As many of you know, I got pretty deep into the world of Cheese Collecting.

Sadly the cheese market has moved into a place where I can no longer afford to participate, combined with many new cheese collectors, who can't tell a Brie from a Camembert, but feel it's acceptable to throw money around on bad Cheddar like crackers are going out of fashion, and hurl abuse at anyone that dare offer advice tailored to help them being stuck with mouldy rind.

To this end, I'm considering Fish.

I've heard good things, and google has lots of pictures of interesting fish, which I'm sure many people would like should I share them on Instafishagram, or post in "Which Fish Are You Posing with Today".

So, tell me about this Fish.



I would ask more specific questions, but it's more fun to be outraged when people with more (or any) knowledge provide answers that don't fit the criteria that I didn't bother to share.

 

I’m not sure what’s happening but I wanted to comment so I can follow along.

 

It says it has 3 omegas in it, so must be expensive.

 

Good spot! And they're in water... Hope they've been topped up with Helium.

 

I hope to Dog they were pressure tested within the past year...

 

I suggest you do some research. This might be a good starting point



If you are simply looking to flip (as opposed to fillet, batter or bread and fry in a skillet) then this might be of use https://stickpets.com/blog/6-most-expensive-tropical-fish-in-the-world-freshwater

However, your original post has me thinking that you may be better off sticking with cheese. You seem to know more about it.

 

You’re bringing back some oldies but goodies in this thread...best of OF? Lol

 

I shall order a copy immediately... in the meantime, do you know if it's acceptable to deep fry, batter, and then coat in cheese? Or does that affect the re-scale value?

 

Looks like classy stuff.



I'm sure nothing could possibly go wrong if I were to open this tin in a confined space with no ventilation.

 

My searches for Tuna Can only brought up this.



Sorry to derail your thread and take it off-topic.

 

Tuna? try Italian ventresca in olive oil..skip the Starkist

 

I believe the true connoisseur prefers his fish to be as original as possible - that is, just as it left the water. However there are many others (possibly a vast majority) who don't care and will happily accept fish that has been refinished since it left the water. This may include such practices as seasoning, battering etc. It takes may years of study to be able to say with any degree of certainty whether a fish is original or retouched.

 

This is much more complex than I first imagined, so I’ve decided to enlist the help of a specialist.

 

In the current market shock, with the bitcoin bubble bursting out, and with an impending dump in share prices...

Let me introduce you to latunes, the only coin you can actually eat:

 

Is that an otter on the tin @dragoman ?

TAKE MY MONEY.

 

So this thread isn't about cheese OR fish?

 

No.

It's about Cheese AND Fish.

And so far a cat, a Longines watch, and an otter, which may prove to be a coypu.

Pay attention, there will be a test later.

 

It's a franken. While it claims to be a tuna, it's obviously got Omega (three in fact) inside. Everyone knows that a Tuna always contains a Seiko. Frankly, it you missed something so obvious, you shouldn't be buying from just anyone online. Go to a trusted reseller, like Sainsburys, or watch the "For Sale" posts on a trusted forum and buy from one of the members.

 

So you're saying I shouldn't have bought a case from out the back of a Reliant Three Wheeler?



The guys seemed so trustworthy too...