Ask MetaFilter questions tagged with food and fish

Why did they make me eat fish on Fridays?

tastybrains — Fri, 18 Dec 2009 07:52:42 -0800

In some religions (at the very least Catholicism), eating fish on Fridays is (or at least was) a requirement and seems to remain a bit of a tradition. I was raised by some strict Catholics, but never understood what the real rule was. Do you have to eat fish, or do you just have to not eat meat? And how exactly is "meat" defined in this situation? This question is one I've wondered for a long time, triggered by my intense dislike of all seafood. Most recently, what triggered this question was the fact that it seems that all corporate cafeterias I know of serve fish every Friday (and stank up the whole place).

As a child, on Fridays during Lent, I was given a lot of shit for refusing to eat fish like everyone else. My question was always "if we can't eat meat, why can't we just order some cheese pizza?!" Really...why? Why is fish the traditional alternative to meat, instead of *real* nonmeat foods like tofu and beans and pasta and the aforementioned cheese pizza?

I also wondered exactly how fish was not meat, but chicken was. I mean, where is the line drawn between meat-dead-animals and non-meat-dead-animals? Is it warm-blooded versus cold-blooded (if so, could I eat amphibians and reptiles on Fridays if I wanted to observe this rule? Are frog legs and alligator fair game?)? Is it land-dwelling versus water-dwelling (if so, could I eat a dolphin or a manatee?)?

What about mealworms? Could I eat those?

Where to Buy Fish in Downtown NYC?

toomuchkatherine — Tue, 31 Mar 2009 13:29:27 -0800

Can anyone recommend a good place to buy fish in lower Manhattan or North Brooklyn? I live in Greenpoint, and I've done a little research already but everyone seems to suggest places that are in Park Slope/South Brooklyn, and as such, inconvenient for me.

I just want to get more into eating fish. I'm trying to do it in a responsible way, so feel a little sketched out by Chinatown, even though it's an obvious choice (have no way of telling whether those fish were sustainably harvested or not). Anybody know a place that has decent fresh fish, below 23rd Street? Extra points if it doesn't break the bank.

What fishy organ did I eat?

Rora — Sun, 04 Jan 2009 16:02:15 -0800

What fishy organ did I eat? When I was in South Korea, I was taken out for a meal of agujjim, a spicy fish stew made with angler fish or monkfish. The dish includes the fish's internal organs, not just the flesh.

My host offered me a special part of the fish. It was bumpy, about the size of an almond and ovoid. I don't know what colour it was, being covered in spicy red sauce. I was told to let it cool down because the thing had liquid inside and would be very hot if I bit into it right away. When I ate it, it was very firm, like hard cartilage and the taste was bitter. It was indeed full of a watery liquid. I can't say I really enjoyed it.

Ever since I ate that weird thing I've been curious as to what it was. Any ideas?

Can I make a ceviche a day ahead?

deinemutti — Fri, 02 Jan 2009 16:41:38 -0800

Can I make a ceviche a day ahead? I am going to a potluck dinner party tomorrow and I'm thinking about making a ceviche as an appetizer. I've never made a ceviche before (but have eaten it many times), but I was wondering if I can get away with making in a day in advance? Or will it be a dodgy, soupy mess if I do it that way? Should I make it a couple hours before instead (if I have time)? The recipe includes coconut milk being added after the tuna is cured with lime juice, I don't know if that complicates anything. I can give you a fuller recipe if needed.

Am I tempting food poisoning?

nímwunnan — Fri, 12 Sep 2008 08:25:20 -0800

Aw crap, I left some salmon out overnight. Is it still safe to eat? Still in a sealed package, in a shoulder-bag in a slighly chilly room. Hoping that a food-safety expert will read this before dinnertime, GMT. I don't like food poisoning, but I don't like not eating a tasty dinner when I could eat a tasty dinner.

Koi carps in Chinese restaurants

sour cream — Mon, 25 Aug 2008 08:32:49 -0800

Ever notice the fish tanks with koi carp near the entrance in many Chinese restaurants? A friend told me that they are actually there to indicate (perhaps through the number or type of fish?) whether the restaurant owner has paid up to the local Chinese mafia (triad). Is there any truth to this or is it just another urban legend?

