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

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43
votes
3answers
16k views

What exactly is “Sushi Grade” fish?

What exactly makes some fish "Sushi Grade"?
11
votes
2answers
4k 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, ...
15
votes
12answers
126k 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 ...
8
votes
9answers
6k 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
1k 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
990 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 ...
12
votes
4answers
90k 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.
12
votes
5answers
1k 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 ...
12
votes
6answers
9k 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 ...
11
votes
1answer
304 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 ...
10
votes
3answers
211 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 ...
9
votes
4answers
15k views

How can I get crispy skin when pan frying fish?

I struggle to get crispy skin when pan frying fillets. What's the secret?
4
votes
7answers
16k 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 ...
12
votes
6answers
57k 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.
10
votes
5answers
7k 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
4k 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
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?
4
votes
2answers
4k 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
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 ...
1
vote
1answer
2k 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 ...