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

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102
votes
7answers
16k views

Is it possible to cook a whole fish in a dishwasher?

I heard that there is a way to cook a whole fish in a dishwasher - any techniques, tips??
45
votes
3answers
19k views

What exactly is “Sushi Grade” fish?

What exactly makes some fish "Sushi Grade"?
21
votes
2answers
2k views

Is it safe to eat freshwater fish raw?

According to this question freshwater fish should not be used in Ceviche--why not?
17
votes
9answers
8k views

Fish and cheese: An unbreakable rule?

I always wondered about this seemingly static rule: Never add cheese (especially, but not limited to parmigiano reggiano) to a dish with fish. Italians would never, ever add parmigiano ...
16
votes
2answers
12k views

What's the white liquidy substance that can appear when cooking salmon?

When I cooked salmon filets on the grill last night, after the filets had been on the grill for a while, I noticed that the salmon secreted through the surface of the filet a white liquidy substance ...
16
votes
1answer
1k views

Is Yellow coloring inside a fish normal?

I recently purchased a Bronzini fish from a local market. From the outside it looks great. But on the inside, a portion of the fish is a mucusy yellow The other side looks normal ...
15
votes
12answers
157k 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 ...
14
votes
6answers
31k views

What is the best way to reheat leftover grilled fish?

I have rarely (if ever) looked forward to eating leftover grilled fish. What is the best technique to reheat the fish so that it has the best flavor and texture? I understand that some of the ...
13
votes
3answers
11k views

Why is it that white fish do not have as strong of a “fishy” taste as other fish?

As a rule my wife does not like the taste of fish, or pretty much anything that once made its home in the water. However, she's decided to give fish another shot. Not wanting to hit her over the head ...
13
votes
6answers
64k 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.
12
votes
1answer
728 views

Brown line in back of shrimp

What could be a brown line in the back of an already peeled shrimp?
12
votes
5answers
43k views

What is the difference between Alaskan King Salmon and Scottish Salmon?

I'm considering throwing a dinner party, and I don't have much experience cooking salmon. What are the main differences between these two types of salmon in terms of price, taste, and cooking methods? ...
12
votes
2answers
5k 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, ...
12
votes
5answers
2k 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
11k 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 ...
12
votes
1answer
318 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 ...
12
votes
4answers
108k 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.
10
votes
3answers
217 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
8k 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)?
10
votes
1answer
548 views

What are the categories of fish?

It seems like there are a few broad categories of fish, and I can easily substitute any fish of a given category for any other most of the time. The one I'm most familiar with is whitefish: a recipe ...
9
votes
4answers
16k 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?
9
votes
4answers
228 views

Desalinating dried/smoked fish

In the metropolitan area where I live, there is truly a great selection of dried fish in various ethnic food stores, my favorite of which is herring. However, it is always very salty and I have a ...
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 ...
8
votes
2answers
956 views

How do I effectively rub spices into fish?

I did a fish rub for the first time last night. I mixed the spices and then put the thawed tilapia fillets right into the bowl. I noticed two problems: The spices tended to clump up and became ...
8
votes
1answer
534 views

Is this fish dish actually Greek in origin?

In Poland, where I live, a certain fish dish became very popular not so very long ago. It's called "ryba po grecku" which essentially translates to "Greek-style fish". The recipe is not particularly ...
7
votes
4answers
13k views

Can I still eat this fish?

I just found a couple of salmon fillets in my freezer that seem to have been there for about two years. Are they still edible, or should I bin them?
7
votes
4answers
773 views

How can I cook trout without generating horror stories?

I bought some frozen trout filets, pre-seasoned. As instructed on the box, I left one in the fridge yesterday to thaw overnight. Today -- also as instructed on the box -- I put the stove on ...
7
votes
5answers
12k views

Do some fish smell “fishier”? Why?

I've heard some say that fish only smells offensive if it's old. But my experience suggests that some fish, like salmon, are simply "fishier" and that the smell can put some people off. Is that right? ...
7
votes
2answers
327 views

How can I tell if a fish can safely be prepared “crudo”?

Is there something you can look for? Am I left to the seller's word and my own discernment?
7
votes
1answer
345 views

How do I choose frozen fish so that it doesn't release so much water?

