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

learn more… | top users | synonyms

1
vote
3answers
699 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 ...
1
vote
1answer
204 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 ...
1
vote
3answers
22k 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? ...
1
vote
3answers
214 views

Add spice then oil, or oil then spice?

When I'm cooking chicken, steak or fish, I normally sprinkle on the spices first and then add the oil. Is this the right order, or would it be better to add the oil and then the spices? Also, does it ...
1
vote
2answers
334 views

Will a fishmonger or bait shop clean a fish you caught for a fee?

I love fishing, especially saltwater surfcasting, but up until now it's been mostly "catch and release" - this summer I would like to try fresh-caught striped bass or bluefish. I am terrible at ...
1
vote
1answer
103 views

Why does fish stick to a pan which is not very hot?

As we have seen there are several threads about preventing the fish from sticking to the pan by making the pan very hot. I want to understand why does the fish stick to a pan which is not very hot. ...
1
vote
1answer
4k 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 ...
1
vote
2answers
19k 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 ...
1
vote
2answers
881 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
51 views

Minimum preparation for baking a whole fish

I suspect that if one cooks a whole fish with the guts still in, the result wouldn't be good. Other than gutting it first, is any other preparation needed for baking a whole fish, such as scaling it? ...
1
vote
2answers
67 views

Alternative to pan frying fish fillet?

I have a recipe that calls for pan frying fish and my goal is to find a healthier way to do it. I want to stay true to the recipe, i.e. I don't want to use breadcrumbs when baking the fish fillet in ...
1
vote
5answers
283 views

Eggs smell “fishy”

I recently went to the supermarket and bought a carton of eggs and some fish (for dinner). I left both right next to each other in the fridge for a little over a day. So I made myself some scrambled ...
1
vote
1answer
271 views

How long to steam fish for?

I bought a Homemaker Food Steamer. How do I steam Fish (Ling Fillet) in it? How long should I steam the fish for?
1
vote
2answers
270 views

In England, can I buy fresh fish directly off the boat?

In Trondheim, where I used to live before coming to England, sometimes I bought fish directly off the boat. The fish was fresh and cheaper than the supermarket. I am interested to know if it is ...
1
vote
1answer
259 views

What are some interesting herbs/spices to sprinkle over fish? [closed]

I typically just pan fry my fish (typically cod, rockfish or salmon). For cod I dip it in batter (egg+flour) and for salmon, I marinate it in a Tandoori-ish type of yogurt-based marinade. In all ...
1
vote
2answers
674 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
1
vote
2answers
488 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 ...
1
vote
1answer
4k 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 ...
1
vote
1answer
1k 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?
1
vote
1answer
60 views

What fish can be used for 'minced fish' in Chinese cooking?

I tried using mackerel which gave a good texture but was a little strong in flavour. What else can be used and readily available in the UK? When I was in hong kong I was addicted to fish balls from ...
1
vote
1answer
172 views

Pickling Frozen Fish

As someone with few opportunities to spend a lot of time in the kitchen, I try to do as much preparatory work as possible on my day off and then just have things I can throw together and stick in the ...
1
vote
2answers
90 views

How to dry a fish for grill

Whenever I grill a fish (red snapper), even after grilling for a recommended grill time (about 10 to 15 mins), it comes out no less juicy compared to when it was put to grill. And when put in a plate, ...
1
vote
2answers
1k views

I bought Cod fish on Sunday afternoon and cooked it Tuesday night… It was a little chewy, was that because it was bad?

I bought the fish from Whole Foods, so I assume it was good quality. The recipe that I used said to cut the fish into strips and cook 2 mins per side. I wasn't sure if that meant top and bottom or ...
1
vote
1answer
204 views

Should I cook frozen salmon differently from fresh salmon?

I bought some frozen wild-caught salmon fillets for the first time so see how we like it. Can I broil it the way I usually cook salmon, or does the freezing process lend itself better to other ...
1
vote
1answer
826 views

What is the proper smell of Basa?

I buy basa frozen (note, not the same as bass). It's not something readily available here but I like it because it's affordable and easy to prepare. I go through the appropriate steps of fish prep by ...
1
vote
1answer
259 views

Do I need to thaw fish before steaming it?

