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Japanese Butterfish: what is it?

Right. I should have added that in my post.

Japanese Butterfish: what is it?

I know this is an old thread but I just came across it and wanted to point out some incorrect information.

I recall years ago in LA that fish labeled "Butterfish" was, in fact, Black Cod.

Please note that what's called "Black Cod" in the Western U.S. aka Sablefish is not a fresh water fish. It's a salt water fish that's caught all along the West Coast and up to Alaska.

Also, "Medai" is not a member of the "Tai" species. Medai and Tai belong in different families of fish, i.e., Hyperoglyphe vs. Sparidae, respectively.

Any DCS range owners out there?

I've had a 30 inch DCS gas only range for about 10 years now. The pros of DCS: Strong burners, five burners on a 30 inch range, full features, good price (although so much now).

I haven't had major problems with it, but I've had a few issues with it. The convection fan needed to be fixed (under warranty), the oven thermostat needed to be fixed (not under warranty and a few hundred dollars if I recall correctly), and two electrical ignition parts(one paid out of pocket, the other replaced under home warranty).

I will say that I've been less impressed with customer service after DCS was purchased by Fisher & Paykel and, just so you know, there are several things that surprised me and may surprise you before you purchase a DCS.

First, the burner ignition elements are exposed. Consequently, you have to be careful when cleaning them, and large spills can cause them to stop working. Second, you need to regularly clean the venturi tubes of the burners. If you do not do this, they may get permanently stuck to the point of having to be broken to be removed. If this happens, you cannot access any of the wiring underneath, including the ignition wiring. I don't know if failing to clean this voids the warranty, but this repair is a PITA and expensive if not under warranty.

Third, the little rubber feet on the grates? They're like $40 bucks for a set now. They used to be really cheap. (I wish I were joking.)

Fourth, again, if I recall correctly, the broiler on the dual fuel is nicer than the gas only version. This may have changed. Also, previously, the racks on the dual fuel were nicer than the gas only version.

Personally, if I had to choose now, I would choose GE Monogram. I looked at all of the major brands recently - DCS, Viking, Wolf, and a few others - and I found the Monogram ranges to be the nicest of the bunch.

If you decide to go with DCS, be sure to get the extended warranty and as long as possible. Even a small repair will cost at least $100 (the cost to replace an ignitor was about this amount if I recall correctly).

Mar 05, 2013
formerfishmonger in Cookware

How do we know it's wild caught shrimp? [moved from Los Angeles board]

Ask. Country of origin labeling (federal law) requires certain retailers (I haven't read through the entire statute yet) to identify the origin of shrimp (which is almost always frozen except for certain species that are caught locally). If you really want to know, ask to see the box/container. Whether the shrimp is block frozen or IQF, the container will tell you where it's from and, oftentimes, whether it's farmed or wild.

As a general rule, most Asian shrimp are farmed. Tiger shrimp are nearly all farmed.

In my experience, the best frozen shrimp are wild caught and, in California, we are lucky to get frozen wild caught Mexican shrimp (Mexican white shrimp are particularly nice). For people living in the Gulf/Southern states, you can probably still purchase wild, locally caught shrimp. When I lived in New Orleans, I would go out toward Lake Ponchartrain and buy what looked nice - depending on the season, there were white or brown shrimp. People sold fresh shrimp out of the back of their trucks - they had coolers full of shrimp.

Barbershop Pop Up and Antica Pizzeria

Mori-san cooked there for one evening, this past Wednesday.