graham101@ta Posted October 19, 2011 Share Posted October 19, 2011 had some river cobbler for tea tonight its a fish from the rivers in vietnam but looked on the internet and found out its a catfish bought it from asda dont really know what to make of the taste has anyone else had it before and what do you think about it Link to comment Share on other sites More sharing options...
VideoPro Posted October 19, 2011 Share Posted October 19, 2011 They are highly intelligent. You won't find many examples in the animal kingdom that can repair boots and shoes underwater. Link to comment Share on other sites More sharing options...
wornout53 Posted October 19, 2011 Share Posted October 19, 2011 I have had quite a lot of it and I really like it. It is farmed in Vietnam so it is not endangered Link to comment Share on other sites More sharing options...
shims Posted October 19, 2011 Share Posted October 19, 2011 I have had quite a lot of it and I really like it. It is farmed in Vietnam so it is not endangered My bold. That's the bit that concerns me. I never (knowingly) buy farmed fish because of the pollution issues regarding farmed Atlantic salmon and after having a search there appears to be some major concerns about fish farming in a river as toxic as the Mekong: http://k9keystrokes.hubpages.com/hub/POISON-CATFISH-IMPORTED-FROM-THE-MEKONG-RIVER Better to buy line caught fish if possible. Link to comment Share on other sites More sharing options...
Ricin Posted October 20, 2011 Share Posted October 20, 2011 Sounds like a right load of old cobblers to me!!! Link to comment Share on other sites More sharing options...
barleycorn Posted October 20, 2011 Share Posted October 20, 2011 I've had it loads, quite nice and v cheap compared to other white fish. I recommend it fried with a hot pepper* rub. jb * for 4ish fillets (500g total weight) 1tbsp freshly ground black pepper 1 tsp cayenne pepper 1 tsp paprika 1 tsp salt 8ish shredded thyme sprigs (can use 1 tbsp dried) 5ish shredded oregano sprigs (can use 1tbsp dried) 1 clove garlic, finely chopped 2 tbsp olive oil 1/2 freshly squeezed lime (save second half to squeeze over when cooked) Mash the lot up in a pestle and mortar and spread over both sides of your fillet and fry for about 1-2mins per side. Serve with rice and green leaves. Nom nom nom. Link to comment Share on other sites More sharing options...
I1L2T3 Posted October 20, 2011 Share Posted October 20, 2011 Is it the same as the Panga fish? Not sure I'd want to eat them. Sustainable is not always good. Yuck Link to comment Share on other sites More sharing options...
truman Posted October 20, 2011 Share Posted October 20, 2011 Is it the same as the Panga fish? Not sure I'd want to eat them. Sustainable is not always good. Yuck Yep,the same fish... Link to comment Share on other sites More sharing options...
alchresearch Posted October 20, 2011 Share Posted October 20, 2011 I like it too, along with Basa Link to comment Share on other sites More sharing options...
barleycorn Posted October 20, 2011 Share Posted October 20, 2011 I like it too, along with Basa ... and Whiting and Pollock and Lemon Sole. jb Link to comment Share on other sites More sharing options...
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