When you travel, it feels as if there are two worlds: your home and the rest of the world. When you step into a restaurant, this feeling is echoed, and it changes based on which restaurant you are in. Right around the corner from home, a restaurant may feel like you are in Thailand eating pad Thai, in America enjoying a cheese burger or in France eating snails. In other cases, you may be half way around the globe in a spot full of Aussies that makes you feel like you are back home. Hi, my name is Betina, and I love eating out and travelling. This blog looks at everything related to those concepts. It talks about the sense of home and away in restaurants. Whether you are a diner or a restaurateur, I hope you enjoy the diverse posts I include in this blog.
Fish and chips have become a mainstay in Australian cuisine, both as a takeaway food and as a restaurant dish. There are many different fish that can be used to make the meal -- here are some of the more common ones.
Flake is a term used to refer to different species of small shark, in particular the gummy shark, although many other types may be used in fish and chips. Flake has the advantage of being boneless. It has a soft texture that doesn't go mushy with cooking, a white colour and a mild flavour that makes it an excellent choice for cooking in batter. It is especially popular in southern states.
There are many varieties of snapper, but the red snapper is the one most often used in fish and chips. It has a pale pink appearance, flaky flesh and a sweet but delicate flavour.
Whiting is another fish that refers to many different species; King George Whiting is a popular choice in the south, while northern states may favour varieties such as Sand Whiting. This fish has delicate white flesh, a firm, flaky texture and a sweet flavour.
Barramundi is a type of sea bass that spawns in salt water and then lives in freshwater. It has a mild, buttery taste and a succulent, meaty and pale pink flesh. As it doesn't have a very strong taste, it is a good choice for people who are not used to eating fish, or who are not fans of very fishy flavours.
Hoki, also known as Blue Grenadier, is a deep-sea fish that has a stronger flavour and bright white flesh, which makes it a tasty choice for fish lovers.
There are over forty species of flathead in Australia, all of which can be used in fish and chips. They frequently lie partially buried in mud at the bottom of the water, as they lack the swim bladder that would otherwise keep them buoyant. Their resulting diet of crustaceans and small fish gives their flesh a distinctive sweet flavour. They flake easily and are delicious in a beer batter.
Whichever fish you choose, fish and chips is a tasty and traditional dish that will fill you up as well as give your taste buds a treat. So why not ring the changes and try different varieties--you may be surprised by the results.Share