Post # 1
Alright- I’ve narrowed down my options to haddock, grouper, or cod. I think cod is too “normal” for a wedding- so I’m really trying to decide between the other two but I know NOTHING about fish.
Can anyone lend their fish expertise? Whichever we pick will be breaded with a wine butter sauce over it.
Post # 4
To me, they’re all not-too-flavorful white fish (and I mean that in the best way possible, because typically that’s more appealing to most people than something fishier–say, salmon). That being said I would stick with the Cod (and I don’t think it’s too “normal” for a wedding….I would argue Tilapia is that!)
What’s the rest of your menu? I think that should be the biggest deciding factor. For example, we have a filet mignon, and then a ricotta and spinach stuffed chicken breast (since the chicken isn’t very “plain”, we decided to go with a plain fish option instead….a breaded tilapia in lemon butter….)
Had I chosen a plain chicken dish…like, herb rubbed chicken, I would have gone with a more robust fish (salmon). This ensures that guests who aren’t big on red meat and want a simple, tummy-friendly meal can have that. I have major digestion problems and am always looking for the “simple” option on menus! I’m ordering the tilapia dish at my own wedding… lol So, basically all I am asking is, what’s your menu? lol
Post # 5
I do just want to add that if the price for all three fish is the same, that is probably not real grouper. Grouper should be quite a bit more expensive than cod or haddock, and as Virginia mentioned, they are all mild white fish, so after breading and a sauce, they will taste pretty much the same.
Post # 6
Flavourwise, cod, grouper and haddock are all mild white fish – honestly, I doubt anyone could taste the difference – but cod is quite delicate and flakey, and grouper very firm.
However, I would really suggest you ask your caterer the specific sources of their fish and consider that in your decision. Both cod and haddock have fisheries certified by the Marine Stewardship Council for sustainability; to my knowledge, there are very few grouper species that are fished responsibly – the standard fishing practice of scooping up an entire spawning aggregation is unbelievably destructive. Monterrey Bay Aquarium has a useful consumer guide to choosing seafood at http://www.montereybayaquarium.org/cr/seafoodwatch.aspx.
If you think cod is “normal,” there’s a brilliant book called “Cod: A Biography of the Fish That Changed the World” by Mark Kurlansky – cod wars and everything! Early US coins had cod on them, actually, and a lot of colonial mansions have cod decorations. Cod are wicked cool!! (okay, maybe only if you’re a nerdy fisheries scientist like me… but nonetheless, they’re not your normal fish by far!)
Post # 8
We’re doing carved prime rib for the red meat, and pasta primavera for the vegetarian option. Sides are green beans almandine, mediterannean orzo, and baby roasted potatoes with a fresh herb rub.
We toyed with the idea of Salmon, but my father is convinced that if not done perfectly it can be “too fishy” for a lot of people- so we nixed that early on. Tilapia was a no (from both family and the caterer) because evidently it is a ‘bottom feeder’ fish (again, I know nothing about fish this is just what I was told).
The biologist fiance did mention that haddock is generally farmed more sustainably.
All fish aren’t necessarily at the same price, I’m just trying to pick which would be best breaded.
Post # 9
Cod has better flavor, more meat, and a cleaner taste.
Salmon is by FAR the classiest, IMO.
Post # 10
Truly, I stand by the fact that they will all taste almost the same (especially after it’s breaded!) I would stick with the cod, people are most familiar with it (which is what you want since you don’t have a chicken option)
Post # 11
I would honestly do haddock. There are a lot of people out there who do not eat fish regularly and while I like grouper the best out of those three I think most people are more familiar with haddock.
Post # 12
Since grouper is overfished right now (and ditto what bree said, you might not even be GETTING grouper- google that!), i’d say haddock or cod.. but i agree with VM – if it’s breaded with butter and sauces, both would taste super similar anyway.
Post # 13
Cod tastes better to most folks than the other two.