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]
Is there a secret to a perfect piece of fried (but non-breaded) fish? [more inside]
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]
My daughter (she's 3, so, really, her parents) received a 10 gallon fish tank for Christmas. I know nothing about fish. [more inside]
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.
My parents raised me to be a vegetarian. Now one of them isn't anymore. [more inside]
Kippers, anchovies, sardines... hook me up with a barrel of snacking fishes! [more inside]
Betta filter: I just bought my betta a new tank and have some water/food questions. [more inside]
Work in my office has ground to a halt over this question about the physics of fish in space. [more inside]
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]