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Questions tagged [fish]

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

0
votes
1answer
36 views

Can I freeze marinated fish?

Today I marinate fish for frying but some pieces of fish is left which is marinated. Can I freeze that marinated fish? I am confused because my mom said that it can not be freezed?
0
votes
2answers
97 views

How to cook in olive oil [duplicate]

There are plenty of recipes regarding how to cook fish, and other foods, in olive oil. This puzzles me because olive oil has a very low smoking point. So I'll burn it if I cook fish at 350 degrees. ...
0
votes
0answers
29 views

How can I make my fish crispy? [duplicate]

I have seen many recipes for salmon fish suggesting that after marinating, to place in freezer for one day. It is tasty but the problem is that it becomes so soft from inside, and not crispy. What ...
0
votes
2answers
90 views

Marinating fish

When I fry fish it's not spicy or crispy. I marinate it with fish masala, lemon juice, and garlic paste for 2 to 3 hours. How long should I marinate to get a crispy and spicy final product?
0
votes
1answer
77 views

How do I cook frozen fish in microwave? [closed]

I have no baking oven. How can I cook frozen fish in a microwave oven, and how long will it take to be ready?
0
votes
1answer
104 views

How to wash fresh fish properly to reduce its smell?

I want to know how can we reduce the smell of fresh fish(may be caught 5-6 hour before). It smells really bad and after deep fry its remain in it. Some people use wheat flour mixed with white vinegar ...
1
vote
1answer
89 views

Is only roe from sturgeon considered as caviar?

Is only roe from sturgeon considered caviar? As sturgeon can only survive in cold waters it cannot occur naturally near the equator. What are substitutes for the sturgeon caviar so that one would be ...
0
votes
1answer
41 views

How to cook oily fish whilst minimising odour?

I like fish. But oily fish cooking smells differ tangibly from their taste. As such, I never cook oily fish, I'll buy smoked mackerel or a tin of sardines. Salmon is an exception. I was wondering ...
2
votes
1answer
64 views

Preserving taste when freezing fish

As some sort of continuation to this question: Is IKEA frozen salmon sushi safe? Will the freezing process to make fish sushi safe alter the taste of it, compared to raw, just caught and cleaned fish ...
21
votes
3answers
11k views

Is IKEA frozen salmon safe to eat raw in sushi?

I was wondering if IKEA's frozen salmon was safe to be eaten raw in a home cooking environment? It's farmed which is a plus from what I've read, but I couldn't really find any data on their freezing ...
0
votes
2answers
183 views

How to cook rice with fish without overcooking the fish

How can I cook rice with fish so that the fish is not over cooked or breaks into smaller pieces? Fish meat cooks quickly, in much less time than rice. Would anyone like to share tricks or tips for ...
1
vote
1answer
89 views

Half cooked fried fish

I had fried fish at a restaurant and it wasn’t cooked all the way. I brought it home and wondered if it was okay to finish cooking the next day or will it make me sick?
-2
votes
1answer
45 views

Is there any difference in nutritional value between a wild caught fish and farmed fish?

Is there any difference in nutritional value between a wild caught fish and farmed fish. In terms of calories, protein and most other nutrients?
2
votes
2answers
89 views

Salmon nigiri sushi feels like melting in the mouth. How to achieve that?

I am trying to make sushi at home and I'm buying fresh salmon from Whole Foods. The sushi tastes good, but it's missing something. The salmon feels too "fishy" and solid. If one eats at a good sushi ...
3
votes
1answer
56 views

Dehydrated Fish Bone Broth

I'm trying to determine conversion for US. - dry teaspoons to ounces and grams, namely 1 tsp, 1-1/2 tsp, and 2 tsp. Every conversion table I've seen shows different values. The one I often found was: ...
1
vote
3answers
172 views

How do you barbeque a whole piece of fish?

I tried having a visbraai this weekend and was a little bit dissapointed by the result. The skin of the fish sticked to the grill and the flesh stuck and crumbled on the grill. I suspect the weber was ...
3
votes
1answer
89 views

Making lemon juice gel for cooking

I often make tilapia fillets in the oven. I put two pieces of fillet on an oiled Corelle plate, put some lemon juice, salt and basil on it, and cook it at 170°C for 15 minutes. This is my routine ...
5
votes
2answers
551 views

How to serve a fish filet: skin up or down?

