| Author | Message | ||
     Gotcha Side Hero Username: Gotcha Post Number: 5351 Registered: 02-2008 Posted From: 98.206.204.119 Rating: N/A |
 we never asked them to publish any figures. We just issued the advt, on which they embedded the collections themselves--Allu Sirish | ||
| Woodpecker Side Hero Username: Woodpecker Post Number: 5718 Registered: 09-2008 Posted From: 99.225.133.68 Rating: N/A |
go colts go  | ||
| Telugu_times Moderator Username: Telugu_times Post Number: 15960 Registered: 02-2008 Rating: N/A |
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| Jawmetri Junior Artist Username: Jawmetri Post Number: 135 Registered: 12-2009 Posted From: 59.93.66.218 Rating: N/A |
Tilapia and Catfish are the convenient options for Korameenu subtitution, You can coat and batter fry before cooking to ensure that the fish peices dont break.As stated already, Not very suitable for pulusu but you could always cook the pulusu separately or by gentle stirring. I read somewhere that the snakehead fish available in asian seafood markets is the closest to the korameenu fish of India. | ||
| Bitter Side Hero Username: Bitter Post Number: 8733 Registered: 02-2008 Posted From: 69.115.204.20 Rating: N/A |
Ford, Cat fish - water content ekkuva, mana curries ki baagodu.. fry ki entha fry chesina crispy avvadu... cheap and worst. talapia fillets lite fry with black pepper, salt tho baaguntadi.. live fish/frozen ayithe mana curries ki okay.. salmon fry ki, grill ki chaala baauntadi.. mana curries ki baagodu. tuna only grill ki baaguntadi.. edaina chinese store vunte milk fish ani vuntadi.. teesukondi live or frozen. adi mana 'bochche' ki equelent fish.. pulusu ki the best. white fish ani dorukatadi adi mana 'vaaluaga' type lo vuntadi fish lo raraju laantidi koramenu.. pulusu, iguru, fry ki mukka chedakunda taste lo number #1.. daaniki equelent fish ikkada dorakadu.. | ||
| Dhaarkaar Hero Username: Dhaarkaar Post Number: 18607 Registered: 02-2008 Posted From: 68.100.147.118 Rating: |
em tikka tikka gaa vudhaa..Mods what the fxcuk is this..please take care...balupu kakapothe topic enti post endhi.. | ||
| Raogaru Junior Artist Username: Raogaru Post Number: 319 Registered: 01-2010 Posted From: 15.195.201.205 Rating: |
t for tegulu t for tikka t for tondi t for telangana... nannu involvecheyakandi sir | ||
| Gotcha Side Hero Username: Gotcha Post Number: 5350 Registered: 02-2008 Posted From: 98.206.204.119 Rating: N/A |
cat fish. period. we never asked them to publish any figures. We just issued the advt, on which they embedded the collections themselves--Allu Sirish | ||
| Raogaru Junior Artist Username: Raogaru Post Number: 311 Registered: 01-2010 Posted From: 15.195.201.205 Rating: N/A |
t for tikka...t for telangana  nannu involvecheyakandi sir | ||
| Woodpecker Side Hero Username: Woodpecker Post Number: 5711 Registered: 09-2008 Posted From: 99.225.133.68 Rating: N/A |
t for telangana t for tilapia | ||
| Diwakaram_april1 Comedian Username: Diwakaram_april1 Post Number: 1950 Registered: 12-2007 Posted From: 66.68.129.55 Rating: N/A |
papio, pulusu ki live tilapia.. Curry ki Pampret or Tilapia Fry ki Pamphret steak, Salmon steak, Tilapia fillet kummeyyyyyy.. Catfish avoid cheyyamantaaru, evo allergies ani n never tried. | ||
| Ford Comedian Username: Ford Post Number: 1033 Registered: 10-2009 Posted From: 24.34.24.3 Rating: N/A |
thanks Anand garu Papayya | ||
| Raogaru Junior Artist Username: Raogaru Post Number: 307 Registered: 01-2010 Posted From: 15.195.201.205 Rating: N/A |
live tilapia... nannu involvecheyakandi sir | ||
| Anand_n Side Hero Username: Anand_n Post Number: 6792 Registered: 02-2008 Posted From: 67.10.134.234 Rating: N/A |
Catfish red meat emiti andi...Fish does not count as redmeat. Papi, Indian curries ki Catfish, tilapia, bass and halibut baguntayi. Steak cut cheyimante they will cut like we do in in India with the bone. Fillet boneless untayi kani curries lo disintegrate ayipotayi  Salmon dhaniyala podi miriyalu vesi pulusu pedite baguntundi but I do not like it in curry-smell is too strong. Fry ishtam gane tintaru pillalu - firm ga untundi. aa chal ke tujhe main leke chalu ik aise gagan ke tale jahan gam bhi na ho, aansoo bhi na ho,bas pyaar hi pyaar pale | ||
