I don't have access to fresh fish...
I'm not living in a place where i can buy fresh fish. What are your recipes for using the following: marinated white anchovies, frozen shrimp, salmon, or cod, smoked salmon, salted anchovies, canned sardines, canned salmon, crab, or tuna or the cheaper caviars. any other readily available fish in the supermarket of inland america? all suggestions welcome. thanks!
re: Sam Fujisaka
My goodness. Whole frozen fish are more difficult to work with.
I catch fresh water tilapia and cachama, fillet or cut steaks, and make stock from the remains. When I'm out, I get frozen white fish (e.g., corvina) fillets in vacuum sealed plastic packaging for fish soups and stews.
re: Sam Fujisaka
Three simple ones:
1. Fish cioppino (I'm allergic to shellfish): sweat thinly sliced red onion, add garlic and some tomato paste for a bit, then fish or chicken stock and very finely diced tomato and carrot, bit of grated ginger, salt, freshly gound black pepper, chopped chile or fave hot sauce (optional and to taste). Add bite-sized pieces of fish and some lemon or lime juice when the soup flavors are integrated. Bring back almost to boil, simmer for only a minute or so. Serve topped with cut chives or green onion.
2. Miso-shiro: just heat fish or chicken stock (or start with dried dashi-no moto), add thinly diagonally sliced green onion, grated ginger, and cubed firm tofu. When flavors are integrated, add fish cut bite sized, miso mixed with some lemon or lime juice, and and some napa or bok choy cut cross-ways aninch wide. Bring to heat and serve when fish is just done. Sprinkle with cut chives.
3. Slightly Latin American/Mexican: pretty much like the cioppino above, but with more chile/picante, a can of canned corn, chopped cilantro, and garnished with bite-sized strips of (very) toasted corn tortilla at serving.
Make pasta! Sardines, canned salmon, smoked salmon, high-quality tuna all make great additions to pasta. Here's a few that may inspire you: http://closetcooking.blogspot.com/2008/06/smoked-salmon-pasta.html, http://maninas.wordpress.com/2007/07/25/smoked-salmon-and-lemon-thyme-spaghetti/, http://www.lastnightsdinner.net/2007/10/03/recipe-redux-linguine-con-sarde/, http://food.sidkhullar.com/posts/spaghetti-with-tuna-and-tomato-sauce.html, http://arugulafiles.typepad.com/the_a...
When I don't know what to do with an ingredient, I type the name into the Tastespotting search engine and pick the prettiest picture...
Tuna: make a tuna salad, scoop onto toast, place a slice of cheese on top and slide under the broiler. Serve hot. (Making a good tuna salad makes this dish good.)
More tuna ideas: tuna salad over lettuce, or tuna salad sandwiches.
Canned salmon: salmon patties which are sauteed. You should be able to find a good recipe online, but if you can't, let me know and I'll send you my recipe.
Albacore tuna or canned salmon: make a nice green salad, dress it and then top it with a portion of the canned fish.
Canned clams or tuna: you can turn either of these into a chowder.
Sardines: my personal favorite! Good and good for you. I eat these on crackers with mustard for lunch, accompanied by cherry tomatoes.
And finally, if you can possibly get fresh or frozen catfish filets, you can slice them into strips and stir fry with very good results. You don't have to use much oil in the wok for these, especially if you are using a non-stick wok.
Hope this helps!
For use with frozen cod. This is a go to meal during the winter for our family. Holds well on those nights when we can't all eat together. Serve with some crunchy bread and/or a salad:
3 slices bacon
1/2 tablespoon butter
1 medium onion, chopped
1 small garlic clove, minced
1 tablespoons chopped fresh parsley
1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
1 1/2 cups peeled, seeded & chopped tomatoes (or substitute canned crushed tomatoes)
1/3 cup dry vermouth or white wine
1 cup fish stock
1 cup diced potatoes
.75 to 1 pound skinless white fish fillets, cut into large chunks
salt & freshly ground black pepper
In a good quality soup pot, render the bacon to remove the fat. Remove the bacon bits to a paper towel to drain, reserve.
Add butter to the bacon fat, and then the onion and garlic. Add a pinch of salt and some freshly ground pepper. Sauté the onions and garlic until they are soft and opaque. Add herbs and sauté until the aroma of the herbs strengthens.
Add tomatoes, wine, stock and fish stock. Bring to a simmer and let reduce about 5%. Add potatoes and let the soup simmer until the potatoes are fork tender, but still firm. Taste and adjust salt and pepper.
Add fish chunks and simmer until the fish is just cooked through, about 3 minutes. Serve in warmed bowls. Top with crumbled bacon.
Here's another tuna recipe - take one or two cans of tune, pref. those packed in olilve oil, drain 'em and hang on. Dice a clove of garlilc, at least half an onion and saute. Add diced tomatoes, along with some of the drained tomato juice, and saute a little longer. Add either kalamata or pimento-stuffed green olilves, chopped, and saute a few seconds. Add the tuna, and break it apart with a fork. You should have a kind of thick-ish stew (of sorts) - place into a prepared pie shell, top with buttered, toasted bread crumbs and heat through in a warm oven. Serve with tossed green salad. This is also delicious tossed with pasta.