If memory serves me correctly, the fish you had when you came up
here was cod. Most Portuguese restaurants receive their cod salted and
dried. The typical Portuguese way is to wash off the salt and let the
fish soak in water to "rehydrate" it. It is then prepared in a number of
ways. The type which you had would have been baked, with various
ingredients added, such as cubed potatoes, bay leaves, chick peas, etc.
OOOHHH makes you want to come back here doesn't it?
Rick.
On Mon, 03 Feb 2003 07:26:01 -0400 Christopher Scharpf
<ichthos_at_charm.net> writes:
> Rick Rego said:
>
> > I have kept my smelts (Osemerus mordax) in a small opaque tank
> > built by Presto called the "Cool Daddy" deep fryer. The main
> problem I
> > am having is that after the little light goes off, and I open the
> > cover...they just don't look the same. Any thoughts? However
> they taste
> > a lot better after their swim in Mazola!
>
> Hilarious!
>
> I remember now a SNL routine with Billy Crystal and Christopher
> Guest
> playing aged ballplayers from the old Negro League. They talked
> about this
> one successful promotion: Smelt Night. Bring a smelt, get a smelt
> free!
> During the seventh inning stretch a huge pan was set up in
> centerfield and
> people started frying up the smelt. The aroma was so great it was
> hard to
> concentrate on the game.
>
> > a staple at many Portuguese restaurants where they are served deep
> fried.
> > Some restaurants serve a side of an excellent marinade to go along
> with them.
>
> Hey, what was that fish we ate the Portuguese restaurant you took us
> to. I
> know it wasn't smelt, but it sure was delish!
>
> Chris
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