Quoting Denis Mosko to Jim Weller <=-

Gas 4 350 177 Medium

180 or 177 C, friend?

Mr. Fahrenheit set his zero point at the lowest freezing point of a
saturated salt solution as it was easy to re-produce and generally
leads to positive temperatures in moderately warm climates,

He then set 100 at the body heat of a human being. (He may have
had a mild fever as today, 98.6 F (37C) is considered normal.

Consequently the freezing point of pure water (0 C) is 32 F and the
boiling point (100 C) is 212 F and there are 180 F degrees, not 100,
between those two points. One can convert from F to C using the
formula T-32 X 598. Therefore 350 F, a fairly common baking and
roasting oven temperature, works out to 176.67 C, so either 175 or
180 is a reasonable approximation.

Cod, Coley and Haddock are all / in the Gadidae family.

What is Gadidae

It's the scientific (latin) name for the group of fish they all
belong to. The common names for fish can be confusing as sometimes a
fish will have many names and some names can be used for more than
one species of fish. For example there are at least two kinds of
cod called Ling, several more fish called ling that aren't even in
the cod family at all and the fresh water ling cod in cold arctic
waters is called Ling, Burbot and Cusk.

white flesh.

What the ^^^^^^^^^^^?

Flesh is another name for meat.

Google translate tells me they are called Treska, Mintay and Piksha.

Jim, yes! Fishes in our ocean - treska, mintay, piksha & putasu.

We call putasu "Whiting". It's a Gadid too.

in Yours?

We have mostly the same fish or at least closely similar ones. For
example we have Walleye, also called Pickerel, and you have Zander.
They are two different species in the Sander genus in the Perch
family. I have tasted imported Zander; it is almost identical to
Walleye. I couldn't tell the difference at all, other than the
Zander had been frozen for shipping and then thawed while the
Walleye was caught locally and very fresh, so better quality.

This is British, Scottish actually, and not specific to Yorkshire.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Smoked Trout & Horseradish Mousse
Categories: British, Fish, Smoked, Trout, Condiments
Yield: 8 Servings

3 Smoked trout
1 1/4 c Single or light cream
4 tb Lemon juice
2 tb Cold water
2 pk Unflavored gelatine powder
4 ts Horseradish; grated
Fresh ground black pepper
1 1/4 c Heavy cream, whipped
2 Egg whites
2 ts Parsley; chopped

Flake the fish from the smoked trout, removing all bones and skin.
Put the flaked trout into a food processor. Whiz, adding the
single (light) cream, until you have a smooth puree. Measure the
lemon juice and cold water into a small saucepan and sprinkle the
gelatine over the liquid. Let it soak, then heat gently to
dissolve the gelatine in the liquid, taking care not to let the
liquid boil. Cool for several minutes, then, with the food
processor turned on, pour into the smoked trout and cream mixture.
(If you pour it in straight from the heat, the mixture tends to
curdle.) Add the horseradish and pepper to taste and whiz to blend
it in. Add the whipped cream. Turn the mixture into a bowl.

Whisk the egg whites until they are stiff. Using a large metal
spoon, fold the whites and parsley quickly and thoroughly through
the mousse.

Grease 8 ramekins with a mild oil and divide the mixture evenly
between them. Cover and leave in the refrigerator for several
hours to set. Dip each ramekin in very hot water for a few seconds
to unmould .

"Lady MacDonald's Scotland: The Best of Scottish Food & Drink" by
Claire MacDonald

Scanned and formatted for you by Paul MacGregor

MMMMM

Cheers

Jim


... The brain is the most important organ and it knows that.

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