| Mikkymouse Side Hero Username: Mikkymouse Post Number: 3478 Registered: 04-2008 Posted From: 72.83.193.250 Rating: N/A |
Thilapiya live dhi kooda dorkuthundhi. Adhi try cheyyandi. | ||
| Jawmetri Junior Artist Username: Jawmetri Post Number: 134 Registered: 12-2009 Posted From: 59.93.66.218 Rating: N/A |
Atlantic Salmon Atlantic salmon is only farm-raised and is milder in flavor than its wild salmon relatives. The meat is moderately firm and oily, but not as fatty as that of the king salmon. Salmon is a wonderful fish to prepare in many different ways. Calamari Squid, also known as calamari, is mild and has a subtle sweetness. The meat is firm yet tender, and a touch on the chewy side. Cooking squid is simple and can easily be frozen. Enjoy calamari deep-fried, grilled, poached or sautéed — the key is to cook this fish quickly to preserve its unique flavor. Catfish A popular fish in Southern recipes, catfish comes to us from the Central United States, especially Mississippi. The firm, white meat of catfish is sturdier than most other white fish. Catfish has a delicate flavor and a small flake. Cherrystone Clams These East Coast hard-shell clams are excellent for cooking. Cherrystones are much like littleneck clams only they are slightly larger. The wonderful briny flavor of cherrystone clams makes them a good choice for eating raw or for steaming. Chilean Sea Bass This popular fish has a rich, melt in your mouth flavor. The moderately oily meat is tender and moist with large, thick flakes. When cooked, the meat remains white, compared in appearance to cod. Because of its simple bone structure, Chilean Sea Bass it is a wonderful fish to eat whole. Cod There are two types of cod: Atlantic, which is local to the North Atlantic, and Pacific which is local to the North Pacific. Cod has lean, moist meat with a mild, clean flavor. The texture of cod is very delicate, which makes it difficult to grill. Cod’s large, tender flakes make this a lovely white fish to prepare. Copper River King Salmon Salmon are named from the river in which they come from and the Copper River produces excellent king salmon. The return of Copper River salmon in late May or early June marks the beginning of Alaska’s wild salmon season. The buttery, rich, flavorful taste and soft to firm texture of Copper River salmon makes it a favorite among our guests. Eastern Oysters Eastern oysters, which include famous bluepoint oysters, are known for their distinctive, salty flavor and meaty texture. Many oyster lovers find Eastern oysters to be culinarily superior to other oyster species. The meat of the Eastern oyster is somewhat fatty, and ranges in color from creamy to light-brown. Flounder You can find flounder worldwide and enjoy it cooked a variety of ways. Flounder meat is extremely delicate and is pure, white, lean, boneless and flaky. The flavor is very mild. The taste, texture and flavor of this popular fish can vary, depending on species. Grouper Grouper has a mild, but distinct flavor, a cross between bass and halibut. The taste of most groupers is similar, with slight differences in flavor and texture, depending on size, species and location of harvest. Red grouper is sweeter and milder than black grouper. The white meat has a very firm texture and heavy flake that remains moist. Grouper can be found worldwide in warm waters. Gulf Shrimp Gulf shrimp are flavorful and sweet with a firm texture. Shrimp is probably America’s favorite shellfish and is a superb entrée prepared in various ways. Gulf shrimp is usually wild and can be very large. Halibut Very mild and sweet tasting, halibut is popular as steaks and fillets. This sweet-tasting, lean fish has fine-grained, dense meat and is flaky