Is there something you can look for? Am I left to the seller's word and my own discernment?
I love cooking fish in a batter or crumbed. I usually use flathead which is nice, but I would like to know what other fish works well when being cooked in a bat
I love fish, and I love cooking it. The thing is, I don't have any idea how to buy fish. Considering common fish in a grocery store (salmon, whitefish, tuna, g
What exactly makes some fish "Sushi Grade"?
A few months back I made beer-batter fish. I don't remember the exact recipe I used but I think I got it from foodnetwork.com. I fried in vegetable oil at 350
I've never grilled blackened salmon before, but is there anything more involved than simply sprinkling blackened seasoning on both sides and grilling it for 5-7
When I cooked salmon filets on the grill last night, after the filets had been on the grill for a while, I noticed that the salmon secreted through the surface
I love salmon skins, especially when fried or oven roasted. I also always eat the skin when I have a filet. What other fish have deliciously
Are there any good substitutes for Fish Sauce for cooking Thai food? This is due to a severe food allergy (anaphylaxis) to all forms of seafood, so I'm unable
We had recently been given some fresh caught-that-day trout. The trouble is that we didn't know how to prepare it. The last time my wife filleted it, but we e
How do you know when Dover Sole is fresh? According to this other question, about all fish, you have a few ways to know: the gills should be bright red the sk
We like to eat sardines with crackers for a lunchtime snack. What are some good sauces and toppings for sardines?
The barbecue season is in full swing, and to take a break from the red-meat heavy traditionals, I decided to try and explore the world for gri
Sardines ("kilu") are very common out here in Tallinn, and are very commonly eaten raw (e.g. kiluvõileib). It's particularly easy (and cheap) to find who
Raw chicken is generally considered not safe to eat. A lot of people eat sushi/sashimi though, and they are made from raw fish. So, how come that's safe (if it
I have been making sushi using salmon and tuna for a while, but i would like to know it there are any firm white fleshed fish that will work well in a rolled su
I have a packet of fresh tilapia filets from the grocer, and I'm planning to broil them with BBQ sauce. How long should they stay under the heat and how far sho
I discovered tilapia, and started to like it. Could I use tilapia for recipes that require sole?
I have a recipe for broiled swordfish steak that uses the following ingredients for the baste: olive oil, butter, Dijon mustard, white wine vinegar, and black p
I want to buy a whole piece of fresh salmon, head to tail intact, and fillet it. Is there a technique that can be shared for a novice?