Navin R Slavin
Fifth line center
This was literally the only example of cheese on fish that I could think of.Mmmmmmmm, cheese....
This was literally the only example of cheese on fish that I could think of.Mmmmmmmm, cheese....
What?!? No love for fish tacos?This was literally the only example of cheese on fish that I could think of.
Not those fish tacos, no.What?!? No love for fish tacos?
Not those fish tacos, no.
Besides, cotija isn't cheese. I don't know what it is, exactly.
Fish tacos with feta sound like something that would be pitched by the actual Paul Fenton.If you can call feta cheese "cheese", then you can call cotija "cheese", as well. The flavors and textures aren't identical, but cow's milk supermarket feta is still a decent emergency substitute for cotija.
Fish tacos with feta sound like something that would be pitched by the actual Paul Fenton.
You mean congealed vegetable oil. American cheese is not cheese.
Again, not cheeseCream cheese is used in sushi at every sushi place I've ever been to.
Seems to be a cheese...Not those fish tacos, no.
Besides, cotija isn't cheese. I don't know what it is, exactly.
Cotija is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. This hard and crumbly Mexican cheese is made mainly from cow's milk.
When young, it is white, fresh and salty thus bearing immense resemblance to feta cheese. However, with ageing, it becomes hard and crumbly like Parmigiano-Reggiano. Its similarity with Parmesan has earned it the nickname "Parmesan of Mexico". The aged version of Cotija is referred to as "Anejo".
Cotija is made by hand and comes in cylinders with a cust of cream colour. This hard cheese slightly softens when heated but it doesn't melt or change its shape. It is used for grating on salads, soups, casseroles, tacos, tostadas and chilli. In Mexico, it is also widely used to enhance the flavour of many savoury dishes by mixing directly into the casserole or recipe. In the U.S. it is increasingly popular on pasta. It is typically shredded onto cooked foods, also in salads and with fruit.
I acknowledge that there are cheese-on-fish recipes. There are recipes for all kinds of crazy shit. My point is that, from my experience, cheese-on-fish is an uncommon combination, with the one very obvious exception that you yourself cited as your first example.
Again, not cheese
Ah, but anchovy is not fish. And besides, that's "fish" on cheese. We're taking about cheese on fish! Keep up!Bagel and Lox is another example
Anchovy pizza
Ah, but anchovy is not fish. And besides, that's "fish" on cheese. We're taking about cheese on fish! Keep up!
Ah, but anchovy is not fish. And besides, that's "fish" on cheese. We're taking about cheese on fish! Keep up!
Ah, I see. I wondered why this topic was still getting posts after several days.
I should've known it was food
Cream cheese is used in sushi at every sushi place I've ever been to.
Blocked
What about fish on pizza?... And think that there are many people who put cheese on fish.