ottawa foodies

Dinner in late Feb at Agave for someone's birthday; special was gilled catfish...my brother really enjoyed it.

catfish is best served pan fried. you can either filet the catfish or just hack off the head and remove the entrails. after all that cleaning is said and done, dredge the fish in cornstarch, pepper, and chili flakes. as for sauce... well, there's lemon grass sauce, sweet and sour sauce, mild sugary fish sauce, sweet-salty-spicy sauce and so on so forth (the world's your oyster, eat it up).

that's my 2 pennies ... happy munching :)

This orphaned food (i.e. "Desperately seeking") was posted by a one-time user a whole two months ago.

To make the entry less specific and possibly more useful, I've changed the name from "Catfish, fresh and unseasoned" to simply "Catfish."

I am a fan of Merivale Fish Market. Their salmon fish is always fresh! They do a good job controlling their inventory.

I used to be a regular customer of Lapointe. But then after few bad experience of their salmon fish, I stopped going there. I heard that they are expanding too fast and the management (his son took over the business?) didn't do a good job of doing quality control.

Have you asked at a specialty fish shop (such as La Pointe or Merivale Fish Market) if they can order it special? I used to work at Saslove's butcher shop on Wellington and they would order in just about anything that people wanted (as long as it was ordered in advance) and I'm sure a fish shop would do the same - though you may have to wait until it's in season. In fact, Saslove's on Wellington has a great fish counter too and may know a good supplier. Call Saslove's on Wellington and ask for "Brenda" (aka Rhonda) - she knows EVERYTHING. If she can't get it for you, she should probably be able to reccomend someone who can.

This was very good. Breaded with plenty of salt then deep-fried, it was a delightfully thick (3/4") chunk of fish. Not overcooked at all.