For questions about animals that live under water, whether fresh water or salt water.

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3
votes
1answer
70 views

Do sprats need to be gutted?

Do you need to gut sprats before cooking & eating them? i.e. is it safe to eat them (so long as they're cooked). do they taste ok (to the average non-squeamish person happy with a bit of fish ...
6
votes
2answers
172 views

Is it possible to determine if fish caught from fishing is safe to make into sashimi or sushi?

I know that fish bought from a grocery store isn't always great quality or safe to consume raw and this was elaborated in this question. However, is it generally safe (if prepared properly) to turn ...
-4
votes
0answers
26 views

cooked fish (cod) storage and use previously asked and shodily answered [migrated]

Whomever Jefomi ??? is who answered this question 3 yrs ago didn't do a very good job but more than that, he/she was so rude so my question is "How can you allow someone to reply to a question without ...
4
votes
0answers
59 views

Mackerel, how to get the good stuff?

I have a real problem getting good mackerel. What I consider to be "real" mackerel is that served typically in sushi bars, which I assume is Atlantic mackerel on the east coast of the USA. This fish ...
4
votes
1answer
75 views

Defrosting Fish without Bag

So I am trying to defrost some frozen fish using running water, but I do not have a bag to place the fish in. If I just put the fish directly into running water without a bag and thaw it this way, ...
2
votes
1answer
40 views

Pan-frying fish filets with skin on

When frying filets with skin on, I fish the piece of fish curls and doesn't cook evenly. I've been told to score the skin with a paring knife. Will this work?
2
votes
1answer
59 views

roasting vs microwave+roasting beets

We made a recipe tonight for halibut and beets. It called for cooking the beets in the microwave with some water until tender, peeling and slicing them, then putting them in the pan with the fish to ...
0
votes
2answers
171 views

What do you call people that eat fish but not meat?

Is it proper to identify people who eat fish but not meat as a class of vegetarians, or is there a better word to describe these group of people (who generally find pulses including beans, broad ...
1
vote
5answers
166 views

Eggs smell “fishy”

I recently went to the supermarket and bought a carton of eggs and some fish (for dinner). I left both right next to each other in the fridge for a little over a day. So I made myself some scrambled ...
6
votes
1answer
99 views

Drying whole, small fish at home

As part of my ongoing experiments with whole small fish (sardine, smelts, small mackerel), I'm considering drying them at home to produce concentrated umami bombs. However, I'm admittedly less than ...
2
votes
1answer
318 views

Why does tilapia and swai fish taste like catfish?

I have been cooking fish for over 40 years. Catfish is a fish I can not stand. My family buys and loves tilapia and swai and no matter how I cook, grill, bake, fry, season, marinate, flour it, ...
1
vote
1answer
87 views

Pickling Frozen Fish

As someone with few opportunities to spend a lot of time in the kitchen, I try to do as much preparatory work as possible on my day off and then just have things I can throw together and stick in the ...
0
votes
0answers
44 views

Smell Assessment and Brining Frozen Sardines

I have almost no experience working with fish at home, but I enjoy eating fish and owing to the high price of quality pastured beef or pork, I'm finding scup and frozen sardines to be a much cheaper ...
1
vote
0answers
14 views

How long can raw fish be kept if it has been thawed in the refrigerator? [duplicate]

I bought fish, repackaged and froze it immediately when I got home. My husband thawed it in the refrigerator (without my knowledge) for 2-3 days. I was afraid of the possibility of food poisoning and ...
1
vote
2answers
82 views

How to dry a fish for grill

Whenever I grill a fish (red snapper), even after grilling for a recommended grill time (about 10 to 15 mins), it comes out no less juicy compared to when it was put to grill. And when put in a plate, ...
0
votes
1answer
87 views

3 types of fish, 3 temperature/time per package

I have to have 3 fish items ready at 6:00 PM but they each require different temperature and time and are of different weight. Can someone please help me ... what I need is the oven temperature and ...
0
votes
0answers
98 views

ceviche still good?

