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

and cook, you will be fine. There is a higher risk for pathogens to multiply on anything that the fish is resting on if you were to remove those items and warm them up slowly (thaw on the counter top … , for example). There is also a risk of cross contamination if you have the handle the fish to move things about. However, the more significant problem with not wrapping the fish is (a) it will …
answered Jan 18 by moscafj
That recipe looks good, but another option: Any decent Italian specialty shop or deli in NYC will have imported/canned sardine/fennel (and other ingredients) specifically for pasta con sardi. It is …
answered Jun 16 '15 by moscafj
Bouillabaisse is a traditional fish stew originating in the French port city of Marseille. While the sauce in your recipe might have some ingredients in common with that dish, it is not a … bouillabaisse. Pictured is a firm, white fish. I'm not sure I can identify the exact species, but it might be halibut or cod. Given the sauce and the plating, I would say any firm, white fish would work in the recipe. …
answered Feb 20 by moscafj
Barramundi is an Asian sea bass. Any firm-fleshed, white fish will be a fine substitute. …
answered Feb 5 '18 by moscafj
Yes! Cooking low temp absolutely degrades texture of fish. I can't imagine that you would want a piece of salmon cooked for 10 hrs. It would be mush....cooked, safe...but mush. Most fish … ...probably 20 minutes or so. Any fish should just be cooked until done. No more. Otherwise texture is compromised and off putting. …
answered Oct 25 '13 by moscafj
Fill a clean bowl with cold water. Place in sink. Place fish in bowl under the tap. Turn on cold water so that it slowly trickles into the bowl. This is safe in the short term, or just until the … fish is thawed. Of course, a firmer fleshed fish will handle this better than, say, a skate wing or some thin flounder. A plastic bag is basically irrelevant for safety. It will not keep you from …
answered Jul 31 '15 by moscafj
non stick gentle...only flip once?
answered Feb 10 '14 by moscafj
I think a bread knife would shred the skin and flesh. I would place skin side down and, ideally, use a sharp slicing knife. Sharp is the key. I have also used a chef's knife and a fillet knife for …
answered Feb 27 '14 by moscafj
Julia Child's "classic" recipe for beurre blanc uses quite a lot of butter (3 sticks) to 1/4 cup each of white wine and white wine vinegar (plus shallot and salt and pepper, with a squeeze of lemon to …
answered Apr 17 by moscafj
What comes to mind is French and Italian folks who store eggs with truffles. The eggs tend to pick up the truffle aroma. Could it be that your eggs picked up the fish aroma? Perhaps...I don't …
answered Jun 3 '15 by moscafj