opie111
Junior Member
Canadian all the way
Posts: 60
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Post by opie111 on Jan 4, 2011 0:31:45 GMT -5
I was out on Scugog last night and could not believe my eyes, I had a couple of Russian or Ukrainian guys fishing beside me and they were keeping everything, even 4 inch perch. It was effin disgusting. They were East Europian for sure and could barely speak English, pissed me off man. Sorry had to vent and you guys are good shoulders lol........
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Post by Ump13 on Jan 4, 2011 3:06:05 GMT -5
Don't be too upset, perhaps it's a case of cultural relativity.
Some societies use all sizes of fish to make meals [stews, fish cakes], condiments, etc. I know that Vietnames make Nuoc mam from fish.
So long as they're not over the limit, they too have licenses and are entitled to keep what they wish according to slot/size/creel limits.
Tolerance and asking questions might go a long way to understanding another culture's practices and procedures. In the process you might make a friend or two and enlighten others from another culture about your own practices and why most Canadians tend to keep the larger fish rather than "everything."
Discovery can be rich and rewarding if we don't judge before exploration~
Nýớc mắm phaNýớc mắm pha or "mixed fish sauce" in English is the most well-known dipping sauce made from fish sauce.
Recipe: Nuoc mam pha
1 part lime/lemon juice. Vinegar has also been known to be used in a pinch 1 part fish sauce (nýớc mắm) 1 part sugar 2 parts water
To this, people will typically add minced garlic, chopped or minced serrano peppers, and in some instances, shredded carrot for bún. Otherwise, when having seafood like eels, people also give some slices of lemongrass, etc.
It is often prepared hot on a stove to dissolve the sugar more quickly, then cooled. The flavor varies depending on the individual's preference of putting in more of a certain ingredient, but is generally is described as pungent and distinct, sweet yet sour, and sometimes hot.
Varieties by regionsPeople in the North of Vietnam tend to use nýớc mắm pha, as cooked by using the above recipe, but add broth made from pork loin and penaeid shrimp (Vietnamese: tôm he). In the central section of the country, people like using a thick form of nýớc mắm pha which has the same proportions of fish sauce, lime and sugar as the recipe above, but less water. Southern Vietnamese people often use coconut water instead of sugar.
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opie111
Junior Member
Canadian all the way
Posts: 60
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Post by opie111 on Jan 4, 2011 3:43:24 GMT -5
I hear ya Grumpy, just hard to witness is all.
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Post by dorsal on Jan 4, 2011 17:30:32 GMT -5
Wow grumpyolman you have a real all over the world understanding of culture and cuisine! Please never stop posting these interesting tidbits of info., as I am learning something from them BTW I love that type of food.
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Post by Ump13 on Jan 5, 2011 2:30:14 GMT -5
Oh I've been a few places over the years.
It took acquiring a greater quantity of grey hair for me to realize that in visiting other countries sometimes we need to just sit down somewhere inconspicuous and observe the citizens of the country hosting us at that moment, and view from their perspective what they hold dear and try to understand the reasons why.
At that point if we take our social upbringing and kind of dump it on the ground and reassemble it in a different priority sequence akin to those of our hosts, we encounter fewer problems and have a much easier time making friends and understanding other cultures.
Thanks for the kind words Dorsal~
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