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Prairie man would like to eat fish.

I never had much seafood growing up. Mom used to say she was 'allergic'.Fish was rarely in our house and therforeI havn't yet developed a real taste for it. I like shirmp,calimari and of course fish&ch,but It would be great to start cooking vertibrae.[ where to start?] Any good starter recipes?...or tips? Unless u catch yr self , here in the Canadian breadbowl, findingfish is fun too.I don't even know what I'm looking for.

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  1. We are land-locked, too, so opt for frozen. Tilapia is good, cod, salmon... it all comes in pre-portioned sizes. Some folks abhor the idea of frozen fish, but I would rather have a freshly frozen fish over something that spent at least a day and a half getting here by truck or plane.
    I bake the stuff, adding some spices/herbs..... maybe some lemon juice. I like a lightly seasoned fish. Poaching is nice, too. Google some recipes to find a flavor profile that you might like.

    2 Replies
    1. re: wyogal

      thnx man , I see frozen fish all th time. hey, does it come scaled and cleaned at the store? Also, do you thaw it , before cooking?I that's a dumb quest i know but, I wanna make sure my first experience works .I really love smelling fine resturants that are serving perfectly cooked seafood.I have to try that at home.

      1. re: hetook

        Yes. If you buy most preportioned fish (filets) you will find thawing and cooking instructions on the package. That seems to be how most fish is packaged now, although sometimes you can find large pieces simply flash frozen.

        I recommend baking for a start.

        Google some recipes and try some out. Tilapia is a good starter fish because it cooks up nice. After you eat some Tilapia, you will want to try other good fish. Salmon, for instance.

    2. I live in a similar situation, just a bit south. I prefer to buy frozen fish. I've tried a variety of kinds. Baking is a great, forgiving way to cook many kinds of fish. I like to pat a bunch of sesame seeds or breadcrumbs on the top side (side without skin if there is skin). For freshwater fish, or fish that is bland I like to steam with some slivers of ginger, lemon (rind and all) and a good splash of soy sauce.

      Catch your own always tastes great, especially cooked over a campfire with a cold beer! I'll eat fish I normally don't like with relish that way.

      1. I live in the "breadbowl" there is fresh fish at the average supermarket or at Costco for that matter.

        Shrimp: http://www.epicurious.com/recipes/foo...
        and since Salmon is abundantly available: http://www.epicurious.com/recipes/foo...

        1. [ where to start?] Any good starter recipes?...or tips?



          1. these are great posts.

            1. A suggestion if you are not used to fish, but do like steak and pork. Try swordfish or shark, barbecue/broil it with terriyaki sauce as you would a steak. The texture is similar to steak and it can help you develop a love for fish

                1. re: hetook

                  Thawing should be done in a refrigerator overnight, scaling if purchased frozen is typically not needed (at least in American grocery stores). just cook and then pull off the skin. If you go out fishing then you have a whole new set of things to do. cleaning, scaling, filleting. I would just try to find some good frozen swordfish or shark. Tuna/Ahi steak would work well as well for the meaty texture (but not the canned stuff (ugh))

                  1. re: hetook

                    I've never had to scale grocery store fish. The trout I've caught don't have scales, and other fish we've skinned before cooking. Thawing SHOULD be done in the fridge - however, I'm bad at planning and have found I can thaw fillet's quickly (10 - 15 minutes) under cool running water. I'm sure the food safety god's will now smite me, but it works okay for thinner pieces.

                  2. Pan-searing is a very easy, yummy way to cook fish. Buy some frozen mahi-mahi or tuna steaks (they look like a very thick fillet). Take it out of the shrink-wrap and put it in a bowl or plate to defrost in the fridge overnight (if you leave it in the shrink-wrap to defrost it gets a weird taste, I find). The next day, squeeze some lemon juice on it, add some dried thyme, garlic powder, oregano, whatever suits your fancy. Salt it lightly. Leave it for at least 15 minutes, preferably an hour. Heat up olive oil or butter in a pan on medium-high heat, until a drop of the marinade sizzles if you flick it in. Put the fish steak in the pan and it will sizzle loudly. Leave it there - don't move it! If it's an inch thick, let it sit for 3 minutes (less if it's thinner). Then take a spatula, slide it carefully under your fish, and flip it. Again, let it sizzle and don't touch it! After three minutes, take it out with the spatula. Your fish is done! Count on 1/3 lb or so per adult serving, with side dishes.

