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Questions tagged [fish]

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

2
votes
1answer
60 views

Instructions on making Japanese fish sauce? (Shottsuru) [closed]

Would anyone happen to have step-by-step instructions to make Japanese fish sauce?
1
vote
1answer
69 views

Washing or rinsing fish and seafood

Do you wash or rinse your fish before cooking it? I usually don't, but I'm not sure whether I'm right or wrong. Well, ok, I guess it's probably unnecessary in most cases but, what if we're making a ...
1
vote
1answer
92 views

What am I doing wrong with my Beurre Blanc?

I made my first Beurre Blanc a couple days ago. It got very sour and I had to pour some sugar to sweeten it. I'm almost sure I reduced the wine and the vinegar enough before I started throwing in the ...
1
vote
1answer
100 views

Is marinating raw fish in sweet fortified wine safe?

Is marinating raw fish in sweet fortified wine safe, or will the presence of sugar foster bacteria growth ? The wine is 16.5% ABV and the whole thing is kept in a fridge.
1
vote
1answer
95 views

Freezing fresh water fish

Should fresh water fish (like crappie or bream) be frozen in a salt brine?
1
vote
2answers
218 views

What's the name of this dish (or name of fish) in these pictures?

the following dish calls for Roasted Tomato and Saffron Vinaigrette (also called bouillabaisse?). My cookbook says they're excellent for fish dishes. Do you know what's the name of the fish (or dish) ...
6
votes
3answers
629 views

Does canned tuna contain (dead) parasites?

While using canned tuna to make salad, I remembered a Youtube video about sushi-grade tuna. If I recall correctly, the main criterion was if it contains parasites and that it's rather hard to find a ...
0
votes
0answers
39 views

Catfish fillets

I have some catfish fillets that were frozen rock hard . I put them in my fridge three days ago. They're still semi-frozen but now the bottom looks white. Are they still edible?
4
votes
1answer
102 views

Fish balls aren't bouncy and fall apart easily

So I tried making fish balls using the recipe at https://thishungrykitten.com/2013/11/14/homemade-chinese-fish-balls-the-way-they-should-be-made/ and I don't think I did anything wrong, but the result ...
0
votes
1answer
43 views

Will unsealed fish in the freezer contaminate packaged food?

My step dad put 3 unsealed fishes from the lake in the freezer. I also have sealed waffles and sealed hotdog meat in the freezer. I want to make sure the package food is safe for my children to eat....
1
vote
1answer
152 views

What makes sea food have similar smell?

I never ate fish, I always disliked the smell and had a little bit of trauma with my father forcing me to eat it while I was a kid. I had two experiences: Some years ago, I tried sushi. It doesn't ...
0
votes
1answer
633 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
121 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
2answers
99 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
514 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
138 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
121 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
45 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
70 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
12k 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
195 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
109 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
58 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
160 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
61 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
183 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
110 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
990 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
146 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
1k 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
247 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
846 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
144 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
213 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
194 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
928 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
85 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 ...
-2
votes
1answer
145 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
2k 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
138 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
285 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 ...
1
vote
1answer
167 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 ...
4
votes
1answer
2k 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
296 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
439 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 ...
3
votes
1answer
334 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
104 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
3k 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
1k 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
137 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 ...