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

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2answers
247 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
79 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 ...
16
votes
2answers
12k 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
94 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
551 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
75 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
109 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
194 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
350 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 ...
4
votes
6answers
1k 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 ...
1
vote
1answer
975 views

How to crisp breaded foods the next day (especially panko)

I breaded some fish today, and the other day, chicken. Unfortunately, I over-estimated, and fried a whole bunch that we didn't eat. If I nuke it (microwave it) the next day, it comes out soggy and ...
1
vote
1answer
448 views

What is the layer of grey stuff on the bottom of salmon?

On the bottom of a piece of salmon there is a layer of grey stuff, I am wondering what this is? I assume this is its fat?
12
votes
6answers
11k views

Beer batter fish, keeping the breading from peeling right off while eating?

A few months back I made beer-batter fish. I don't remember the exact recipe I used but I think I got it from foodnetwork.com. I fried in vegetable oil at 350. Everything came out OK, but the ...
1
vote
2answers
7k views

How to keep fried fish warm and crispy during transport to venue?

I frequently cook for my choir and I wanted to serve fried fish. The problem is I have to cook the food at home and transport it to the church. How do I keep it warm and crispy for about an hour ...
4
votes
1answer
367 views

Will texture of fish cooked sous vide change, when cooking times increase?

I am experimenting with sous vide these days. I have successfully cooked salmon sous vide (60C to pasteurization according to Baldwin). One thing with sous vide that people brag about is the ...
7
votes
1answer
347 views

How do I choose frozen fish so that it doesn't release so much water?

I bought a package of frozen, individually wrapped, vacuum-sealed pacific cod fillets (about 150-200 grams each) from what I thought was a reputable brand (and not the lowest price) in my nearest ...
4
votes
1answer
339 views

Can gravlax be prepared from frozen salmon?

I love gravlax and have recently gotten into making it - partly to avoid the nitrates in commercially prepared gravlax, and partly for budget. But even making it still costs so much for fresh salmon ...
45
votes
3answers
19k views
2
votes
1answer
827 views

Panko-breaded tilapia, medium fried, non-stick pan, absorbed oil

I just cooked some breaded tilapia. The breading consists mostly of panko. As per my "chef" training, to bread it, I did the usual: Dusted the fish in flour first Dipped it in egg next Dredged it in ...
1
vote
1answer
71 views

What can I do to make sure plaice filet doesn't get dry?

I just cooked myself some plaice in both butter and oil. It didn't feel like I cooked it too long, but still the fish tasted pretty dry. Is there something I can do or pay attention to in order to ...
3
votes
2answers
313 views

Alternative to Escolar (“Butter Fish”) for Nigirizushi

I want to make Nigirizushi with a fish similar to Escolar (also called Butter Fish), but prefer not to use that fish. Are there other fish with a similar taste and texture?
0
votes
4answers
969 views

Best method to prepare catfish (very soft flesh)?

I live in an area that has some of the best catfishing in the world. Here, they are considered a garbage fish, and no one eats them. I think I would like to try them. What are the best ways to ...
4
votes
6answers
2k 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 ...
3
votes
2answers
297 views

What is redshell sushi or rødskjell sushi?

This is a rødskjell sushi in Norwegian (where I point with the sticks) and translated as redshell sushi in English. I am trying to find what it is. They have used some green to roll it around, it is ...
1
vote
4answers
1k views

Would pre-sliced, pre-packaged fish be considered sushi grade if I freeze it for at least a week before consumption?

I'm planning a sushi dinner party for my birthday in a month and I'm trying to do research on where to get my ingredients and supplies. I'm finding that trying to find "sushi grade" fish is the ...
7
votes
2answers
327 views

How can I tell if a fish can safely be prepared “crudo”?

Is there something you can look for? Am I left to the seller's word and my own discernment?
12
votes
1answer
318 views

Is there anything special about fugu meat?

I know that fugu is fairly well known both inside and outside Japan, and wild versions of the fish contains a toxin 1200 times more potent than cyanide. (Fun fact: one species is also the second ...
3
votes
1answer
3k 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 ...
13
votes
6answers
64k 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?
2
votes
1answer
1k 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 ...
2
votes
1answer
1k 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
1k 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 ...
17
votes
9answers
8k 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
7k 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
422 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 ...
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
220 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
238 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
100 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
230 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
141 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 ...
2
votes
2answers
684 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
5k 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
457 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
7k 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 ...
12
votes
5answers
2k 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
220 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 ...