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

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2
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1answer
55 views

Mackerel brining time before smoking

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 ...
1
vote
1answer
45 views

Pickling Frozen Fish

As someone with few opportunities to spend a lot of time in the kitchen, I try to do as much preparatory work as possible on my day off and then just have things I can throw together and stick in the ...
0
votes
1answer
10 views

Why does tilapia and swai fish taste like catfish?

I have been cooking fish for over 40 years. Catfish is a fish I can not stand. My family buys and loves tilapia and swai and no matter how I cook, grill, bake, fry, season, marinate, flour it, ...
-2
votes
1answer
260 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 ...
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0answers
27 views

Smell Assessment and Brining Frozen Sardines

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 ...
0
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0answers
63 views

ceviche still good?

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 ...
0
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0answers
55 views

Salvaging leftovers of a filleted mackerel for a stew

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, ...
0
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0answers
58 views

how to prepare fresh sardines for bucatini con sarde

I tried boning sardines according to on-line instructions and made a mess of them. Recipes, say this one by Mario Batali, ...