Comments on: Espada / Hairtails

By: kaye

kaye — Mon, 07 Aug 2006 20:30:12 +0000

i know my comment is waaay tooo late already but i just wanted to add… espada as we call it tastes good and we usually clean it and cut it 4-5inches long and sprinkle salt and pepper and roll them in some flour with a little cornstarch and salt and pepper. we fry them up and when it turns golden brown we place them on paper towels to remove excess oil. it goes well with tomatoes, onions and fish sauce. meat is delicious and nde matinik…

By: Marketman

Marketman — Sat, 09 Jul 2005 22:26:29 +0000

Lee, the ones without obvious tails are “sole” which are also flatfish and related to the more famous “dover sole” you would eat in London or Paris restaurants… the ones with tails are more like flounder or fluke… Taste here is nearly the same but the sole in general are viewed to be more delicate fleshed fish.

By: lee

lee — Sat, 09 Jul 2005 08:38:57 +0000

thanks for the link. just bought a half kilo of palad for 50 pesos last wednesday, 2 good sized pieces.. ones without obvious tails like the ones in your article. did not fillet them though, just scaled and fried them until crisp. i should try to fillet my next purchase… should look for a decent knife to do the job.

By: Bubut

Bubut — Sat, 09 Jul 2005 08:13:01 +0000

if you go to areas of La Union, you will see a lot of
dried fish vendors and Espada is one of the best!

By: Marketman

Marketman — Fri, 08 Jul 2005 10:47:35 +0000

Thanks everyone for those cooking suggestions. Lee, I do have an entry on Dapa or flatfish which I believe is also palad… its one of my first entries http://www.marketmanila.com/archives/dapa-flatfishfloundersole dated 11 Nov 2004 when i was in the test phase of this blog! Please look it up!