We are bringing this up again! Hey, where is central mayhem? I think it is a little gross, depending on the size of the tank and what chemicals you add to the water etc, I would rather eat fish from a larger ( and hopefully cleaner) body of water? I don't think its wrong, if you want to eat your fish that seems to be alright with me ,but I do think it may be slightly different when it comes to cats and dogs?? Just my opinion,
Do u think eating an aquarium fish is wrong?
- Thread starter ozz465
- Start date
Mok Pa Fok (A kind of steamed fish pâté)
½ kilo Pa tong (Clown Knife)
2 Shallots
4 white peppercorns (or nearly 1 teaspoonful of prepared white pepper)
2 eggs, beaten
½ cup coconut cream
1 teaspoonful salt
½ teaspoonful MSG
2 teaspoonfuls nam pa (fish sauce)
2 or 3 small chilli peppers
some sprigs of dill
- Scale your piece of Pa tong. Remove the flesh, discarding such bones as you can but ignoring the fine ones. Chop up the flesh and then pound it very fine. (**NOTE** Clown knife fish have alot of fine sharp bones. Grinding and pounding the flesh softens and breaks up these small bones to make the fish safe for consumption).
- Pound the shallots and the white peppercorns and combine them with the fish. Add the beaten eggs, the coconut cream, the salt and the MSG. Mix the whole well, so that it is of a smooth and creamy consistency and put it in little banana leaf baskets. Steam these for about 15 minutes. Or, if you wish, you may roast them on a charcoal fire.
- Decorate the fish pâté (which is to be left in its banana leaf baskets) with thin rounds of chilli pepper (produced by slicing the peppers crosswise) and tiny feathers of dill leaf.
Broiled Snakehead With Salsa Glaze
Ingredients:
1 northern snakehead, cut into fillets of 1/3 to 1/2 pound each
1 tablespoon fresh lime juice
2 tablespoons spicy tomato salsa
1/2 cup mayonnaise
2 tablespoons plain nonfat yogurt
2 tablespoons chopped parsley
Instructions:
Preheat the oven to broil. In a small bowl, combine lime juice, salsa, mayonnaise, yogurt, and parsley and mix. Taste for seasoning. Place the snakehead fillets on a broiler pan and apply half the glaze mixture. Broil the snakehead for three minutes or until nicely browned. Turn the fish over and apply the remaining glaze. Return to the broiler and broil about three minutes more until well browned. Place the snakehead on serving dishes. Garnish with parsley and serve immediately.
Brazilian Piranha Soup
Ingredients:
Piranha, whole fish (or heads)
green vegetables in season or to taste
carrots, peeled and sliced or diced
yams, peeled and cut up
onions, whole small or quartered
salt and pepper to taste
1 or 2 small chilies to spice things up a bit
small ginger root, coarsely chopped
1 or 2 sliced or wedged lemons or limes
Directions:
Boil whole fish in vegetable stock with spices and pieces of ginger. Add fresh cut up vegetables. Remove bones and larger fins from the fish. Slice lemon or lime as garnish. Remember, the head is an aphrodisiac and is often served separately. The soup can also be made entirely from Piranha heads if desired.
Fried Piranha
Ingredients:
A medium-sized whole Piranha for each serving
2 or 3 cloves of garlic
salt and pepper
sprig of fresh parsley
whole lemon or lime
1 or 2 whole ripe tomatoes, sliced
small quantity of seasoned flour or corn meal
Directions:
Clean and scale the fish thoroughly. Make a series of diagonal cuts along both sides of the fish from top to belly. Crush the garlic cloves and mix with the salt and a little pepper. Rub this mixture into the cuts along the sides of the fish. Wrap with a damp banana leaf (or a moistened paper towel). Allow to marinate for 30 minutes to an hour. Some Colombian cooks leave refrigerated overnight. Heat some fresh cooking oil to a high temperature in a large frying pan. Sprinkle the marinated fish lightly with seasoned flour or corn meal. Fry golden brown on each side, turning the fish carefully after browning. Serve hot garnished with sliced tomato and fresh lemon or lime juice squeezed over the fish.
½ kilo Pa tong (Clown Knife)
2 Shallots
4 white peppercorns (or nearly 1 teaspoonful of prepared white pepper)
2 eggs, beaten
½ cup coconut cream
1 teaspoonful salt
½ teaspoonful MSG
2 teaspoonfuls nam pa (fish sauce)
2 or 3 small chilli peppers
some sprigs of dill
- Scale your piece of Pa tong. Remove the flesh, discarding such bones as you can but ignoring the fine ones. Chop up the flesh and then pound it very fine. (**NOTE** Clown knife fish have alot of fine sharp bones. Grinding and pounding the flesh softens and breaks up these small bones to make the fish safe for consumption).
