08 Mar '11, 3am

food

food

Do you remember where you first learnt about Fish and Chips? I do. I remember very distinctly how my mouth used to water when Enid Blyton described Fish and Chips in her Famous Five series of books. The fish names Cod, Haddock, Halibut and Plaice have always been what Fish and Chips were suppose to be. But as you and I know, most of the Fish and Chips sold in Singapore are made from a cheaper white fish called Dory or as it is more accurately called, Basa or Tra which are farmed Vietnamese Catfish. I am not saying they are necessarily bad. In fact, the main characteristic of white fish, especially Cod, is the fact that they have hardly any smell or taste. So a white fish is a white fish is a white fish. They all taste quite similar especially when it has been deep fried. So why would you pay three times the price for Cod or Haddock? Well, aside from the fact you have been ...

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