What's happened to our fish & Chips ?

[cuttsie]

Well, in 1956 a piece of fish cost 8d from, from example, Gordon Booth's in Taplin Road, Barrow's in Middlewood Road or Patterson's in Dykes Hall Road. According to this website, 8d then is about 77p now, so even allowing for the larger portions nowadays, the cost has risen more than inflation. Another example is ice cream - a cornet from Truffelli's or Clayton's cost 3d in 1956 - equivalent to about 30p now. One reason for this of course is that incomes have risen more than inflation.

I think the problem is that the fishing Industry is in trouble due to the Quota that the boats can catch.

Many Trawlers are being scrapped or sold .

This has lead to the price of fish going through the roof.

E.U. any one:mad:

[d71146]

When I moved down to Poole in '66 I looked forward to nicer fish and chips but was disappointed, I then realised I had been spoilt by Sheffield's chip 'oils. Gorgeous Icelandic cod to die for, same with the beer, instead of Stones bitter or Tenants Queens that could knock your head off and a lovely creamy head it was weak and flat.

Oakdale Fisheries just outside Poole is the best in the Poole and surrounding area.

[hillsbro]

...E.U. any one:mad:

They can keep the EU - the sooner we're out the better. Thank goodness we don't have the daft euro (ask the Greeks).

[Walkley0 Mum]

I think providing you can find a place that makes a decent stab at frying the fish (my own recommendation is Shaws in Killamarsh) then the worst two things are the DryWhite they use to stop the potatoes discolouring once they've been peeled and cut and the vinegar. The DryWhite stuff means you rarely get chips that are even lightly browned and it affects the flavour - (fry your some of your own chips and see the difference) and the vinegar is now so dilute it's hardly worth putting it on.

[trastrick]

We live at the south west side of the City, near the lake. There are only two that I like locally, one is New Toronto Fish and Chips on 5th street, just North of Lakeshore Blvd, West . The other one which is a bit better is called Country Fish and Chips and is on Lakeshore Rd East in Mississauga. This one is better because of the batter it is just like a good one back home , also do mushy peas and ask you if you want scraps on.

 

Thanks for that info.

 

I'm in north TO, and I've heard that Duckworth's on the Danforth is OK, but all these places are a good drive away from me, and I would probably have eaten them in the car on my way home

 

When I was 8 or so on Saturdays I would make a little spending money by taking the "eyes" out of the potatoes after they had been through the "rumbler", at our local F & C. shop.

Edited July 12, 2015 by trastrick

[grinder]

I think providing you can find a place that makes a decent stab at frying the fish (my own recommendation is Shaws in Killamarsh) then the worst two things are the DryWhite they use to stop the potatoes discolouring once they've been peeled and cut and the vinegar. The DryWhite stuff means you rarely get chips that are even lightly browned and it affects the flavour - (fry your some of your own chips and see the difference) and the vinegar is now so dilute it's hardly worth putting it on.

 

Flipping vinegar !!!!

That's another thing the EU ruined.....

 

---------- Post added 14-07-2015 at 21:03 ----------

 

Thanks for that info.

 

I'm in north TO, and I've heard that Duckworth's on the Danforth is OK, but all these places are a good drive away from me, and I would probably have eaten them in the car on my way home

 

When I was 8 or so on Saturdays I would make a little spending money by taking the "eyes" out of the potatoes after they had been through the "rumbler", at our local F & C. shop.

 

As a matter of interest you two do they cook them in oil or fat over there ?

[Walkley0 Mum]

I'm certain the fish at Shaw's is cooked in beef fat but don't know about the chips. Maybe, but in my limited experience Drywhite kills any flavour chips might have.

[soft ayperth]

My aunt used to operate a f & c shop on Broad St in the 40s and 50s. Adams. Wonderful meal. But, she knew how to cook them. You have to get the fat (or oil) hot enough or the batter will be soggy and greasy, like many places over here (Canada). When I last visited Sheff., a few yrs back, I bought some f & c from a place near Hunter's Bar (Sharrow Vale Rd) and they were an awful greasy mess. I found a brilliant place in Aberdeen. Nice crispy batter, chips properly drained.

[brian1941]

We were in Brid and filey just over two weeks ago, was great to have fish from

the coast, Bloody Loverly.

PS Had to fight the seagulls off though.

[TORONTONY]

Flipping vinegar !!!!

That's another thing the EU ruined.....

 

---------- Post added 14-07-2015 at 21:03 ----------

 

 

As a matter of interest you two do they cook them in oil or fat over there ?

 

Pretty sure it is generally oil, that is why, most are not that great, I suspect my favourite one Country uses lard however. That would figure as they were originally f&c shop owners in England, 3 generations back and it has stayed in the family. Another problem is all fish, halibut , the main one, cod and haddock are all frozen as we are so far inland. The only fresh fish you can get is fresh water fish, and battering them is not the same .