Questions tagged [fish]

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

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-4
votes
1answer
110 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 ...
3
votes
2answers
152 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 ...
2
votes
2answers
210 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,...
2
votes
2answers
344 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: ...
1
vote
2answers
118 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 ...
0
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0answers
36 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 ...
-2
votes
2answers
165 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 ...
1
vote
1answer
92 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 ...
2
votes
4answers
209 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 ...
3
votes
1answer
124 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, ...
1
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2answers
134 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 ...
4
votes
1answer
261 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 ...
5
votes
1answer
133 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 ...
0
votes
1answer
73 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.
1
vote
2answers
163 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 ...
2
votes
0answers
135 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 "...
13
votes
1answer
4k views

Why add vodka to batter for frying fish?

At 4:46 in this video, Heston Blumenthal adds vodka to the batter for fried fish. This article in Robb Report also describes the process: The star chef begins his experiment in an elevated way. He’s ...
2
votes
1answer
64 views

re-hydrate dried and salted cod with water and milk

I usually re-hydrate and desalinate dried and salted cod with water, changing the water several times during 48 -72 hours, keeping the fish refrigerated during the process. dried, salted cod pieces ...
0
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0answers
23 views

How long can anchovies under olive oil stay in fridge? [duplicate]

I have some anchovies dipped in olive oil and parsley. How long can they stay in fridge before going bad?
3
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2answers
318 views

Slight smell and slight bitter taste of the belly parts of grilled fish

One of my favorite grilled fish is the Blackspot seabream Unfortunately, now and then, the belly part of the grilled fish tastes slightly bitter and smells a bit, which makes me not to eat those ...
0
votes
0answers
14 views

How long does sealed unagi eel last in refrigerator? [duplicate]

So I defrosted the sealed cooked unagi eel from the store like a week ago and left it in the refrigerator. It says I should keep it frozen. How long do you think it's safe to eat if I kept it in the ...
2
votes
1answer
47 views

after re-hydrating and desalinating a salted cod it became slightly brown

I bought a dried and salted cod (Bacalhau) and cut it into pieces, used some of those and left about half of it in a dry, dark area in the kitchen cabinet for a month. Salted cod should last much ...
3
votes
1answer
73 views

Baking in a salt crust: What type of fish?

I am looking to bake a whole pollock (Pollachius pollachius or lieu jaune) in a salt crust. I have done this several times before with a sea bass/branzino or with a (gilt-head) sea bream and was ...
0
votes
1answer
78 views

Gluten-free replacement for all-purpose flour in fried fish batter?

Recently, I've found a few good recipes for a frying batter for a fish. Unfortunately, all imply using all-purpose wheat flour. exp. https://akispetretzikis.com/en/categories/pswmia-zymes/koyrkoyti I'...
1
vote
1answer
77 views

Yellow tail tuna (hamachi) — is it possible that the sweet taste comes from sugars present in the fish's flesh?

It feels like this might be a stupid question but I can find nothing from googling this and in my experience, anything that tastes sweet tends to have sugar or sugar substitute.
1
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1answer
205 views

In uk, can I buy fresh fish directly off the boat? [closed]

In England, can I buy fresh fish directly off the boat?
19
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5answers
7k views

Can I thaw salmon directly in water?

Some online advice says to put salmon in a bag before thawing it in cold water. My question is: Is it safe to omit the bagging, and instead thaw salmon directly in water, with no bag? If not, why?
1
vote
1answer
152 views

Vacuum packed fish not vacuum in shop

I just bought refrigerated salmon fillets from a supermarket. They are in the kind of packet you'd expect to be vacuum packed. I have bought fish here before and it's always vacuum packed. This time, ...
-1
votes
3answers
196 views

How long would meat stored (in jars) and fish (whole) in a ice-water bath last?

For various reasons I'd like to store fresh meat and fish without freezing for as long as possible. I should preserve its original state as fresh and taste, so salting, cooking, vinegar is out of the ...
6
votes
1answer
186 views

How does one know if one can eat raw saltwater fish?

As I go spearfishing a lot, I have always lots of fish at home. After testing a variety of recipes, I was thinking of trying some sushi variations (sashimi, maki, uramaki, nigiri, tempura rolls). ...
1
vote
2answers
391 views

What causes some fish to get texture like mashed potato suddenly?

Sometimes a fish I cook disappointingly becomes of a mushy texture like mashed potato. One particular species where this seems to happen very easily, is Lethrinus miniatus: sweetlip emperor (also ...
1
vote
1answer
130 views

Can I make baccala (Italian salted cod) at home relatively easily?

