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 -
From Star Trek (original series) to this evening, I have a burning food prep question? [more inside]
posted by silsurf
on Sep 3, 2013 -
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 -
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 -
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 -
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 -
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 -
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 -
Where can I find information about local substitutes for fish varieties from other countries? [more inside]
posted by girlgenius
on Sep 14, 2010 -
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. [more inside]
posted by supercres
on Aug 11, 2010 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -