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

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13
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3answers
9k 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 ...
1
vote
1answer
544 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
2k 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
193 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 ...
12
votes
2answers
5k 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, ...
2
votes
2answers
841 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
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 ...
2
votes
1answer
506 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
6k 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
734 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 ...
-2
votes
1answer
12k 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 ...
0
votes
1answer
10k 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?
97
votes
7answers
16k views

Is it possible to cook a whole fish in a dishwasher?

I heard that there is a way to cook a whole fish in a dishwasher - any techniques, tips??
2
votes
1answer
582 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
votes
1answer
389 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 ...
6
votes
1answer
2k 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?
1
vote
1answer
2k 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 ...
3
votes
3answers
599 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?
1
vote
1answer
369 views

Fish in the Microwave [closed]

I used to know a recipe for microwaving fish using a glass (has to be glass) dish i.e. 8 x 8 inch and milk. Took only a few minutes and it was excellent! Anyone familiar with this recipe?
5
votes
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 ...
3
votes
2answers
2k views

Why do my salmon fish cakes break up in frying?

We make salmon fish cakes from a mix of canned fish, cooked potatoes and eggs mixed in a food processor. They are then deep fried. We find that the first batch are fine. The second batch comes out ...
2
votes
1answer
476 views

How to cook cubed fish for a fish taco (tortilla)

Today someone at work described eating a delicious halibut taco. I've never had one before but it sounds awesome, so I'm going to try to make one some time this week (but since I have a lot of salmon ...
4
votes
3answers
318 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?
3
votes
1answer
577 views

Clean an entire fish before or after storing in a freezer?

After buying an entire fish from the supermarket, I was wondering if it is better to clean an entire fish before or after putting it to a freezer for storage (not long, abound a few days)? Or the ...
10
votes
5answers
7k views

Is it safe to eat raw fish?

Raw chicken is generally considered not safe to eat. A lot of people eat sushi/sashimi though, and that's raw fish. So, how come that's safe (if it is)?
1
vote
2answers
689 views

How Do I make My Casserole (with Noodles) Less Dry?

Okay, I know why pasta absorbs the sauce and it can be dry if left in the sauce, but what about making it not so dry in a casserole you cook in the oven? Did a great casesrolle last night and it was ...
1
vote
1answer
733 views

Which part of blue fish is not edible?

I bought a blue fish caught in Maryland. Can I eat the entire fish, or are there some parts of it which are not edible?
5
votes
2answers
4k 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 ...
2
votes
2answers
925 views

How to know if Dover Sole is fresh?

How do you know when Dover Sole is fresh? According to this other question, about all fish, you have a few ways to know: the gills should be bright red the skin/scales should be bright and shiny ...
2
votes
4answers
2k 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?
2
votes
3answers
5k views

What is a good alternative to Sea Bass?

I am cooking a recipe of Asian style sea bass. What would be a good, cheaper alternative to sea bass that is readily available in a UK supermarket?
4
votes
2answers
4k 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 ...
3
votes
4answers
15k 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 ...
1
vote
1answer
1k views

How to tell when fish is done baking?

I've been told that the top should easily flake with a fork (this is when baking skin-side down). Is there any fish for which that is not the case? And what should the middle look like with which ...
2
votes
2answers
12k views

At which temperature and how long should I cook tilapia on the grill?

I have never done tilapia on the grill. At which temperature, and how long should I cook it?
2
votes
1answer
2k views

What's the correct temperature to prepare confit cod?

I've been cooking confit cod at 40°C (104°F). Once it reaches 40°C, I keep it for about 5 minutes and take it out of the oven. However, the thinner parts of the cod lose more moist than the thicker ...
2
votes
2answers
17k views

What type of fish is best suited for baking?

I have very little experience in cooking fish (of any type, using any method). So I was wondering, what type of fish is suited for baking? For reference, recently came across this recipe: ...
6
votes
4answers
11k 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? ...
6
votes
5answers
722 views

What is a good fish for cooking crumbed / battered?

I love cooking fish in a batter or crumbed. I usually use flathead which is nice, but I would like to know what other fish works well when being cooked in a batter or crumbed?
9
votes
4answers
15k 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?
12
votes
1answer
689 views

Brown line in back of shrimp

What could be a brown line in the back of an already peeled shrimp?
4
votes
3answers
3k 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?
3
votes
1answer
817 views

How can I adapt rice cooker steamed fish to cooking in a pot?

I have seen steamed fish dishes where the fish is cooked on top of the rice in a rice cooker. I'd like to try this, but I don't have a rice cooker and always cook my rice in a pot. Does anyone know ...
6
votes
2answers
747 views

I have a frozen fish head. What should I do with it?

I butterflied a whole dorade but removed the head. It's now sitting in the freezer waiting for a soup or stock. Does anyone know a more interesting or creative use for fish heads?
2
votes
3answers
703 views

What north atlantic fish can we use to make a good ceviche?

I am planning to do a ceviche entrée in Ireland but I am limited in the choice of seafood and most likely won't find Peruvian/Pacific ones. Any recommendations for? substitutes
5
votes
3answers
940 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 ...
4
votes
3answers
294 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
2answers
1k 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 ...
6
votes
3answers
665 views

Some fishermen tell me I caught a Trout Salmon. Does this fish differ much from ordinary salmon?

Like the title says, got a couple questions about the fish I just caught... Firstly, is there anyway to confirm what type of fish this is? 'Ordinary salmon' or 'trout salmon'? Lastly, does it differ ...