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)
Cooking barramundi- your retrospective help please? [more inside]
Best fish tacos closest to the ocean in San Diego? [more inside]
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]
What was this weird up-side-down swimming fish in miami? Possibly a 'cleaner fish'? [more inside]
Can I eat these fishcakes? [more inside]
Please give me your tastiest, go-to salmon recipe worthy of serving company. [more inside]
I need advice on cleaning a seasoned cast iron skillet: how to remove lingering odor without damaging the pan. [more inside]
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.
I have a terrific recipe to marinate Mahi for fish tacos. Can this be used to make a tofu/tempeh version with much success?
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]
I have a very broad question about the expected collapse of the ocean biome, and a bunch of related detail questions. [more inside]
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]
Mollies in quart-sized tupperware--what can I do so they're ok overnight? [more inside]
Is it possible to be allergic to just one specific type of fish? Is this even an allergic reaction? NSFLunch details inside. [more inside]
I recently picked up some citrus sea salt, and have no idea what to do with it. [more inside]
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.
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]
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]
What advantages/disadvantages are there to swimming as fish do versus swimming as cetaceans do? [more inside]
Yay or nay? Ceviche made with previously frozen fish. [more inside]
My plecostomus still has fungus after treatment. What to do next? [more inside]
What is a nice side dish to accompany baked cod? [more inside]
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]
Fish newbie here. Tell me what to eat. [more inside]
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.
Chefs of MeFi - Why are our fish dishes coming out dry? [more inside]
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]
The best broiled/baked fish recipes, please. [more inside]
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]
Recipes for Krab with a K, also known as "fake crab" or "surimi." Preferably not sushi rolls. [more inside]
What kind of fish is this? [more inside]
What is the best UK cookbook for fish and seafood? [more inside]
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.
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]
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]
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.
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]
What kinds of fish cannot be farmed? What kinds of fish are antibiotic free? [more inside]
Is water from a condenser tumble dryer safe to use in a fish tank? [more inside]
The fish I bought at the grocery store yesterday came out of the fridge with inflated plastic wrap. [more inside]
How to travel across country with a betta fish...? [more inside]
"Fish I like: Cod, Salmon, Whales". Can anyone identify this comic monologue about fish for me? Probably from 1980s England. Much longer excerpt inside. [more inside]
I want a crockpot recipe I can make overnight that tastes like Bahama Breeze's "Bahamian Seafood Chowder" [more inside]
What can I do about my tetras' chronic fin rot? [more inside]
Asking for a friend - can anyone tell me exactly what type of jellyfish this is?
How do I cook half a (dead, frozen) fish? [more inside]
Feeding the Family Challenge! What to do with one single piece of perch & 3 hungry mouths? [more inside]
I have some tuna steaks, and I'd like to cook it up. I won't be eating it sashimi-style or raw. I'm already familiar with the sear-and-serve method of preparation; are there any other creative ways for me to cook this tuna? [more inside]
My Christmas present of a betta fish just died. What did I do wrong? [more inside]
Can anyone recommend a Japanese restaurant with equally strong sushi and non-sushi menus for a sushi first-timer?
NYC-foodie-filter: A friend of mine wants to try sushi for the very first time. The game plan is to order a couple of pieces as an appetizer and either proceed to a full entree if she enjoys it or bail and order something different if it turns out that raw fish is not to her liking. Can anyone recommend a Japanese restaurant with equally strong sushi and non-sushi menus for this culinary adventure? I'd prefer a place in Manhattan or Queens, easily accessible from Midtown Manhattan and reasonably priced. Not too fancy. [more inside]