Casting lines for Friday fish fries

Katherine Fox’s appeal to fellow readers for Friday-night fish fries uncovered only two spots — although I suspect this item may bring more out of the woodwork, which often is the way. David Levesque recommended Monstah Lobstah, which is inside Doc Holliday’s at 9310 S. Eastern Ave. and has all-you-can-eat haddock on Fridays for $15.99. Sharon Flaherty and Colleen Sams recommended Boulevard Bar & Grill, 9860 Las Vegas Blvd. South, which has Alaskan pollock for $9.95. …

For Arthur Andre, who’s looking for Moxie, Levesque said he sometimes sees it at Cost Plus World Market, which has stores at 2151 N. Rainbow Blvd. and 3890 Blue Diamond Road. …

For Lawrence L. Harvey, who’s looking for the type of hot Polish sausages sold from jars in bars in the ’40s, Levesque recommended the International Marketplace at 5000 S. Decatur Blvd. …

For Teresa Coleman, Sams said she found Hidden Valley Southwest Chipotle Ranch Dressing at Albertsons at 2650 W. Horizon Ridge Parkway in Henderson. …

For Betty Davis, who’s looking for Bigelow Fruit and Almond tea bags, Ishbel Rosten emailed that she had contacted the company and was told they had been discontinued, but that a generically labeled version can be ordered by calling them at (888) 244-3569. …

For Ted Vassil, who’s looking for Campbell’s condensed Manhattan-style clam chowder, Beverly Villeneuve reported finding it at Glazier’s Food Marketplace, 8525 W. Warm Springs Road. …

Here are more reader requests.

Karen Luksich: powdered egg yolks, for making homemade mayonnaise;

John W. Peters: Giuliano’s Jalapeno Spread, or another brand;

Lauren Dean: reader suggestions for fresh takeout tabouli on the south side;

Marge Phegley: a local source for Cafe du Monde Beignet Mix;

Sara Fraga: a local bakery that makes Danish pastries such as bear claws, raisin snails, cinnamon-and-nut-filled coffeecakes and cheese- or berry-filled pastries;

Jack Bohne: fresh or frozen bluegills or sunfish;

Ernest Bailey III: country-style seasoned beef-roll sausage suitable for smoking in a pit;

Dick Nuess: Sara Lee or other brand sheepherder’s bread, which he used to get at Smart & Final;

JoAnn Lockhart: Johnsonville heat-and-serve Italian sausage, which she used to get at Smith’s;

Brady Smith: a local source for Pappy’s Choice Seasoning;

Jim Sorensen: subgum chow mein;

John Marley: restaurants that serve baked heart and dressing;

And Addie Coppola: Lievito Bertolini in small packages, for baking Italian desserts.

Readers?

Submit information to Heidi Knapp Rinella, P.O. Box 70, Las Vegas, NV 89125-0070. You also can send faxes to 383-4676 or email her at hrinella@ reviewjournal.com. Include your first and last names and, if emailing, put “Taste of the Town” in the subject line. Because of the volume of mail received, we can’t respond to each request.