Hi everyone, I am new around here, primarily a lurker, but I have a fish question that I hope some of you can help me with. I am newly introducing fish into my diet. I never really cared for it before, but am learning to enjoy it. So far, I have tried and liked Tile and Seabass. What I am wondering is what other fishes should I try. I do not like fish that are "fishy". I do not care for salmon, I do know that.
Any suggestions would be appreciated.
Red snapper, cod, halibut may be your best bet.
You need to have smoked cooked salmon off my Weber -
it's to die for, but that's me.
Tonight we're having the last of the ling cod I caught last
summer - she's using a recipe from Cooking Light that's not
bad. I prefer to roll in corn meal and fry in canola oil.
Try the halibut first.
Monkfish is a beaut. for new fish eaters as it's not too fishy and is break-up resistant when cooking. However, there are sustainability issues and it's expensive (certainly here in the UK). Mussels too have similar merits.
Mild fish: tilapia, sole, sand dabs, halibut
Have you tried cool or room temp salmon with mild, raw onion rings and mayo. Very good and something you may not have had.
You should eat fresh fish. That fishy flavour that most people don't like is a result of the fish being old. If you associate salmon with being fishy, I expect you've never had good salmon. It is weird that the word fishy is associated with old fish. Meaty isn't associated with old meat. Cheesy with old cheese. Anyway, I digress. My favourite fishes? Tuna. Hake. Halibut. But really any fresh fish is awesome. (And this is speaking as someone who thought he didn't like fish for the first 22 years of life).
re: Indirect Heat
100% agreed with you. If fish is "fishy" then it's not good, or overcooked.
AshLes - Nobody likes "fishy" fish. Most of the ppl I know who say they don't like fish because it's "fishy" have never had properly cooked fresh fish. There are, of course, some ppl who just don't like fish, but in my experiences, I've seen countless numbers of ppl say things like "wow, that isn't fishy at all" when they eat good fish. It isn't SUPPOSED to be "fishy." If it is, that usually means it's not very fresh, or overcooked.
Tuna and swordfish - though these have to be cooked perfectly.
Catfish - although it can taste a little lakier at times. When it's REALLY lakey, it can taste muddy.
The real key is to get it fresh. Run away from all frozen fish sold frozen, imo, unless you can get it from a reputable source. Once it's frozen, unless it's packaged properly, it's just not worth it after it's been frozen for a few weeks. The breakdown of quality is inevitable compared to getting it fresh.
I also agree that if yiou do not like salmon because you've had some "fishy" salmon, that you might wanna try it again. It's usually very mild and meaty. Tastebuds are all different though. I grew up on the East coast, and fish was a staple dinner. All kinds. I love it all except for scallops. Most ppl would say they are extrememly mild. For some reason, I find them very strongly flavored, and can't eat too many of them at all. Good luck, and try to eat fish from the happy list (sustainability) so your kids and grandkids can enjoy fish as well.
I'd second the Walleye, Whitefish, lake Trout, etc. Similar to the OP, I'm a "ate-fish-as-a-child-then-stopped-now-starting-again" fish eater and these types are some of my favorites. I find these lake fish to be really non-fishy , but perhaps that's also because I tend to eat them when freshly caught.
Oh, and I'd add Blue Gill to that list :)
Scrod is a generic term for fresh white fish. It's usually cod, but can be haddock or something else. I've never fish labeled as "scrod" in a fish market (then again, I haven't lived in New England in over 20 years). It's a restaurant term that lets the place serve whatever white fish is available without having to change the menu.
And here I was thinking scrod was the third-person pluperfect indicative.
I've never seen a fish market label anything as scrod either. But I have seen them advertise specials on scrod, designed to get rid of all the smaller white fish fillets that no one has bought, or the odd pieces left when someone has wanted only the thick section of a large fillet. That's more of an old fashioned thing though. These days it seems like the fish markets are more likely to prepare and sell fish and chips or seafood chowder to use up these bits. You'll also occasionally see scrod called for in old cookbooks from the Northeast, in recipes where any white fish will do, but the pieces need to be on the smaller and thinner side of things.