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Some fish is simply too tender to stay together when flipped, even if you are very gentle. There's 2 ways you can deal with this: Use a different fish: some fish like monkfish are very steaky and you can flip them easily. Thick pieces of haddock or other white fish can also can work if you are gentle with them. Don't flip it: I typically won't flip most ...


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Fish is just so darned delicate and has so much protein. It sticks to everything and falls apart. If I want my fish filet to stay whole I will do one of the following: 1- Use a higher fat fish that will hold together such as salmon or tuna 2- Poach the fish instead of frying 3- Use a teflon pan and don't try and get up to searing temps. I only use teflon ...


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Cod tends to be fairly firm as compared to other white fish (tilapia, etc.) though it can vary a bit in texture depending on the variety. White fish in general will also tend to overcook fairly easily and will lose moisture quickly. Typically recipes that specify cooking times "per side" mean top and bottom - i.e. you flip the food over rather than cooking ...


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When cutting it into strips, did you cut with or against the grain? Though typically a technique with other meats, it does affect texture of fish (as drilled into me by my sushi chef friend). Only you can tell if it was bad (sight, smell). I find that portioned fish tends to lose quite a bit of moisture as it sits (tilt those packages of fish at the ...


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Basa is in the catfish family (http://en.wikipedia.org/wiki/Basa_fish), so it shouldn't require any special treatment. Buying frozen fish, even from different stores, you may be getting it from the same supplier. Perhaps it's something the supplier is doing, some kind of preservative treatment or something of that nature that your husband can taste, but ...


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cook the whole fish with pressure cooker for 30+ minutes depending on the size of the fish to soften the bones. Here is the article about the popular Indonesian Milkfish dish cooked with high pressure cooker. As we know, milk fish is known for being much bonier than other fish :) http://presto-milkfish.blogspot.com/ Here is the recipe to try :) ...



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