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

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7
votes
5answers
5k 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 ...
5
votes
9answers
21k views

How can I stop fish from sticking to a stainless steel pan?

I think Anne Burrell lied to me. She said fish will always stick to a stainless pan. This is true. No matter how well I lubricate my pan, my fish will always adhere like cement. She also said that the ...
1
vote
2answers
63 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, ...
6
votes
6answers
24k 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 ...
0
votes
1answer
53 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 ...
2
votes
2answers
38 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 ...
0
votes
0answers
54 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 ...
3
votes
5answers
87k 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?
16
votes
2answers
15k 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 ...
50
votes
4answers
21k views
3
votes
1answer
87 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 ...
5
votes
7answers
17k 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 ...
4
votes
2answers
22k 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 ...
2
votes
2answers
61 views
2
votes
1answer
76 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 ...
9
votes
4answers
329 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 ...
10
votes
6answers
17k views

How can I get crispy skin when pan frying fish?

I struggle to get crispy skin when pan frying fillets. What's the secret?
4
votes
8answers
3k views

How do I stop fresh fish from falling apart while cooking?

We sometimes buy trout from a local breeder who'll get them fresh out of the water for us, and then cook them a few hours later. They taste great, but the flesh tends to fall apart in a way that ...
1
vote
1answer
3k views

At what temperature should monkfish be prepared?

At what internal temperature should you aim for monkfish to be properly cooked? According to this recipe, it should be at 145F (63ºC). Does anybody know a temperature chart for fish in general? FYI I ...
4
votes
7answers
2k views

How to counteract excessive saltiness in dried fish?

My wife comes from a culture where preparation and eating of dried fish is very common (as long as one takes the proper measures to deal with the smell). She prepared for me recently a serving of ...
17
votes
13answers
176k 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 ...
6
votes
3answers
460 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 ...
4
votes
4answers
35k 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 ...
2
votes
4answers
8k views

What sauce could I use for haddock? [closed]

I'm doing fish fries tonight, and my wife doesn't like breaded fish. The thought was to pan sear hers and finish it with a sauce. Unfortunately, I'm having a tough time finding sauce ideas for ...
14
votes
6answers
35k 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 ...
2
votes
1answer
135 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 ...
0
votes
1answer
85 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?
3
votes
1answer
869 views

Lime on Fish tastes Bitter

I recently cooked tilapia in foil packets. I used Season All, and topped eached filet with guajillo salsa (flavored with lime) and lime slices. I noticed a bitter aftertaste when I was eating the ...
7
votes
5answers
14k views

Do some fish smell “fishier”? Why?

I've heard some say that fish only smells offensive if it's old. But my experience suggests that some fish, like salmon, are simply "fishier" and that the smell can put some people off. Is that right? ...
12
votes
5answers
51k 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? ...
4
votes
3answers
6k views

How do you get the smell of fish off your hands?

(Especially the smell of smoked eel.) I tried washing with soap, lemon juice, a metal spoon, but nothing really seems to work. Washing with soap multiple times throughout the day will get it off ...
1
vote
1answer
370 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 ...
0
votes
0answers
51 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
592 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 ...
3
votes
4answers
3k views

How can I wrap fish for freezing if you don't have a vacuum seal?

I know the ideal way to store fish in the freezer is to use a vacuum seal, but does anyone have any tips on what to do if you don't have one handy?
1
vote
1answer
136 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?
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 ...
8
votes
2answers
1k 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
394 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
110 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
470 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
697 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
211 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
86 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 ...
4
votes
1answer
188 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
17k 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 ...
7
votes
4answers
17k 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?
0
votes
1answer
125 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
133 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
104 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 ...