking.

 

Ive used tempura hot and spicy flour in a batter mix and then fried the fish, turned out rather tasty albeit very moist fish due to this water retention that is going on.   Still I prefer it over pangassius.

Pumped full of stuff to retain water then sell by weight 

[Nowisee]

I bought some of that Pollock from Makro.. slow thawed it in the frig, used half a roll of paper towel to dry it out, pan fried it and it spit oil all over the place.  Way too wet.  Almost think it was injected.

Nothing compares to fresh caught King Salmon from PNW... damn, that meat just melts in your mouth.

The next best is fresh caught Mahi... grilled and taco'd with some guacamole and salsa...and a nice craft beer.

Not happening here.. back to reality.  Save that dream for next trip back. 

[happyas]

Nothing beats cold water ocean fish for flavour, but you do have to pay the price for it, anywhere on the planet now a days.

 

If you are paying as per the prices i've seen on here, eg 65-165 baht/kilo  there's no way in the world that you will be getting anywhere near good quality, tasty fish..[IMO}

 

I'd rather go without than buy the junk that's offered for sale here.

[GaryB1263]

1 hour ago, happyas said:

I'd rather go without than buy the junk that's offered for sale here.

I feel the same way about Thai beef.

[happyas]

3 hours ago, GaryB1263 said:

I feel the same way about Thai beef.

Yes, same here..i'm not going to buy inferior produce, just because i feel like some fish, or beef at the time.

[balo]

I miss my Norwegian cod , best in the world , just like the salmon.  I think it would be more like 1000 baht for a kilo if anyone tried to import it to Thailand. 

 

 

Edited July 4, 2017 by balo

[CMKiwi]

9 hours ago, GaryB1263 said:

I feel the same way about Thai beef.

Thai beef is ok in a stew and about the only way to make it edible.

 

Using it in an Irish stew with red wine makes it even better...but then we could get onto the topic of finding a good red wine here.  It's OK as you don't need great wine for the stew!

 

With all this cool weather lately maybe a stew is on the books soon....

[jonwilly]

The French/Thai beef as sold by the outlet on the Immigration Canal is quality beef.

And I am no fan of Buffalo sold as beef.

 

john

[bartender100]

Maybe in the future we will see North Sea Cod back on the menu in Thailand as the UK leaves the Common Fisheries Policy shortly and takes back its own waters

 

https://www.theguardian.com/environment/2017/jul/02/uk-take-back-control-london-fisheries-convention-michael-gove

 

ATM 80% of all fish caught in UK waters is by foreign boats, and astonishingly 50% of that gets dumped dead or dying back 

[meatboy]

9 hours ago, balo said:

I miss my Norwegian cod , best in the world , just like the salmon.  I think it would be more like 1000 baht for a kilo if anyone tried to import it to Thailand. 

 

 

you will be very lucky to buy norwegian or uk cod for 1,000bht.

tesco uk.cod is 800bht.kilo.

[Sandy Freckle]

We are so very spoilt for choice and quality back in the comparatively clean-watered, sustainably-fished and wild caught fisheries of our various original Farang-lands. 
When in Thailand...., sometimes..., just sometimes, I get lucky and am surprised by some kind fish that is served up in Thai restaurants...., and I never really know what it is...., I just enjoy it while it's there.
Eating seafood in Thailand can sometimes be a bit of a lucky dip or game of Russian roulette.
You either get to enjoy eating it and it stays put..., or you (fortunately rarely) can end up squirting and nearly blowing the back of the crapper out...., not good.
 

Edited July 5, 2017 by Sandy Freckle

[InMyShadow]

Thai beef is ok in a stew and about the only way to make it edible.
 
Using it in an Irish stew with red wine makes it even better...but then we could get onto the topic of finding a good red wine here.  It's OK as you don't need great wine for the stew!
 
With all this cool weather lately maybe a stew is on the books soon....

Stick it in a slow cooker crock pot. The toughest meat cuts always come out best after 8 hours will melt in your mouth

[CMKiwi]

And always allow a bit of gristle and fat to remain on the meat.... if its straight meat it will become very dry.  The fat gives it a bit more flavour too.