37 posts tagged with cooking and fish.
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What do I do with this herring?

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]
posted by backseatpilot on Sep 15, 2014 - 9 answers

New pescetarian filter: Is it unhealthy to eat canned fish everyday?

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.
posted by Spurious on Jan 8, 2014 - 17 answers

That taste nasty

From Star Trek (original series) to this evening, I have a burning food prep question? [more inside]
posted by silsurf on Sep 3, 2013 - 10 answers

Small fish: whole vs "whole"

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]
posted by curious nu on Mar 13, 2013 - 12 answers

Help me do barra better

Cooking barramundi- your retrospective help please? [more inside]
posted by jojobobo on Oct 11, 2012 - 6 answers

How do I de-stink my cast iron pan?

I need advice on cleaning a seasoned cast iron skillet: how to remove lingering odor without damaging the pan. [more inside]
posted by maryrussell on Aug 28, 2012 - 28 answers

Side dish for fish?

What is a nice side dish to accompany baked cod? [more inside]
posted by thelastgirl on Mar 9, 2012 - 15 answers

Broiled or Baked Fish?

The best broiled/baked fish recipes, please. [more inside]
posted by Cool Papa Bell on Jan 5, 2012 - 17 answers

What is the best UK cookbook for fish and seafood?

What is the best UK cookbook for fish and seafood? [more inside]
posted by ninebelow on Oct 12, 2011 - 13 answers

Learning to cook fish

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]
posted by stp123 on Aug 3, 2011 - 26 answers

I like spicy fish soup. But nobody will be there to make it for me.

I want a crockpot recipe I can make overnight that tastes like Bahama Breeze's "Bahamian Seafood Chowder" [more inside]
posted by Vorteks on Apr 29, 2011 - 2 answers

Dead Fish: Make It Yummy

How do I cook half a (dead, frozen) fish? [more inside]
posted by DU on Feb 14, 2011 - 18 answers

Make my fish yummy!

Feeding the Family Challenge! What to do with one single piece of perch & 3 hungry mouths? [more inside]
posted by Ys on Feb 8, 2011 - 11 answers

Fix-it-and-forget-it fish?

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]
posted by gallusgallus on Dec 2, 2010 - 17 answers

Fishing for pie advice

What's your secret to a good fish pie? And what's a good white wine to go with it? [more inside]
posted by Blazecock Pileon on Oct 1, 2010 - 10 answers

Mackerel = Hake = Orange Roughy = Marlin = Snoek?

Where can I find information about local substitutes for fish varieties from other countries? [more inside]
posted by girlgenius on Sep 14, 2010 - 7 answers

Let's play "Please the Pescetarian!"

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]
posted by supercres on Aug 11, 2010 - 13 answers

Girlfriend Using Food Prep Devices to Clean Fish Tank

Am I wrong to be annoyed? My girlfriend used my best wire strainer to rinse fish poop out of the gravel. [more inside]
posted by Splunge on Feb 21, 2010 - 32 answers

Traditional-schmaditional

RecipeFilter: Seafood stew stumper! [more inside]
posted by owtytrof on Mar 19, 2009 - 11 answers

No-carb carnivore cooking and diet tips?

What are some cooking and diet tips for an ovo-lacto carnivore? (No, that wasn't a typo.) [more inside]
posted by korpios on Mar 10, 2009 - 19 answers

The last time I ate fish, it was in fingers...

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]
posted by [ixia] on Jan 16, 2009 - 38 answers

Can I make a ceviche a day ahead?

Can I make a ceviche a day ahead? [more inside]
posted by deinemutti on Jan 2, 2009 - 4 answers

Great ideas to spice up fish cooking?

What is the best fish cookbook for the beginner?
posted by parmanparman on Nov 23, 2008 - 11 answers

Overcoming a fish block

Help learn to like (or at least tolerate) fish! Recipes needed. [more inside]
posted by banjo_and_the_pork on Apr 7, 2008 - 34 answers

how to I make salmon behave properly?

How do I make salmon "cakes"? [more inside]
posted by mustcatchmooseandsquirrel on Jan 24, 2008 - 13 answers

How do I clean turbot?

How do I clean turbot? [more inside]
posted by romakimmy on Dec 24, 2007 - 10 answers

What the crap do I call this thing?

Looking for a spatula that can pick up and flip food, especially fish. These were on infomercials for a while... [more inside]
posted by shwynn2 on Dec 12, 2007 - 13 answers

Salmon Rushdie!

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!
posted by potch on Feb 22, 2007 - 37 answers

Fish my wish

What are some good sauces and marinades for fish? [more inside]
posted by Afroblanco on Jul 18, 2006 - 36 answers

How can I eat more fish cheaply?

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?
posted by nebulawindphone on Jan 16, 2006 - 26 answers

Shellfish cooking?

Any cooks out there help me with shellfish cooking? [more inside]
posted by Cosine on Oct 22, 2005 - 9 answers

Cedar Plank Salmon

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?
posted by nyxie on Aug 11, 2005 - 8 answers

Cardboard Box Smoker Advice?

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?
posted by robocop is bleeding on Jun 30, 2005 - 9 answers

Squeezing water out of canned fish

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.
posted by invisible ink on Jun 6, 2005 - 13 answers

In search of palatable fish dishes

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]
posted by Soliloquy on Mar 21, 2005 - 45 answers

Cooked Fish Skin

Any uses for cooked fish skin? [more inside] [more inside]
posted by adamrice on Apr 2, 2004 - 8 answers

Something's Fishy

How can I neutralize fish odors, either in the air after cooking / preparation on plastic or metal dishware? [more inside]
posted by ao4047 on Mar 14, 2004 - 15 answers

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