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

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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
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2answers
14k 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?
3
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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
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2answers
23k 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
5answers
837 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?
12
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1answer
795 views

Brown line in back of shrimp

What could be a brown line in the back of an already peeled shrimp?
4
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3answers
4k 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
951 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
825 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
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3answers
748 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
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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 ...
4
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3answers
305 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
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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 ...
6
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3answers
763 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 ...
4
votes
2answers
2k views

Resources for reheatable meals, specifically fish?

I start work today at a new restaurant. One of my responsibilities will be to come up with daily fish dishes for the takeout counter servicing the lower echelons of office staff in our building. Easy, ...
3
votes
3answers
774 views

Are sea bass fillets meant to be crisp on the flesh side when fried?

I've just cooked some sea bass fillets (according to the instructions), and was instructed (by the instructions) to turn them from the skin side to the flesh side mid-way through cooking. This led to ...
4
votes
1answer
323 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, ...
3
votes
5answers
574 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 ...
4
votes
2answers
2k 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 ...
5
votes
1answer
283 views

Sashimi Recommendations?

I've recently been to China, and I've tasted an extraordinary dish I wasn't used to. Later, I've found out that the name is Sashimi, which is made with raw fish (salmon) and wasabi. Now I want to make ...
5
votes
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
4answers
685 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
2answers
7k 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 ...
11
votes
3answers
228 views

How can I tell fresher fish apart?

I love fish, and I love cooking it. The thing is, I don't have any idea how to buy fish. Considering common fish in a grocery store (salmon, whitefish, tuna, grouper, etc.), how can I tell a good ...
4
votes
1answer
100 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?
1
vote
3answers
18k views

How long should tilapia filets of normal thickness be broiled?

I have a packet of fresh tilapia filets from the grocer, and I'm planning to broil them with BBQ sauce. How long should they stay under the heat and how far should they be from the heating elements? ...
2
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1answer
3k views

Can tilapia replace sole?

I discovered tilapia, and started to like it. Could I use tilapia for recipes that require sole?
0
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5answers
477 views

Sardines as a snack

We like to eat sardines with crackers for a lunchtime snack. What are some good sauces and toppings for sardines?
2
votes
3answers
385 views

Grilled Fish Kebabs

The barbecue season is in full swing, and to take a break from the red-meat heavy traditionals, I decided to try and explore the world for grilled fish. My first attempt was to briefly marinate some ...
5
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?