“said that an emotional support beer was not automatically welcome on buses or anywhere else without a note from a doctor”

I’ve spent huge chunks of my life catching bluefish myself. Yes the fishiness comes from being intensely oily. But a bluefish will taste and smell that way right out of the water. As in I have pulled a bluefish from the water, cleaned it, cooked it in the beach.

I don’t know anyone from or who fishes in Alaska, so might be regional. Guys I know fishing further south seem to love Coho, could be the Coho there is better.

I fish and know a lot of fresh water guys big on catching salmon. Including some guys from the Pacific Northwest. No one bothers with Pink Salmon, even Sockeye seems to be a catch and release thing. Couple people tell me they’re only for smoking. Pink Salmon is a comodity fish, for a commercial fishery. Catch a lot…

Most fish, even sold locally is flash frozen before sale to deal with parasites. And high end restaurants and sushi guys are pretty into how this can be used to improve certain fish, sorta like dry aging. So don’t turn your nose up at frozen. IQF can be pretty high quality, if not as high quality as frozen whole,…

Yes and no. The “blood line” technically refers to the darker, red brown ribbon of meat running laterally through the midline of the meat. Though it does turn grey when you cook it. Part of that tissue runs along the exterior of the meat, between the skin. And the thin grey membrane is basically a layer of fat…

Fish general is “good for you” in the sense that its relatively low calorie, is often cooked in ways that don’t involve a pound of cheese or deep frying. And it’s got some micronutrients we tend not to get enough of.

I have had very good panettone from quality bakeries or home made. What sucks is the pyramid of produced six years ago you have to buy it every Christmas cause its there that shows up every year.

Species also matters immensely, we sell it all as “salmon”. But as much as I dislike most salmon, Coho and Chinook are almost entirely different fish from the pink salmon that’s most common outside of Pacific fisheries.

Not only does most salmon have a distinct fishy taste. But it has more of one than mackeral, many kinds of herring, and especially sardines. Which aren’t even particularly fishy when canned.

Modern microwaves are OK with metal. Even back in the day the problem was less metal, than thin metal with little gaps between pieces that would allow arcs to form. Like the tines on a fork, or crumpled foil. For whatever reason the little metal handle on the Chinese take out container was the worst, and one of the…

Yeah how dare those assholes speak American English in America!

All those claimed origins for the term seem like a stretch to me. There's a pretty long tradition of the English derisively naming food items that way. Basically "these bombay assholes think a fish is a duck". Welsh rabbit is the other famous example. 

Beyond a pending sense of doom, it’s not clear exactly why these folks think a recession is coming.

Sadly Fairway has been in pretty bad shape for a while. They were bought out by the dreaded private equity about a decade back and went through the loaded down with debt and over expansion cycle that’s killed so many companies.

Like I said ask. I spend a lot of time in dive bars and probably the bottom of barrel in terms of selection and bar skills. Vfw/American Legion halls and Elks clubs and shit for family functions. They’ll mix you shit if asked. They might do it grudgingly or need you to tell them exactly what goes in there, but its…

Young at heart?

See what you’re forgetting there is that options tend to be limited for everyone at that sort of crap bar. Drinkers aren’t generally able to get wine and side cars at that sort of place. This being where “if they have the components” comes in.

Just ask for anything you want. Any bar with the components will make you whatever you want, it’s what they’re their for.