More and more recipes seem to turn up that tell you to rest fish before serving. Not for very long, but still. That seems not right to me. You rest meat to reabsorb juices and relax,so it seems more ...
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 ...
I tried searing tilapia as a steak on the stove like I do with salmon... Big mess. I dropped it on boiling hot olive oil. All the skin stuck to the pan and I did not manage to get a medium rare at ...
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 did an online shop last week and when it arrived the cod fillet that I had asked for looked slightly red so I asked for another packet but that was slightly off colour too looking slightly reddy/...
I made pickled salmon a few days ago. I clearly did not cook it enough before pickling it for four days in vinegar. It is basically raw and completely falling apart. Can I recook it now, or is that ...
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 ...