Apparently Cheap Cod

I’m more or less still feeling lethargic, but I mustered up enough mojo to go for my grocery run today. As I was strolling around the fresh produce section of the supermarket, I spotted a stack of filleted white fish with a big placard indicating [RM5.90/100g].


Now, the supermarket I go to, they do sell quite a few types of fresh fish, but they only do two types of filleted fish: salmon (red) and cod (white).

In other words… RM5.90/100g for cod fish? Wow!! What a steal! What’s the occasion?? They usually sell cod fish for RM 16.90/100g.

Anyway, who cares about the occasion? Cheap fish = quickly grab some! And so I did. I grabbed 2 fillets and paid RM 15.80 for them…

And used 1 of the fillets for dinner today…

Heh… So white… so nice…

I got the tail part of the fish, because the tail part is the good stuff usually when it comes to fish, no?

Heh… nice skin…

I thought of steaming, but at the last moment decided against it and fried the fish instead.

I really wanted to keep the fish intact when plating. I really wanted to. But… sigh…

Also, as I was chucking the remaining piece of fish back into the fridge, I finally noticed the label on the bag and it said [Halibut Piece].

Darn!!! So it wasn’t cod fish after all… Cheh! No wonder it seemed to good to be true. Because it was not true!

It was a good piece of fish though… ruined presentation, but the fish was fresh enough. My marinade/sauce was a simple lemon juice + soy sauce + paprika. It was wonderful. Yumsss…

Anyway, I wonder if RM 5.90/100g for halibut is cheap. Or normal. Or actually expensive…. πŸ™„


  1. LOL. You can be a stand up comedian again. Cod fishes are so pricey and tops my favourite lists of oceanic food. They have so much natural oil that makes the meat so tender and yummy. Well, a fish is a fish la, just hentam with lots sambal on top.

    • I don’t have sambal at my disposal. I only have simple seasoning: salt, pepper, soy sauce and paprika. Lazy Mans cooking = simple cooking after all. πŸ™„

  2. It’s either a marketing strategy or just the case of an innocent mistake. I’ll be cantor, I haven’t eaten halibut fish in a while – how does it taste?

    Ruined presentation, you say? You, my friend, haven’t seen the way I present my home cooked meals. πŸ˜‰

    • It was probably my mistake more than anything else. Well, it tastes like… well, fish. πŸ˜€ πŸ˜€ πŸ˜€

  3. Halibut is an expansive fish. It can grow to a good size.

    Fried fish needs quite a high temperature. To ensure a crisp skin, do not turn it over for at least couple of minutes.

    • The only thing I was worrying is to ensure the fish is fully cooked to be honest. And trying to plate it in one single piece. Failed on that count. πŸ™„

  4. If I am not mistaken halibut is an expensive fish. Too bad the fish is all broken into pieces but at least it still tastes good and fresh.

    • I think it is an expensive fish too, the gourmet fish and chip places would have this selection. At the very least it is more expensive than dory and tilapia I think… πŸ™„

  5. Haha for a bachelor guy, this is EXCELLENT weh! Your mummy will be so proud of you. Heck, I’ll be so proud of my sons if they can cook like this.

    I don’t know how much halibut fish is coz I rarely or should I say have never buy that but I okay lah for such a nice fish.

    • Can one, your kids will be master chefs in no time with all those “trainings” in hotel events. πŸ˜›

  6. such a homely & appetizing meal! heck cares what kind of fish is tis?! as long as it is ‘safe’ and soft…jst wallop! anyway, I kinda miss cod fish~~~~

  7. It doesn’t look too bad flaking off like that. Most of the fish looks intact. Usually I don’t mind eating any kind of fish if it’s soft and smooth πŸ™„

  8. Errr….no…the tail part is not the good stuff…hehe! πŸ˜€ Just think of it as it was salmon, the best part is a thick fillet around the centre of the fish (that’s why they don’t usually use the tail part for sashimi). But this is halibut…a pretty small flat fish, so you won’t be able to get a nice mid-section…so the tail would be the best part (no bones)!

    Did you marinade the fish first before frying? The secret to frying fish intact is keep the fish dry and use in a non-stick pan! πŸ˜‰

    • Yes yes… that’s why it is the best part. No bones! πŸ˜€ πŸ˜€

      I just sprinkled the fish with salt and pepper. I do use a non-stick pan, but… the fish is probably not dry enough… hmm… πŸ™„

  9. Cod at that price is too good to be true but still you enjoyed a nice fish and discovered that halibut is npt too bad. I also cannot fry fish intact. That’s why you don’t see fish on my blog hee..hee..

    • It gives me comfort that a kitchen expert such as yourself also struggle with it, hahahaha!! πŸ˜€ πŸ˜€

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