Halibut fish and chips

I was talking with Shea, the chef at the Brewhouse, about halibut fish and chips. He said he can get halibut in Guadalajara but it is not cheap. He said if there was enough interest he could do a halibut fish and chips special on a given day. He suspects it will need to be priced around $120 to $150 pesos per serving (he is going to calculate an exact price and let me know). Being that good halibut fish and chips runs around $22 dollars in Vancouver it sounds like a reasonable price. Does this interest anyone? We could do a forum swarm on a day that works for most.

Good deal, count us in.

I knew I wouldn’t have to twist your arm on this one....Jaja.

We are just back from $$$eattle and we purchased a halibut filet to feed 4 of us and our son in law cooked it to perfection....cost $50 USD!!! I would be surprised if he could do it for less than $200 MX per serving.

I thought his estimate sounded a bit low too. I'll report back when I hear back from him.

In the past I've asked David and Fred (Fred's Slammin' Salmon) if they could get me halibut since they both frequent the Guad fish market and both reported back that it was not available here. Pero, quien sabe . . .

Count me in for Halibut Fish and Chips.

SunFan

Add me to the list.

Ummm, I'm not a swarm person, but I'd love to see a Halibut Fish & Chips on the menu, or as an occasional special. Anywhere. The Junk White Mush fish restaruants use around here is inedible to me.

More importantly: Carry Bean is back!!! That makes me happy.

I'll sign a contract in blood and pay a year in advance.

Be there even if have to hire an ambulance. (nuthin' to do with the fish, just to see oncesubtle)  

Count us two in.

slainte39 wrote:I'll sign a contract in blood and pay a year in advance.

Be there even if have to hire an ambulance. (nuthin' to do with the fish, just to see oncesubtle)  

Chances are better for a oncesubtle sighting if there is an ambulance in the area, hiring one is a guarantee. Stopped by the Costalegre Fish Market next to Superlake (just to check) and they had about a dozen halibut on ice and said they are plentiful this time of year. Also of particular note was Hector saying they are now selling about one yellow fin tuna a week. After 2 years of nada this is a big deal.

Here's hoping the evento will be after the 13th when we return from San Diego.

Did you notice the price on the halibut?

Also, has anyone tried it, how was it? Is the halibut fresh or frozen?

The halibut is 160 per kilo and fresh.

what is it called in Spanish?

El halibuto..........

good try but it is halibut or Fletán    also lenguado is sold as halibut in Mexico en filet so few know the difference... I like lenguado so it is ok with me , i fry it like the one in fish and chips and it is delicious.
The problem is that the name can change with just about every port , every country and what is fished in the Atlantic and in the Pacific may have the same name and be different fish..

I know that in France the same fish is called by different names in different region... we have halibut and also fletan out of the Atlantic and if you throw in the Mediterranean fish which are different, it is even more confusing. thrown in the Pacific and the Gulf then it really gets confusing-

And that explains why the mahi here in Mexico doesn't taste anything like the Hawaiian mahi I grew up with. Pity.

Not really. Dorado at this latitude of the pacific should be the same ones as Hawaii. They are quite distinguishable and wouldn't be confused with any other fish.

I hear that and thought the same but then I remember many years ago they said the Hawaiian waters were fished out and they were buying from Taiwan. . . And a couple of years ago I was visiting a friend I grew up with up in SMA and we were talking about it so we bought and cooked it for dinner the same way they cut and prepare it in the restaurants in Waikiki. Not the same. Not as good. Quien sabe.

Edited to add: the way it's prepared in Waikiki restaurants is different from here, they filet the fish in long strips and then cut thin slices on the bias. The most popular way of cooking the thin slices is to lightly flour, rapid saute in butter, splash of sweet sherry, tip the pan and burn the alcohol off, toss in sliced almonds, serve. We couldn't duplicate the texture and flavor here with the mahi we have here.

Most of the dorado I have had here are the ones I caught myself. In fact all this talk encouraged me to pull out the last I have in the freezer for dinner tonight.

Going to do a maple cajun glaze.......

  Provecho!

An order of fish and chips at Leo Burdock's in Dublin (no. 1 chipper in the world) costs about 9.00 + euro, or around 210 to 220 in peso value.  They only use cod, haddock, or plaice, so I don't know what using halibut would do to the price.

I know we're not in Dublin, so this is only a reference point, but they are a helluva lot closer to the right kind of fish.  You also get enough chips to feed a family of six if they are not Irish.

Shea sent me a note saying he will have the price and portion worked out by Monday. Stay tuned...