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Nov 13, 2012 09:29 AM

Fish Recommendations

I've decided I need to eat more fish. Problem is, I don't like fish. That heavy "fishy" taste does me in every time.

Can anyone recommend and good mild fish that I can try?

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  1. First you need to buy only the freshest fish. Fish with white flesh tends to be more 'neutral' tasting.

    4 Replies
    1. re: Puffin3

      In some instances, "freshest" = frozen. Cod and halibut are among the mildest of fish as is sole. Cod and halibut are pretty broadly available frozen - sole doesn't freeze well.

      1. re: ferret

        I second this thumbs-up for frozen fish, when the freezing and the thawing both are done appropriately.

        I thaw fish on a bed of Ice in the fridge; takes twice as long to thaw, but the texture is improved by the fact that the juices from thawing drain away from the fish into the ice. FIsh thawed in its own juices is compromised somehow, it seems.

        edit: as for varieties, I suggest cod and tilapia for starters. Try out this website, too, if you're concerned to avoid overfished or otherwise stressed species:

        1. re: Bada Bing

          I freeze and thaw yellowfin tuna all of the time and it's still wonderful. Also, I think all of the tuna available to me has been frozen beforehand anyway.

          1. re: Bada Bing

            I second the tilapia recommendation. It doesn't have a fishy flavor at all. I also concur on the frozen fish unless you go to a reputable fish monger. As good as fish like salmon and tuna are, they are very oily, which makes them have a strong flavor, so I would skip those. Also, I would find some good sauce recipes. A good sauce can cover up some of what you don't like about the fish.

      2. Flounder, tilapia and farm raised catfish are all mild fish which take on other flavors well. Cod and haddock would in the next tier.

        You didn't mention why you want to increase your fish consumption. If your motivation is to include more Omega 3's in your diet mild flavored fish are not going to be the answer. A high Omega 3 content = oily fish = more strongly flavored (salmon, tuna, mackerel, trout).

        Fish, especially oily ones, need to be very fresh. Find a good fish shop with high turnover. Depending upon your location you may find frozen to be your best option.

        7 Replies
        1. re: meatn3

          Ironically, I've loved canned tuna since I was a kid

          1. re: JeffroCGC

            If you love canned tuna, but don't like "fishy" taste, just wait until you try fresh tuna. Raw is even better!
            The fresher the fish, the better it should be.

            1. re: gordeaux

              It is most amazing! I literally have it at least once a week. I will either make poke/tuna tartare (raw mixed with soy sauce, sesame oil, ginger, garlic, green onion) or quick sear 45 seconds/side. It is a wonderfully flavored fish.

              1. re: gordeaux

                Disagree. Hate fresh tuna, and raw is the worst. Canned tuna is almost like another food entirely.

                1. re: rockandroller1

                  I love both canned and fresh tuna. To me they are two distinct foods though.

                  1. re: meatn3

                    Badly (i.e. overcooked, not seared) fresh tuna can taste or take on more of the consistency of tinned tuna, but agree, they are two rather distinct foods and can work well in different recipes, e.g. tinned tuna is great in pasta or stuffing things, whereas a perfectly cooked tuna or sashimi is a thing of beauty on its own.

                    1. re: pj26

                      Absolutely, 2 distinct foods and I prefer each for different uses but defintly like both. +1 on the tinned tuna in pasta, stuffings, warps. For a quick meal, I'll saute some tinned tuna, add marinara, zucchini, toss in pasta. Also, love tuna wraps with any sort of toppings, spinach, cheese, etc. I usually eat seared tuna on its own with either side vegetable or scallops but also can be used in a salad or as a sandwich.

          2. I love yellowfin tuna - either seared with some lemon juice, pepper and salt or a quick marinade with soy sauce, garlic, sesame oil, ginger.

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              1. Agree with the white flaky fish like flounder but it must be fresh. Always ask to smell it. If it smells like the ocean / salt water with no pungent smells then its fresh. If it has an unpleasant pungent smell and you crinkle your nose and pull your nose away from it your smelling old fish that will taste fishy regardless of what type of fish it is. Size also matters. A fresh 10 lb stripped bass has a very delicate flavor but often a 40 lb fresh striped bass will not.