I need to take fish to a cooking challenge and the fish has to be cooked, kept hot and then stored and not eaten for possibly 10 hours. Is there are way to do this without changing the flavor, ...
Having only just bought a charcoal fired barbecue/smoker, I am confused about brining times. Having searched the web I found some sites recommend 20 minutes, for mackerel, others much longer, who is ...
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 ...
I have almost no experience working with fish at home, but I enjoy eating fish and owing to the high price of quality pastured beef or pork, I'm finding scup and frozen sardines to be a much cheaper ...
Ive seen similar questions but this is slightly different... I know the texture will be compromised and the flavor won't be the same but is it SAFE to eat ceviche made the night before last? Heres ...
I've just filleted a few mackerel (mackerels?) after watching this video tutorial. This is the first time I've done anything of the sort, so I did the filleting a lot less cleanly than in the video, ...