Preparing for the Worst

netbros — Mon, 07 Jul 2008 04:43:30 -0800

What vegetables, fruits, fish and animals would be recommended for a self-sufficient survival farm? Whether it be climate change, energy shortage, economic collapse, or act of nature; there are many plausible reasons these days to consider alternatives to the western way of living. Perhaps people living in the communes of the 1960-70s were thinking ahead.

If you had a small, 10-20 acre family farm or slightly larger community property what vegetables would you plant, what fruit trees would you cultivate, what fish would you stock in the pond, and what farm animals would you raise to make your environment as self-sufficient as possible for your family and/or community in the face of a calamitous future? What considerations are required to care for all of this?

Fish in San Diego. Help.

brynna — Sun, 06 Jul 2008 21:11:04 -0800

Where is there an actual fish market in San Diego? I know there must be one! I am desperate to find it.

You know the kind - tons of fish lying in huge piles that are perused by chefs in the early mornings.

Anyone?

Shad roe

veggieboy — Tue, 15 Apr 2008 06:27:08 -0800

Does anybody have a lead on shad roe by mail? I'm going to visit my mother in California in a few weeks. She wants me to buy some shad roe here, freeze them and bring them on the plane. This seems like a monumentally bad idea. But I would like for her to have her shad roe.

Does anybody have experience with a source that will ship? Fresh is best, but frozen is an option too, if that can happen — especially since the season may be over by the first week of May, right?

(Note: I've never had frozen shad roe. So if that's just not worth it, feel free to warn me away.)

I want to taste the perfect fish cake again...

Melismata — Tue, 08 Apr 2008 09:47:35 -0800

Looking for good Japanese-style fish cake recipe. Thanks to this question, I now have a major craving for the fish cake appetizer from Minato's Japanese restaurant in Baltimore, from 15 years ago when I went there frequently. Unfortunately, they've moved since then, I think, and could be completely different now for all I know, and it's also much more difficult to get to Baltimore. It was a very mild fish, sliced, with a marinade sauce or something that was heaven on earth. I don't know what kind of fish it was. If anyone knows of 1) a good homemade recipe or 2) a restaurant in the Boston area that serves something similar, or 3) the recipe itself, I would be most grateful and could stop drooling. Thank you.

Overcoming a fish block

banjo_and_the_pork — Mon, 07 Apr 2008 04:07:12 -0800

Help learn to like (or at least tolerate) fish! Recipes needed. I've read this thread, and have always written fish/seafood off as something I'll never like. I've never, ever, liked any kind of food from the sea, but I'd like to give a valiant effort to trying to overcome my fish block. I eat pork, poultry, and beef, but I'd like to have some more options (other meats need not apply, I could barely choke down some lamb I made last night, but I'll save that for another question).

In recent years I've tried really high quality seared tuna steaks and a little smoked salmon- the tuna wasn't overly fishy, but the texture and the length of time it sticks around in my mouth for chewing really put me off. The salmon was so, so fishy, and again, the texture was off-putting. I'm not picky about veggies or spices, so any kind of preparation would be welcome.

I'd love some tried-and-true recipes that have helped to convert non-fish-eaters to fish-likers (or fish-tolerators). Please no seafood, though, I'm ok with the idea that I'll never eat lobster, clams, etc.

Yes, but where will they live?

jadepearl — Thu, 20 Mar 2008 14:56:37 -0800

Help me match meat dishes.. What meat dish will not clash and pair well with a salmon fillet rubbed with paprika, brown sugar, thyme and black pepper? I am having a party and the one standout fish dish that I can do is salmon which the other party goers may or may not like. I am doing fish as one of the mains because some guests are pescatarians. Any suggestions are welcome.

how to I make salmon behave properly?

mustcatchmooseandsquirrel — Thu, 24 Jan 2008 11:48:40 -0800

How do I make salmon "cakes"? Or, rather, something similar to salmon patties or salmon croquettes. I've googled and found some recipes but most do not line up with what I actually want to do.

I want to make the salmon cakes with the frozen salmon that is, at present, hanging out in my fridge defrosting. And, I want to bake rather than fry. Most of the recipes online call for canned salmon and frying.

Can you give me a good recipe for what I want to do? I would prefer recipes that you have tried and have worked but would also be cool with general "if something says to fry it for X minutes, you can bake it for Y minutes" advice.

