What Is Your Favorite Fish Dish you experienced on a Cruise Ship........

[BklynBoy8]

I know we have spoken about so many different food and dishes on this forum from A to Z.

 

On the Cunard QM2 we still enjoy the same fish we had on the QE2.. Could be the ship does bring selections from their TA crossing also.

 

Also we enjoyed fish on our past Caribbean sailings. We would we ask on any sailing the Maitre D what selections are in store on board and how they can he prepared.

 

We have enjoyed Plaice, Fish & Chips, Langoustines w Scampi Sauce table side prep. Even Florida Shrimp with Scampi Pernod Sauce.

 

The one prep we always enjoy is the Dover Sole w Meuniere Sauce table side and deboned by the Asst. Captain.

 

It's a thrill to enjoy a fish or seafood on board.

[clo]

On Oceania, grilled lobster tails and shrimp and Dover sole

[rkacruiser]

On 10/15/2021 at 11:01 PM, BklynBoy8 said:

We have enjoyed Plaice, Fish & Chips

 

As have I along with several others.  Branzino, King Crab Legs, Oysters Rockefeller, Escargot, shrimp, salmon (in all of it's different preparations), Lobster tails and Lobster Thermidor (Thermidor is rarely offered anymore), Haddock (also rarely offered), and Frog Legs (if it belongs in this classification).  

 

Once had "Extra Large Jumbo Shrimp" which turned out to be very large Prawns.  Tough and flavorless:  just because they are huge, Mr. Executive Chef, does not mean they are "extra good".  

 

Appetizers of Clams and Mussels are delicious as well.  

 

HAL's Pinnacle Grill usually offers an excellent Bouillabaisse.

 

But, the best just has to be a properly prepared Dover Sole served with the appropriate butter sauce.  Watching a skillful deboning process only whets my appetite.  I have never been disappointed in ordering Dover Sole.  

[BklynBoy8]

3 hours ago, rkacruiser said:

As have I along with several others.  Branzino, King Crab Legs, Oysters Rockefeller, Escargot, shrimp, salmon (in all of it's different preparations), Lobster tails and Lobster Thermidor (Thermidor is rarely offered anymore), Haddock (also rarely offered), and Frog Legs (if it belongs in this classification).  

Once had "Extra Large Jumbo Shrimp" which turned out to be very large Prawns.  Tough and flavorless:  just because they are huge, Mr. Executive Chef, does not mean they are "extra good".  

Appetizers of Clams and Mussels are delicious as well.  

HAL's Pinnacle Grill usually offers an excellent Bouillabaisse.

But, the best just has to be a properly prepared Dover Sole served with the appropriate butter sauce.  Watching a skillful deboning process only whets my appetite.  I have never been disappointed in ordering Dover Sole.  

Rka,

Hope all is well in Ohio.......Getting nippy in NYC.....

 

I totally agree with you on many of the seafood choices of yours. Except for certain ones never had or tried or care for.

 

I apologize I never had but have to try in our local SF restaurant Crab Legs. Don't know why I haven't but need to try in the future. Only Escargot once, ???. We have had Haddock on board the Mary though they use it in some restaurants for F&C's like our restaurants but Golden Lion used Cod. Frog Legs my Mom ate in the past at our Local Frankfurter Stand called Nathan in Coney Island. Said they tasted like Chicken. Love Oyster Rock and Clams Casino.

 

I agree some SF when too large are not as tasty like when you let certain veg's in the garden get too Large. I prefer Extra Large Shrimp to be tasty. Our local steakhouse used ELJ Shrimp Cocktail on ice in a large Manhattan Cocktail Glass w Sauce. 4 is the number they use.

 

Still haven't had shell fish on board like C/M/O unless it is the line's choice.

 

But ***** Stars to Dover Soles especially on the QE2 and QM2 and the elegances of preparation and presentation. May I use the word Fan Fare tableside. I like using the lemon sauce at home with our dishes.

 

We always on board look forward to hear the Catch of the Day at lunch. But especially at Dinner with at port we are told what will be boarding on delivery. 

[norn iron]

Am I out on a limb here? I never eat fish on a cruise ship as it has been previously frozen.

I appreciate that meat is frozen n a cruise ship as well, however, frozen fish doesn't work.

