For questions about animals that live under water, whether fresh water or salt water.
11
votes
3answers
15k 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? ...
1
vote
1answer
87 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 ...
3
votes
3answers
432 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 ...
4
votes
2answers
104 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
...
16
votes
9answers
5k 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 ...
2
votes
4answers
4k views
What sauce could I use for haddock? [closed]
I'm doing fish fries tonight, and my wife doesn't like breaded fish.
The thought was to pan sear hers and finish it with a sauce. Unfortunately, I'm having a tough time finding sauce ideas for ...
1
vote
3answers
134 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 ...
2
votes
4answers
6k views
How to cook a fish to make its bone as soft as those in sardines?
When eating fish, accidentally swallowing the bones is a nightmare for me.
Currently, eating sardine is the only solution due to its soft bone.
I am worried that my health may suffer in the future ...
5
votes
3answers
269 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
74 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 ...
3
votes
7answers
7k views
How can I stop fish from sticking to a stainless steel pan?
I think Anne Burrell lied to me. She said fish will always stick to a stainless pan. This is true. No matter how well I lubricate my pan, my fish will always adhere like cement. She also said that the ...
-2
votes
1answer
105 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
53 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
118 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
71 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 ...
5
votes
5answers
6k views
How should I cook skate wings
I was in the fish section at the local supermarket this morning. There was a pile of fish that looked really delicious. So I asked the attendant what it was. He told me it's skate wings. Having ...
2
votes
2answers
351 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
706 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
161 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
469 views
Preparation of gravlax versus lox
I have prepared lox and gravlax in the past. In both instances, I have brined and lightly smoked the salmon; in the case of gravlax, I have then put finely snipped fresh dill on the flesh side of the ...
1
vote
1answer
287 views
Lime on Fish tastes Bitter
I recently cooked tilapia in foil packets. I used Season All, and topped eached filet with guajillo salsa (flavored with lime) and lime slices. I noticed a bitter aftertaste when I was eating the ...
3
votes
2answers
1k 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 ...
4
votes
5answers
822 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 ...
1
vote
1answer
324 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 ...
12
votes
5answers
703 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
7k 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 ...
2
votes
1answer
206 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
702 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 ...
4
votes
5answers
488 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 ...
3
votes
1answer
95 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
367 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 ...
6
votes
4answers
499 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 ...
3
votes
3answers
542 views
How do you get the smell of fish off your hands?
(Especially the smell of smoked eel.)
I tried washing with soap, lemon juice, a metal spoon, but nothing really seems to work.
Washing with soap multiple times throughout the day will get it off ...
11
votes
6answers
21k 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.
4
votes
3answers
560 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
2k 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 ...
8
votes
2answers
242 views
How do I effectively rub spices into fish?
I did a fish rub for the first time last night. I mixed the spices and then put the thawed tilapia fillets right into the bowl. I noticed two problems:
The spices tended to clump up and became ...
1
vote
1answer
298 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
808 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
137 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 ...
10
votes
2answers
3k 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, ...
11
votes
4answers
10k views
What is the best way to reheat leftover grilled fish?
I have rarely (if ever) looked forward to eating leftover grilled fish. What is the best technique to reheat the fish so that it has the best flavor and texture?
I understand that some of the ...
2
votes
2answers
531 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
710 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
215 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
3k 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
720 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
306 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
4k 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 ...
6
votes
1answer
24k 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.