I've seen filets served both ways. I personally feel that fish - especially trout - should be served skin down. I want to use a fork to pick the flesh away unimpeded. But I've seen Jaime Oliver and ...
2
votes
0answers
135 views

Worms in salmon [duplicate]

I bought fresh wild salmon today and when I got it home there was a tiny, live worm clinging to the plastic wrap inside. I overcooked it to 200 degrees Fahrenheit. So that should be enough. My friend ...
2
votes
2answers
563 views

Flavor profiles of Steelhead Trout versus Artic Char

I haven't found too many places that sell Artic Char, but how different is the flavor profile of an Artic Char when compared to that of a Steelhead Trout?
3
votes
3answers
121 views

Poaching a whole fish: kettle or foil?

Some friends and i would like to poach a whole salmon, weighing four to five kilograms. There are two ways we could do this: in a fish kettle, or wrapped in aluminium foil in the oven (is that "en ...
5
votes
2answers
345 views

Drying fish before cooking - Is it okay to leave it uncovered in the fridge?

I found an article where a restaurant chef shared a trick to prevent fish from sticking to the pan : leave it on a plate, uncovered for about an hour in the fridge to dry it out. When I tried it, my ...
7
votes
2answers
142 views

“For optimal flavor, open the package 30 minutes before eating” - only temperature or also chemistry?

Packages of ham or smoked fish sometimes have a hint like the one I quoted in the title. They are usually stored in the fridge, so one part of the reason to take it out of the fridge and open it ...
0
votes
2answers
198 views

Why does Chinese market take scales off the fish, & American does not?

Where I live (California, USA), when I buy salmon fillets from the (American style) supermarket, they have scales on. Even though it is not too difficult, I don't enjoy removing the scales at home, ...
1
vote
1answer
180 views

Fish for Sushi/Sashimi

I finally learned how to make Sushi at home. Here is a link to a recipe that shows how to prepare store bought salmon. I tried it and it works beautifully. The chef's speaking and tone are annoying, ...
0
votes
1answer
675 views

What methods can be used to cook Skipjack tuna other than frying it in oil?

First of all I must say that I'm not a fish person but a red meat person. However I'm currently on a diet and as such I've been looking for different ways to properly cook Tuna with low fat. I know ...
0
votes
1answer
62 views

Fish bone broth separating after long long boil

Right then.. just had my first go at making fish bone broth. Boiled/simmered bones, heads, skins for 8-9 hours, strained and then next day simmered the strained liquid for a couple of hours. When I ...
0
votes
0answers
18 views

Sealed fish left out 3 hours [duplicate]

I bought some sea bass, it's sealed in plastic. I forgot to put it in the fridge and it was left out for approximately 3 hours. I then put it in the fridge. Would you eat or chuck?
-3
votes
1answer
122 views

Which seafood (excluding seaplants) contain no small bones and are high in Omega-3s? [closed]

I really, really hate fish with a lot of small bones - I know it's edible, but it's just disgusting to me, and the feeling of it getting stuck on my gums or throat... UGHHH (sprats, anyone? Haha) ...
3
votes
3answers
922 views

What is a good substitute for Barramundi fish?

I am cooking a recipe that uses Barramundi fish: https://www.blueapron.com/recipes/honey-butter-barramundi-with-za-atar-roasted-vegetables Unfortunately I have never seen this species of fish in a ...
1
vote
2answers
108 views

Sushi using brown rice

I want to make sushi but I'm not going to buy any more rice then I already have, which is brown. my first couple experiments didn't work. What should I do to roll sushi using brown rice?
3
votes
1answer
198 views

Difference between yellow and gray bacalao (salted cod)?

In her book on Spanish cooking, Jenny Chandler writes that a cook should prefer the gray bacalao to the yellow fillets which she seems to imply are of lesser quality, the supermarket version of the ...
0
votes
0answers
68 views

How long do you have to roast a fish so that you can eat the bones? [duplicate]

How long do you have to roast a self-caught fish, so that the bones are soft like in canned salmon? Please do not tell me to fillet the fish. Filleting is wasteful. I want to eat the whole fish, not ...
1
vote
1answer
150 views

Where is fat and what is this gel in refrigerated fish soup?