[rkacruiser]

On 10/26/2021 at 5:52 PM, norn iron said:

Am I out on a limb here? I never eat fish on a cruise ship as it has been previously frozen.

I appreciate that meat is frozen n a cruise ship as well, however, frozen fish doesn't work.

 

I understand what you are saying.  Maybe my palate is not as refined as yours as to "fresh" vs. "frozen".  But, I have not found much difference.  There have been a very few cruises when there was "fresh fish" embarked and served that same evening.  I enjoyed what I ate, but, being different?  I could not determine that.  

[rkacruiser]

On 10/21/2021 at 8:43 PM, BklynBoy8 said:

Rka,

Hope all is well in Ohio.......Getting nippy in NYC....

 

Other than my computer's hard drive failing on Saturday and is now obviously been replaced with a solid state hard drive (along with some other issues that my computer guru fixed), Autumn progresses.  Tuesday night was our first night of frost, but, at least the trees around me are providing colors of "dry brown and yellow" with little colors.  

 

On 10/21/2021 at 8:43 PM, BklynBoy8 said:

Only Escargot once, ???. We have had Haddock on board the Mary

 

Escargot is a dish that is prepared by different chefs using their own recipe, I think.  I have yet to have one that I did not like.

'

Haddock?  When I was growing up, this was an inexpensive, yet delicious, fish.  Still delicious, but inexpensive now?  No!  

 

On 10/21/2021 at 8:43 PM, BklynBoy8 said:

Golden Lion used Cod. Frog Legs my Mom ate in the past at our Local Frankfurter Stand called Nathan in Coney Island. Said they tasted like Chicken.

 

I think Cod is the "standard fish and chips fish" for such a dish.  Even in Alaska where such an entree is readily available, one may need to request Halibut rather than Cod.  Frog Legs?  Taste like chicken?  Well, they are "mild" in taste like chicken, but, they are "different".  

 

If I was presented with a menu that had two choices of Frog Legs or Sweetbreads, I am curious, which one of the two do you think I would choose?  

[joeyancho]

Filet of sole lunch offering on Princess is very close to a perfect plate of food. 

[BklynBoy8]

4 hours ago, rkacruiser said:

 

Other than my computer's hard drive failing on Saturday and is now obviously been replaced with a solid state hard drive (along with some other issues that my computer guru fixed), Autumn progresses.  Tuesday night was our first night of frost, but, at least the trees around me are providing colors of "dry brown and yellow" with little colors.  

 

 

Escargot is a dish that is prepared by different chefs using their own recipe, I think.  I have yet to have one that I did not like.

'

Haddock?  When I was growing up, this was an inexpensive, yet delicious, fish.  Still delicious, but inexpensive now?  No!  

 

 

I think Cod is the "standard fish and chips fish" for such a dish.  Even in Alaska where such an entree is readily available, one may need to request Halibut rather than Cod.  Frog Legs?  Taste like chicken?  Well, they are "mild" in taste like chicken, but, they are "different".  

 

If I was presented with a menu that had two choices of Frog Legs or Sweetbreads, I am curious, which one of the two do you think I would choose?  

Rka,

So So Sorry for your IT problems. Soon you will feel brand new to post.

 

Unfortunately in NYC Foliage is very delayed and sad to say for this year. But this North Easterner really did a job of knocking off leaves everyone can wait to rack up..... Yes Sure....lol....

 

We Snails not my cup of tea. Had once with Garlic Sauce and the little fork right?

 

We are lucky to get Haddock at our Fish Store and use it Oreganato.

 

Our Fish Store get's it Fish from the New Fulton Fish Market of NYC located near the Hunt's Point Market where all Veg & Fruit comes into NYC. Fulton use to be under the Brooklyn Bridge and any exciting place to be at 230-3AM when all the stores/restaurants came for their products.

 

Much come there from JFK Airport by air.

 

Easy, Easy, Easy choice - Legs...... Can's stand too much Organ Meat.

 

 

[norn iron]

6 hours ago, rkacruiser said:

 

I understand what you are saying.  Maybe my palate is not as refined as yours as to "fresh" vs. "frozen".  But, I have not found much difference.  There have been a very few cruises when there was "fresh fish" embarked and served that same evening.  I enjoyed what I ate, but, being different?  I could not determine that.  

rkacruiser, more than often meals on cruise ships are served with appropriate sauces that compliment the dish, and this defiantly will help fish dishes.

