Quote: cod'ead " SNIP
I boast that "If I wouldn't eat it, you won't find it on my van". I wouldn't carry any cod during December because I wasn't happy with the quality. I refuse to ever carry pangasius at all. If you're wondering what pangasius is, you may find it listed as "cobbler" or "Basa". In reality, pangasius is Vietnamese river catfish ad a dirtier fish would be difficult to find on sale, yet the supermarkets are quite happy to stock it. Please don't tell me, that was through customer demand.
I rarely buy any fish or meat from a supermarket because the "fishmongers" and "butchers" employed by them are anything but. Try asking a supermarket butcher for a bone-in shoulder of pork, you won't get it, simply because "head office don't supply it". Now try and find a proper butcher who can supply a joint from a traditional breed like Gloucester Old Spot and follow rland I gurantee you really will "taste the difference".rl'"
I have to agree with coddy.
Proper fish and proper meat is so far superior that given the choice i would always get the better quality.
The issue that some raise about price is true BUT i would say that you get more taste and satisfaction from a smaller portion that the price works out the same.
Buying cheaper cuts and eating a lot of it is neither good value or a good tasting experience.
The other advantage of eating the better quality stuff as that you are not eating too much and is a good way of portion control. Quality over quantity
He is also right about BASSA fillets. Tasteless and full of pollution DO NOT EVER BUY THIS FISH