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

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13
votes
5answers
83k 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.
2
votes
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 ...
1
vote
1answer
3k 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
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 ...
5
votes
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 ...
19
votes
9answers
10k 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 ...
1
vote
3answers
597 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 ...
7
votes
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
votes
1answer
253 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
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
votes
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
votes
2answers
303 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
159 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
843 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
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 ...
1
vote
2answers
581 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
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 ...
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
227 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
2k 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
134 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
628 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
858 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 ...
4
votes
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" ...
13
votes
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 ...
1
vote
1answer
723 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
3k 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
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 ...
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
1k 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
698 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
7k 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
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 ...
-1
votes
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 ...
0
votes
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?
107
votes
7answers
17k 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
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
votes
1answer
504 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
votes
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?
4
votes
3answers
958 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
596 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
629 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
417 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
797 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
9k 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
810 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 ...