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Originally Posted by MrBill
I think I've had fish chowder made with blackfish. It's very mild tasting. Doesn't the meat look like sea bass? How deep are the blackfish this time of year? Do they have teeth? I like the picture of the Hong Kong live fish market. I didn't know there was such a thing as a live fish market. That's what I call fresh seafood.
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MrBill, you are right. Blackfish chowder is very good. the meat is white like seabass. At this time of year when water temp is cold, they stay in 80-120 ft. When water temp drop down under 40 degree, they become dormant and stop biting.
While most Chinese like to cook live blackfsih, Koreans like to eat raw sashimi from live blackfish. Japanese don't eat blackfish sashimi too much as the fresh sahimi is too chewy for their taste.
Blackfish has strong teeth like sheepshead
http://i2.photobucket.com/albums/y2/...g?t=1172030548