and tender, though still firm. Halibut is local to the North Atlantic and is the largest flatfish. King Crab If you are looking for seafood that is sweet, moist and rich look no further than king crab. This crab, found in Alaska, is huge; however, its body contains little meat. The king crab’s legs are where the best meat is found. King crab meat is a bit firmer and coarser than Dungeness crab meat. Once cooked, the spiky shell of the crab leg is a bright red. The meat is snow white with a scarlet membrane. King Salmon If you are looking for a choice wild fish, look no further than the king salmon, which are the largest and top-of-the-line among Pacific salmon species. King salmon have a pronounced, buttery and rich flavor and can be enjoyed in a variety of ways. Lake Whitefish Whitefish is considered one of the best-eating freshwater fish there is. Because the fish lives in icy northern lakes, the meat has a high fat content. The meat is medium-firm with a large flake with a mild flavor that is more like salmon than trout. Littleneck Clams The smallest of the hard-shell clams, littlenecks measure in at just less than 2 inches across and are usually reserved for eating on the half-shell. The meat of the littlenecks is sometimes tough and has a briny flavor. Littlenecks are harvested year-round on the East Coast and in the Pacific Northwest. Lobster A popular dish throughout the world, lobster is mild and sweet in flavor. The texture is firm and somewhat fibrous. The tail meat is firmer than the claw meat. The meat is white with red tinges and is wonderful steamed, boiled or even grilled. Mahi-Mahi Mahi-Mahi is the Hawaiian name for dolphinfish. The sweet, mildly pronounced flavor of Mahi-Mahi is similar to swordfish. The lean meat is fairly firm in texture, though not steak-like, and it has large, moist flakes. It is important not to confuse Mahi-Mahi with the mammalian dolphin as it is not related in any way. Mussels Blue mussels, found worldwide in temperate, shallow water, have a distinctive taste. Sweet and rich, the taste of blue mussels is similar to a blend of oysters and clams. While mussels are a bit tougher than that of an oyster or clam the meat is plump and tender and makes a delicious meal. Opah Also called moonfish, opah is found in warm waters throughout the world. The Opah we enjoy in the U.S. usually comes from Hawaii. The pink to orange colored meat of Opah is firm and the flavor is pronounced. Pacific Oysters Pacific Northwest oysters, commonly grown on the West Coast, are mild and sweet, with a briny flavor and crisp texture. Pacific oysters have a distinct flavor that is usually not present in other oyster species. As with all oyster species, flavor depends on the waters in which it is grown. The meat of the Pacific oyster is creamy white, plump and juicy. Rainbow Trout Rainbow trout is possibly the best known of the freshwater trout species. This fish, which can be found in freshwater lakes and streams, has a flavor and texture similar to salmon. The meat is delicate and the flake is small. Sea Scallops Sea scallops are the largest commercially available scallops; however, they remain tender no matter what their size. The sweet, rich taste of sea scallops ranges from mild to briny. The meat is opaque white with a firm, lean texture. Sea scallops are available year round but their peak season is during the winter. Snapper Red snapper is lean and moist, with a sweet, mild but distinct flavor. The texture of snapper ranges from soft to firm —it is the firmer fish that are perfect for grilling. Found worldwide, snapper is among the best fish to eat. Soft Shell Crabs The meat of the blue crab, which is found along the Atlantic and Gulf Coasts, has a rich, sweet, succulent and buttery flavor. Softshells offer a crunchy texture, since the shell is edible. Enjoy soft shell crabs deep-fried, sautéed or grilled. Sturgeon Sturgeon has a mild, delicate flavor. The lean flesh is firm and meaty, similar in