What's Schollenfilets made out of (Filets de carrelet/Filetti di platessa)?

"Don't give him your name Hechte..."

It's plaice

This is soooooo helpful!! I often choose the fish dish on the menu but have to wait till it arrives on the plate as I'm not sure what it is. I will print this and keep in my purse at all times now.

Thanks a lot!

Thank you!! I had no idea that pangasius is catfish! I never ate it in the US, but here, we use it frequently.


Anyone know of any decent fish markets in and around Bern?

You have to see that most fish available in Switzerland comes from the big fish market in Paris. While there of course are a few direct importers, the Paris Fish Market is dominating. And then there is a relatively small share of local fish, but most "local fish" in the restaurants in realities also comes from Paris, even if you sit right on the shores of a lake!



the addresses are:
Aggarwal Indian Food, Langstr. 62, 8004 Zürich
from there accross Helvetiaplatz, down the Stauffacherstr to the right for one street and then left into Kernstr
Aggarwal's Mirch Masala, Kernstr. 27, 8004 Zürich
-
on the other side of the railways, towards Limmatplatz :
(not "India Grocery Store")
India Supermarkt Maharajah, Josefstr. 91 (Corner Langstr), 8005 Zch
-

Slightly off topic:

Can anyone suggest a not-expensive, not fancy, but clean wholesome place where I can eat or take-away ready-to-eat seafood in Zurich? I go to Nordsee at the HB regularly, but wanted to know if there are other places nearby to check out? Btw I would certainly recommend Nordsee.

There both in Jelmoli and in Globus, in their foodshops in the cellar, are small restaurant-wise eating-places where you can eat the stuff around these "restaurant-places".

I'm having a hankering to try a new (to me) recipe, it is Roasted Halibut with Banana-Orange Relish. It is my usual habit to make a new recipe once exactly as written.

So, the question is:
Is "heilbutt" the correct translation for "halibut" (which is what babelfish spits out at me)?

Does anyone know if you can get orange roughy here, and if so, what it's called?

(I have a favourite recipe that uses this. Have tried a few substitutes but nothing has really worked so far - I'm pretty fish illiterate though.)

The Orange Roughy, Granatbarsch in German, is a sort heavily threatened by extinction. But other sorts of Barsch are no problems. There are some recipes (in German) under http://www.chefkoch.de/rs/s0/barsch/Rezepte.html

Hi Peg A,

Did you ever find an answer to this? I'm not much of a fish-eater myself but I do REALLY like Halibut. We bought some of the heilbutt here and it didn't seem anything like Halibut. (not nearly as rich) Thanks!

Heilbutt is indeed Halibut, though as someone who's caught and eaten quite few halibut, your description of the fish as "rich" is a little odd. It's a very mild, lean, firm and white fleshed fish, whereas fish like eel, mackerel, or bluefish are more likely considered to be rich. Are you sure you've got the right fish?

Hmmm... I do consider it rich. However, we tend to cook it with a lot of butter and sauces, so perhaps that has something to do with it. We're from Oregon and have done lots of fishing up the coast and in Alaska... where I first decided, upon eating a beautiful halibut dish, that this "fish stuff" everyone talks about isn't so bad. It is lean, you're right about that. I don't eat a lot of fish so have little to compare it to. But I do know that, yes I have the right fish when I say "I like halibut".

After making my inquiry here, I read a few more threads on the EF and someone wrote that heilbutt here is similar to, but not the same as the Pacific Halibut to which I have become accustomed.

Mercatio in Dietlikon is very good. It supplies hotels and restaurants, has fresh fish daily and a large selection of frozen fish, shellfish and accessories for cooking fish. The only thing they don't have is fresh herring, which is nearly impossible to find in Switzerland. It seems it either stays in The Netherlands or finds its way to Poland.

Hi

I think that Kabeljau is Haddock while Dorsch is cod

I don't think so mate.

Kabeljau is definitely Cod. It's also known as Dorsch in German.
http://de.wiktionary.org/wiki/cod

Haddock is called 'Schellfisch' in German.
http://de.wiktionary.org/wiki/haddock

Interesting, the french for cod is cabillaud. I'd be interested in the etymology of the word as they sound almost identical.

I sometimes bring back fish from Germany. It's not about the price but the choice of fish on display in supermarkets such as Edeka is just so much richer than anything I've ever seen here.

Sprats for example, cost about 15 cents each. The smoked fish they have there such as herrings and mackerel are just so much fresher than what you get here. And there's nothing that beats a big piece of tasty perch on the barbecue on a Summer everning.

My opinion is that cooking kills off the special and unique taste of Halibut and makes it taste much like any average canteen fish. It's best smoked and then eaten on a piece of toast.