I bought a package of frozen, individually wrapped, vacuum-sealed pacific cod fillets (about 150-200 grams each) from what I thought was a reputable brand (and not the lowest price) in my nearest ...
6
votes
3answers
1k views

How to economically make home-made sushi?

How does one go about purchasing sushi-grade fish without breaking the bank? I know that sushi chefs & restaurants usually buy in bulk. Is there any way to do this individually in a way that is at ...
6
votes
3answers
5k 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 ...
6
votes
5answers
753 views

What is a good fish for cooking crumbed / battered?

I love cooking fish in a batter or crumbed. I usually use flathead which is nice, but I would like to know what other fish works well when being cooked in a batter or crumbed?
6
votes
4answers
2k views

How to prevent fish disintegrating in frying pan

Twice now I've tried pan frying fillets of white fish (Swai and Flouder) in olive oil and butter. Both times the fish has disintegrated into unsightly mush. Is there some technique I'm missing? How ...
6
votes
1answer
2k views

Reason(s) for not making stock with oily fish (salmon)?

Making stock from oily fish is often advised against, but what is the big deal? Does it just taste really bad?
6
votes
3answers
691 views

Some fishermen tell me I caught a Trout Salmon. Does this fish differ much from ordinary salmon?

Like the title says, got a couple questions about the fish I just caught... Firstly, is there anyway to confirm what type of fish this is? 'Ordinary salmon' or 'trout salmon'? Lastly, does it differ ...
6
votes
2answers
771 views

I have a frozen fish head. What should I do with it?

I butterflied a whole dorade but removed the head. It's now sitting in the freezer waiting for a soup or stock. Does anyone know a more interesting or creative use for fish heads?
6
votes
3answers
550 views

How do I separate two fish fillets that have been frozen together?

Sometimes when I get frozen fish, it comes with several pieces frozen together (specifically, Trader Joe's does this with all of their frozen fish). Is there any good way of separating them without ...
5
votes
4answers
1k views

Vegetarian Fish

My wife and I are trying to go vegetarian for a month. We enjoy fish quite a bit. Is there any way to replicate the taste of say salmon, tuna, or cod with vegetarian, or better yet vegan, ...
5
votes
1answer
266 views

Sashimi Recommendations?

I've recently been to China, and I've tasted an extraordinary dish I wasn't used to. Later, I've found out that the name is Sashimi, which is made with raw fish (salmon) and wasabi. Now I want to make ...
5
votes
3answers
988 views

A question of Fishmonger basics and fish processing and handling?

I went to a fishmonger for the first time yesterday and I have a few basic questions. Should the place smell like fish? I have been informed that it should not smell like fish and if it did they did ...
5
votes
4answers
586 views

Are there any differences in cooking techniques for Farm raised Salmon versus Wild Salmon?

In the last couple of months my grocery store has started to sell Farm Raised Salmon and separating it from "Wild" Salmon. Any difference in cooking these two that I should be aware of?
5
votes
2answers
2k views

Why is fish not considered as meat?

While reading a thread on cooking.SE an old question popped into my head: I am an Asian and had no problems with dishes with both meat and “fish”. But some of my elder German friends say that meat and ...
5
votes
2answers
2k views

How do you prep Bacalhau (salted cod fish) before cooking?

A specialty grocery store recently started to carry a Bacalhau (heavily salted cod fish) - I'm guessing that a recipe I have for Baked Codfish would work. My question is since it is so heavily salted ...
5
votes
6answers
16k views

How should I cook skate wings

I was in the fish section at the local supermarket this morning. There was a pile of fish that looked really delicious. So I asked the attendant what it was. He told me it's skate wings. Having ...
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?
5
votes
2answers
4k views

Does fresh mackerel have more omega-3 fatty acids than smoked mackerel?

Are there more omega-3 fatty acids in fresh than smoked mackerel? Is there something in process of smoking that would cause the mackerel to lose some of the fatty acids? In other words, does the ...
5
votes
2answers
1k views

How to store salted cod?

Salted cod is a famous dish in Portugal and I would like to prepare it. It is common here to see the whole of a fish (well, without head, guts etc obviously) in supermarkets - like this: Wikipedia ...
5
votes
2answers
1k views

Am I cooking frozen fish safely?

I am always ultra paranoid about cooking food properly - especially fish. I have started buying frozen salmon. On the packet it says to cook from frozen covered with some water in the microwave. I ...
4
votes
8answers
18k 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 ...