Canned Seafood

[Noruega]

The prices are very good at the CM but, without a car and wanting to only buy a day or two's worth of fish at a time I am willing to pay the Chinese Market or Oscar Mar or.......their markup. Works out much cheaper for me and they make a profit and stay in business. I assume they are buying their fish at the same place you bought your fish so the freshness should be the same.

Totally agree, I go to barrio chino and my local pescaderia as well, but do enjoy the central market for the variety and the prices. Great once in a while, especially if you are having a party or something like that.

I love Argie trout .... hot smoked with black tea and wood chips .... in 6 minutes you´ll have the most exquisite dining at its finest best !
(Warning: .. wear a bib ...... you´ll most definitely dribble and drool )

For me ... salmon either cold smoked(6 hours) or just raw(brined in salt and brown sugar) .. with bottled hickory smoke.
(hardly ever broiled ... unless I have guests)

Mmmmm this sounds delicious! Have never heard of using tea for hot smoking, where does the tea go??

 

[khairyexpat]

Totally agree, I go to barrio chino and my local pescaderia as well, but do enjoy the central market for the variety and the prices. Great once in a while, especially if you are having a party or something like that.


Mmmmm this sounds delicious! Have never heard of using tea for hot smoking, where does the tea go??

Start the wood chips fire (don´t use liquid starter ... goes without saying). (wood is called linea here)
Empty the tea from the little sacks. (50 gram or 100 gram)
When the fire is nice and ready sprinkle the loose tea on fire.
Also you can sprinkle few rice (very few ... rice smoke is very overpowering)
Trout on a wire rack.
Cover to make a smoke house.
6 minutes later you have a feast with symphony of aromas and golden colored heavenly trout!!!

LIFE WILL NEVER BE THE SAME AGAIN !

 

[Roxana]

Pacu is from the family of the piranha but bigger.
If you are in Rosario go to parrilla Escauriza and order it al chimichurri a la parrilla. They also have surubi (giant catfish), Dorado and Boga.

Here in Buenos Aires, peron, peron offers delicious grilled pacu fish. If the cook doesnt know how to prepare this fish, the pacu may taste as mud.

 

[khairyexpat]

Just got back from Mercado Central.

Salmon Entero WITH head $90 .... (see post #61).
Shrimp AWFUL !

(Notice also that you don´t pick and choose exactly what you want ... you only get what they offer you).

Agree with @TomAtAlki ... 100%.
Driving is not an issue, .... quality definitely is !
(NOT THE SAME)

I´d rather get EXACTLY what I want in BarrioChino !

 

[Bajo_cero2]

There are 3 places with different prices and qualities.

 

[khairyexpat]

Let me clarify more accurately what I meant.

I got a whole filet at $125/kg (including the bottom 1/3rd which I´m not too keen on. No option to cut the bottom 1/3rd).
In BarrioChino he cuts the TOP 2/3rd of a filet for me .... at $190/kg.

That is what I meant, .... I get EXACTLY what I want.

 

[ajoknoblauch]

It seems the discussion on fresh fish (canned seafood) has pretty much ended so I hope you all don't mind a related question.

A wonderful restaurant call Jangada in Palermo Hollywood closed a couple of years ago. They served a fresh water fish call Paku, a really ugly, fatty fish from the Amazon. They served the whole fish, broiled, on a big wooden platter for 2. One of my best meals in Buenos Aires. We ate there many times. Question is....does anyone know if the owner (chef) relocated anywhere nearby or is this fish available in any other restaurant?

Thanks, T/

I really miss Jangada, too. Nemo (on Cabello in Palermo) usually has pacú or another Paraná river fish on the menu.

 

[ElQueso]

[...](wood is called linea here)[...]

I don't usually correct, and I mean it in the best way: I never heard wood called "linea" here but the charcoal pieces of wood (i.e.,not briquets) are called "leña". Just so you don't go into the store and ask if they have it and they give you a blank look

"linea" is "line" (much in the way we use the word in all its aspects in English), "cable" (in the sense of a transmission line) or maybe "online"

BTW - you're right using liquid starter is terrible. i don't know if you know of the starter-canisters (can't remember what they're called) but Easy often sells them - metal cylinders with some holes in the side and a handle for moving. Put the leña in and start a little fire underneath (there's a chamber for the fire below) and the leña is ready to go in about 15 minutes. I use 4 canisters to start a big fire when I am parillero for our Friday night dinners and always starts a great fire with minimum fuss and effort. Easier to break up the chunks of carbonized wood after you pout the coals out of the cylinder and spread them over the bottom of the parilla.

Just mention that because it surprises me how many don't know about them and start fires with more work than is required.

 

[Matt84]

I don't usually correct, and I mean it in the best way: I never heard wood called "linea" here but the charcoal pieces of wood (i.e.,not briquets) are called "leña". Just so you don't go into the store and ask if they have it and they give you a blank look

Just mention that because it surprises me how many don't know about them and start fires with more work than is required.

Thank you! I thought linea was some kind of gaucho slang. Of course it's lenia! but i didnt put 2 and 2 together. Fancy and probably dishonest parrillas sometimes say they use only quebracho wood....
anyway, say I wanna cook a piece of meat in the middle of some sand dunes not far from Steve's compound, I can buy beforehand at Easy some of those starter canisters which are not chemical alike lighter fluid (?) and use them to heat a faggot of dry branches until they become hot charcoal and then throw in the meat?
Btw I like slow cooked meat. Where can I buy a portable metal skewer if we don't wanna carry a grill? The idea is to improvise a barbecue in the sand dunes. Is it legal? I know it's safe, there's nothing around to catch fire anyway