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U.K. and the price of fish .

Discussion in 'Off-Topic Forum' started by mikial, Feb 9, 2016.

  1. mikial

    mikial DI Junior Member

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    Buy Hake | Hake fillet steaks and other Gourmet Seafood available from The Fish Society online

    I worked in the fish trade in the UK all my working life , I'm truly astonished these days at the price of fish, take a gander at this site , not sure if the linky works .

    Friday last I bought 1.5 kilo of clams here in Dumaguete @ 140 PHP per kilo, made a superb spaghetti alle vongole . The fish here is of superb quality , in comparison fish in the UK is lacking.

    A good few years ago many of the London based sushi restaurants boycotted Billingsgate market such was the poor quality of the Tuna etc available there.

    Fill your boots boys . Enjoy the fruits of the sea.
     
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    mikial

    mikial DI Junior Member

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    P.S.
    If you visit that site provided, go to the home page. There's a picture of some sad little suckers looking limp and well deceased. Proof if proof were needed .
     
  3. DavyL200

    DavyL200 DI Forum Luminary ★ Global Mod ★ Highly Rated Poster Showcase Reviewer

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    Wow! Prices have risen quite a bit over the last few years in the uk,looks like fish is only a luxury food in the uk now.
    Used to catch all my own bass and makeral from the kayak and freeze it so always had a good stock over the winter.
     
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    mikial

    mikial DI Junior Member

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    True that DavyL, fancy a Bass tail @ £60 per a kilo ....that equals PHP 4000 plus . Loco !
     
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  5. DavyL200

    DavyL200 DI Forum Luminary ★ Global Mod ★ Highly Rated Poster Showcase Reviewer

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    I still miss good old cod n chips with loads of salt n vinager wrapped in paper though. It was around £5.50 when I left the uk.
     
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    mikial

    mikial DI Junior Member

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    I started full time work in March 1963, previously I had a Saturday job in a fried fish shop in S.W. London .
    My job was to peel the spuds , there was a machine for this . ( King Edwards @ £1 per sack or £ 20 per ton ) make the batter , prep the fish i.e. roll the portions in flour , shake off the the excess flour and take it from the prep room to the range where Johny Burke ( from Dublin ) would fry , I learnt how to fry from J.B. Cod fillets were 2/- and 2/6 ( half a dollar or half a crown then ) per portion. Taters were 6d. For the none Poms , Limeys etc etc here that's two shillings , two shillings and sixpence and a tanner ( sixpence) for the chips. Cod portions were either cut to 3 portions to the pound ( lb) or 4 .
    Haddock fillets were 2/6 or 3 bob. ( shillings ) Skate wings were 3 bob or 3/6 for middles ( middle of skate , no wings ) Plaice fillets were 3 Bob also .
    Whole roasted chickens were £1 each .
    I then became a blocksman or fish filleter, every thing was on the bone then and had to be filleted , whole cod from Scotland , Fleetwood , Grimsby and the West Country . Haddock from Bergen ,Norway and plaice from Denmark .
    Eventually I acquired that very same fish'n'chip shop , it was opposite the wet fish shop where I started .
    That chippy circa 1969 took £400 a week. The wet shop took about £1000 per week.
    Looking back , I sometimes wonder where I found the energy , up at 4 a.m. six days a week to go to market buying stock .
    After all these years I still wake up at 4 am , not to pee , not yet anyway .....
     
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  7. Cerne

    Cerne DI Forum Adept

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    Hmmmmmm...not sure I agree with the fish is better here point of view. Fish in Northern waters tend to grow more slowly than fish in warmer waters and as a result IMHO tend to taste better. I don't think the comparison is fair anyway, as any warm water species have to travel to table and vice versa for here. Fast flowing tides and currents tend to make for bigger and better (cleaner) shellfish too - here the tidal range is just too small and they have problems with algae or red tides now and again.

    I grew up in a fishing village and like the previous poster used to hunt for mackeral and bass from a kayak. If the weather was a little rough, shore or rock would do. As a younger man spear fishing also became my bag, especially off the near shore wrecks - cod mainly, practically anything that moved, lol.

    I do agree however that the price of fish has rocketed in the last 8 years or so. Whenever I am home I can just gape at the fish merchant when he quotes the price.

    BTW can anybody remember eating Peel or Sewin (no prizes for translation!) ? I would murder for a tail of that.

    Cheers,

    C
     
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  8. PatO

    PatO DI Forum Luminary Highly Rated Poster Showcase Reviewer Veteran Marines

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    The fish here is pretty good, especially Lapu Lapu (Grouper), but nothing here comes close to Dover Sole across the pond.
     
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  9. DavyL200

    DavyL200 DI Forum Luminary ★ Global Mod ★ Highly Rated Poster Showcase Reviewer

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    We always had fish on Fridays back home weather it was smoked haddock or cod etc but was always good and cheap when I was slightly younger. We have fish tables at bacong on the highway,but as of late there have been no big fish due to the winds in the sulu sea and the fish market in Duma the prices are way inflated so just waiting now until the winds change. I have a contact in sta catalina who will catch me as much dorado as I want at a very good price and it makes great fish n chips! It's about as good as cod back home.
     
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    Last edited: Feb 9, 2016
  10. Dreamer

    Dreamer DI Junior Member

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    I just love smoked haddock with a poached egg on top. I was wondering if I could make something similar? I have my own smoker and do ham and bacon. Any one here done smoked fish? What can I use that vaguely tastes like haddock? Any suggestions
     
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