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

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1
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1answer
46 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?
0
votes
1answer
114 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 ...
5
votes
2answers
220 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 ...
4
votes
3answers
2k views

Preparing trout and avoiding bones?

We had recently been given some fresh caught-that-day trout. The trouble is that we didn't know how to prepare it. The last time my wife filleted it, but we ended up with lots and lots of little ...
0
votes
0answers
66 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 ...
8
votes
2answers
865 views

How do I effectively rub spices into fish?

I did a fish rub for the first time last night. I mixed the spices and then put the thawed tilapia fillets right into the bowl. I noticed two problems: The spices tended to clump up and became ...
1
vote
2answers
126 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 ...
3
votes
1answer
99 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 ...
1
vote
2answers
436 views

What red wine goes with fish?

I have been wanting to try a nice red wine with fish and I'm not a huge fan of white. Recently I have been drinking Pinot Noir. But I'm looking for one more suited for fish (I know this isn't ...
3
votes
3answers
631 views

Preparation of gravlax versus lox

I have prepared lox and gravlax in the past. In both instances, I have brined and lightly smoked the salmon; in the case of gravlax, I have then put finely snipped fresh dill on the flesh side of the ...
1
vote
2answers
192 views

How do I debone fish quickly?

A week ago, we bought some salmon, that was oddly cheap. Today, after cooking it, we realized why: there were hundreds of bones in the fish, all waiting to make their way into our throats. We stopped ...
0
votes
2answers
65 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 ...
11
votes
4answers
39k views

What is the difference between Alaskan King Salmon and Scottish Salmon?

I'm considering throwing a dinner party, and I don't have much experience cooking salmon. What are the main differences between these two types of salmon in terms of price, taste, and cooking methods? ...
3
votes
4answers
61k views

How long can fish be left out?

I was defrosting fish and forgot about it. It has been left out for a long time. How long can fish actually be left out before it goes bad?
4
votes
1answer
113 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 ...
2
votes
5answers
13k views

How to cook a fish to make its bone as soft as those in sardines?

When eating fish, accidentally swallowing the bones is a nightmare for me. Currently, eating sardine is the only solution due to its soft bone. I am worried that my health may suffer in the future ...
5
votes
6answers
15k views

How should I cook skate wings

I was in the fish section at the local supermarket this morning. There was a pile of fish that looked really delicious. So I asked the attendant what it was. He told me it's skate wings. Having ...
7
votes
4answers
11k views

Can I still eat this fish?

I just found a couple of salmon fillets in my freezer that seem to have been there for about two years. Are they still edible, or should I bin them?
3
votes
4answers
22k views

Is fresh cod with worms safe to eat?

I have recently noticed a rather large amount of small worms in the fresh cod I am buying. I have tried to take them out as much as I can and of course have spoken to my fish supplier about them, but ...
15
votes
12answers
141k views

What is a good substitute for Fish Sauce?

Are there any good substitutes for Fish Sauce for cooking Thai food? This is due to a severe food allergy (anaphylaxis) to all forms of seafood, so I'm unable to substitute for other fish-based ...
0
votes
1answer
46 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 ...
1
vote
2answers
108 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 ...
2
votes
2answers
75 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
6answers
1k views

“Odd” flavor in some white fish - how to predict?

I am able to taste a flavor in some fish (usually white fish) that most other people do not (I also can smell the asparagus pee smell, and am a strong taster ... but not supertaster?... of bitter ...
12
votes
4answers
98k views

How do you properly defrost frozen fish?

I recently bought a package of frozen cod that contains about 6 pieces. How do you go about properly defrosting them? Thanks.
10
votes
1answer
523 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 ...
12
votes
5answers
28k views

What is the best way to reheat leftover grilled fish?

I have rarely (if ever) looked forward to eating leftover grilled fish. What is the best technique to reheat the fish so that it has the best flavor and texture? I understand that some of the ...
0
votes
0answers
48 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, ...
3
votes
1answer
19k views

Differences between haddock versus cod

I saw haddock on sale at our local grocer. It's really cheap this week. It grew my curiosity. Are there any similarities between haddock and cod as in flavor? I often see haddock and cod ...
0
votes
2answers
136 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
2answers
100 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 ...
2
votes
1answer
112 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 ...
1
vote
1answer
75 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 ...
6
votes
4answers
1k 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 ...
0
votes
2answers
52 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
80 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
87 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 ...
5
votes
4answers
1k views

Vegetarian Fish

My wife and I are trying to go vegetarian for a month. We enjoy fish quite a bit. Is there any way to replicate the taste of say salmon, tuna, or cod with vegetarian, or better yet vegan, ...
16
votes
1answer
1k 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
125 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 ...
0
votes
2answers
55 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.
-2
votes
2answers
193 views

Is it feasible to use anchovies to improve the taste of random dishes?

I'm not a fan of anchovies on pizza, because when you get a biteful, it's overly salty/fishy. Years ago, I saw an allegory about a king (or a person of some high importance), who warned his new chef ...
2
votes
3answers
77 views

How to 'bread' with corn

One of our favorite dishes involves rolling a piece of cod in corn and then sautéing it until the corn is somewhat caramelized. Then it bakes until the fish is cooked through. Here's the issue - one ...
15
votes
2answers
11k views

What's the white liquidy substance that can appear when cooking salmon?

When I cooked salmon filets on the grill last night, after the filets had been on the grill for a while, I noticed that the salmon secreted through the surface of the filet a white liquidy substance ...
1
vote
1answer
85 views

If I have large calamari tentacles, can I achieve the same taste and texture as with small ones?

I've tried cooking large calamari tentacles (about 2in at their thickest) with little success. The first time I tried the classic fast-grilling method, but, obviously, they came out raw in the middle. ...
6
votes
3answers
413 views

How do I separate two fish fillets that have been frozen together?

Sometimes when I get frozen fish, it comes with several pieces frozen together (specifically, Trader Joe's does this with all of their frozen fish). Is there any good way of separating them without ...
0
votes
1answer
71 views

What is the reason for weighing a slice of fish? [closed]

I got a question in my class and that was,'What is the reason for weighing a slice of fish?' Please help me out before my exams. On other sites it tells me that why should you weight fish before and ...
1
vote
1answer
93 views

Can Southern Blue Whiting replace Cod?

Can you use Southern Blue Whiting (which is a small codfish) in place of Atlantic Cod in most recipes? Other than the size difference between the two, are there any important differences to bear in ...
3
votes
2answers
145 views

Ideas for a pescetarian Turducken (aka a fish in a fish in a fish)

I've made a Turducken every year for the past several years as part of an end-of-year gathering with friends. This year, we have a pescetarian (no meat but fish is fine) coming as well, and I'd like ...
0
votes
1answer
285 views

Is it safe to eat fish that has been left out in the cold overnight? [duplicate]

It's snowing over here, and we had made a fish delivery that we assumed had been canceled. (The fish store didn't answer their phone yesterday and most schools and businesses were closed.) However, it ...