Cod/Pollack is the tradition. These days it's likely to be any chunky,
nondescript, unnamed white fish such as Patagonian Toothfish.
English shops used to offer fresh haddock as well and something called
'Rock Salmon' (dogfish, a small shark).
Here it was always Flathead or Snapper but the old tradition was for
Couta (barracuda species) - that has too many bones and too much
flavour for modern tastes so a soft, boneless, tasteless creature
called Blue Grenadier became popular. Give 'em a choice and they'll
choose unchallenging rubbish every time.
If I were in Spain I'd eat Sardines and Chips - frequently.
Andrew Fildes
afildes@xxxxxxxxxxxxx
On 30/12/2009, at 3:09 AM, Charles Geilfuss wrote:
> The fish in Nathan's photo looks scrumptious but raises the
> question: is a
> particular type of fish used for traditional fish & chips or a range
> depending on what is available /fresh? Fried fish is pretty popular
> in the
> States and can be pretty much anything: cod, sole/flounder, catfish,
> etc.
--
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