Is there a good way to defrost a side of salmon (too big for the microwave) that doesn't take very long (dinner is imminent)? Will "cut it in half and defrost by weight in the microwave" work, or is there something better I should be doing?
My 3 year old and I have recently become fish parents to Green One, a two-inch long comet goldfish. I'd like to transfer him from the 1.5 gallon tank where he's lived for the past 3 weeks to a new 20 gallon tank without murdering him (and also prove my mother wrong in the process). [more inside]
I've been hearing a lot of interesting stuff lately about kelp/seaweed farming, which often incorporates oysters, mussels, etc. Is a practical analogue for freshwater ecosystems possible? [more inside]
I'm writing a piece of fiction in which the characters' diet consists entirely of fish. Ocean-caught fish if it matters, but it's not set in a specific time or place so let's say that pollution does not affect the fish. What would be the consequences of an all-fish diet? [more inside]
I'm breastfeeding a baby. And I ate some higher-mercury fish tonight. Can you reassure me that it's okay to continue breastfeeding, or tell me what to do to be appropriately safe? [more inside]
My super awesome coworker went fishing yesterday and has very generously gifted me with six pounds of fresh California yellowtail, cleaned. Please give me some awesome recipes that will help me enjoy this wonderful gift in ways that will enhance its flavor and not mask it with a bunch of ingredients. [more inside]
I saw the Carpe Diem cone in the Minnesota State Fair post. They caught my eye and seem like fun. [more inside]
My neighbor just dropped off a bag full of bluegill fillets. I love fish, but don't know how took cook most fish. Help? [more inside]
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 have a new aquarium and an even newer Reddit account. I can't post my question to r/Aquariums till 5 days from now. I have a question about replacing a cartridge in an hang-on back filter and cycling. [more inside]
I eat a lot of fish including mostly high-mercury fish. Now I want the mercury out of my body. What's the best way to do this? [more inside]
What are the best fish for a widescreen 13 gallon aquarium? [more inside]
I'm looking for the best fish market that has good quality and low prices in Boston Ma.? I want to buy and cut up salmon and freeze in portions.
Hi Folks, For years my family has been staying in Sandwich, MA. One of the highlights of the trip for us is buying great seafood. Recently, our local store there, Joe's, got into some trouble and appears to be closed permanently. I'm wondering is there one out there who suggest another local place to buy fresh fish, clams, oysters? It feels wrong going to Market Basket or some other big grocery store. Thanks!
I would like to eat canned sardines and/or anchovies at least 4 times a week, totaling 12oz total, mainly for the omega-3 benefits. Issues: I am not a big fish lover, and I do not eat carby foods. Help? [more inside]
Purchase of a cheap mask & snorkel has shown me that the surf zone of east coast beaches is an ecosystem chick full of crabs & fish & more- totally amazing! Within 2 feet of shore (in surf, not in tide pools) we recently found tiny puffer fish, pipefish & one mystery fish - what is this fish? pic 1 pic 2 (Found all over beaches of Martha's Vineyard. It's about 3 inches long, has wing-like fins that it uses to scoot along the sandy bottom. Some were all light brown, some had a lot more white. Pics look weird as the fish is inside an old 2 liter soda bottle.)
Need help finding the right temperature for a Betta fish in a 5 gallon aquarium [more inside]
What is the easiest, most humane, and least gross way to kill dying fish in our office fish tank? [more inside]
Yep, my (very large) saltwater tank has a new inhabitant, a blue ribbon eel. Now, normally I don't name fish, but eels are different and tend to have personality so I thought why not. This eel is about the width of a stick of gum, bright electric blue with a yellow stripe running the length of it and anywhere between two and three feet long (they don't swim much and hide in rock so it's hard to tell). He eats prawn and other chunks of fish. Fun names are great, as are puns, I'm open to anything.
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.