It is all very well and good championing this sort of thing however you have to take into the account cost. Not everybody can afford to pay £25 per kilo for salmon. I work on the counters at a supermarket (I would never dream of calling myself a fishmonger, my "training" was to spend an afternoon with my colleague so that I could cover on there when needed), but we get people complaining about the price of cod loin which is £19 a kilo, they would have a heart attack if you tried to charge them £25. Yes it might taste better, you might get better knowledge from the staff at a proper fishmongers (I won't say service because supermarket staff can deliever top service within their remit, it isn't our fault we aren't given the training) but what's the point in that if you cannot afford the product?

Quote ="peggy" I assume you mean cheaper / lower quality meat? Cheaper cuts as used for slow cooking are good value and by the very nature of the cooking process are good tasting. This of course assumes the meat has been produced and hung ">correctly.'" Indeed, I remember a famous lisping chef extolling the virtues of bone in shoulder of Pork, which f'd up the availability of my favourite sunday roast for months!

Quote ="peggy" I assume you mean cheaper / lower quality meat? Cheaper cuts as used for slow cooking are good value and by the very nature of the cooking process are good tasting. This of course assumes the meat has been produced and hung ">correctly.'" Indeed, I remember a famous lisping chef extolling the virtues of bone in shoulder of Pork, which f'd up the availability of my favourite sunday roast for months!

Quote ="peggy" I assume you mean cheaper / lower quality meat? Cheaper cuts as used for slow cooking are good value and by the very nature of the cooking process are good tasting. This of course assumes the meat has been produced and hung ">correctly.'" Yes you are right to make that point. Oxtail is a very cheap cut but possibly one of the tastiest

Quote ="peggy" I assume you mean cheaper / lower quality meat? Cheaper cuts as used for slow cooking are good value and by the very nature of the cooking process are good tasting. This of course assumes the meat has been produced and hung ">correctly.'" Yes you are right to make that point. Oxtail is a very cheap cut but possibly one of the tastiest

Don't dismiss lamb breast either.



Morrison's sell a small 1/2 sheet for about £1.25, My local butcher sells whole breasts for 75p each. Either bone them, then roll & stuff 'em or simply season and place the racks in a hot oven and eat like you would pork ribs

I saw a documentary a few months ago on this fish (or something very similar), where the reporter visited the farm in Vietnam and found some of the fish had been deliberately mutilated (think it was one eye removed..IIRC??) as it enhanced the virility in the male allowing them to increase their stocks.



Looked rank to be honest!

I think you're getting a bit confuddled mate. It's farmed tiger prawn that sometimes have one eye removed to increase fecundity in females.



There's one weird treatment that pangasius suffer though: female fish are injected with a solution that contains pregnant human urine, this also has the effect of increasing spawning rates. It does beg the question of how they came to this conclusion and what other methods were tried before deciding that pregnant women's pi[is[/is was best