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

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1answer
76 views

What is the name of this Chinese Fish Soup where guests cook their own fish in broth?

One of my friends tells about some kind of a delicious fish soup that he ate in china. But he doesn't know the name of the dish. It was served in a big bowl in the center of the table (in a ...
4
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1answer
62 views

Raw fish pieces have stuck to each other in freezer. How to take out few pieces of fish without disturbing other pieces?

Raw fish pieces have stuck to each other in freezer. How to take out few pieces of fish without disturbing other pieces? Thawing whole bunch may not make sense since I do not intend to eat them all ...
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3answers
170 views

How can I cook cod without lemons?

I have cod and every recipe that I can find says to use lemon juice, but I personally hate lemons. What can I cook the cod with, other than lemons? I don't want it to be dry and I want to bake the ...
1
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1answer
57 views

How do you fry a fat, uneven salmon filet?

I can nail a decent medium rare salmon filet. But today the salmon I have bought turned out to be really fat - like 2 inches in height. Its sides have very steep slopes so its bound to cook unevenly. ...
0
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1answer
45 views

What can I add to this food to make it taste good? [closed]

I want to make some sprats + potatoes + some cheap vegetables like cabbage soup. What can I add to it to make it taste better? Some types of spices or some other cheap type of vegetables maybe? As ...
1
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1answer
31 views

How much Omega-6 does sprat have?

I'm not sure if this is the right place to post this, but I couldn't find this information, I looked for two days. How much omega-6 do sprats have, does anyone know?
2
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0answers
62 views

How do you sear tilapia fish?

I tried searing tilapia as a steak on the stove like I do with salmon... Big mess. I dropped it on boiling hot olive oil. All the skin stuck to the pan and I did not manage to get a medium rare at ...
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2answers
97 views

Do these fish have bones, and are they dangerous?

I'm looking to start eating fish but I have never prepared any and never ate any except for smoked fish. I went to the store and saw that at least where I live, we don't have many fillets. The best ...
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2answers
167 views

Cooking meat/fish without Maillard reaction(a.k.a. browning)

Maillard reaction (browning) is the chemical reaction that occurs during frying. Almost all the recipes on cooking meat/fish are all about frying. Even if it's not frying it still mostly incorporates ...
2
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1answer
49 views

Pomegranate juice ceviche

Hi this is my first question on this stack exchange but I am a bit of an avid cook so bear with me. I want to make a ceviche and although the 'traditional' acids are lemon and lime, I have a desire ...
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2answers
67 views

How do you make sure your salmon is cooked through?

I have taken measurements and by the time the slim side of the salmon hits 60c, the middle is barely scratching 30c. With that gap how can you make sure the inside is cooked without overcooking the ...
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3answers
84 views

How do you prevent salmon from falling apart when frying?

I have tried frying salmon filet and besides the fact it was very raw on the inside it fell apart when I tried to flip it over. Why? *Skin was on.
7
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1answer
162 views

Does resting fish before serving affect its texture or taste?

More and more recipes seem to turn up that tell you to rest fish before serving. Not for very long, but still. That seems not right to me. You rest meat to reabsorb juices and relax,so it seems more ...
4
votes
2answers
277 views

Do tinned anchovies need to be sold cold for food safety or quality reasons?

Anchovies, tinned or in glass, is sometimes kept and sold cold. I don't see that happen with other foods. Is there a food safety reason for this? If so, does it mean that they also need to be kept ...
0
votes
1answer
45 views

Refreezing Fish? Safe? [duplicate]

So I bought some Atlantic salmon 2 days ago and put it in the freezer soon as we got it from the grocery. Anyways last night I put it in the fridge to thaw out for today, well today's plan's got ...
1
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1answer
53 views

Minimum preparation for baking a whole fish

I suspect that if one cooks a whole fish with the guts still in, the result wouldn't be good. Other than gutting it first, is any other preparation needed for baking a whole fish, such as scaling it? ...
5
votes
1answer
470 views

Eating raw fish: what are parasite infection risks really: how big?

