Questions tagged [fish]

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

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Is there a way to remove the mud / dirt flavour note from freshwater fish

Often we buy farmed freshwater fish from the supermarket, but sometimes it has a "muddy" dirt note to the flavour. Nearly always with barramundi. Is there a way to remove this flavour? ...
Kingsley's user avatar
  • 699
1 vote
1 answer
165 views

Does poaching or steaming oily fish cause it to loose most of its oils like boiling?

I imagine something like boiling causes most of the oil in oily fish to be released into water. What about steaming and poaching? I would imagine it is the same because by the time the entire fish is ...
James Wilson's user avatar
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2 votes
0 answers
126 views

How to use Gouramy fish sauce?

Out of curiosity I bought some Gouramy fish sauce: The jar contains a mixture of a very salty sauce and some fish chunks. However, the bones have not been removed and the chunks are rather chewy. ...
jackson.c's user avatar
4 votes
2 answers
1k views

Can I rehydrate fish in sugary mixture?

I have some dried stock fish, and I want to rehydrate it in a mixture of jaggery and water for a dessert taco. Can that be done? I don't want to waste the fish trying this out. Like, is a mixture like ...
Xarnqamiter's user avatar
4 votes
1 answer
284 views

Do you have to worry about parasites in fish bought in the UK?

I am aware of the issue with parasites in fish, such that fish products that as intended to be eaten raw must be frozen to make them safe to eat. These regulations does not obviously include fresh ...
User65535's user avatar
  • 1,193
1 vote
1 answer
158 views

Where can I look up the amount of omega-3 in unit weight of monkfish?

Where can I look up the amount of omega-3 in unit weight of monkfish? I would like to compare that to mackerel. Thanks.
Tim's user avatar
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3 votes
6 answers
907 views

What is the edibility of fish organs?

Are organs of fish edible? For example, I was wondering about the heart, liver, and all the other unidentified organs or glands inside mackerel, before deciding to discard or keep them. Are different ...
Tim's user avatar
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1 vote
2 answers
138 views

Miso Marinade Did Not Char

I followed this miso recipe and cooked it on a foil lined sheet pan directly under the broiler. Somehow, I only succeeded in burning the excess marinade on the foil, whereas all the marinade coating ...
Giuseppe's user avatar
4 votes
2 answers
685 views

Can I substitute Dried Anchovies with Fresh Anchovies?

I'm trying to make the broth part of Maanchi's tteokbokki recipe and it calls for dried anchovies. I'm on a bit of a time crunch so getting them online isn't the best and the closest Asian market is ...
Audry's user avatar
  • 41
1 vote
2 answers
183 views

How can I remove fish scales?

I bought two pieces of filets (900 grams each) of a large Asian carp. To keep those in the fridge, I cut them into large pieces. However, I forgot that those filets still had scales on them. Since the ...
user366312's user avatar
1 vote
0 answers
133 views

Which side up (with skin or not) to put a salmon slice when microwaving?

It is a quick meal only of course but still interesting how better. There are raw salmon slices available for sale here. They are flat and have a skin on one side, that can be either upper or lower ...
Audrius Meskauskas's user avatar
5 votes
1 answer
261 views

Caldeirada - the Portuguese fish soup

Caldeirada is a fish soup/stew very popular in Portugal, which has several recipes (mainly suggesting different kind of fish). It is cooked in a large(r) pot and these recipes have all in common to ...
Vickel's user avatar
  • 953
0 votes
2 answers
133 views

What methods for cooking fish with dry heat remain after eliminating oven, cast iron, and Teflon?

Though lately quite fond of experimenting with different marinades on fish steaks (of various kinds), and briefly baking in a preheated 400F/200C oven, I'm unhappy with how wasteful it is to do this ...
Sam7919's user avatar
  • 727
3 votes
0 answers
147 views

Are sardines I order in Winter farmed?

In Portugal and Spain, there are quite strict quota regulations limiting fishing to late Spring, Summer and early Autumn: quota regulations for sardines. Those quotas regulate the fishing of "...
Vickel's user avatar
  • 953
0 votes
0 answers
78 views

Chicken fat mixing with oil and attaching to fish when frying chicken and fish in the same oil [duplicate]

This question follows from this question. The answer there does not satisfactorily answer this question. Fish and chicken are not the same. It is possible that fat from chicken does not mix with oil, ...
a_sid's user avatar
  • 121
2 votes
1 answer
1k views

Will cross-contamination not happen when deep frying breaded chicken and battered fish in the same oil?

Two restaurants I know fry battered fish and breaded chicken in the same oil. I asked one of them how they prevent cross-contamination in that case and I received the following reply: Our fish is ...
a_sid's user avatar
  • 121
7 votes
3 answers
3k views

Is cod supposed to fall apart?