I simmered some mackerel and added some kale. I wanted to remove the fat so refrigerated overnight. I didnt see any fat layer existing as you would see with refrigerated chicken or fatty meat but I ...
0
votes
0answers
25 views

Left out food for 24 hours. [duplicate]

I feel like an idiot and left some scallops and haddock fillets out overnight along with eggnog and port wine cheese. The fish didn’t smell bad nor have slimy feel. I’m don’t want to waste this money ...
4
votes
1answer
1k views

Why is there a luminous orange hue in this piece of tuna?

I just sliced this piece of tuna that had been in my freezer for about a week and had been thawed in the refrigerator for a day - to find this luminous orange colour to it. It was on the outside of ...
4
votes
1answer
277 views

How to tell if fish is subjected to Ciguatera?

Is there any way to tell if fish is infected/subjected to ciguatera. I understand that if you ingest fish that is infected with ciguatera you run the risk of becoming violently ill, and that ...
5
votes
2answers
318 views

substitute for snakehead fish

A friend of mine mentioned he wished he could find snakehead fish (Channa marulius) to make me a fish curry his mother used to make him in India. I haven't been able to find a source of this fish ...
4
votes
1answer
180 views

Is it okay to freeze fish at home, after it was only refrigerated in the supermarket?

Let's say you buy packaged fish from the supermarket, which was kept cool, but not frozen, by their commercial refrigerators. The wisest thing to do would be to prepare and consume this at the ...
1
vote
1answer
100 views

Is it safe to eat frozen flatfish with brown color?

I bought some pieces of frozen flatfish. All pieces are white except one. That piece is brown, with black strips at the center. Does that indicates corruption? Note: After unfreezing, I found that ...
1
vote
3answers
2k views

What to use instead of John Dory fish?

I was looking to make Marco Pierre White's Dory a la Nicoise, but John Dory fish is quite a high-end, pricey fish which you will find in many fancy and high-end restaurants – while I am happy to give ...
6
votes
2answers
734 views

What causes steamed fish to become mushy?

I went to a Chinese seafood restaurant for dinner and ordered steamed grouper. I repeatedly confirmed that the fish must be live "swimming fish". The fish came out and the flesh was mushy. Guests ...
5
votes
1answer
128 views

Looking for a Finnish bread name and recipe

About 20 years ago, I went to Finland to visit a friend and I had the opportunity to stay with her and her parents. They treated me with home-made meals. It was really good. I remember that they ...
1
vote
1answer
492 views

Cutting seared tuna

Just tried searing our local Mediterranean version of skipjack tuna on a very hot pan. However, when trying to slice it, although I'm using a very sharp santoku, the seared portions tear, making for ...
3
votes
2answers
193 views

what to do with fish steaks that still have scales on?

I am in Montreal and the Portuguese community here has a few grocery stores; Portuguese frozen fish is also for sale in quite a few places. It's very inexpensive and I think I now know why. I bought a ...
0
votes
2answers
532 views

Is reheating partially fried fish safe?

A street side stall selling fish fries them two times for convenience.Initially they fry the fish for 70%, then keep it for 10 to 20 minutes. When a customer comes they fully fry that fish. Is this ...
0
votes
1answer
1k views

Using white vinegar in all types of cooking

I'm curious if I use white vinegar in almost all types of cooking is there any problem? Deodorising fish and meat can I use vinegar while they are on heat? Can I use white vinegar while cooking ...
1
vote
2answers
589 views

More efficient way to cook fresh caught fish while camping

I am camping over the weekend in Idaho. Plan on catching primarily trout. Will keep the fish fresh and alive until dinner time. A camp fire will be maintained through out the day to ensure hot embers ...
0
votes
2answers
432 views

Does fish blood have a smell, how to remove it?

truly fresh fish should not smell of anything except sea water. I've been buying fresh sardines however when I take it out of the bag there seems to be a smell, it seems to be originating from liquid,...
0
votes
1answer
64 views

How one may recognize whatever fish fillet is fresh?

Is there any way to judge whatever fish fillet is fresh (except judging shop itself)? Accepted answer at How can I tell if fish is fresh? explicitly mentions that it does not apply to fillets. Only ...