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?
posted by FireStyle
on May 3, 2013 -
13 answers
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]
posted by halogen
on Apr 29, 2013 -
5 answers
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?
posted by Surprised By Bees
on Apr 10, 2013 -
7 answers
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
I love fish. I don't like buying electric components and spending the money on electricity to maintain a fish tank. I am also slightly paranoid about mixing water with electricity. So I'd like advice/stories/speculation on setting up an aesthetically pleasing aquarium without using electricity at all. Realistically, I'll be living in an apartment, and looking for a 0.5 to 12 gallon aquarium, but I'm interested in stories of aquariums elsewhere and/or in other situations.
[more inside]
posted by ethidda
on Feb 4, 2013 -
8 answers
My daughter (she's 3, so, really, her parents) received a 10 gallon fish tank for Christmas. I know nothing about fish.
[more inside]
posted by dpx.mfx
on Jan 11, 2013 -
18 answers
Need suggestions for seafood entrees that will hold up well (not get rubbery or slimy or unsafe) for a couple of hours on a buffet table. Soups/stews OK--we'll have access to a crock pot.
posted by elizeh
on Dec 24, 2012 -
12 answers
I absolutely love
this recipe by Gordon Ramsay but need to know the actual proportions to use, a good side-dish, an alternative to brill and a wine recommendation (both to use for cooking and to pair with the dish)
posted by Lucubrator
on Oct 28, 2012 -
8 answers
I eat a lot of fish. Since I took over dinner duties for myself and my SO, I've been thinking about the health risks and environmental impact of the stuff we eat. I need some help figuring out the risks of stuff like mercury and the environmental impact of fishing, particularly as compared to eating chicken and pork, which are our other main meat sources.
[more inside]
posted by NoraReed
on Oct 2, 2012 -
19 answers
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
Need help identifying a bird I saw today. I was driving along Jordan Lake, near Chapel Hill, NC. A large bird flying over the lake folded its wings in slightly, and glided down, in a slight partial spiral, to the lake surface and grabbed a fish. I'd guess I was about 200 feet away.
I've seen eagles and osprey at the lake. This bird was that size, with a very large wingspan.
Coloring: Appeared black; may have been dark brown.
Markings: White on the trailing underside of the wings, at least one-half the width of the wing, beginning at the body and continuing approx. 80 percent of the way to the wing tip. I didn't notice any other markings.
posted by justcorbly
on Aug 22, 2012 -
13 answers
I have a terrific recipe to marinate Mahi for fish tacos. Can this be used to make a tofu/tempeh version with much success?
[more inside]
posted by Senor Cardgage
on Aug 16, 2012 -
14 answers
I have a very broad question about the expected collapse of the ocean biome, and a bunch of related detail questions.
[more inside]
posted by Meatbomb
on Aug 8, 2012 -
5 answers
Please tell me the minimum set of things I need to buy if I want to catch a fish in a reservoir in Wisconsin?
[more inside]
posted by juliapangolin
on Aug 6, 2012 -
13 answers
Is it possible to be allergic to just one specific type of fish? Is this even an allergic reaction? NSFLunch details inside.
[more inside]
posted by Grither
on Jul 12, 2012 -
12 answers
I have a 2 gallon clear plastic fish tank. I just put a couple of water hyacinths in along with the tiny aquatic snails they harbored and a handful of compost for nutrients. I also want to add a few small fish that will feed on mosquitoes. What would be the best commonly-available species, or mix of species? This is all just for fun, by the way. I live new Atlanta, Georgia.
posted by gray17
on May 20, 2012 -
6 answers
I am trying to identify a woman from a cookbook.
"The only thing I know about her is two pictures from a cookbook printed by the Maryland Seafood Marketing Authority (Department of Economic and Community Management) in the mid-1970s." [more inside]
posted by furiousxgeorge
on May 7, 2012 -
9 answers
So this afternoon I added ten gold barbs to my thirty gallon community tank and now (+8 hours) they are all dead. None of my other fish are predatory or aggressive, and certainly not enough so to take out ten new additions in eight hours, and my water chemistry seemed to be compatible. What happened?
[more inside]
posted by mmcg
on Apr 28, 2012 -
6 answers
What advantages/disadvantages are there to swimming as fish do versus swimming as cetaceans do?
[more inside]
posted by glhaynes
on Apr 27, 2012 -
11 answers
What was this awesome Chinese fish soup I used to get in NYC? BONUS QUESTION : where can I find it in the Bay area?
[more inside]
posted by Afroblanco
on Mar 2, 2012 -
6 answers
Beta Fish Question. My daughter just got a new Beta fish. The first in over a year since Swaba #3 died. My wife took the latest fish and put it a glass vase that is about 8 inches square and 2 feet high.
He mostly sits on the bottom as beta fish seem to do. I told my wife that 2 feet is a long way to swim to eat and that he might require a gulp of air every once in a while.
Does anyone here think that 2 feet is too far to swim for a beta and that his days are numbered, more so than usual, in his tower of glass.
posted by otto42
on Jan 30, 2012 -
20 answers
I just ordered some wild Alaskan salmon online, partially in hopes of being able to prepare sushi for myself at home. But the fish feels a little spongy when I eat it raw after defrosting it. Is this because of how long it's been frozen? Is there any way to revitalize fish that has been frozen for a period of months?
[more inside]
posted by Earl the Polliwog
on Jan 15, 2012 -
8 answers
How can you tell where water came from? Lets say I give you a bucket of water taken from a local water source (river, lake, etc). There's some plants and maybe a fish in it as well. What could you tell me about where this water came from, could you pinpoint which body it came from, and how would you come to this conclusion?
[more inside]
posted by The Whelk
on Dec 1, 2011 -
21 answers
Recipes for Krab with a K, also known as "fake crab" or "surimi." Preferably not sushi rolls.
[more inside]
posted by bilabial
on Oct 29, 2011 -
24 answers
Feeling disenchanted with tuna salad, but want to keep eating fish for lunch every day. What are you best suggestions for easy, portable lunches that feature fish as a prominent ingredient? These need to be fully assembled before work and need to either taste good cold (ideal) or reheat in a microwave really well.
posted by corn_bread
on Sep 23, 2011 -
38 answers
I seasoned my new cast-iron skillet! Now I need some recipes for fish to pan-sear or otherwise cook in my cast-iron skillet (stovetop or oven). I've got fish to fry, people!
[more inside]
posted by cashman
on Aug 24, 2011 -
15 answers
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 am wondering if there is any risk to a betta fish at all of adding some food coloring to his water? We have been pulling minor pranks on a coworker and many on Fridays have revolved around a fish and I am thinking adding a couple of drops to make a light tinge to the water would be good if it posed no risk to the fish. Everything I've googled looks like it is fine, but really trying to cover my bases in advance.
posted by ewiley28
on Jul 28, 2011 -
23 answers
What techniques can I use to get close to the fish in the creek behind my home (for the purpose of getting underwater photographs)?
[more inside]
posted by woodblock100
on Jul 11, 2011 -
11 answers