Usually, for a number of reasons, I don't cook fish (I know, it was probably ill-judged of me). What with my recently imposed dietary restrictions, I decided to give it another chance to compensate ...
Sergey Zolotarev's user avatar
2 votes
1 answer
164 views

Is there such thing as unflavoured wood chips or sawdust for smoking fish [closed]

Is there any such thing as unflavoured sawdust
Heidi's user avatar
  • 21
0 votes
1 answer
129 views

What specific vegetables, variables, or other things can I add to food to make it less greasy

My mother is bringing home Kevins Seafood. If u don't know what it is know that its fried fish thats very, very greasy. I was thinking about making some potato salad to go with the fish. I could even ...
Andrew's user avatar
  • 3
3 votes
1 answer
191 views

Can fish be inflated with saltwater like meat?

Recently I noticed that fish fillets from several brands and also fish steaks shrink visibly after cooking. I was used to see this happen regularly with beef, but seeing this happening to fish is ...
FluidCode's user avatar
  • 209
4 votes
1 answer
5k views

Time and temperature required to kill parasites in fish?

There's a lot of incomplete information floating around the internet about food safety with regards to fish, sous vide, and sushi. For example, plenty of sources say that cooking at 60C / 140F for 1 ...
eternal's user avatar
  • 545
1 vote
1 answer
246 views

Can fish fingers include head meat?

I was wondering if the difference between cheap fish fingers and high quality ones could also include what parts of the fish get filleted and frozen. In particular, I'd like to know if it's possible ...
Maurizio Carcassona's user avatar
0 votes
2 answers
131 views

escoffier : Mackerel Anglaise

One of the poached fish recipe's in Ma Cuisine is Mackerel Anglaise, it's one of those two sentence recipes. My english translation is: English Mackerel: Cut the mackerel in sections and poach in ...
badperson's user avatar
  • 239
1 vote
2 answers
171 views

Best Texture for Vegan Ceviche

Which main ingredient is most reminiscent of fish for Ceviche? Recipes out there with hearts of palm, tofu, cauli and young coconut. Or some other? I hated fish when young, and certainly won't try it ...
Pat Sommer's user avatar
  • 5,434
0 votes
1 answer
522 views

Sushi Salmon left uncovered overnight in fridge safe to eat?

I thawed raw sushi salmon the day before and then wrapped it in papertowels and put it in the fridge overnight, but I forgot to put a lid on the container. It the salmon still safe to eat? Since the ...
Leon N's user avatar
  • 11
0 votes
2 answers
11k views

Are grocery store tuna steaks safe if cooked but rare?

We got 2 tuna steaks from a grocery store, and we are pretty sure they they are NOT sushi grade. We cooked them tonight for a bit, and left the middle of the steak pretty rare. How safe is this? I ...
Vincent Buscarello's user avatar
12 votes
2 answers
3k views

Wild Salmon from grill is too dry

my local restaurant served me recently some wild salmon (slice) from the grill. It tasted delicious, but was pretty dry. I'm aware that wild salmon has much less fat. So I'm wondering, is there any ...
Vickel's user avatar
  • 953
1 vote
1 answer
140 views

Can I substitute blackbelly rosefish for spiny lobster?

Can blackbelly rosefish ("cantarilho" in Portuguese) or HELICOLENUS DACTYLOPTERUS, a fish, be considered a substitute of spiny lobster ("lagosta" in Portuguese), a crustacean? Some ...
Vickel's user avatar
  • 953
-1 votes
1 answer
150 views

How does bacterial contamination grow on food, and is the standard advice to cook your food to a high internal temperature wrong?

The standard advice, for both steak and fish is to cook them to an internal temperature of 160 degrees to kill any bacterial contamination. Is this overly simplistic advice that's mostly incorrect? ...
Greg Sherman's user avatar
2 votes
1 answer
766 views

Can I use frozen fish in a fish pie suitable for home freezing?

In the UK (and probably elsewhere), frozen fish is considerably cheaper and more common than fresh fish. In an ideal world, I would use fresh fish along with a cream or milk based bechamel sauce, ...
Greybeard's user avatar
  • 5,916
3 votes
2 answers
411 views

Alternative to fish stock

My wife has a strange variation of the common seafood allergy; rather than being allergic to shellfish, she can only eat shellfish but reacts badly to finfish (trout, salmon, cod, etc.). I love ...
AdamO's user avatar
  • 2,120
5 votes
3 answers
10k views

What is table cream? I live in US and have never heard term

I have a new recipe that says I need table cream, sour cream and grated cheese. I have never heard of table cream and don't know what I can use instead. This is for a topping that goes over fish in ...
Debra Siddall-Montanez's user avatar
7 votes
8 answers
7k views

How can I unstick frozen fish/food quickly?

I have 3-4 kg size fish in my non-frost-free deep freezer. They always stick very hard to the base of the freezer and it takes me hours to get the fish out. I have to keep the freezer turned off, ...
Tahlil's user avatar
  • 209
17 votes
4 answers
6k views

How do you properly and consistently pan-sear shrimp?