Ive seen similar questions but this is slightly different... I know the texture will be compromised and the flavor won't be the same but is it SAFE to eat ceviche made the night before last? Heres ...
2
votes
1answer
125 views

Mackerel brining time before smoking

Having only just bought a charcoal fired barbecue/smoker, I am confused about brining times. Having searched the web I found some sites recommend 20 minutes, for mackerel, others much longer, who is ...
2
votes
2answers
89 views

Can I refreeze gravlax made from previously frozen salmon

Can I refreeze gravlax made from previously frozen salmon?
2
votes
1answer
86 views

Is it not possible to can some species of fish without adding oil?

Some canned fish is available in oil or brine (e.g. tuna, salmon, saury), while other types of canned fish are only available with oil (e.g. sardines, mackerel). If I were to home can some of the ...
6
votes
3answers
4k views

Why are my sous vide salmon fillets coming out raw in the center?

My wife and I have tried a couple times to sous vide salmon fillets and they seem to keep coming out undercooked or raw in the center and I'm really not sure why. I took pretty good notes on what we ...
3
votes
1answer
129 views

Does the location of where an octopus was imported from determine the flavor/quality of the meat?

I recently bought frozen octopus that was caught and imported from Portugal because the local stores were sold out of the octopus from Spain. There was also a package of octopus imported from Vietnam ...
9
votes
4answers
577 views

Desalinating dried/smoked fish

In the metropolitan area where I live, there is truly a great selection of dried fish in various ethnic food stores, my favorite of which is herring. However, it is always very salty and I have a ...
0
votes
1answer
106 views

What else can rid the fishy smell of fish besides Casein?

ATK says TMAO binds to casein but is there a dairy-free alternative that can bind to TMA?
0
votes
0answers
71 views

Salvaging leftovers of a filleted mackerel for a stew

I've just filleted a few mackerel (mackerels?) after watching this video tutorial. This is the first time I've done anything of the sort, so I did the filleting a lot less cleanly than in the video, ...
2
votes
1answer
755 views

Can we (safely?) use salmon after storing it (in deep freeze?) for two years or more?

I'm from Poland (in case there is no such thing in other countries) and a few days ago I bought a quark cheese mixed with salmon and some herbs, produced by some German milk factory for one of local ...
1
vote
1answer
194 views

How long to steam fish for?

I bought a Homemaker Food Steamer. How do I steam Fish (Ling Fillet) in it? How long should I steam the fish for?
7
votes
7answers
40k views

Why is fish not considered as meat?

While reading a thread on cooking.SE an old question popped into my head: I am an Asian and had no problems with dishes with both meat and “fish”. But some of my elder German friends say that meat and ...
2
votes
1answer
150 views

Is cooked fish as perishable as raw fish?

I know that leaving raw fish out of the fridge for more than a couple hours makes it totally unsafe to eat. Most cooked meats are okay to pack in a lunchbox and hold at room temperature for the hours ...
3
votes
1answer
114 views

How can I avoid getting swindled? How can I detect polyphosphates in fish fillets?

Fish fillets are treated with polyphosphates for several reasons, but mainly to increase their weight (and hence the profit). According to this FAO paper: The first and universal effect of all ...
0
votes
2answers
103 views

Frying fish without it falling to shambles [duplicate]

How on earth do I pan fry fish without it turning to hell? For the fish: Stainless steel pan Oil heated until it sizzles when droplets of water are thrown in Plain fish, skin side down first Try and ...
1
vote
2answers
862 views

I bought Cod fish on Sunday afternoon and cooked it Tuesday night… It was a little chewy, was that because it was bad?

I bought the fish from Whole Foods, so I assume it was good quality. The recipe that I used said to cut the fish into strips and cook 2 mins per side. I wasn't sure if that meant top and bottom or ...
0
votes
1answer
269 views

Leaving out Frozen Tilapia [duplicate]

i took some frozen fish out the freezer Tuesday night and sat it in a sink of water, how ever my parents decided to get pizza and i thought the put it up, but it sat in the sink over night and the ...
2
votes
2answers
130 views

Szechuan fish soup ingredient — what is it?

