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

2
votes
2answers
53 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
53 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
169 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
83 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
481 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
129 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
367 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
95 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
261 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
140 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
192 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
169 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
575 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
59 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
116 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
732 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
100 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
172 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
62 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
141 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
920 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
273 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
287 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
173 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
99 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
642 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
122 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
395 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
184 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
392 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
557 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
386 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
63 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 ...
0
votes
1answer
441 views

What “begin to flake” means in the context of sauteing a fish?

I encountered When you see the bottom of the fish fillets turn opaque, tilt the pan and, using a large spoon, baste the tops of the fish with the hot oil. Do this constantly until the top of the ...
1
vote
0answers
172 views

Why was fish cut open at supermarket?

I bought some whole mackerel at the supermarket yesterday and I found when I opened the package that the fish had had their belly cut open but they had not been cleaned. Obviously it is really bad to ...
2
votes
1answer
714 views

A lot of foam while cooking a cod with steam

I was cooking a cod with steam, but unexpectedly a lot of foam came out. First, I thought that the pot has not been cleaned but after re-cleaning the pot and refilling the water the situation repeated....
4
votes
2answers
5k views

How much time does it take to boil salmon?

Most recipes for salmon soup say that you cook it in just 5-10 minutes. If that were beef or pork, I would boil it for hours. Then why do they say such a short period of time will work with fish? I ...
1
vote
5answers
869 views

How to bake frozen breaded cod without breading sticking to alumnium foil?

Context: I'm a poor and lazy college student. I have breaded frozen pieces of cod from costco. I like to bake them in my toaster-oven on aluminum foil to avoid having to clean the baking dish/tray. ...
0
votes
1answer
143 views

Oven baked cod fillets get soaked in their own liquid

I baked cod fillets twice. The first batch was fine, the second had the fish soaked in its own liquid. (Two different batches from the same shop, salted 1.5 hour before cooking, within expiration date)...
1
vote
0answers
186 views

Why can only white fish be already gutted on board the ship?

I stumbled upon the wikipedia article about white fish: Unlike oily fish, white fish contain oils only in their liver, rather than in their gut, and can therefore be gutted as soon as they are ...
-1
votes
1answer
85 views

If strring a 65c soup causes small fish to tear up, does it mean it's overcooked?

The fish in question is whitebait, I slowly bring the fish and soup water up to 65c then remove from stove. During the cooking period I stir the pot to overcome/distrubute higher temperature at ...
-3
votes
1answer
99 views

Am I still overcooking whitebait, how to prevent it?

I have had a problem where I am constantly overcooking whitebait. In light of previous answers relating to the same issue, recently I have started to place the whitebait in the water, put a ...
4
votes
2answers
137 views

How to stitch up filled fish?

I would like to fill a medium sized fish (rockfish) with a pesto like marinade and broil it. Could I use very slim chicken wire to wrap a couple coils around the fish to keep the filling in or should ...
0
votes
1answer
167 views

How to use and is there a good thermometer for very small small fish?

I'm trying to check whitebait temperature after cooked and it always seems to be a lower temperature than expected e.g. even after boiling the fish, removing the fish and adding the thermometer, the ...
4
votes
1answer
110 views

Baking frozen cod and rice with carrots, can it work?

This is a dish that I'm trying to figure out. Out of laziness I want to cook a whole meal that includes some veggies, protein and carbs in a single baking. I don't thaw the cod before because it's ...
1
vote
1answer
140 views

Is whitebait safe at 42c?

I am having trouble getting whitebait to the correct internal temperature. After I simmer it for a few miniutes I put the thermometer in and it goes up to 42c and not 63c(145f) which is the safe temp ...