- Pound the shallots and the white peppercorns and combine them with the fish. Add the beaten eggs, the coconut cream, the salt and the MSG. Mix the whole well, so that it is of a smooth and creamy consistency and put it in little banana leaf baskets. Steam these for about 15 minutes. Or, if you wish, you may roast them on a charcoal fire.
- Decorate the fish pâté (which is to be left in its banana leaf baskets) with thin rounds of chilli pepper (produced by slicing the peppers crosswise) and tiny feathers of dill leaf.
Broiled Snakehead With Salsa Glaze
Ingredients:
1 northern snakehead, cut into fillets of 1/3 to 1/2 pound each
1 tablespoon fresh lime juice
2 tablespoons spicy tomato salsa
1/2 cup mayonnaise
2 tablespoons plain nonfat yogurt
2 tablespoons chopped parsley
Instructions:
Preheat the oven to broil. In a small bowl, combine lime juice, salsa, mayonnaise, yogurt, and parsley and mix. Taste for seasoning. Place the snakehead fillets on a broiler pan and apply half the glaze mixture. Broil the snakehead for three minutes or until nicely browned. Turn the fish over and apply the remaining glaze. Return to the broiler and broil about three minutes more until well browned. Place the snakehead on serving dishes. Garnish with parsley and serve immediately.
Brazilian Piranha Soup
Ingredients:
Piranha, whole fish (or heads)
green vegetables in season or to taste
carrots, peeled and sliced or diced
yams, peeled and cut up
onions, whole small or quartered
salt and pepper to taste
1 or 2 small chilies to spice things up a bit
small ginger root, coarsely chopped
1 or 2 sliced or wedged lemons or limes
Directions:
Boil whole fish in vegetable stock with spices and pieces of ginger. Add fresh cut up vegetables. Remove bones and larger fins from the fish. Slice lemon or lime as garnish. Remember, the head is an aphrodisiac and is often served separately. The soup can also be made entirely from Piranha heads if desired.
Fried Piranha
Ingredients:
A medium-sized whole Piranha for each serving
2 or 3 cloves of garlic
salt and pepper
sprig of fresh parsley
whole lemon or lime
1 or 2 whole ripe tomatoes, sliced
small quantity of seasoned flour or corn meal
Directions:
Clean and scale the fish thoroughly. Make a series of diagonal cuts along both sides of the fish from top to belly. Crush the garlic cloves and mix with the salt and a little pepper. Rub this mixture into the cuts along the sides of the fish. Wrap with a damp banana leaf (or a moistened paper towel). Allow to marinate for 30 minutes to an hour. Some Colombian cooks leave refrigerated overnight. Heat some fresh cooking oil to a high temperature in a large frying pan. Sprinkle the marinated fish lightly with seasoned flour or corn meal. Fry golden brown on each side, turning the fish carefully after browning. Serve hot garnished with sliced tomato and fresh lemon or lime juice squeezed over the fish.
It sounds like an awlsome lunch a dinner menu!!
i still woudn't eat my fishes that are my pets. unless i raised them fishes as food.
i still woudn't eat my fishes that are my pets. unless i raised them fishes as food.
Oddball;534348; said:
you making me hungry to want the stuff on that list! Ohh.... waiter? can you get me a flame man yaln ARapimas gigas for me? lol!
I've owned a Clarias Catfish and I've eaten a Clarias Catfish (not mine). They are quite tasty. I've also have had a Giant Gourami. Very tender and great taste.
When it comes to my own fish, I wouldn't eat them. If you were raised as an animal lover, of course you're not going to agree with this, but if you were raised as a hunter, there is a possibility that you might look at it in a different way.
When it comes to chemicals...we put it in our tank to make the tap water better...more "natural." I don't see that much harm in it. "Ignorance is Bliss" We don't know how "Farm Raised" animals are really raised. The fact is, they are pumped with hormones and steroids to get them bigger faster. But all we see is meat. So we buy it and eat it and say, "Mmm! That's good!" (provided that it's cooked good). Same with "Farm Raised" Fish. How do you thing the water is treated...with chemicals! But we don't see it. So we think, "Farm Raised"=Good.
When it comes to my own fish, I wouldn't eat them. If you were raised as an animal lover, of course you're not going to agree with this, but if you were raised as a hunter, there is a possibility that you might look at it in a different way.
When it comes to chemicals...we put it in our tank to make the tap water better...more "natural." I don't see that much harm in it. "Ignorance is Bliss" We don't know how "Farm Raised" animals are really raised. The fact is, they are pumped with hormones and steroids to get them bigger faster. But all we see is meat. So we buy it and eat it and say, "Mmm! That's good!" (provided that it's cooked good). Same with "Farm Raised" Fish. How do you thing the water is treated...with chemicals! But we don't see it. So we think, "Farm Raised"=Good.
! GOOD JOB!
big E;534316; said:
unless he eats these fish every single day
one time isnt gonig to affect him in anyway
