Decaff wrote: Fish finger sarnie.... its about the only fish I eat, only the cod ones mind
Also consider whether it's fillet or "pieces" or "mince". The cheap ones use up the "fish sawdust" that falls into boxes below the bandsaws when they are sawing the large fish fillet blocks into rectangles, to make the fish fillet fingers. It takes a while to fill those boxes and it does start to smell after a bit Cook them well
But the problem is that the decent fish fingers cost around £6/Kg...but they only contain between 45-55% fish, the rest is cheap breadcrumb, flour, water and oil (picked up during the flash frying during processing). That means you're paying quite a bit for the "fish protein" part of your crunchy finger.
I can't deny that fish fingers taste great. If someone is looking for convenience, they are an easy choice. But if you're looking to be "mean with money" and get maximum quality and value for your cash, they are an incredibly poor choice.
I get the cod fillet ones, I can scrimp on veggies etc but I never buy the cheapest meat or fish, you truly do get what you pay for IMO, I would rather get a smaller better quality product than a cheaper larger one if that makes sense! Meat is so ridiculously expensive at the moment that I'm only buying whole chickens or 5% fat beefsteak mince, our veggie intake has risen which is good along with quorn!
Behind every great man is an even greater woman. She carried you, raised you and made you who you are.
Decaff wrote: I would rather get a smaller better quality product than a cheaper larger one if that makes sense!
Totally agree
Decaff wrote:our veggie intake has risen
Yes, ours too. It's a good thing. I'm only buying chicken very occasionally and sometimes farmed rainbow trout. I guess we're lucky that we get about 60Kg a year of hunted meat. Financially it's practically free, although it does take up 10 full weekends during the autumn, suffering adverse weather, deer keds (http://fi.wikipedia.org/wiki/Hirvik%C3%A4rp%C3%A4nen) you can easily have 200-300 of these land on you in a day and try crawl inside your clothing; plus lots of evenings spent butchering. So there is some cost.
Home preserving options can be costly in terms of time and energy. It can also be good fun though, so you can add that to your arsenal, but on the other hand if you want stuff that you can store away you need to think about the cheap tinned stuff and also to think about generating fresh plant phytonutrients from somewhere as well as getting the vitamins and mineral pills in.
Cheap macronutrients can be had in tesco value tinned potatoes and kidney beans. healthy fats might be a problem though.
Some fresh plant phytonutrients can be had from sprouting, but I instinctively feel that it won't be all of the ones you need. Getting well rounded plant nutrients can be a problem and your vitamin and mineral pills probably won't , erm, cut the mustard. I have tried eating dandelion greens and have found them rather bitter.
Some health food stores do dried algae nutrients, but I haven't explored that side of things.
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nickdutch wrote:Home preserving options can be costly in terms of time and energy. It can also be good fun though, so you can add that to your arsenal, but on the other hand if you want stuff that you can store away you need to think about the cheap tinned stuff and also to think about generating fresh plant phytonutrients from somewhere as well as getting the vitamins and mineral pills in.
Cheap macronutrients can be had in tesco value tinned potatoes and kidney beans. healthy fats might be a problem though.
Some fresh plant phytonutrients can be had from sprouting, but I instinctively feel that it won't be all of the ones you need. Getting well rounded plant nutrients can be a problem and your vitamin and mineral pills probably won't , erm, cut the mustard. I have tried eating dandelion greens and have found them rather bitter.
Some health food stores do dried algae nutrients, but I haven't explored that side of things.
Very true but its no good... I hold my hands up to admit... I'm a home preserving addict I just can't stop myself BUT!! I also have tons of tinned veg too, especially corn, potatoes, peas and carrots. I have lots of beans too, butter beans, baked beans, kidney beans and also pease pudding!
On the dried algae front, would that be nori seaweed sheets? I've never tried it as its mainly used in Sushi and I could never eat that.
Behind every great man is an even greater woman. She carried you, raised you and made you who you are.
*The fish is 'cured' by the vinegar like a rollmop or gravlax
I didn't realise that not all sushi was fish based I don't really eat fish other than cod fish fingers or a nice cod chip shop style, can't touch raw fish, makes me retch, same with seafood *shudder* just really, really turns my stomach.
Behind every great man is an even greater woman. She carried you, raised you and made you who you are.
ForgeCorvus, are you saying that all the uncooked fish served with sushi is "cured" ? I'm no expert, but I always thought that a proportion of the stuff they serve up in sushi bars is raw (but very fresh) fish.
I only know what I've read, but the Wiki page I linked to implies as much.
Its more of a cold 'cooking' process then a preservative cure. Unlike gravlax or rollmop (which are storage methods and probably more use to 'folks like us')
We're now nearly out of sight of the Topic
I'm the only one in my household who does eat pasta and rice, so storable Carbs are difficult.
jennyjj01 wrote:"I'm not in the least bit worried because I'm prepared: Are you?"
Londonpreppy wrote: At its core all prepping is, is making sure you're not down to your last sheet of loo roll when you really need a poo.
its about the only fish I eat, only the cod ones mind
Cook them well
so I had melon, pineapple and grapes instead 
I just can't stop myself 
