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

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1answer
175 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 ...
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2answers
249 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 ...
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1answer
524 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 ...
6
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3answers
1k 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 ...
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1answer
3k 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 ...
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1answer
632 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?
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2answers
13k 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
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1answer
452 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 ...
4
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1answer
557 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 ...
8
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2answers
549 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 ...
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1answer
93 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
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2answers
488 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?
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1answer
952 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 ...
3
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2answers
407 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 ...
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2answers
233 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 ...
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4answers
2k 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, ...
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4answers
2k 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 ...
12
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1answer
342 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 ...
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4answers
44k 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
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1answer
2k 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 ...
2
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1answer
2k 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 ...
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2answers
2k 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 ...
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3answers
598 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 ...
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3answers
2k 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
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1answer
255 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 ...
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1answer
267 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
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1answer
116 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
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2answers
305 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
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1answer
161 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 ...
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3answers
8k 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 ...
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2answers
586 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
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1answer
135 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 ...
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2answers
480 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
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1answer
957 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 ...
4
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3answers
7k 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 ...
8
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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 ...
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3answers
2k 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" ...
1
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1answer
724 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 ...
13
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3answers
16k 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 ...
4
votes
1answer
207 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 ...
3
votes
2answers
9k 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 ...
2
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1answer
701 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 ...
2
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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 ...
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1answer
19k views

Refrigerate Cod After Cooking [duplicate]

Possible Duplicate: Resources for reheatable meals, specifically fish? How long can I store a food in the pantry, refrigerator, or freezer? Is it okay to refrigerate Cod (and other kinds ...
2
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2answers
845 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 ...
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4answers
1k 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 ...
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1answer
13k views

How to cook sea bass fillet in foil in the oven from frozen

I would like to cook a sea bass fillet from frozen and to cook it wrapped in foil, how should i do this? Because its frozen, how long should i have it in the oven for and at what temperature?
2
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1answer
771 views

How should Dashi made with kelp and bonito flakes smell?

I attempted to make homemade Dashi with kelp stands and bonito flakes. It looks as suggested on multiple Japanese cooking sites but it smells like low tide. Is that how it's suppose to smell?
2
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1answer
506 views

Can I use Yellow Croaker for fish and chips?

I bought some fish called Yellow Croaker. Can this be fried with batter to make fish and chips or will this type of fish not have the right type of texture for fried fish? What type of fish is ...
7
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1answer
3k views

Reason(s) for not making stock with oily fish (salmon)?

Making stock from oily fish is often advised against, but what is the big deal? Does it just taste really bad?