Let's play "Please the Pescetarian!"
August 11, 2010 12:06 PM Subscribe
s just switched from vegetarian to pescetarian (which she already asked about
). And I'm a fish-cooking neophyte. Now that the initial shock / honeymoon is over, help us integrate fish and shellfish into our weekday dinners cheaply and conveniently.
posted by supercres to food & drink (13 answers total) 16 users marked this as a favorite
Basically, we're looking for something with the convenience of frozen supermarket fish "portions" but the tastiness of fresh filets. I realize that's a tall order and we're going to end up compromising on one of those, but here are some thoughts we had (with questions following):
- I enjoy cooking, but I haven't cooked fish or shellfish much in the past. When I do, it's a fresh filet of something mild and white with some butter, dill, and lemon. Put simply, I don't know that many techniques for integrating fish (especially shellfish) into recipes.
- We try to grocery shop once a week, so we decided that would be our opportunity to buy a few fresh filets of whatever looks good (and possibly is pre-seasoned). It's tough to go out again on a weeknight to get something fresh, otherwise we'd just do that.
- I've considered trying something "classic" like tuna casserole, but, you know, not the stereotypical mush. (If you have a recipe, I'd love a link. But that highlights that the fish doesn't need to be central-- I love making risotto (especially when it's cooler outside), so that's an easy way to add in some fishy protein.
- We are keeping an eye to sustainability, for what that's worth. We have all the links to websites, iPhone apps, etc., so while that is appreciated, having them again would be redundant.
- Mrs S enjoys mostly lighter white fish, as well as things like mussels and clams. No shrimp or smoked salmon/lox yet. Fresh salmon and tuna probably okay. I know describing desired fish as "non-fishy tasting" is ubiquitous and annoying, but yeah... that.
And now, some questions:
- Is there a middle ground between fresh filets and frozen fingers? Are the frozen bags of tilapia filets at, say, Whole Foods worth it? And can we cook them the same way that we would a fresh filet, i.e., under the broiler, sauteed, or in a foil pouch? Does the taste/texture suffer in an obvious manner?
- How well do other seafood products fare in the fridge/freezer? I'm thinking specifically of bivalves like mussels and clams, or more prepared products like lump crab and out-of-shell mussels. (And here I'm thinking about the non-canned kind that you might find in a refrigerated case next to the seafood dept at WF.) Is that something we could buy on Sunday and eat on Thursday? How about the canned lump crab or mussels? Again, do taste/texture suffer?
- Other than the already-mentioned tuna casserole, do you have creative/tasty ways of serving up "cheap" seafood like canned (or vac-sealed packets of) tuna and salmon?
- Just in case she changes her mind, how do you like to prepare smoked salmon and/or lox? I personally think it's heaven on an onion bagel with cream cheese and a slice of red onion, but I miiiight be willing to take a few other ideas.
I've seen these previous questions already: one
. Those focus more on "If
I have fresh fish..." though, so I'm set for that on the days that I do. But if you can find any that I missed, I'd appreciate it.
Thanks in advance!