Can I thaw fish during steam cooking or is it better to leave the fish the night before in the fridge?
1
vote
2answers
119 views

Arctic char available in North-America

I am from Scandinavia, and I am currently living in North-America. I am having problems finding this species of fish, usually referred to as Arctic Char. It is closely related to salmon and trout. Is ...
1
vote
1answer
169 views

If I have large calamari tentacles, can I achieve the same taste and texture as with small ones?

I've tried cooking large calamari tentacles (about 2in at their thickest) with little success. The first time I tried the classic fast-grilling method, but, obviously, they came out raw in the middle. ...
1
vote
1answer
794 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?
1
vote
1answer
116 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 ...
1
vote
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 ...
1
vote
1answer
789 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 ...
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 ...
1
vote
0answers
37 views

Is a reddy/brown coloured cod fillet ok to use?

I did an online shop last week and when it arrived the cod fillet that I had asked for looked slightly red so I asked for another packet but that was slightly off colour too looking slightly ...
1
vote
0answers
14 views

How long can raw fish be kept if it has been thawed in the refrigerator? [duplicate]

I bought fish, repackaged and froze it immediately when I got home. My husband thawed it in the refrigerator (without my knowledge) for 2-3 days. I was afraid of the possibility of food poisoning and ...
1
vote
1answer
4k 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 ...
1
vote
1answer
799 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?
0
votes
5answers
508 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?
0
votes
2answers
586 views

What do you call people that eat fish but not meat?

Is it proper to identify people who eat fish but not meat as a class of vegetarians, or is there a better word to describe these group of people (who generally find pulses including beans, broad ...
0
votes
2answers
119 views

Frying fish without it falling to shambles [duplicate]

How on earth do I pan fry fish without it turning to hell? For the fish: Stainless steel pan Oil heated until it sizzles when droplets of water are thrown in Plain fish, skin side down first Try and ...
0
votes
2answers
95 views

how to prepare fresh sardines for bucatini con sarde

I tried boning sardines according to on-line instructions and made a mess of them. Recipes, say this one by Mario Batali, ...
0
votes
2answers
81 views

Cod as a sub for Salmon

Will my recipe for roasted red pepper salmon still taste great with cod as a sub? I have a freezer full of cod and no salmon... the salmon goes faster. Thank you.
0
votes
1answer
38 views

Refreezing Fish? Safe? [duplicate]

So I bought some Atlantic salmon 2 days ago and put it in the freezer soon as we got it from the grocery. Anyways last night I put it in the fridge to thaw out for today, well today's plan's got ...
0
votes
1answer
133 views

3 types of fish, 3 temperature/time per package

I have to have 3 fish items ready at 6:00 PM but they each require different temperature and time and are of different weight. Can someone please help me ... what I need is the oven temperature and ...
0
votes
1answer
154 views

What else can rid the fishy smell of fish besides Casein?

ATK says TMAO binds to casein but is there a dairy-free alternative that can bind to TMA?
0
votes
2answers
58 views

How do I flavor fish en papillote?

I cleaned and gutted a whole fish then stuffed with rosemary and garlic. Wrapped it foil and cooked it on charcoal grill. After it was done cooking, the fish lacked the flavor of the herbs.
0
votes
1answer
107 views

What is the reason for weighing a slice of fish? [closed]

I got a question in my class and that was,'What is the reason for weighing a slice of fish?' Please help me out before my exams. On other sites it tells me that why should you weight fish before and ...
0
votes
1answer
275 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 ...
0
votes
0answers
28 views

Uncooked Pickled Fish: Can I recook it?

I made pickled salmon a few days ago. I clearly did not cook it enough before pickling it for four days in vinegar. It is basically raw and completely falling apart. Can I recook it now, or is that ...
0
votes
0answers
16 views

How long can a wrapped fish stay good outside of the fridge, in a bag full of other groceries? [duplicate]

I forgot I purchased raw fish, and probably left it in the bag for 2 1/2 hours. Is that still ok to eat? It is also a fillet, and scallops. I think my question is different because my fish was ...