Borrowing the idea from kueda.
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Honestly not that great. Smoked turkey, sure, but then everything is great if you smoke it.
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All dark meat. Fried duck tacos the best duck implementation I have had yet. Shredded meat fried in its own fat until the edges were a bit crispy. Very healthy, I'm sure.
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All dark meat, strong flavor; dominated the "turducken" I had it as a part of.
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Most delicious. A bit more tender and finer-grained than kangaroo. Farmed / a pest in Tasmania.
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Delicious. Eaten as thin slices cooked quickly on an Aussie bbq (hot plate to Americans), with Asian seasonings, over saffron rice and veg.
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Tasty. Reportedly tastes "like well-aged beef." Quickly becomes tough if cooked too long, so proper preparation matters a lot.
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Meh. Lots of work and fiddling with bones for little meat.
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Well technically we're swallowing our own cells all the time. Also most of us have had human milk at some point.
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Farmed in Tasmania, where I had a bite of some excellent venison loin. Allergic.
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I've had cheese made from their milk, if that counts?
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I've only had this as fall-apart stewed meat in a Jamaican curry, where it was really tasty.
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Good cooked to falling-of-the-bone, perhaps as part of an Afghan/Central Asian rice dish.
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Good as pulled pork, carnitas, brined & smoked until it has crispy edges, etc. Creepy-textured in steak / large chunk format.
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Unagi. I think people love this just because it's made to taste of soy sauce and grilling. Not that it's bad or anything. Soft, fine texture, falls apart easily.
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Mild, tender, flaky/juicy, good grilled or pan-fried. Common in eastern Australia.
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Lousiana Redfish. Tender, not oily, but a freshwater fish-like taste. (had once)
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Some kind of whiting. Quite tasty, even from a mediocre chippery.
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Oily like salmon but does not taste like salmon, despite what people say. Taste on the fishy side, texture neither firm nor flaky.
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Not a fan. Does not taste good. Pink flesh. OK, I had a nicely-prepared one in a grilled fish sandwich, so perhaps my dislike of this fish stems from it being so common that lots of mediocre coo... Más
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Kind of like a cross between fish tacos fish and salmon. White, semi-firm, flaky, fatty.
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Shutome. Tasty. Firmer when cooked longer. In Hawaii: flaky, went well pan-fried with citrus-miso sauce.