For questions about animals that live under water, whether fresh water or salt water.
37
votes
3answers
2k views
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, ...
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 ...
4
votes
2answers
976 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, ...
4
votes
2answers
711 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 ...
10
votes
3answers
196 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 ...
10
votes
5answers
3k 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)?
6
votes
3answers
713 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 ...
5
votes
1answer
814 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?
4
votes
2answers
2k views
How long can I keep thawed vacuum-packed fish in the fridge?
I know that for fresh fish, or fish that was previously frozen without special storage, you should use it the same day. If I thawed too much, does the fact that it was vacuum-packed add to the time I ...
4
votes
2answers
1k 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 ...
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 ...
1
vote
1answer
856 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 ...
