Unfortunately I have no idea what your white fishes are like.
The barramundi I had were locally caught river fish (they can live in fresh, brackish, or salt-water).
The closest you can get in Europe flavour- and texture-wise is the common perch. Of course their quality depends heavily on the water quality they lived in ie clean river is better than stagnant pond.
But yeah lean, firm and slightly sweet is pretty close as far as I remember.
You can get farmed, frozen barramundi here but that is soggy and bland as usual for farmed and/or frozen fish.
Zander is good to eat too. Probably goes for most Percidae but those two are the only common in Europe large enough to bother.
For some reason unbeknown to me british people don't seem to eat freshwater fish other than trout.
Quite cherished memories of the place.
http://www.diyaudio.com/forums/loun...rch-preamplifier-part-ii-462.html#post3020379
(I gave up hope years ago that Kevin Whately can do more than one bleedin accent)
Cos they put them back again to catch another day. Daft passtime.
Although not sure I could eat lamprey pie.
I really like smoked eel so I would try lamprey but they are critically endangered which makes that illegal and immoral.
Many anglers hate Zander and kill them when they catch them and then throw them away. A waste of a perfectly good and delicious fish IMO.
Didn't care how small , perch, crappies, blue gills, sun fish all went in the pan fry.
Sad in a way, a fish fry in Milwaukee in the early 60's meant fresh lake perch turned into frozen orange roughy from Aus/NZ now who knows.
There are some women around here that might disagree. Of course, they'll use the dirt cheap one ( or the remaining from the previous season )
I'm against using olive oil for making mayonnaise ! It makes it look green
and adds extra acid flavour that isn't intended in the original recipe.Usually I make it ( when...it comes : uh, the egg must be at ambient temperature ! ) with a little mustard and lemon instead of vinegar.
BTW mustard has another meaning which is fruit marmalade with chili
and it goes well with some cheese ( such sheep's milk " pecorino" )
No lake perch at any all-you-can eat, like in the old days, but you can still find it, for the right price, on most Friday menus. A lot more cod, and walleye these days, too. (Fresh smelt also now appears to be impossible to find around here.)
A couple of years ago, ordered "lake perch" at a Madison restaurant and was served what appeared to be ocean perch. I pointed out the obvious size discrepancy of the fillets to the server and said that I sincerely doubted that a world-record size lake perch would end up on my plate.
The lamprey was the bane of the Great Lakes in the early 1960's when the St. Lawrence Seaway was first opened. It destroyed many of the freshwater eatin' and gamefish.
GLFC - Sea Lamprey
Now they have issue with zebra mussels imported from China.
There are several restaurants in Cleveland which serve walleye on Fridays (Night Town). I believe that Sokolowski's serves Lake Perch. (You can also get pierogies at Sokos).
In Afro-American rap flocabulary, would that be a Fi-gga ?
(Listen to the lyrics, who needs a B ? : https://www.youtube.com/watch?v=bzsAfM-XKko )