Anytime I attempt to pan-sear shrimp, I struggle to achieve a perfect char. I typically turn the stove on high, pre-heat a stainless steel pan, use butter + olive oil, and then add the shrimp for a ...
Eric's user avatar
  • 273
-4 votes
1 answer
159 views

How might these prawns have been cooked?

Bought these prawns from Tesco. It says already cooked but not how, would these typically have been steamed or baked etc.? When it says ready to eat, does that mean nothing the same way that raw fish ...
James Wilson's user avatar
  • 3,835
4 votes
3 answers
790 views

Culinary purpose of frying pan foil sheet for cooking fish? (not wrapped in foil)

I came across some videos about how to cook mackerel (Chef Saito's Saikyo-zuke with Spanish Mackerel [Japanese Cooking] - Dining with the Chef) and several of them recommended the use of a "fish ...
Kardo Paska's user avatar
2 votes
2 answers
2k views

Why did my cod turn into a hockey puck

I have a way of cooking cod loin which has never failed me before. This time, large parts of each loin became so rubbery as to be unchewable. I know several things that deviated from my usual recipe,...
user avatar
2 votes
3 answers
2k views

Is it okay to eat fish with an isopod parasite on it?

I bought some frozen Hairtail fish (Chinese: 帶魚) and one of them had some kind of isopod on it. I already removed the bug and threw it out, but after some research it looks a lot like the image here: ...
personjerry's user avatar
1 vote
2 answers
989 views

Is pink salmon the same as Alaskan?

I'm new to salmon. I've been trying new dishes but I read online that Alaskan salmon is not the greatest. But is pink salmon the same as Alaskan salmon? I've been using chicken of the sea pink salmon ...
Jay's user avatar
  • 21
0 votes
0 answers
39 views

How to fix Spanish-Style Milkfish that became Too Salty [duplicate]

My wife made spanish-style milkfish, when I tasted it during the night it was alright, but when I tasted it next day for breakfast it has become too salty! I searched for recipes and saw that you're ...
KaousFaust DesIncarnus's user avatar
-2 votes
2 answers
245 views

Should canned fish be flaky?

Properly cooked fish is meant to be flaky and not tough or chewy. I just had some canned mackerel and noticed it was not flaky but rather a bit tough and chewy. Is it just a bad batch or does the ...
James Wilson's user avatar
  • 3,835
3 votes
1 answer
222 views

Why has my cold smoking stopped working?

I bought a cold smoke generator for a small meat smoker last year and the first go with 3 dry brined mackerel worked GREAT! But the next 4 attempts have FAILED. The meat has come out translucent and ...
Mitzi Fox's user avatar
2 votes
4 answers
299 views

What makes it possible to store this uncooked fish product in the fridge for up to a month?

I have bought what looks to be a defrosted raw salmon product in airtight packaging: On the back of the package, it is written that this product can be stored in the fridge for up to a month from the ...
hb20007's user avatar
  • 241
3 votes
1 answer
1k views

Freezing prepared dry salted fish

How does prepared dried-&-salted fish hold in the freezer? The fish has been (properly) desalted, and, other than that, the recipe contains tomato (boiled down to a paste), tomato puree, onion, ...
Willem van Rumpt's user avatar
1 vote
2 answers
1k views

Is synthetic astaxanthin (salmon "dye") safe?

TL;DR Is synthetic astaxanthin safe for humans to consume? Background Synthetic astaxanthin is available as a supplement, and is also commonly consumed by humans in the form of farmed salmon. Wild ...
stevec's user avatar
  • 119
4 votes
1 answer
271 views

What is my fish's story?

I purchased salmon that seems to have an interesting history: [Norwegian flag] NORWEGIAN* SMOKED SALMON FARM RAISED AND COLOR ADDED harvested in the icy Norwegian waters of the Northern Atlantic and ...
Christos Hayward's user avatar
6 votes
1 answer
691 views

Thawing vacuum-packed fish

I purchased vacuum-packed Flounder and the individual wrapped filets bear the following statement: Must remove from packaging before thawing. Do not refreeze. Now, "do not refreeze" is ...
gowenfawr's user avatar
  • 163
0 votes
1 answer
76 views

How do I trap lateral bones that run down outside edge?

Can someone please simplify Step 1? What does "trap lateral bones" mean? Seafood Basics: 86 Recipes Illustrated Step by Step (2012) by Abi Fawcett, Deirdre Rooney.
user avatar
1 vote
2 answers
1k views

Can you make fish broth with just fish flesh — no bones or heads?

When I ate a fish stew some years ago in a Hong Kong restaurant, the dish had no bones. The broth was made from giant grouper. Do you know if bones were used? No local grocers sell fish bones. And I ...
user avatar
3 votes
0 answers
365 views

Where can I buy piranha in UK?

I've heard that piranha is delicious (for some) and I'm curious about it. I live in Surrey, UK. I've checked various supermarkets (Tesco, Sainsburuy's, ...) and found nothing. Even Amazon says "...
Heimdall's user avatar
  • 131

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