Im cooking tonight & watching deadliest catch on TV. I figure that names vary from place to place,I always considered them part of the tuna family.They arent that bloody,flesh is not actually red.To Australians they are a first day fish,eat them on the day you catch them,often grilled or BBQ they will carry a bit of flavour,chilli,ginger ,garlic, soy.Big in Japanese cookery dried pressed then shaved off the hard block comes off like wood shavings add hot water then they add other flavours. I figure I just got to try it & see,I will post tonight. They are all poled not netted so they are in good shape.
At $6 a kg or $3 a pound thats cheaper than some vegetables! It was often the cheap fish that got smoked here by European migrants, nobody is going to smoke red snapper,John Dory,or any of our deep seas cod family at $25 & up a kg & they are all white fleshed fish.It was the oily stuff that the process enhanced,in the UK its herring,haddock & mackeral.
I gave a side to one of my employees, her heritage is a big ole mix of Greek,Egyptian,Polish & oldtime Aussie, They ate it yesterday with rye bread & pickles.Grandma was staying,ate some & started to cry because it reminded her of her late husband & times in her life when there wasnt a lot of $$ but things were good & on fridays they would have smoked fish for dinner. Its the reason I feed people,they would like some more, I get all soft when I find old school corned beef with parsley sauce because it reminds me of my late mother. Its not just about the taste of food its where it takes you.Nuff said.