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

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0
votes
1answer
32 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 ...
2
votes
1answer
83 views

Salt-crust bass tasted really bitter

I'm trying to figure out why a fish I cooked tasted pretty nasty. I bought a whole farm raised striped bass from the Asian seafood market. It was US farm raised. The eyes were bright and not cloudy ...
1
vote
1answer
37 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 ...
0
votes
0answers
22 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
0answers
36 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
votes
0answers
53 views

Preparation of electric fish

I got an electric fish from a friend of mine. How do i prepare it? Is it lethal? Im not sure what the name of the fish is, but you got a movie from it here; ...
15
votes
10answers
103k views

What is a good substitute for Fish Sauce?

Are there any good substitutes for Fish Sauce for cooking Thai food? This is due to a severe food allergy (anaphylaxis) to all forms of seafood, so I'm unable to substitute for other fish-based ...
0
votes
0answers
52 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 ...
6
votes
4answers
278 views

How to prevent fish disintegrating in frying pan

Twice now I've tried pan frying fillets of white fish (Swai and Flouder) in olive oil and butter. Both times the fish has disintegrated into unsightly mush. Is there some technique I'm missing? How ...
0
votes
2answers
47 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
2answers
84 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
48 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
1answer
56 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 ...
5
votes
4answers
829 views

Vegetarian Fish

My wife and I are trying to go vegetarian for a month. We enjoy fish quite a bit. Is there any way to replicate the taste of say salmon, tuna, or cod with vegetarian, or better yet vegan, ...
16
votes
1answer
1k views

Is Yellow coloring inside a fish normal?

I recently purchased a Bronzini fish from a local market. From the outside it looks great. But on the inside, a portion of the fish is a mucusy yellow The other side looks normal ...
2
votes
2answers
60 views

Correct knife to use for portioning raw salmon?

I recently bought a relatively large (~2lbs) filet of salmon. In order to portion it out I placed it skin side up on a cutting board and used a bread knife to essentially saw through the skin as it ...
0
votes
2answers
49 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.
-2
votes
2answers
153 views

Is it feasible to use anchovies to improve the taste of random dishes?

I'm not a fan of anchovies on pizza, because when you get a biteful, it's overly salty/fishy. Years ago, I saw an allegory about a king (or a person of some high importance), who warned his new chef ...
2
votes
3answers
69 views

How to 'bread' with corn

One of our favorite dishes involves rolling a piece of cod in corn and then sautéing it until the corn is somewhat caramelized. Then it bakes until the fish is cooked through. Here's the issue - one ...
15
votes
2answers
9k views

What's the white liquidy substance that can appear when cooking salmon?

When I cooked salmon filets on the grill last night, after the filets had been on the grill for a while, I noticed that the salmon secreted through the surface of the filet a white liquidy substance ...
1
vote
1answer
63 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. ...
6
votes
3answers
241 views

How do I separate two fish fillets that have been frozen together?

Sometimes when I get frozen fish, it comes with several pieces frozen together (specifically, Trader Joe's does this with all of their frozen fish). Is there any good way of separating them without ...
0
votes
1answer
59 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 ...
1
vote
1answer
52 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 ...
3
votes
2answers
109 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 ...
0
votes
1answer
228 views

Is it safe to eat fish that has been left out in the cold overnight? [duplicate]

It's snowing over here, and we had made a fish delivery that we assumed had been canceled. (The fish store didn't answer their phone yesterday and most schools and businesses were closed.) However, it ...
4
votes
6answers
894 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 ...
1
vote
1answer
169 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 ...
0
votes
1answer
227 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?
3
votes
1answer
17k 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 ...
4
votes
5answers
866 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 ...
12
votes
6answers
8k views

Beer batter fish, keeping the breading from peeling right off while eating?

A few months back I made beer-batter fish. I don't remember the exact recipe I used but I think I got it from foodnetwork.com. I fried in vegetable oil at 350. Everything came out OK, but the ...
1
vote
2answers
3k 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 ...
3
votes
1answer
249 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 ...
7
votes
1answer
229 views

How do I choose frozen fish so that it doesn't release so much water?

I bought a package of frozen, individually wrapped, vacuum-sealed pacific cod fillets (about 150-200 grams each) from what I thought was a reputable brand (and not the lowest price) in my nearest ...
3
votes
1answer
186 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 ...
42
votes
3answers
14k views

What exactly is “Sushi Grade” fish?

What exactly makes some fish "Sushi Grade"?
2
votes
1answer
707 views

Panko-breaded tilapia, medium fried, non-stick pan, absorbed oil

I just cooked some breaded tilapia. The breading consists mostly of panko. As per my "chef" training, to bread it, I did the usual: Dusted the fish in flour first Dipped it in egg next Dredged it in ...
1
vote
1answer
62 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 ...
3
votes
2answers
185 views

Alternative to Escolar (“Butter Fish”) for Nigirizushi

I want to make Nigirizushi with a fish similar to Escolar (also called Butter Fish), but prefer not to use that fish. Are there other fish with a similar taste and texture?
11
votes
3answers
76k views

How do you properly defrost frozen fish?

I recently bought a package of frozen cod that contains about 6 pieces. How do you go about properly defrosting them? Thanks.
0
votes
0answers
21 views

fresh wrapped fish [duplicate]

I bought fresh tilapia and scallops, had them wrapped and forgot them in my car that was in the garage for 4 hrs. When I realized it I retrieved them. They were still cool and didn't smell funny. ...
11
votes
4answers
32k views

What is the difference between Alaskan King Salmon and Scottish Salmon?

I'm considering throwing a dinner party, and I don't have much experience cooking salmon. What are the main differences between these two types of salmon in terms of price, taste, and cooking methods? ...
0
votes
4answers
721 views

Best method to prepare catfish (very soft flesh)?

I live in an area that has some of the best catfishing in the world. Here, they are considered a garbage fish, and no one eats them. I think I would like to try them. What are the best ways to ...
4
votes
6answers
2k 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 ...
2
votes
2answers
183 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 ...
0
votes
1answer
109 views

How can I effectively filter out bones from fish?

I'm having a bit of trouble with this. A week ago, we bought some salmon, that was really cheap, oddly. Today, after cooking it, we realized why. There were hundreds of bones in the fish, all ...
1
vote
4answers
843 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 ...
7
votes
2answers
295 views

How can I tell if a fish can safely be prepared “crudo”?

Is there something you can look for? Am I left to the seller's word and my own discernment?
11
votes
1answer
292 views

Is there anything special about fugu meat?

I know that fugu is fairly well known both inside and outside Japan, and wild versions of the fish contains a toxin 1200 times more potent than cyanide. (Fun fact: one species is also the second ...