My biggest issue with frozen fish is the loss of texture, fresh is lovely and firm, any frozen fish I have tasted is soft and lacking in texture.

The last time I ate fish on a cruise was in a speciality restaurant and ate scallops that had absorbed so much water they were like sponges, to off set that the sauce was in abundance.

 

I think I am correcting saying that Crystal are the only cruise line permitted to buy fresh fish, as it will be served in their Sushi restaurants prepared by qualified sushi chefs.

I am also aware of small amounts of fresh fish coming on board Azamara ships that were served in the speciality restaurants on the day the were procured.

[skeeter195]

The best dish I had was on NCL in Ocean Blue as an appetizer. It was a small piece of pork belly with a sea scallop on top with I think a drizzle of pomagranate reduction.  The pork belly was good but the scallop was perfectly seared and seasoned and amazing.  I prepare this dish at home now for my wife and friends when we entertain it was that good.  

 

I think I am correcting saying that Crystal are the only cruise line permitted to buy fresh fish, as it will be served in their Sushi restaurants prepared by qualified sushi chefs.

 

Sushi in the US can not be served fresh.  All fish for sushi must be deep froze.  If a ship leaves from a US port I would think that these guidelines would need to be followed.  As far as fresh vs frozen, as long as it it frozen properly there will be no loss of texture or taste.  Unfortunately though mass producing the freezing of fish loses  quality.  

[rkacruiser]

On 10/28/2021 at 2:52 AM, norn iron said:

I think I am correcting saying that Crystal are the only cruise line permitted to buy fresh fish,

 

Not what I have been told during Behind the Scenes tours on some HAL ships.  Particularly, during the cruises with long itineraries.  When I have sailed in Australian waters, we were served fresh Barramundi for dinner that had been brought aboard that morning.  

 

5 hours ago, skeeter195 said:

The pork belly was good

 

UGH!  I ordered Pork Belly for dinner on Royal Princess.  It was a special creation of their celebrity chef Curtis Stone.  I took 2-3 bites and knew that my gastrointestinal system would be in full revolt if I ate the entire thing.  A greasy concoction that was revolting to me.  Your entree must have been much better.

 

On 10/28/2021 at 12:58 AM, BklynBoy8 said:

So So Sorry for your IT problems. Soon you will feel brand new to post.

 

Thanks.  The computer is working well and maybe a bit better than before the hard drive failure.  My computer guru thinks I will get another 4-5 years out of this computer.  

 

On 10/28/2021 at 12:58 AM, BklynBoy8 said:

Easy, Easy, Easy choice - Legs

 

🤣    Thanks for responding to my question!  Because Sweetbreads are so rarely offered on any menu, as an entree, I would order them.  The "best of all possible worlds", for me regarding these two choices, would be an appetizer of Frog Legs with an entree of Sweetbreads.

 

The best Frog Legs that I have eaten was when frogs that my fellow senior Zoology Seminar classmates and I, with our Professor, caught on a Spring evening.  We returned to our Professor's home and his wife fried them with lots of butter.  A treasured memory for me:  friends, an excellent teacher, and a delicious delicacy that I helped to provide!  

 

On 10/28/2021 at 12:58 AM, BklynBoy8 said:

Had once with Garlic Sauce and the little fork right?

 

Yes.  I have had Escargots served out of their shells as well as within the shells.  Always with a little fork; always with a butter sauce; the amount of Garlic varies according to the Chef.  Frankly, I prefer them out of the shell.  There is a utensil provided when they are served in the shell to help hold the shell while the little fork digs them out.  I find that utensil awkward to use and end up needing to use some fingers to do the job.  

 

There must always be sufficient amount of bread available to sop up the delicious buttery, garlicky sauce once the snails are consumed.  

Edited October 29, 2021 by rkacruiser

[BklynBoy8]

3 hours ago, rkacruiser said:

I ordered Pork Belly for dinner on Royal Princess.  It was a special creation of their celebrity chef Curtis Stone.  I took 2-3 bites and knew that my gastrointestinal system would be in full revolt if I ate the entire thing.  A greasy concoction that was revolting to me.  Your entree must have been much better.