texture to chicken breast or veal. This high quality fish is fished in the Pacific Northwest along the Southern Atlantic. Roe, or caviar, from sturgeon is excellent. Swordfish You will find swordfish worldwide, but they are most popular in the Mediterranean and United States. A terrific fish to eat, swordfish is moist and flavorful with a slightly sweet taste. They have a firm, meaty texture and are rich and juicy. Tilapia Many compare the taste of tilapia, which is a freshwater fish, to catfish. The texture of tilapia is slightly firm and flaky and the flavor is mild and sweet. Walleye The walleye is one of the finest fish of all. This freshwater game fish has clean, white meat with a small flake. The mild, sweet flavor is excellent. Yellow Perch One of the most important freshwater fish of North America is the yellow perch. This wonderful fish has white, mild meat and a fairly delicate texture. Yellow perch are excellent cooked in a variety of ways. Yellowfin Tuna Reaching up to 300 pounds, the yellowfin tuna is also called ahi. Yellowfin tuna has a mild, meaty flavor and can be served raw as sashimi and in sushi. When cooked, it is firm and moist, with large flakes. http://www.mitchellsfishmarket.com/fishdirectory.cfm | ||
| Jawmetri Junior Artist Username: Jawmetri Post Number: 133 Registered: 12-2009 Posted From: 59.93.66.218 Rating: N/A |
Catfish is fantastic, a very mild flavored fresh water fish. Gives Korameenu/Murrel effect. I always buy the fresh boneless fillets.This is personal preference, many like sea fish but i dont. I occasionally enjoy bochchu chepa and bommidailu but sometimes avoid bochchu because of the 'mullullulu' | ||
| Ford Comedian Username: Ford Post Number: 1030 Registered: 10-2009 Posted From: 24.34.24.3 Rating: N/A |
Looks mullet is good for indian curries. I will try that. Papayya | ||
| Emc2 Junior Artist Username: Emc2 Post Number: 557 Registered: 03-2008 Posted From: 70.174.128.76 Rating: |
Mullet is also very good for fry and curries. | ||
| Pulpfiction Hero Username: Pulpfiction Post Number: 10204 Registered: 02-2009 Posted From: 128.107.239.233 Rating: N/A |
tilapia is good for fry ani cheppaalani undhi .. Think Big.Think Different.Act Fast. | ||
| Ford Comedian Username: Ford Post Number: 1028 Registered: 10-2009 Posted From: 24.34.24.3 Rating: N/A |
Tilapia and salmon tappa migithavi anni avoid cheyyamantunnaru online.. mercuryy levels vere vatilo ekkuva anta. kids kada problem.. manam ayithe kummeyyochu Papayya | ||
| Rowdy Junior Artist Username: Rowdy Post Number: 70 Registered: 01-2010 Posted From: 12.196.87.201 Rating: N/A |
Tilapia is best kani hard and mullu untai King fish kuda baguntundi ... fry ki super cat wish ante korameenu kaadu ... India lo gen gaa catwish ni tinaru(maa side, krishna side) naa fav matram salmon  | ||
| Venkateswarlu Junior Artist Username: Venkateswarlu Post Number: 563 Registered: 01-2010 Posted From: 99.40.199.70 Rating: N/A |
Tilapia ni blind gaa thoseyyi.. Cat fish okay but red gaa untadi.. mana db dr prakaaram red meat manchidi kaadu anta.. In this db, there's always someone watching you!!  | ||
| Ford Comedian Username: Ford Post Number: 1027 Registered: 10-2009 Posted From: 24.34.24.3 Rating: N/A |
thanks guys.. Cat fish ante.. mana korrammenu ne kada? tinocha ikkada? we are thinking of preparing good indian fish curry. Edi baguntadi? Cat fish , Thilapiya? golden pampret . spanish mcrel Papayya | ||
| Idle_yzag Megastar Username: Idle_yzag Post Number: 20643 Registered: 02-2008 Posted From: 75.69.124.24 Rating: N/A |
pillalki aithe golden pampret . spanish mcrel RahulGandhi/JP/Chiru | ||
| Telugubabu Junior Artist Username: Telugubabu Post Number: 743 Registered: 10-2009 Posted From: 24.99.164.156 Rating: N/A |
thilapiya & cat fish anukunta | ||
| Ford Comedian Username: Ford Post Number: 1026 Registered: 10-2009 Posted From: 24.34.24.3 Rating: N/A |
which fish is good for indian curries in usa? confusing ga undi ee fish konalo Papayya |
