New answers tagged fish
I found this great recipe for mock fish http://spiceislandvegan.blogspot.com.au/2008/08/how-to-make-vegan-fish-or-mock-fish.html They use it in a most vegetarian Asian restaurants. For me taste just like fish or the closest you will get to it. Have fun and all the best :)
This article indicates that it's probably gall bladder bile: The gall bladder [...] sometimes [...] breaks even when you are cleaning the fish very carefully and close to the skin. If the gall bladder is broken, the greenish yellow biliary fluid pours immediately out into the inside of the fish and starts to absorb into the meat. The meat becomes bitter. ...
The ideal knife for this would be a fillet or boning knife, however if you don't have one a non-serrated knife would give you the best looking cut. There's no reason you cannot use a serrated knife, it's more cosmetic than anything else.
I think a bread knife would shred the skin and flesh. I would place skin side down and, ideally, use a sharp slicing knife. Sharp is the key. I have also used a chef's knife and a fillet knife for this task. The goal is to achieve a clean cut.
My first reaction was to be surprised by your question as Arctic Char is fairly common in Alaska, I didn't realize that it is hard to find in the lower 48. It's closely related to salmon, so salmon would be a reasonable substitute for most applications. This article tells more of its range in the wild (far north) Arctic Char. It is farmed in the US ...
It might very well be delicious, the only way to really tell, is to try. However, keep in mind that cod has far less flavour, not to mention a significantly different flavour. That said, I have substituted one for the other on several occasions, usually with decent results. The only exception to this has in my experience been when serving cod with very ...
Salmon is a much stronger flavor, to stand up to peppers. So your dish will be different with cod; the only test is making it and seeing if you enjoy it.
When working with flounder or sole fish, they are so delicate that are almost guaranteed to break on you. However, if you do this simple steps, your chances of mushing or breaking comes down. 1) Do not bring the fish to room temperature and keep it cold until ready for sautéing. 2) Do not marinate or bread them, however dip them in white flour to coat and ...
When we pan fry white fish, we use a non-stick but do not marinade nor bread it. We stick a little bit of oil in the non-stick; just enough to cover the bottom. Heat the pan up until the oil is shimmering and you can smell the oil (for example you will smell corn for vegetable oil). How high of heat really depends on your burner. We have a gas stove top ...
I definitely like what @moscafj said "flip once". I am going to stick to your statement of "pan frying". - which is indeed different from deep frying, shallow frying, sauteing, stir frying. Looking at your description you seem to be mixing pan frying and stir frying... So let's stick to pan frying which uses minimum quantity of oil. Get the cleaned fish ...
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