                    1 Reply
                      1. I would look to online sources before eating the frozen stuff available in you supermarket freezers. Especially if you are new to the flavor-stick with mild white fish to start-flounder, cod, halibut, sole etc....

                        Quality fish isnt cheap-fresh or frozen. And pay attention to the country of origin-closer to home the better.

                        Of course, the best thing is to find a local sea food store (if possible) and build a relationship-you will get the best stuff at the fairest price.

                        Preparation? With good fish, all you need to butter or oil, lemon, salt and pepper (although I like my fish grilled with ponzu dipping sauce)

                        1. I'm heading out now , to case the situation. Probably tri tomrrw (th cookin).Let u know how it goes.

                          Hey adamD, do you mk yr own ponzu ?

                          6 Replies
                          1. re: hetook

                            Never tried to make it myself. I have a great Japanese market nearby, so I never even thought to. Should I?

                            Good luck in your search.

                            1. re: AdamD

                              Jamie Oliver has a great and easy fish recipe calling for "lovely fillets of white fish, boned and with skin on". I have used this recipe with boned and skinned fish with fine results. It's mainly marinated fish baked with leeks and bacon. I've added some quartered Yukon Gold spuds (parboiled) with great results. The whole think is baked.

                              The fish fillets are first marinated in thyme, rosemary and bay leaves (ground in a mortar- I whizzed them in a coffee grinder I use for spices. That's mixed with lemon and olive oil all of this is plunked into a baking dish and the bacon is draped over. The whole thing is baked for about 15 minutes. If the leeks are not cooked by then, remove fish and bake until they're done.

                              Here's a recipe I found online: I think the potatoes roasted with the fish and leeks makes this dish better.


                                1. re: oakjoan

                                  Joan,I'm go'in innow with some barrimundi, and yr recipe...letsallprey.

                                  1. re: hetook

                                    This recipe waz th bomb!!! amazed how it worked . Used less rosemary,I parboiled some fingerling spuds,thn cooked it all on convection@ 400F for 15mins. perfct. went alittle 'Mrs.Child ' w/ splash o w.wine and some butter.thnkx everyone!

                                2. re: AdamD

                                  yeah. Looks like i got a choice of sole,rock fish,salmon reg. and smoked or froz baramundi.

                                  The sole seems the most delicate. I also saw a pkg chopped salmon labelled fish trim.is tha for makg stoc?. Th mark of a good cook, is ability to make your kitch smell equal or better than a fine resturant.Cooking fish properly ,I think will accomplish that.

                              1. About thawing: for years I thought I didn't like frozen fish, but then I found that I was thawing it improperly, either rushing by using a water bath or trying to thaw the fish in its original packaging. Both approaches resulted in bad texture.

                                But now I use this set-up with nested containers, which mimics how supermarkets thaw fish. It allows you to layer ice in a container with holes in the bottom, and then the juices from thawing won't pool around the fish but instead drain into the lower container. You do have to sacrifice a tupperware type container, but it's worth it. This approach, which normally takes two full days, leaves the fish with excellent texture and freshness:


                                4 Replies
                                1. re: Bada Bing

                                  great tip--I think I can just use a colander in a bowl of ice?

                                  1. re: ROCKLES

                                    Yeah, clever. That would work the same, esp. if you can seal the top with plastic wrap. (I like keeping smells to themselves in the fridge.)

                                    And be aware that it takes longer to thaw this way, presumably because the ice keeps the fish colder than the fridge temp. At least two days to thaw a thick filet, but it tastes super-fresh.

                                    1. re: Bada Bing

                                      This ice thaw/meth sounds cool. Do you change th ice often?

                                      1. re: hetook

                                        Not at all. In my fridge, a two inch layer of ice chunks is no more than half-melted two days later in this enclosed environment.

                                2. Trout would be a good place to start. Whole trout. Pan fried. Fisherpeople and processors have so improved the freezing process that sometimes frozen fish is actually better than "fresh" that you might buy. Buy a frozen salmon fillet or steak (try to get wild Pacific salmon, preferably from Alaska). When it's thawed, salt lightly and let sit for 15 minutes. Then broil or pan fry. Crispy salmon skin, by the way, is like the crispy skin of a roast turkey. Really delicious. Serve your salmon with lemon. Or mix some lemon juice, dijon mustard, and chopped capers into mayonnaise to taste. Easy! The biggest thing to remember in cooking fish is not to overcook.