What's happened to Sea Cow? (Lounged)

[DanRigby]

Yep you got it, a free taster for all the unsure people out there?? After service tonight in the restaurant and takeaway we sold around 16 potions of Coley and Chips to 89 Cod and Chips. All people that went away with the Coley portions I have asked to comment on it and let me know there what they think. I would love some ideas from you guys as to what else to serve instead of Cod?? A constant supply from the fish market would be the only concern, I can't offer something that is only available in the summer like Mahi Mahi for example. Coley is very easy to get and the supply issues are not there.

[Frisco]

I quite like coley, so I'll definitely be in to try coley and chips. I've not been in to Sea Cow before (just never got round to it), so I'll be able to given you some 'newcomer' feedback when I do.

[Pickle]

Well done Paul & Dan for reading the forum and taking the criticism in such a professional way. When we moved to ED (4+ years ago) Sea Cow was our firm favourite, but like others we started to feel the quality of the food & service was slipping, so haven't been in for quite a long time now.

I'm really impressed with the way in which you've responded to everyone on the forum, and we'll definitely be in soon to give you another try. I don't think I've ever eaten coley, but I'll give it a try!

Well done guys, and good luck!

p.s... I'm from NZ, and in my local fish & chip shop there if you just ask for "fish" you get shark. Not sure what type of shark, but it's really tasty! Everything there is always freshly cooked to order, which is how it should be!

[Brendan]

Coley is another name for Pollock isn't it?

[ChavWivaLawDegree]

Red sea bass is nice in the Jamaican shop I go to.

And what about onion gravy for us northerners?

[Asset]

Haddock. Better than Cod.

[DanRigby]

If anyone asks me to pick a favourite out of the 3 fried fish I will always go for Haddock. Cod is overrated and pretty bland compared to Haddock. Plaice, for people who haven't tried it, it can very different to the other 2.

I spoke to my fish man at Billingsgate this morning. I am getting in some Sardine fillets to try as starter option next week. I noticed when it's busy (like last night) I have to stop selling Calamari as the fryer is full of fish and you can't cook the Calamari without it looking like a big ball of batter. So, to save complaints I take it off until the fryer is less cramped.

Bringing on more grilled starters will help with this as the choice won't suddenly go from 4 starters to 2

Sorry but the onion gravy won't be hitting the seacow shores I'm afraid.

I did try and get some shark in last yeah but it was tricky to get in and the cost was too expensive. Paul and I have always kept our prices under the ?9 bracket, hence that's why you won't see certain types of fish on the menu. I will have the usual suspect on this summer, Baramundi and Mahi Mahi @ ?7 and ?9 in or out.

Pollock (coley or saithe).

Atlantic pollock is largely considered to be a white fish, although it is a fairly strongly flavored one. Alaska pollock has a much milder taste, whiter color and lower oil content. The Coley we use if fresh from Scotland.

Keep the comments coming, this is far better than FaceBook!

Dan

[Asset]

is it worth filleting a sardine?

[bluecanary]

I like a nice bit of haddock myself.

[Amelie]

Dan

Looking forward to the Barramundi in the summer, fashions in fish and shellfish change for example: oysters used to be poor people's food in the Middle Ages and lampreys were for wealthy people e.g. King John who allegedly died because he gorged on them. Now oysters are incredibly expensive and no-one eats lamprey at all. This country's oyster beds were one of the reasons for Rome's interest in us, the crushed oyster shells produced the purple dye the Romans valued so much.

I would like to try fish that used to be common in this country but became unfashionable. Perhaps it would be worth talking to your man at Billingsgate for his suggestions, especially if such fish can be sourced sustainably. You could hold tasting sessions.

As a personal preference in the meantime, how about some pink trout or rainbow trout?

[Frisco]

Amelie wrote: "oysters used to be poor people's food in the Middle Ages"

Actually they were working people's fare much later than that, and there were oyster houses in London throughout the 19th century and they were a relatively cheap product into the 1930s. They're not really incredibly expensive now, or if they are I'm apparently much richer than I thought. I recommend you try the oyster stall in East Dulwich Warehouse.

DanRigby wrote: "I am getting in some Sardine fillets to try as starter option next week."

Grilled sardines would be a very healthy starter, so you might think of marketing them in that way. I'll definitely try them when I come in.

