DialMforMara and Canageek were at the grocery store yesterday, and the fishmonger managed to talk us into getting a side of salmon and trying a soy sauce recipe he recommended. We kept it in the fridge overnight, and then went to start cooking it, and realized that Canageek has only ever pan-fried fish before, and Mara has never cooked fish at all. Advice for oven temperature, cooking time and procedure would be appreciated. [more inside]
I thought about switching up my breakfast routine this week and decided to hard boil some eggs and eat some fish with it. At the store, I bought a package of "smoked, salted herring". After breakfast this morning, I realized they are not really edible as-is. What do I do with them? [more inside]
I am a healthy (BMI is well within the normal range) early 30s male. For my New Years Resolution I wanted to start working towards pescetarianism (vegetarian that eats fish). I have been cooking more fresh fish, but I have also started experimented with canned fish (mostly Sprat, Sardines, and Anchovies) (example meal) because of the price, shelf-life, and simplicity to make. Before this year, I normally never ate canned food (this basically describes my typical grocery store route), so I am a little weary about doing so (almost) everyday. Plus I keep reading things about mercury and such, of which I know very little. Any advice would be appreciated.
From Star Trek (original series) to this evening, I have a burning food prep question? [more inside]
I'd been under the impression for many years that it was fine to cook and eat small (finger length-ish) fish whole; head, tail, AND guts. I can find a few articles on line supporting this, but they all use a different size standard, and there are virtually NO recipes I can find that suggest this practice. The recipes say they're for (e.g.) whole smelt, but the first step always involves gutting/cleaning them, which is a slightly different definition of whole than I thought. [more inside]
Cooking barramundi- your retrospective help please? [more inside]
I need advice on cleaning a seasoned cast iron skillet: how to remove lingering odor without damaging the pan. [more inside]
What is a nice side dish to accompany baked cod? [more inside]
The best broiled/baked fish recipes, please. [more inside]
What is the best UK cookbook for fish and seafood? [more inside]
I'd like to learn how to cook fish well. In particular, I'd like to tackle classic fish dishes from different countries and try a variety of different preparation techniques. What are some well know regional dishes I should try? [more inside]
I want a crockpot recipe I can make overnight that tastes like Bahama Breeze's "Bahamian Seafood Chowder" [more inside]
How do I cook half a (dead, frozen) fish? [more inside]
Feeding the Family Challenge! What to do with one single piece of perch & 3 hungry mouths? [more inside]
I need a fish course for the middle of a 2+-hour holiday dinner. Please recommend delicious fish or seafood recipes that can be prepped a few hours ahead of time, and that don't require much fussing right before serving? [more inside]
What's your secret to a good fish pie? And what's a good white wine to go with it? [more inside]
Where can I find information about local substitutes for fish varieties from other countries? [more inside]
Mrs Supercres 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. [more inside]
Am I wrong to be annoyed? My girlfriend used my best wire strainer to rinse fish poop out of the gravel. [more inside]
RecipeFilter: Seafood stew stumper! [more inside]
What are some cooking and diet tips for an ovo-lacto carnivore? (No, that wasn't a typo.) [more inside]
After a decade of vegetarianism, I'd like start including fish in my diet. I live near my city's major fish market, but I have no idea what to buy or how to cook it. I would love to hear your favourite simple fish recipes. [more inside]
Can I make a ceviche a day ahead? [more inside]
What is the best fish cookbook for the beginner?
Help learn to like (or at least tolerate) fish! Recipes needed. [more inside]
How do I make salmon "cakes"? [more inside]
How do I clean turbot? [more inside]
Looking for a spatula that can pick up and flip food, especially fish. These were on infomercials for a while... [more inside]
What's the best seasoning for baking a salmon fillet in the oven? My girlfriend's making it for dinner, and I'm advising. Since this is dinner, quick responses would be appreciated. Thanks!
What are some good sauces and marinades for fish? [more inside]
I'd love to add more fish to my diet. But I can't afford salmon or tuna steaks or swordfish or any of that yuppie crap. I happen to live near a decent fish market. They sell all kinds of cheaper fish: spots and chubbs and mackerels and whatnot. Tell me about those. How do I pick 'em? How do I cook 'em? Which ones are the tastiest? Which are the best bargain?
Any cooks out there help me with shellfish cooking? [more inside]
How do I cook salmon on a cedar plank in the oven? I've googled, but there doesn't seem to be a consensus on whether to soak the plank in water or brush it with olive oil (or both), whether to oil before or after preheating, and so on. What's worked or not worked for you?
This weekend I intend to construct a Custom Corrugated Vapor Colloid Applicator to smoke some fish. Now I've seen Alton Brown do this on my DVD of the show a dozen times, but I'm still a bit iffy about 1) not burning the house down 2) creating something non-food poisonalicious and 3) getting it done in time for a BBQ on Sunday. Any MeFi homemade smoker veterans have any tips for a beginner?
What's the best way to squeeze water out of a can of fish (i.e. tuna or salmon)? I've tried removing the lid and pressing it down hard into the can, but then it tends to get stuck, and I end up spending the next several minutes trying to dig it out with a knife. Thanks to everyone in advance.
We have decided as a family that we need to lower our cholesterol levels, and want to add fish to our diet for the omega 3 fatty acids. But we all hate the taste of fish. [more inside]
Any uses for cooked fish skin? [more inside] [more inside]
How can I neutralize fish odors, either in the air after cooking / preparation on plastic or metal dishware? [more inside]