I would like to make some Italian baccalà dishes. However, I am unable to get my hands on baccalà. Also I have a box of frozen cod fillets sitting in the freezer that I don't want to waste. Can I make ...
4
votes
1answer
334 views

What is this piece of fatty thing, inside a fish (a large snapper) which was near the roe?

I had a quite large female snapper, it had large amount of fish roe, but nearby it was an interesting piece looking like pure piece of fat, quite hard and solid. Here is a photo, these are the two ...
37
votes
3answers
9k views

Why does frozen food still have an expiration date?

In a below 0°C environment, no bacteria or fungi may grow. How could time "spoil" frozen food? edit: More concretely, I have lobsters and pizza dough that stayed really long in my freezer, are ...
6
votes
1answer
132 views

How can I tell if katsuobushi is made from bonito or the real deal?

I feel like this is another "real wasabi or not" conundrum. Essential to Japanese cuisine, especially indispensable in dashi, katsuobushi is not cheap in Japan or in the U.S. But how can I tell if a ...
-2
votes
1answer
67 views

Why does salt used for fish dishes have the shape of large “flakes” instead of small corns of salt, as normal table salt?

There is salt made specifically for fish dishes. I've used it a few times in the past, but while there is nothing wrong with the taste of the "flake salt", it is a very disturbing feeling to be eating ...
1
vote
1answer
157 views

How are fresh fish shipped across continents?

I am currently wondering when I see in US fish markets "Fresh Scottish Salmon" or in Europe "Fresh Alaskan Salmon". How do you ship fresh fish across continents? By plane over night? Or there is no ...
-5
votes
1answer
138 views

Are these Toronto Chinese restaurants cooking live or frozen Yellow Fin Grouper?

Many Chinese restaurants in Toronto serve Yellow Fin Garoupa or Grouper — 黃鰭斑. 1. From pictures beneath, are they live and fresh? Or frozen? Is Yellow Fin Grouper sold live and fresh? If not, frozen?...
3
votes
2answers
353 views

Using salmon in 2 days, freezer or fridge?

I have a fresh cut of salmon I plan to cook for dinner in two days. I know that fish is best cooked as soon and as fresh as possible or should go right into the freezer. Which is the best storage ...
1
vote
2answers
171 views

Fish quality for ceviche

In the US, can I buy fish from any reputable fishmonger for ceviche, or should I be using sushi-grade fish?
5
votes
1answer
158 views

Dried and Salted Fish Fillets (e.g. cod) Sous Vide

I don't have much experience cooking with dried and salted fish, but as far as I have read traditional recipes start with a long soaking time in water (and also changing the water multiple times) to ...
0
votes
1answer
188 views

Can gravlax be hung to dry?

If I cure salmon into gravlax as made in this video featuring a Gordon Ramsey recipe, what would happen if I hung the cured salmon for let's say a week after curing has been done. Of course, hanging ...
0
votes
1answer
43 views

Vacuum packed fish [duplicate]

I left several vacuum packed packages of salmon and ahi tuna filets in a cooler with ice bags in my car are they still good after 24 hours.?please answer
0
votes
2answers
2k views

Packaged fish in lots of liquid - is it safe

I was unable to get to fish mongers, and so bought 2 sealed packs of cod from the chilled section in a local supermarket (each pack had 2 loins, a total of 280g per pack). They were not purchased ...
0
votes
2answers
119 views

What can I add to lactoferments?

I love fermenting my own hot sauce and kimchi (sauerkraut). I’ve safely added all sorts of vegetables (carrots, garlic, onion, etc) but want to experiment with new flavors. Can I put some fresh or ...
1
vote
1answer
101 views

Using a deep fryer for fish

Does using a deep fryer for fish effect 1: the taste of other things fried in the oil. 2: how frequently the oil needs to be replaced or stored between uses. In short do I need separate oil for ...
5
votes
2answers
2k views

Is it possible to make taste of raw oily salmon less pronounced?

Some varieties of salmon like Oncorhynchus gorbusha are preferable to consume raw, they have great flavor even without any seasoning. Other varieties with dark flesh and high fat content when raw seem ...
22
votes
4answers
12k views

What type of beer is best for beer battered fish?

I was looking for a beer battered fish recipe the other day when I noticed most of the recipes don't state a style of beer to use. Some of the recipes use a significant amount of beer so I assume that ...
4
votes
1answer
85 views

Why does brining lead to firmer salmon?

It often recommended to brine salmon with salt before sous vide, so it's firmer. On the other hand, salt tenderizes meat. What is the explanation of this opposite behavior.
1
vote
1answer
466 views

Is striped bass suited for sous vide?

I have to cook some striped bass tomorrow. It is from frozen, and in fillets with no skin (if it had skin I would pan sear it, but alas it doesn't). I was thinking, season with salt, pepper, and ...

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