dorado

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wollie
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dorado

Postby wollie » Sun May 21, 2017 6:56 am

Can anyone enlighten us as to species of fish this is? i think the word is golden but will check now.
I did check in the Spanish dictionary and not there at all.

El Cid
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Location: La Herradura, Costa Tropical, Granada

Re: dorado

Postby El Cid » Sun May 21, 2017 7:41 am

It is spelt Dorada. It is Gilt Head Bream. The ones you see for sale everywhere are all farmed and very good eating and very good value. You may find larger, non farmed fish, but they will be very much more expensive.

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costakid
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Location: malaga este

Re: dorado

Postby costakid » Sun May 21, 2017 10:37 am

Some of the better restaurants in malaga sell non farmed Dorada. Its about 3 times the price. I am still not convinced its 3 times as good and i have had plenty of both.

El Cid
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Re: dorado

Postby El Cid » Sun May 21, 2017 10:45 am

I think you are right, the small ones taste really good for a farmed fish. Lubina (Sea Bass) is not the same. The farmed ones are too small. I have seen line caught ones in the market but they were €45/kg compared to about €8 for the farmed ones.

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anyroads
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Re: dorado

Postby anyroads » Sun May 21, 2017 9:26 pm

They are the only two fish I ever bother with in Spain ( Marcadona are good for both ).

I am not gone on some of the uglier looking ones. My loss I suppose.

anyroads

olive
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Re: dorado

Postby olive » Sun May 21, 2017 10:45 pm

I had mero the other day. Nice enough. I think it is grouper.

On a different tack how did a lot of tuna sold in Andalucia become contaminated recently with histamines( i think)?

alisonb
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Re: dorado

Postby alisonb » Mon May 22, 2017 1:51 pm

My oh was affected by this, so I checked it out. It's called scombroid toxin. It gives a variety of symptoms, in his case really bad asthma symptoms unrelieved by ventolin. The second time it happened, antihistamines worked. It's apparently caused by incorrect (too warm) storage of fish before cooking. Cooking doesn't kill the toxin, so once it's there, it's there. Presumably some wholesaler had it at ambient temperature before selling it.
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wollie
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Re: dorado

Postby wollie » Mon May 22, 2017 10:26 pm

incorrect (too warm) storage of fish before cooking.

I suspect frozen/refrozen?

alisonb
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Re: dorado

Postby alisonb » Tue May 23, 2017 9:43 am

If it's been seen in lots of areas, it's unlikely to be a problem with an individual restaurant. It's horrible, however it happened. Much as we like fresh tuna, have been avoiding it since.
AlisonB


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