Aargh, this fish is drivin' me nuts!
August 18, 2006 6:40 PM   Subscribe

I just scarfed down the Captain's Combo from Captain D's. What the hell kind of fish did I just eat?
posted by c:\awesome to Food & Drink (15 answers total) 4 users marked this as a favorite
Probably Alaskan pollock.
posted by mediareport at 6:45 PM on August 18, 2006

I can't say for sure, but assuming its a nice meaty whitefish, Monkfish is a likely bet.
posted by blaneyphoto at 6:47 PM on August 18, 2006

This isn't a time for half-truthes and guesses, my G.I. system is entering the time of consequences.
posted by c:\awesome at 6:48 PM on August 18, 2006 [1 favorite]

If you're not "processing" the fish well, I'd bet it has more to do with the preparation of the meal than the actual type of fish... Monkfish is quite tasty by the way - despite how it may look on t he outside!
posted by blaneyphoto at 6:52 PM on August 18, 2006

The main seafood on Captain D's platter is fried pollock — but there are other fish in the sea.

Now, some other fish varieties are making their way onto a new menu the Nashville-based chain is testing at a Donelson location. Among new entrées are grilled or blackened salmon, shrimp and tilapia.

Menu upscaling aside, that article (from just a few days ago) seems pretty clear.
posted by mediareport at 6:55 PM on August 18, 2006

There is very very little chance that the fish you ate was Monkfish, because you can only consume the tail, which is very similar to lobster.

Cod, Scrod, Haddock or Pollock.
posted by sindas at 6:56 PM on August 18, 2006

Cod, Scrod, Haddock or Pollock.

Best band name... ever.
posted by bjork24 at 7:09 PM on August 18, 2006 [2 favorites]

Here's an undated article that summarizes the recent history of fast-food fish, claiming that "all" fast food chains have been forgoing cod for the cheaper Alaska pollock. But it also claims that Atlantic pollock, known as saithe in Norway and Iceland, is making a comeback at Captain D's:

So what’s wrong with Atlantic pollock? In a word: color. The reason McDonald’s and other fryers have steered clear of Atlantic pollock is because of the distinct gray cast to its flesh. And that’s too bad, because a lot of people who know this fish actually prefer the taste of Atlantic pollock to that of cod or to the ubiquitous Alaska pollock....

The problem with calling Atlantic pollock “pollock,” though, is that the name can be confusing. When you mention pollock these days, most people think you’re talking about Alaska pollock, which is now used in everything from fish sticks to surimi. Even McDonald’s, along with all the other quick-service chains, got over its pollock phobia and switched from cod to Alaska pollock, which has flesh almost as white as cod and costs less than either cod or Atlantic pollock...

This summer two Norwegian exporters claimed they are about to hit pay dirt with deep-skinned saithe fillets, which they have introduced to fast-fish fryers, including Captain D’s of Nashville, Tenn., the second-largest operator in the fast-casual-seafood category.

So, probably the "ubiquitous" Alaskan pollock, with a chance that it's a resurgent Atlantic pollock being hyped (this summer?) by Norwegians.
posted by mediareport at 7:12 PM on August 18, 2006

If it is giving you trouble it is probably more the oil it was fryed in rather than the fish.
posted by Iron Rat at 7:37 PM on August 18, 2006

The only trouble it gave me was that I had no idea what kind of animal I was shoving down my gullet, but now I know exactly what it was.

Some sort of fish.
posted by c:\awesome at 7:52 PM on August 18, 2006

Yeah. The #1 cause of intestinal distress from restaurant meals is the consumption of rancid oil (including butter).
posted by solid-one-love at 7:52 PM on August 18, 2006

Not too likely that it was escolar, but that fish is known for its difficult-to-digest waxy flesh.
posted by Eater at 9:27 PM on August 18, 2006

Do you have a source for that, solid-one-love?
posted by cgc373 at 9:27 PM on August 18, 2006

seconding cgc373's request...
posted by incessant at 1:23 AM on August 19, 2006

Third for sure. Time-temperature abuse is the usual "number one cause" for food borne illness... And while you are not talking about illness exclusively, I find it hard to swallow. (pun intended)
posted by sindas at 6:45 AM on August 19, 2006

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