I got a fish-and-pickled-cabbage soup the other day at a Szechuan restaurant that had these things in it that looked kinda like this. They were translucent off-white, about 2 inches long, and maybe an ...
4
votes
1answer
269 views

Russian Vobla - ratio for the brine?

A few years ago I had the pleasure of meeting several people from Moldova who were briefly living here in the USA. One of the fun things we did was a sort of "culinary exchange" where they'd cook ...
10
votes
1answer
665 views

What are the categories of fish?

It seems like there are a few broad categories of fish, and I can easily substitute any fish of a given category for any other most of the time. The one I'm most familiar with is whitefish: a recipe ...
0
votes
2answers
265 views

Will a fishmonger or bait shop clean a fish you caught for a fee?

I love fishing, especially saltwater surfcasting, but up until now it's been mostly "catch and release" - this summer I would like to try fresh-caught striped bass or bluefish. I am terrible at ...
1
vote
1answer
165 views

Should I cook frozen salmon differently from fresh salmon?

I bought some frozen wild-caught salmon fillets for the first time so see how we like it. Can I broil it the way I usually cook salmon, or does the freezing process lend itself better to other ...
0
votes
2answers
84 views

how to prepare fresh sardines for bucatini con sarde

I tried boning sardines according to on-line instructions and made a mess of them. Recipes, say this one by Mario Batali, ...
1
vote
1answer
577 views

What is the proper smell of Basa?

I buy basa frozen (note, not the same as bass). It's not something readily available here but I like it because it's affordable and easy to prepare. I go through the appropriate steps of fish prep by ...
1
vote
2answers
233 views

In England, can I buy fresh fish directly off the boat?

In Trondheim, where I used to live before coming to England, sometimes I bought fish directly off the boat. The fish was fresh and cheaper than the supermarket. I am interested to know if it is ...
0
votes
2answers
58 views

How do I flavor fish en papillote?

I cleaned and gutted a whole fish then stuffed with rosemary and garlic. Wrapped it foil and cooked it on charcoal grill. After it was done cooking, the fish lacked the flavor of the herbs.
1
vote
1answer
202 views

Do I need to thaw fish before steaming it?

Can I thaw fish during steam cooking or is it better to leave the fish the night before in the fridge?
1
vote
1answer
202 views

What are some interesting herbs/spices to sprinkle over fish? [closed]

I typically just pan fry my fish (typically cod, rockfish or salmon). For cod I dip it in batter (egg+flour) and for salmon, I marinate it in a Tandoori-ish type of yogurt-based marinade. In all ...
2
votes
1answer
359 views

Salt-crust bass tasted really bitter

I'm trying to figure out why a fish I cooked tasted pretty nasty. I bought a whole farm raised striped bass from the Asian seafood market. It was US farm raised. The eyes were bright and not cloudy ...
16
votes
1answer
2k views

Is Yellow coloring inside a fish normal?

I recently purchased a Bronzini fish from a local market. From the outside it looks great. But on the inside, a portion of the fish is a mucusy yellow The other side looks normal ...
2
votes
2answers
1k views

Correct knife to use for portioning raw salmon?

I recently bought a relatively large (~2lbs) filet of salmon. In order to portion it out I placed it skin side up on a cutting board and used a bread knife to essentially saw through the skin as it ...
1
vote
2answers
110 views

Arctic char available in North-America

I am from Scandinavia, and I am currently living in North-America. I am having problems finding this species of fish, usually referred to as Arctic Char. It is closely related to salmon and trout. Is ...
0
votes
2answers
68 views

Cod as a sub for Salmon

Will my recipe for roasted red pepper salmon still taste great with cod as a sub? I have a freezer full of cod and no salmon... the salmon goes faster. Thank you.
8
votes
5answers
8k views

How to prevent fish disintegrating in frying pan

Twice now I've tried pan frying fillets of white fish (Swai and Flouder) in olive oil and butter. Both times the fish has disintegrated into unsightly mush. Is there some technique I'm missing? How ...