RKA,

Never Cared for Curtis Style.

 

You have solved my problem with trying PB in the future. It was exactly expecting that response to the taste.

 

I had the opportunity to order a PB sandwich with accompaniments and I was not thrilled with structure put together. That is what was plus the PB. But Greasy Bacon (Pork) not my style.

Thank you. Hope you didn't get sick. That is stomach turning.

 

That is why after a meal of greasy food is alway hit with a hot cup of tea or whatever. To break up the fat.

[rkacruiser]

19 hours ago, BklynBoy8 said:

Hope you didn't get sick. That is stomach turning.

 

Since I ate only 2-3 bites, my tummy was OK.  I signaled to the Steward to take this away and ordered Fettuccine Alfredo, a Princess staple.  That was disappointing as well.  Al dente pasta that was too  al dente, an Alfredo sauce that was watery with little cheese flavor.  Not a good memory of a dinner on Royal Princess.  Their "Italian" cuisine reputation was saved the next evening when I dined at Sabitini's.  

 

19 hours ago, BklynBoy8 said:

But Greasy Bacon (Pork) not my style.

 

I don't understand the infatuation with Pork Belly entrees or being incorporated into entrees.  Good news for cardiologists, though.  The more who eat this, the more future patients they will have, I expect.

[Lois R]

I was recently on a cruise and I decided to dine in one of the Specialty Restaurants and ordered the Chilean Sea Bass.

 I have eaten this before but this was probably the BEST piece of fish I have eaten......if not ever, in a very, very long time. It was perfectly grilled and had to be at least 2 inches thick. It was moist and flakey and it was seriously delicious.😃 I had some fresh asparagus with it and a fabulous glass of a Chenin Blanc........sooooooooooo good.

[BklynBoy8]

3 hours ago, rkacruiser said:

 

Since I ate only 2-3 bites, my tummy was OK.  I signaled to the Steward to take this away and ordered Fettuccine Alfredo, a Princess staple.  That was disappointing as well.  Al dente pasta that was too  al dente, an Alfredo sauce that was watery with little cheese flavor.  Not a good memory of a dinner on Royal Princess.  Their "Italian" cuisine reputation was saved the next evening when I dined at Sabitini's.  

 

I don't understand the infatuation with Pork Belly entrees or being incorporated into entrees.  Good news for cardiologists, though.  The more who eat this, the more future patients they will have, I expect.

Rka,

I heard from people in the past that if sailing on Princess, Sabitini's was suppose to be good.

 

Don't, Don't talk about Al Dente! I was born and grew in a Italian neighborhood. Monday night smells of Fried Cutlet, Wednesdays Sauce smells and Friday was the smell of hot fat for Fried Fish. They would never, never talk about Al Dente. Don't know where that came from. And a lot of these people came on the boat from the over seas so where this concept came from.

 

If one that did have a slight blockage that was reduced and gone with medicine, I like bacon but fatty items are a caution. Really doesn't effect my stomach. I have a remedy to tell you in the future.

[BklynBoy8]

3 hours ago, Lois R said:

I was recently on a cruise and I decided to dine in one of the Specialty Restaurants and ordered the Chilean Sea Bass.

 I have eaten this before but this was probably the BEST piece of fish I have eaten......if not ever, in a very, very long time. It was perfectly grilled and had to be at least 2 inches thick. It was moist and flakey and it was seriously delicious.😃 I had some fresh asparagus with it and a fabulous glass of a Chenin Blanc........sooooooooooo good.

LR,

We take the opportunity to have it whenever available.

 

Had it the first time in the restaurant in Lincoln Center Building. It was Pan Roasted w White Beans w a Citrus Sauce.. So light and never felt it repeating on me during the 2 hour performance.

[CGTNORMANDIE]

It’s hard to find good king crab here in the East coast.  We seem to end up with the smaller legs.  Clams and mussels, on the other hand, are the best as are lobsters, haddock, cod, etc.  I have never seen fried clams on a ship and fried oysters rarely.  Fish and chips is usually good.  I don’t mind fresh frozen fish at all as long as it is used quickly.  I have to say that MSC does seafood very well in most cases.  I love mussels marinara with spaghetti and linguine a la Vongole…white clam sauce.  BTW…I prefer haddock over cod when it comes to fish and chips.
 

