Questions tagged [fish]

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

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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 ...
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  • 5,109
0 votes
1 answer
156 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 ...
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-1 votes
1 answer
223 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 ...
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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 ...
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  • 606
1 vote
1 answer
127 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 ...
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  • 606
-1 votes
1 answer
108 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? ...
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2 votes
1 answer
79 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, ...
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  • 2,419
3 votes
2 answers
116 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 ...
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4 votes
1 answer
5k views

What is table cream? I livd 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 ...
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6 votes
8 answers
3k 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, ...
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  • 189
17 votes
4 answers
3k 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 ...
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  • 273
-4 votes
1 answer
131 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 ...
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  • 3,757
4 votes
2 answers
379 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 ...
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2 votes
2 answers
255 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,...
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2 votes
3 answers
734 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: ...
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1 vote
2 answers
130 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 ...
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0 votes
0 answers
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 ...
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-2 votes
2 answers
171 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 ...
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  • 3,757
3 votes
1 answer
189 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 ...
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2 votes
4 answers
249 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 ...
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  • 213
3 votes
1 answer
350 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, ...
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1 vote
2 answers
358 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 ...
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  • 119
4 votes
1 answer
263 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 ...
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6 votes
1 answer
207 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 ...
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  • 163
0 votes
1 answer
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.
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1 vote
2 answers
232 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 ...
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2 votes
0 answers
152 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 "...
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  • 121
13 votes
1 answer
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 ...
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2 votes
1 answer
127 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 ...
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  • 606
0 votes
0 answers
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?
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3 votes
2 answers
909 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 ...
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  • 606
2 votes
1 answer
122 views

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

I bought a dried and salted cod (aka 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 ...
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  • 606
3 votes
1 answer
81 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 ...
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  • 521
1 vote
1 answer
119 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'...
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1 vote
1 answer
119 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.
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  • 145
1 vote
1 answer
225 views

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

In England, can I buy fresh fish directly off the boat?
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19 votes
5 answers
8k 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?
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  • 433
1 vote
1 answer
335 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, ...
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-1 votes
3 answers
255 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 ...
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  • 397
6 votes
1 answer
216 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). ...
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1 vote
2 answers
661 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 ...
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  • 397
1 vote
1 answer
176 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 ...
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  • 433
4 votes
1 answer
519 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 ...
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  • 397
36 votes
3 answers
10k 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 ...
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7 votes
1 answer
211 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 ...
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  • 433
-2 votes
1 answer
68 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 ...
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1 vote
1 answer
202 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 ...
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  • 111
-5 votes
1 answer
151 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?...
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3 votes
2 answers
414 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 ...
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1 vote
2 answers
189 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?
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