We made a recipe tonight for halibut and beets. It called for cooking the beets in the microwave with some water until tender, peeling and slicing them, then p
When frying filets with skin on, the piece of fish curls and doesn't cook evenly. I've been told to score the skin with a paring knife. Will this work to stop
So I am trying to defrost some frozen fish using running water, but I do not have a bag to place the fish in. If I just put the fish directly into running water
I have a real problem getting good mackerel. What I consider to be "real" mackerel is that served typically in sushi bars, which I assume is Atlantic mackerel o
I know that fish bought from a grocery store isn't always great quality or safe to consume raw and this was elaborated in this question. However, is it genera
Do you need to gut sprats before cooking & eating them? i.e. is it safe to eat them (so long as they're cooked). do they taste ok (to the average non-sque
I noticed today at the grocery for the first time a new type of salmon called Steelhead farmed salmon next to the regular Atlantic farmed salmon. The Steelhead
I do not know culinary terminology; so I use 'piscine' to mean 'with a positive flavour of fish' (because 'fishy' connotes negativity). My friend drank some fl
I need to take fish to a cooking challenge and the fish has to be cooked, kept hot and then stored and not eaten for possibly 10 hours. Is there are way to do
I think Anne Burrell lied to me. She said fish will always stick to a stainless pan. This is true. No matter how well I lubricate my pan, my fish will always ad
I have a recipe that calls for pan frying fish and my goal is to find a healthier way to do it. I want to stay true to the recipe, i.e. I don't want to use brea
The trout is covered with slime. I am going to bake it. Should I remove the slime?
As we have seen there are several threads about preventing the fish from sticking to the pan by making the pan very hot. I want to understand why does the fish
I tried using mackerel which gave a good texture but was a little strong in flavour. What else can be used and readily available in the UK? When I was in hong
Someone sent me tuna in olive oil from a delicatessen shop via post in a box. When I received the package the safety button of the jar was off (you could squeez
I did an online shop last week and when it arrived the cod fillet that I had asked for looked slightly red so I asked for another packet but that was slightly o
With respect to pickled herring, is the herring cooked before being put into the pickling solution? If not, what safety measures are in place to ensure bacter
I'm trying to make onigiri (Japanese rice balls) that are typically stuffed with fish and eaten warm. I'd like to "cheat" and use smoked salmon or canned tuna i
When I'm cooking chicken, steak or fish, I normally sprinkle on the spices first and then add the oil. Is this the right order, or would it be better to add the
I made pickled salmon a few days ago. I clearly did not cook it enough before pickling it for four days in vinegar. It is basically raw and completely falling