The best seafood I ever had at sea was on RCI.  The ship had been doing a series of Canadian cruises before we sailed from Boston to the Caribbean.  They were loaded with fresh lobster.  This was the best lobster at sea I ever had.  Being from New England we know the difference. They must have gotten a real deal because the Maitre d’ told me he had never seen so much lobster.  

Edited October 31, 2021 by CGTNORMANDIE

[rkacruiser]

On 10/30/2021 at 9:21 PM, BklynBoy8 said:

Don't, Don't talk about Al Dente! I was born and grew in a Italian neighborhood

 

I don't understand your comment.  Al dente is better than having the pasta being over cooked, I think.  

 

On 10/30/2021 at 5:28 PM, Lois R said:

Chilean Sea Bass.

 

Consuming this fish has never been disappointing.  It's delecious.

 

On 10/30/2021 at 10:50 PM, CGTNORMANDIE said:

mussels, 

 

The best that I have had are the Prince Island mussels.  

[BklynBoy8]

1 hour ago, rkacruiser said:

I don't understand your comment.  Al dente is better than having the pasta being over cooked, I think.

Rka,

To stiff is not what we are use to eating olde days in Italian Brooklyn.

 

We never overcook pasta since we use the lowest variety like Angel Hair or Spaghettini.

 

We are not into Spaghetti or Fett or Lingu and never Bucatini too thick to consume.

 

Al Dente was never seen on old Italian Menus till around the late 80's - 90's.

[CGTNORMANDIE]

1 hour ago, rkacruiser said:

 

I don't understand your comment.  Al dente is better than having the pasta being over cooked, I think.  

 

 

Consuming this fish has never been disappointing.  It's delecious.

 

 

The best that I have had are the Prince Island mussels.  

I, too, come from an Italian neighborhood and my wife is of Italian descent.  I think that my Italian relatives and friends don’t talk about al dente because that’s the way they cook their pasta.  It is understood.  As soon as the pasta turns from yellowish to off white…it’s done.  They get it perfect every time.  
 

PEI mussels…are great!  Mussels don’t come any better than PEI.  We get them here in the fish section at the store that I frequent.  A simple rendition with white wine, butter, onion, garlic and chicken stock makes for a feast with baked garlic bread.  Then we have mussels in a light red sauce with spaghetti…my favorite.  We get a lot of Canadian seafood here in Boston.

[rkacruiser]

20 hours ago, BklynBoy8 said:

Rka,

To stiff is not what we are use to eating olde days in Italian Brooklyn.

 

We never overcook pasta since we use the lowest variety like Angel Hair or Spaghettini.

 

We are not into Spaghetti or Fett or Lingu and never Bucatini too thick to consume.

 

Al Dente was never seen on old Italian Menus till around the late 80's - 90's.

 

Interesting.  Thanks for your post; I continue to learn.  

 

 

[rkacruiser]

19 hours ago, CGTNORMANDIE said:

I, too, come from an Italian neighborhood and my wife is of Italian descent.  I think that my Italian relatives and friends don’t talk about al dente because that’s the way they cook their pasta.  It is understood.  As soon as the pasta turns from yellowish to off white…it’s done.  They get it perfect every time.  
 

PEI mussels…are great!  Mussels don’t come any better than PEI.  We get them here in the fish section at the store that I frequent.  A simple rendition with white wine, butter, onion, garlic and chicken stock makes for a feast with baked garlic bread.  Then we have mussels in a light red sauce with spaghetti…my favorite.  We get a lot of Canadian seafood here in Boston.

 

Thanks for your post; very interesting.  Is there a white wine that you prefer to help prepare the mussels?  

[CGTNORMANDIE]

1 hour ago, rkacruiser said:

 

Thanks for your post; very interesting.  Is there a white wine that you prefer to help prepare the mussels?  

Any dry white will do…Chardonnay or a Pinot Grigio are nice.  I’ll wager that your New Zealand wine would go really well with mussels.

[lenquixote66]

Mock Shrimp