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

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2answers
8k views

Pan-frying Salmon before baking it

I'm trying to prepare a fillet red salmon which comes frozen. Many times after I bake the salmon, it becomes really dry. I once heard that you need to pan-fry a meat before cooking it so that the ...
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votes
3answers
1k views

A question of Fishmonger basics and fish processing and handling?

I went to a fishmonger for the first time yesterday and I have a few basic questions. Should the place smell like fish? I have been informed that it should not smell like fish and if it did they did ...
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4answers
1k views

Are there any differences in cooking techniques for Farm raised Salmon versus Wild Salmon?

In the last couple of months my grocery store has started to sell Farm Raised Salmon and separating it from "Wild" Salmon. Any difference in cooking these two that I should be aware of?
5
votes
1answer
502 views

Eating raw fish: what are parasite infection risks really: how big?

I make sushi often, and i never use sushi-grade fish...i simply buy fresh fish from the market. I know the requisites of frozen for 20 hours etc., but I know for sure there are many restaurants in ...
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3answers
46k 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 ...
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2answers
2k views

How do you prep Bacalhau (salted cod fish) before cooking?

A specialty grocery store recently started to carry a Bacalhau (heavily salted cod fish) - I'm guessing that a recipe I have for Baked Codfish would work. My question is since it is so heavily salted ...
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votes
7answers
26k 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 ...
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votes
1answer
1k views

How do you prepare and grill blackened salmon?

I've never grilled blackened salmon before, but is there anything more involved than simply sprinkling blackened seasoning on both sides and grilling it for 5-7 minutes on each side?
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2answers
6k views

Does fresh mackerel have more omega-3 fatty acids than smoked mackerel?

Are there more omega-3 fatty acids in fresh than smoked mackerel? Is there something in process of smoking that would cause the mackerel to lose some of the fatty acids? In other words, does the ...
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7answers
6k 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 ...
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5answers
6k views

What white fish can be used in rolled sushi?

I have been making sushi using salmon and tuna for a while, but i would like to know it there are any firm white fleshed fish that will work well in a rolled sushi paired with apple and cucumber. I ...
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2answers
3k 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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2answers
2k views

Am I cooking frozen fish safely?

I am always ultra paranoid about cooking food properly - especially fish. I have started buying frozen salmon. On the packet it says to cook from frozen covered with some water in the microwave. I ...
5
votes
2answers
143 views

Mackerel, how to get the good stuff?

I have a real problem getting good mackerel. What I consider to be "real" mackerel is that served typically in sushi bars, which I assume is Atlantic mackerel on the east coast of the USA. This fish ...
5
votes
1answer
547 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 ...
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votes
2answers
312 views

Do tinned anchovies need to be sold cold for food safety or quality reasons?

Anchovies, tinned or in glass, is sometimes kept and sold cold. I don't see that happen with other foods. Is there a food safety reason for this? If so, does it mean that they also need to be kept ...
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3answers
3k 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" ...
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votes
7answers
4k 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 ...
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8answers
4k 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 doesn'...
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votes
2answers
423 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 ...
4
votes
1answer
1k 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 ($...
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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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votes
2answers
11k views

How long can I keep thawed vacuum-packed fish in the fridge?

I know that for fresh fish, or fish that was previously frozen without special storage, you should use it the same day. If I thawed too much, does the fact that it was vacuum-packed add to the time I ...
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votes
2answers
1k 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 ...
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votes
3answers
532 views

I was going to try a recipe for Ceviche - are there any fish varieties not recommended?

Ceviche is basically using just lemon juice to "cook" the fish, so I was wondering if there are any fish varieties that wouldn't be recommended using this method?
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2answers
2k views

How can I more effectively remove bones, when fileting a sardine?

Sardines ("kilu") are very common out here in Tallinn, and are very commonly eaten raw (e.g. kiluvõileib). It's particularly easy (and cheap) to find whole sardines that you can filet yourself. I have ...
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3answers
4k 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 ...
4
votes
1answer
134 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 ...
4
votes
1answer
144 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 ...
4
votes
1answer
221 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 ...
4
votes
5answers
148k 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
352 views

What type of fish would be best suited for a trio pairing of sashimi, crudo and ceviche?

I am preparing a trio of fish to exemplify the different ways and methods of preparing fish without cooking it in a traditional manner. The three ways I am preparing said fish will be Sashimi, Crudo, ...
4
votes
1answer
85 views

Is Pickled Herring Cooked?

Is pickled herring cooked before put into the pickling solution? If not, what safety measures are in place to ensure bacteria are within safe limits?
4
votes
1answer
198 views

Defrosting Fish without Bag

So I am trying to defrost some frozen fish using running water, but I do not have a bag to place the fish in. If I just put the fish directly into running water without a bag and thaw it this way, ...
4
votes
3answers
319 views

Cebiche dinner considered harmful

I've been in Peru recently and enjoyed a lot of very good meals. Cebiches and tiraditos were among the best. However, as it was a short business trip, luncheons were usually short and quick, so we ...
4
votes
3answers
7k views

How should swordfish be prepared?

I just purchased one pound of swordfish filet and never cooked swordfish before and have minimal experience cooking fish. Any suggestions on preparation? Also what should I look for while cooking it?
4
votes
1answer
68 views

Raw fish pieces have stuck to each other in freezer. How to take out few pieces of fish without disturbing other pieces?

Raw fish pieces have stuck to each other in freezer. How to take out few pieces of fish without disturbing other pieces? Thawing whole bunch may not make sense since I do not intend to eat them all ...
4
votes
3answers
10k views

What is the difference between Atlantic and Steelhead farmed salmon in taste and how to cook?

I noticed today at the grocery for the first time a new type of salmon called Steelhead farmed salmon next to the regular Atlantic farmed salmon. The Steelhead was about 10% cheaper in price and ...
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votes
2answers
3k views

Why does salted codfish turn chewy?

We recently bought half a salted codfish. I did a Spanish recipe (and asked a question about it). The fish had a very nice texture (although it was way too salty). This weekend, my wife did the same ...
4
votes
1answer
105 views

How do you fillet fresh salmon?

I want to buy a whole piece of fresh salmon, head to tail intact, and fillet it. Is there a technique that can be shared for a novice?
4
votes
1answer
1k views

Do sprats need to be gutted?

Do you need to gut sprats before cooking & eating them? i.e. is it safe to eat them (so long as they're cooked). do they taste ok (to the average non-squeamish person happy with a bit of fish ...
4
votes
1answer
415 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 ...
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votes
3answers
2k views

How can I prepare freshwater fish without completely cooking it? Can I eat freshwater fish raw?

Besides a complete cooking like frying, baking, BBQ or smoking is there any other way to prepare freshwater fish that would render it safe to eat in a sushi type application?
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votes
4answers
30k views

Can red wine vinegar replace white wine vinegar?

I have a recipe for broiled swordfish steak that uses the following ingredients for the baste: olive oil, butter, Dijon mustard, white wine vinegar, and black pepper. I only have garlic-flavored red ...
3
votes
5answers
616 views

Is it possible to have sushi pizza?

I've found very few places that dare to combine those two in one dish. None of them succeeded, in my opinion. At first I thought it was due to mixing rice and wheat, then thought it was due to the ...
3
votes
1answer
649 views

How long can you keep tuna in jar with olive oil

Someone sent me tuna in olive oil from a delicatessen shop via post in a box. When I received the package the safety button of the jar was off (you could squeeze it). Due to this I was hesitant to eat ...
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votes
3answers
824 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 ...
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votes
4answers
6k 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?
3
votes
2answers
559 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
1k 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 ...