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

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3
votes
1answer
2k views

How long in fridge for sushi steaks?

I ordered some sushi grade steaks online. They came frozen, as they were shipped with dry ice to keep them nice and cold. Frozen, I cut them into pieces and put them back in the freezer, taking out ...
12
votes
6answers
51k views

Can store bought salmon be used for sashimi?

Is it safe to consume raw fish purchased at the fish counter of a typical suburban grocery store? If not, do you have any tips for finding sushi grade fish.
21
votes
2answers
2k views

Is it safe to eat freshwater fish raw?

According to this question freshwater fish should not be used in Ceviche--why not?
4
votes
7answers
14k 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 ...
3
votes
3answers
14k 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 ...
7
votes
3answers
9k 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?
2
votes
1answer
631 views

How to clean the rubbery skin from monkfish before cooking?

I really like the tender parts of monkfish. I buy the fish gutted and decapitated and i tear the slimy gross skin from the back. Then I cut it up into small chunks for frying. However, removing ...
1
vote
1answer
2k views

What is the proper way to brine fish?

My query is regarding fish in general and specifically types like salmon, tuna and trout. How long should fish be brined for? Some recipes say 4 hours and others say 8-12 hours. Should the saline ...
7
votes
12answers
6k views

What kind of fish would you recommend on barbeque? [closed]

On my seasoned barbecue, I usually cook pork ribs or chicken wings or other delicious kind of meats but i have never cooked fish and i would like to try. What types of fish are suitable for cooking ...
1
vote
1answer
642 views

Is it possible to identify the quality of fish after cooking the fish?

One know that a fish is fresh if the fish eye is clear and bulging and its gills is ought to be red. However, if the fish is being cut into many slices and the fish head was being removed, it would ...
5
votes
2answers
738 views

How to store salted cod?

Salted cod is a famous dish in Portugal and I would like to prepare it. It is common here to see the whole of a fish (well, without head, guts etc obviously) in supermarkets - like this: Wikipedia ...
16
votes
9answers
7k views

Fish and cheese: An unbreakable rule?

I always wondered about this seemingly static rule: Never add cheese (especially, but not limited to parmigiano reggiano) to a dish with fish. Italians would never, ever add parmigiano ...
2
votes
4answers
6k 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 ...
1
vote
3answers
318 views

How can I fix my tasteless baked flounder?

I fixed flounder fillets in a bed of yellow onions and mushrooms in a 425°F oven -- as the recipe says -- and the fish does not taste like anything. The Hollandaise sauce did not help either. Is there ...
2
votes
4answers
10k 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 ...
6
votes
3answers
1k views

How to economically make home-made sushi?

How does one go about purchasing sushi-grade fish without breaking the bank? I know that sushi chefs & restaurants usually buy in bulk. Is there any way to do this individually in a way that is at ...
0
votes
1answer
172 views

How to store smoked fish when traveling?

We went to an island for a trip to explore local fish markets. This place is mainly exporting fish. We managed to get one of the best smoked fish (tuna, mackeral etc) from their local markets. This is ...
-2
votes
1answer
217 views

Best bets for fresh fish for sushi/sashimi?

Assuming a big city on the Easter Seaboard in the U.S. with a fresh fish market, what would you say are the best bets for sushi-grade freshness when it comes to types of fish? What I have done before ...
4
votes
1answer
83 views

Can you cure fish in jar?

Since it will be cold for some time, I was thinking of using my detached, unheated shed to pickle some veggies. But another thought I was having was to actually cure/can some herrings or sardines (or ...
2
votes
2answers
197 views

How can I reduce the fat in a white wine and parsley sauce?

For Xmas I was given a steamer. This is good as I, as I expect a lot of people in the world have done, have resolved to lose some weight this year. Now I understand that steamers are good for cooking ...
2
votes
1answer
123 views

Would using milk powder better than fresh milk when poaching?

I read this question - What is the effect of poaching fish in milk? and was surprise that one can poach fish using milk. However, I was wondering if the milk will be spoil if it is continuous being ...
5
votes
5answers
13k 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 ...
2
votes
2answers
528 views

How much salt does fish in brine absorb?

Suppose you brine fish e.g. tuna and then eat the tuna raw i.e. uncooked. Would salt have penetrated completely into the tissues or would only the surface be salty because it is coated with salt ...
6
votes
3answers
4k views

What is the effect of poaching fish in milk?

I recently came across a recipe for fish poached in milk. I've never heard of this technique, and am skeptical of its effect (vs. water), so it sounds wasteful to cook fish in 4 cups of milk only to ...
1
vote
2answers
374 views

Cooking thawed fish when it says cook from frozen?

I have a pack of fish in the fridge that says cook from frozen, is it safe to cook now it has defrosted. I have had it for one day in the fridge
3
votes
2answers
604 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
1answer
596 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 ...
3
votes
2answers
5k views

Cooking times and temperatures for whole fish on the grill?