I make sushi often, and i never use sushi-grade fish...i simply buy fresh fish from the market. I know the requisites of frozen for 20 hours etc., but I know for sure there are many restaurants in ...
0
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0answers
33 views

Uncooked Pickled Fish: Can I recook it?

I made pickled salmon a few days ago. I clearly did not cook it enough before pickling it for four days in vinegar. It is basically raw and completely falling apart. Can I recook it now, or is that ...
0
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0answers
16 views

How long can a wrapped fish stay good outside of the fridge, in a bag full of other groceries? [duplicate]

I forgot I purchased raw fish, and probably left it in the bag for 2 1/2 hours. Is that still ok to eat? It is also a fillet, and scallops. I think my question is different because my fish was ...
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3answers
363 views

Add spice then oil, or oil then spice?

When I'm cooking chicken, steak or fish, I normally sprinkle on the spices first and then add the oil. Is this the right order, or would it be better to add the oil and then the spices? Also, does it ...
2
votes
1answer
119 views

On heating smoked salmon

I'm trying to make onigiri (Japanese rice balls) that are typically stuffed with fish and eaten warm. I'd like to "cheat" and use smoked salmon or canned tuna instead of cooking a whole fish to save ...
4
votes
1answer
81 views

Is Pickled Herring Cooked?

Is pickled herring cooked before put into the pickling solution? If not, what safety measures are in place to ensure bacteria are within safe limits?
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0answers
42 views

Is a reddy/brown coloured cod fillet ok to use?

I did an online shop last week and when it arrived the cod fillet that I had asked for looked slightly red so I asked for another packet but that was slightly off colour too looking slightly ...
3
votes
1answer
601 views

How long can you keep tuna in jar with olive oil

Someone sent me tuna in olive oil from a delicatessen shop via post in a box. When I received the package the safety button of the jar was off (you could squeeze it). Due to this I was hesitant to eat ...
1
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1answer
76 views

What fish can be used for 'minced fish' in Chinese cooking?

I tried using mackerel which gave a good texture but was a little strong in flavour. What else can be used and readily available in the UK? When I was in hong kong I was addicted to fish balls from ...
1
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1answer
111 views

Why does fish stick to a pan which is not very hot?

As we have seen there are several threads about preventing the fish from sticking to the pan by making the pan very hot. I want to understand why does the fish stick to a pan which is not very hot. ...
3
votes
1answer
158 views

What do I do with trout slime?

The trout is covered with slime. I am going to bake it. Should I remove the slime?
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2answers
76 views

Alternative to pan frying fish fillet?

I have a recipe that calls for pan frying fish and my goal is to find a healthier way to do it. I want to stay true to the recipe, i.e. I don't want to use breadcrumbs when baking the fish fillet in ...
2
votes
2answers
156 views

Storing and Transporting cooked fish

I need to take fish to a cooking challenge and the fish has to be cooked, kept hot and then stored and not eaten for possibly 10 hours. Is there are way to do this without changing the flavor, ...
2
votes
2answers
131 views

Why does fish broth made with frozen fish lack flavour?

I do not know culinary terminology; so I use 'piscine' to mean 'with a positive flavour of fish' (because 'fishy' connotes negativity). My friend drank some flavorous fish soup with a milky white ...
4
votes
3answers
6k views

What is the difference between Atlantic and Steelhead farmed salmon in taste and how to cook?

I noticed today at the grocery for the first time a new type of salmon called Steelhead farmed salmon next to the regular Atlantic farmed salmon. The Steelhead was about 10% cheaper in price and ...
4
votes
1answer
829 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 ...
8
votes
2answers
252 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 ...
5
votes
2answers
138 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
159 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
49 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
109 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
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2answers
770 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
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5answers
343 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
150 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
2k 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
276 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
72 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
94 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
166 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 ...
3
votes
1answer
194 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
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2answers
138 views

Can I refreeze gravlax made from previously frozen salmon

Can I refreeze gravlax made from previously frozen salmon?
2
votes
1answer
106 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 ...
8
votes
3answers
11k 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 ...