Cheap, healthy places to catch a bite in London?

ontic — Sat, 15 Sep 2007 17:24:38 -0800

Cheap, healthy places to catch a bite in London? I'm going to be spending some time in London and have to live on a bit of a budget with the exchange rates being what they are. That said, I don't want to be cooking every single meal in my apartment and miss being in the city. Bonus points for vegetarian and/or fish-but-not-fish-and-chips opportunities.

Thanks!

Salmon Rushdie!

potch — Thu, 22 Feb 2007 11:18:53 -0800

What's the best seasoning for baking a salmon fillet in the oven? My girlfriend's making it for dinner, and I'm advising. Since this is dinner, quick responses would be appreciated. Thanks!

Food allergy questions

PaulieK — Thu, 09 Nov 2006 03:10:56 -0800

Help me sort out my food allergies (to nuts, legumes, and fish). Multi-part question. The first is about the different families of nuts and peas. I'm allergic to peanuts and split peas (seriously), and chick peas (slightly less seriously), and soy beans (only mildly), which makes sense since they're all in the legume family. But I'm fine with all the different "beans" I've tried, as well as snow peas...aren't these also legumes? I've been reluctant to try nuts as I was warned off them as a child, but since I'm okay with amaretto, which is almond liqueur, does this suggest I'd be okay with tree nuts (which are a separate family from legumes)? In short, can anyone say for sure whether allergies stick to families? And then, anyone got any good snack ideas? :-)

Okay--now about fish: I really can't eat any of it, but can't get away from all the writing about how helpful omega3 supplements can be, so I was thinking I'd like to take some. So the question is, is allergy to fish/shellfish an allergy to the protien or the oil? Or can it be both?

ps. I've seen allergists but found them unhelpful... both focused on environmental allergies...possibly because they're easier to control understand and control, ie. with allergy shots.

Fish my wish

Afroblanco — Tue, 18 Jul 2006 20:29:28 -0800

What are some good sauces and marinades for fish? I love fish. I am also lazy. Typically, I'll just take a fillet of some sort, marinate it in soy (I love Soy Vey), and cook it in the oven.

However, soy is getting old, and I'm interested in some new sauces/marinades. What all would you suggest? Recipes as well as brand names are welcome.

My favorite fish are : tuna steak, swordfish, halibut, sea bass, and mahi-mahi. Salmon and tilapia are also good with the right sauces.

Poisson de janvier

zadcat — Wed, 04 Jan 2006 16:23:09 -0800

Should we be eating fish? On the one hand, fish is good for the brain and keeps older folks' brains from deteriorating; on the other, many species are full of mercury, which will hack divots out of your nervous system; on the gripping hand, trawlers are endangering more and more species.

What's the best approach to balancing out one's sushi cravings with a concern for one's health (omega-3 vs. mercury) and the health of the planet? Are there fish we should leave well enough alone so future generations might get a taste of them?

Is there a bad day to eat fish in NYC?

afroblanca — Sun, 16 Oct 2005 15:20:41 -0800

Fact or fiction : All (or most) NYC restaurants get their fish deliveries on the same day every week. So, as the legend goes, it is a bad idea to order fish in a restaurant on the day or two preceding that day.

Some say that the deliveries come on Monday, others say Tuesday. It seems implausible, but I've heard it from a number of people who have lived in the city for longer than I.

Conscientious fish consumption

trharlan — Mon, 11 Apr 2005 09:01:11 -0800

This weekend, I remembered how much I love to eat fish. Though I'm not really worried about mercury or other pollution, I don't want piles of dead birds or overfishing on my conscience. What should I look for at the fishmonger? Bonus points for less-expensive fish. Keep your politics to yourself, please.

In search of palatable fish dishes

Soliloquy — Mon, 21 Mar 2005 21:56:24 -0800

We have decided as a family that we need to lower our cholesterol levels, and want to add fish to our diet for the omega 3 fatty acids. But we all hate the taste of fish. Are there any fish dishes or preparation techniques that minimize, or, preferably, completely obliterate that fishy taste without smothering the fish in yummy cholesterol-laden sauces? Unfortunately, most of us dislike strong spices (well, except garlic), so masking the taste with curry or hot peppers isn't an option either.

Or should we just take supplements?

what white wine to cook a salmon filet

=^. .^= — Wed, 01 Dec 2004 15:34:03 -0800

What type of white wine should I use for a recipe for salmon filet pouched in white wine, lemon juice and capers? Please recommend brands, what kind of taste it has, i.e., fruity, woodsy, etc., and price.