I recently cooked some whole 7lbs salmon on the grill, wrapped in fig leaves, and left them on a bit too long; they were a little dried out. So, based on the idea that I'm cooking "thick" whole fish ...
1
vote
1answer
412 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 ...
12
votes
5answers
1k views

What fish have deliciously edible skins?

I love salmon skins, especially when fried or oven roasted. I also always eat the skin when I have a filet. What other fish have deliciously yummy skins that can stand on their own like a salmon ...
2
votes
1answer
215 views

Are heads of porgies poisonous?

I found on the Wikipedia article for porgies, there is a quote from a reference saying that: Johnson, G.D. & Gill, A.C. (1998). Paxton, J.R. & Eschmeyer, W.N.. ed. Encyclopedia of ...
2
votes
2answers
1k views

Sardines without the nasty breath?

I recently tried to do more with small canned fish. Despite the stigma, they're cheap and healthy and underutilized--what's not to love? More than 3 hours later, I was mortified to find out that I ...
3
votes
1answer
123 views

Tuna Alternatives

I simply love eating tuna, specially with sweet potato, sweet corn and mayonnaise but because tuna isn't good if you eat it everyday, I was wondering what could be best alternative that has good ...
8
votes
1answer
466 views

Is this fish dish actually Greek in origin?

In Poland, where I live, a certain fish dish became very popular not so very long ago. It's called "ryba po grecku" which essentially translates to "Greek-style fish". The recipe is not particularly ...
7
votes
4answers
653 views

How can I cook trout without generating horror stories?

I bought some frozen trout filets, pre-seasoned. As instructed on the box, I left one in the fridge yesterday to thaw overnight. Today -- also as instructed on the box -- I put the stove on ...
3
votes
3answers
3k 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 ...
4
votes
3answers
1k views

can Tilapia replace salmon in recipes and taste good?

I have a few recipes for salmon, and a freezer full of tilapia. Can I just use the tilapia instead of salmon? It's for things like "salmon and rosemary", and "poached salmon with cucumber dill sauce" ...
13
votes
3answers
8k views

Why is it that white fish do not have as strong of a “fishy” taste as other fish?

As a rule my wife does not like the taste of fish, or pretty much anything that once made its home in the water. However, she's decided to give fish another shot. Not wanting to hit her over the head ...
8
votes
2answers
696 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
1answer
527 views

Cooking temperature and time adjustments for cooking several whole fish in a conventional oven?

I've successfully prepared one whole fish using a roasting pan and conventional oven, and now would like to make four to six of them at once for a gathering. Is there a rule of thumb to adjust my ...
2
votes
4answers
1k views

How do you clean or gut fish

I'm lucky enough to have been gifted two Trout by a neighbour... and have not had the pleasure of preparing fresh fish before (or at least not unprepared fish). I've attempted an internet search but ...
4
votes
1answer
172 views

How do I know when fish cooked in parchment or salt is done?

I want to try fish (either fillets or whole) baked in parchment or salt. I have found several recipes but they specify a certain weight fish. How do I adjust the cooking time for the size fish that ...
11
votes
2answers
4k views

“Cooking” with acid (ceviche)

At a tappas bar, I had shrimp ceviche. In this dish, the shrimp is "cooked" not by high temperature but by the citric acid of its marinade. This would be really fun to make at home. For such dishes, ...
12
votes
4answers
22k 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
2answers
734 views

What is the difference between these tableware flatware and cutlery?

1) May i know specifically in words what the difference(s) are, if any, between a fish knife a master butter knife (butter serving knife) and a fruit knife? I have googled sufficiently and found ...
4
votes
2answers
949 views

Spanish Codfish with sous-vide

I recently made a Spanish codfish. It's called Bacalao al pil pil. The trick is to render the gelatin from the fish at a low temperature, reserve the fish meat and then mount the gelatin with oil. The ...
2
votes
1answer
443 views

Haddock Falling Apart

I coated a haddock filet in flour and then fried it in olive oil. I let it reach 120 degrees Fahrenheit. When I went to flip it it fell apart and broke into sections. What do I need to do to cook a ...
8
votes
9answers
5k views

Desperately Seeking Chicken Haddies

A staple of my Gran's kitchen when I was a child, Chicken Haddies (unbelievably I found a graphic of the product she favoured, below) was boneless haddock meat wrapped in wax paper then canned (a ...
2
votes
1answer
1k views

Does marinating fish actually help the spices get in its flesh?

We fry fish after applying Mustard seed paste, turmeric, and salt to it. So, if now we apply the three ingredients and keep the fish for certain hours aside, will marinating affect the "taste" of ...
4
votes
4answers
604 views

How sharp should a filleting knife be?

I'm trying to learn to fillet and skin fish, and getting conflicting advice. Most sources say that the boning/filleting knife should be quite sharp. But when an instructor showed me how to skin a ...