So I've read predictions about how sea level rise will increase the salinity of current freshwater outlets. What might be some changes one would see underwater as a result of change? Would freshwater flora/fauna migrate upstream? Would salt water species migrate in? Or would there be some dead zone where the water is too fresh for ocean folk and too salty for river folk? [more inside]
What's a good, straightforward book that will teach me how to fish in various environments and for different fish? [more inside]
After a mistake in an Amazon order, I now own 12 cans of Mackerel in Olive Oil, 24 cans of White Albacore in water, 12 cans of Wild Anchovies in Water, and 50 cans of Sardines in Water. I've already eaten enough tuna/anchovy/sardine salad in the past week to last a lifetime , what else can I make with all this canned fish?
I live in the Northeastern United States. I have an Asian market near work with beautiful specimens of fresh seafood. I'm hard pressed to find an English speaker who can tell me what species of fish a beheaded and skinned fillet is. I only recognize salmon . Is there a website guide where I can find names and images of intact fish next to its fillet after processing?
I was going to post a question about how to set up my first fish tank, but as I was writing it I realized that before I decided to go ahead and set it up, I first needed to figure out whether I thought it was ethical to do it in the first place. [more inside]
I'm trying to find out example of adaptations of marine fish that live at a certain depth and what that habitat looks like. But I'm not sure how to go about finding this information. I'm running into information overload where I don't know how to narrow this down. [more inside]
Do oases in deserts such as the Sahara or in Arabia have fish? [more inside]
Can sardines get smaller fish growing inside them? [more inside]
I'm curious as to some of your favorite fishing spots, whether they are local or they were part of a fishing trip. [more inside]
Is there anywhere I can find pickled/preserved fish in Philadelphia? West Philadelphia and Center City down to Washington Ave preferred. I'm looking for stuff in jars that I can keep in the fridge. Specific store names/vendors would be very helpful. My stomach thanks you!
Aquarium pros, please help me change the water in my kid's fish tank for the first time. [more inside]
I have a terrible phobia of tuna fish, particularly when it's covered in lots of mayo. Just being around someone eating it makes me gag and want to vomit. I work at a small company where we all eat lunch together. If I see someone is eating tuna I have to make an excuse to leave the room. My coworkers are becoming suspicious. My question is how do I deal with this? It's seems ridiculous that I feel almost embarrassed to talk about it and have trouble just saying the words "tuna" let alone talking about with a counselor. Yet I feel so overwhelmed sometimes, I feel like something is wrong with me. Is there a way to overcome this obstacle on my own? I'm an otherwise healthy and mentally stable person in a long term relationship.
I vaguely recall there being a domain name involving the word "fish" (or something similar and ridiculous) that would redirect to amazon.com. Was this a dream? I can't find any information about it anywhere. [more inside]
I'm a lover of seafood. So much so that I eat fish almost daily. Lately, I've been consuming a lot of smoked salmon -- the packaged ("ready-to-eat") kind that you find in the frozen food section of grocery stores. However, today as I was going through one package of smoked trout, I spotted several white dots buried in the flesh of several of the slices. These small white dots (approx. 1mm in diameter) were mostly concentrated on the edge of the trout slices, although there were a few white dots in the middle of the slices too. [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]
Can anyone identify this heavily bearded fish species?
HTF is my daughter's 10 year old goldfish. [more inside]
My fridge broke. Turns out the terrible smell was because my roommate left some fish in there. For a week. I need to get the smell out of my house. [more inside]
Best aquarium option available on Amazon? [more inside]
We want to be great at fish and seafood dishes. The last question was on UK cookbooks, and the US fish books don't match the fish we have available in Singapore - pomfret and snakehead for example. I'd prefer a cookbook with lots of photographs that focuses on skills rather than specific recipes. An iPad app would be fine too.
One of my bestest friends ever has completed several years of an insane schedule of schooling + two jobs to earn a Masters and is now moving on to a residency far far away. My wife and I had our schedule open up, and we're now hosting a last minute dinner on Tuesday. Help me plan the most over-the-top meal possible in less than 48 hours. [more inside]
Three days ago, I got three opaline gouramis (Trichopodus trichopterus) for my 20 gallon long aquarium. The tank is planted and has been up and running since November or so, but the only other fauna are some hitchhiker snails that I decided to keep. The gouramis aren't getting along. What would be the best thing to do for them? [more inside]
I have two questions about koi pond maintenance. 1) How do I know if the UV light in my filter is burned out, and 2) how do I not kill my fish? [more inside]
I just opened a brand-new tube of anchovy paste to make salad dressing, and when I punctured the seal on the tube, it started to spout anchovy paste, as if the whole thing had been under pressure. It smells and looks fine, but emerged with surprising and alarming velocity. [more inside]
My mum doesn't want to go out for Mothering Sunday, so I'm going to cook for her. I've even more reasons to be grateful to her for than usual this year, so I want to make some thing really special. I'm looking for tried and tested recipes for a supremely decadent fish or seafood dish. A couple of restrictions inside. [more inside]
I need a good authentic* fish taco recipe. [more inside]
Help me make home made gummies/gumdrops/sweedish fish that have the same or at least very similar texture to store bought ones. It is my birthday next week. If you can help me with this you'd be giving me the best birthday present ever. [more inside]
How many fish are killed for every fish oil pill I consume? [more inside]
Hi everyone. This is a bit of a follow-up to my previous question. So our second and final goldfish died today (don't think this one was ammonia poisoning, was fine last night and belly up-dead this morning). I want to take this opportunity to set up the tank properly and do better by the next fishies, because we weren't very prepared for these ones a few months ago, and sort of learned on the fly. I have a few questions. (Lots of detail inside because I don't want to forget anything.) [more inside]
For a science report, my son intends to write about the fish in his (freshwater) acquarium. Only, he doesn't remember their scientific names. Help him out? I'll list them by the nicknames he uses (translated from the Italian): Hatchet, Bee, Rope, Glass, Cleaner (underbelly), Leopard, Needle, Black Cat. Thanks!