[tiddles]

went last night for first time in ages - back to usual form thank goodness

[Mark]

I tried tried the coley* last night and I liked it. It's not as big and flaky as cod but it has a subtle flavour and although thinner served up well in a nice batter. As *bob* said it's a lesser fish than cod but then that was reflected in the price (?4 with chips take away) but still made for a good portion of fish & chips, which is what I as after. I say give it a go.

* it's pronounced "coe-lee" by the way, not collie or cooly

[Vik]

Am I to presume by your pronunciation tip that you actually went in and asked for a portion of 'Collie and chips?':-$

[Mark]

well, I did say cool-lee and chips but in a "I'm not sure how to say it" way so was corrected by the guy serving me (sorry, not sure if it was Dan or Paul). He also gave me a free, small pot of tartare sauce and asked that I let him know what I think of the fish. Which was nice.

[Louisa]

Coley is disgusting, I cant believe one of our national dishes is being scaled down to include this cheap tasteless fish.

I've got a novel idea for you DanRigby and the others at Seacow, how about you start selling some decent fishcakes battered sausages savaloys and other delights that are common in most 'normal' chippies up and down the land, rather than aiming your food entirely at certain groups in society.

[Mark]

Emilys on Northcross Road probably does that Louisa, go there instead.

[Michael Palaeologus]

"Dont make me Cool-Lee, you wouldnt like me ......"

etc

[PreferToRemainAnon]

Louisa Wrote:

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> Blah blah blah same rubbish, different thread

Mark Wrote:

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>Emilys on Northcross Road probably does that Louisa, go there instead.

Or any other forum, anywhere else on the WWW where your drivel will be better received.

Props to Seacow for listening to comments and responding. Will try you again next time I am down LL and hungry. Until then, staying faithful to Semas..... >:D<

[SeanMacGabhann]

where other people suggested what they would like to see on the menu, Louisa practically demands it, whilst also declaring what constitutes normal

I'm sure Dan or Paul could point out that many 'normal' working-class people enjoy the fish on the menu just as much as anyone else Louisa - I know you often hold strident views but that post seemed especially mean-spirited in light of the owner's recent postings on here

[*Bob*]

Louisa.. good to have you back on form.

I drove past a chippie yesterday which ought to suit you right down to the ground. They do Pukka pies, ribs (I think that's what they are anyway), beefburgers hot from the freezer and those big bendy bright orange savaloys that look like something you might buy in a sex shop. You can eat-in, if you like - there's a nice spot by the window, next to a faded promotional poster for a fizzy they stopped making in 1994.

I don't know what kind of fish it is, but the price is right (ie cheap) and that's the important thing.

I'll try and remember the name and get back to you.

[Dulwich_ Park_ Fairy]

Louisa.. good to have you back on form.

She won't be happy until they start serving "batter bits" at 10p a back.

[BJL]

Louisa Wrote:

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> I've got a novel idea for you DanRigby and the

> others at Seacow, how about you start selling some

> decent fishcakes battered sausages savaloys and

> other delights that are common in most 'normal'

> chippies up and down the land, rather than aiming

> your food entirely at certain groups in society.

Quite right - it's an utter disgrace that the Sea Cow should try to be different from other fish & chip restaurants.

[Michael Palaeologus]

Yes, give then a break after 4 pages of criticism they ust be filling rather .. battered.

[Louisa]

I think criticism where critiscism is due, and in this case this damned place should have been getting it months ago, but now everyone is bandwagon jumping I may as well join in and be seen to be "mean spirited" as Sean has pointed out. I personally think a chippie is a chippie, if you want to charge restaurant prices open up as Wheelers or some other fancy fish restaurant, dont sell standard fish and chips and give it some snobby label like this place has done. I dont see what the issue is with selling pies and fishcakes and sausages anyhow, surely thats what this type of take-away does? Maybe I grew up in some bizarre location which is completely different to everywhere else in the UK then. As for the standard of the food served *bob* well i'd rather eat at somewhere like Semas or Emilys where I know the food is fresh and doesnt pretend to be.

Guys at Seacow, offer something a little more affordable and better quality and traditional, (you know, all the usual standards in creating a successful fish and chip take-away) and I may venture in.

Louisa.