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.
Mr. brilliantine keeps a freshwater fish tank that I've also grown attached to over the years. Sadly we just lost Big Guy, his pleco. He thinks he got him around 1997, so he definitely had a good run but it's still another indicator that the tank is not as healthy as it has been in the past. We've got a few extra stubborn fish hanging on but we've also lost several over the past year. Please help us figure out how to fix this so we can have a flourishing tank again! [more inside]
I have two unopened jars of commercially prepared fish stock. Expiration date April 2013. I planned to make seafood bisque as part of a special dinner tonight and will seriously disappoint someone if I don't (and don't have time to buy more stock.) But food poisoning ain't festive. Eat, or forget the bisque, baby? [more inside]
Recommendations for fish recipes that include a carbohydrate and a substantial vegetable component? Alternatively, what are your favourite vegetable side dishes/pairings for fish? [more inside]
I have a ten gallon aquarium I am soon going to stock with fish and I am looking for advice on what to get. [more inside]
Recently I was talking to someone about health related issues and she mentioned that she took fish oil ending with the broad statement that it helps with about everything. I have read over the years about how fish oil helps with menopause (which I'm beginning) and ADHD (which I have) and just about every kind of condition known. I saw a previous mefi about the inefficacy for fish oil on depression but wondered how it relates to other conditions. Googling shows all sorts of results, both positive and negative and as I am not medically inclined I'm wondering if there is any benefit to it or is better to steer clear? Anecdotal evidence too please.
How do we know whether the fish we eat is essentially free of Fukushima radiation? [more inside]
I'm at the store, can anyone please quickly give me the ingredients for Marcella Hazan's A Single Fish Cooked Fish-Soup Style? Grazie!
From Star Trek (original series) to this evening, I have a burning food prep question? [more inside]
Everyone's talking about "waving a fish on a stick" - but no-one can explain what it means or where it comes from. Can you? [more inside]
I remember reading or hearing a contemporary poem that had a line about looking over silver glittery fish at a market, and thinking that they were all identical. The poem was intellectual rather than emotional or visual. A comparison was made to how humans are individuals, but fish (and by extension, categorical things) are just examples of an idea. This was the kind of thing I might have come across through NPR or the New Yorker - not obscure or anything. [more inside]
Salmon was on sale at the store, so I bought 3 lbs, cut it up into approx 0.5lb pieces, and froze each piece in a ziploc bag for later use. A week later, the same thing happened with cod. And then, at some point (days - 1 week), my freezer began to smell of fish. Then my fridge too. And finally my kitchen. Where did I go wrong? [more inside]
I am having difficulty identifying sound information on the best practices for storing amaebi and live scallops. I can find plenty of information for non tank storage, but I would like information on PH, salt content, and temperature. Appreciation in advance.
Just moved into a house with a really nice koi pond. It has a waterfall, rock bridge...the works. But I have no idea how to do anything with it. I don't even seem to have the right language to search the web for detailed advice. [more inside]
simple question: what is the difference between catching a fish directly out of the water and eating it verses eating sushi grade fish.I would think because they are both fresh it should be perfectly safe to eat. Thoughts?
I just acquired a couple of light-duty (i.e. inappropriate for river salmon) fishing rods, I've received a primer in selecting tackle and setting everything up, I know my knots, I've got my permits and a Discover Pass, and my cooler is ready for some fresh catch. Where, within a 40 minutes' drive of Seattle, can I go catch delicious fish that I can cook and eat? Any recommendations for location-specific books or other resources geared toward an absolute beginner who is more enthusiastic about the food than the sport? [more inside]
I was pickling smelts. First step: brine overnight, rinse. Second step, immerse in vinegar, put in fridge and wait a week to eat. I did step one, but then got interrupted. The brined, rinsed smelts sat out for about ninety minutes - maybe as long as two hours - in a room that was about seventy degrees. I finished step two, but now I am afraid to eat them. I thought due to the brining it might be OK. Can I eat it?
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]