I make sushi often, and i never use sushi-grade fish...i simply buy fresh fish from the market. I know the requisites of frozen for 20 hours etc., but I know f
I suspect that if one cooks a whole fish with the guts still in, the result wouldn't be good. Other than gutting it first, is any other preparation needed for
So I bought some Atlantic salmon 2 days ago and put it in the freezer soon as we got it from the grocery. Anyways last night I put it in the
Anchovies, tinned or in glass, is sometimes kept and sold cold. I don't see that happen with other foods. Is there a food safety reason for this? If so, does it
More and more recipes seem to turn up that tell you to rest fish before serving. Not for very long, but still. That seems not right to me. You rest meat to reab
I have tried frying salmon filet and besides the fact it was very raw on the inside it fell apart when I tried to flip it over. Why? *Skin was on.
I have taken measurements and by the time the slim side of the salmon hits 60c, the middle is barely scratching 30c. With that gap how can you make sure the ins
I want to make a ceviche and although the 'traditional' acids are lemon and lime, I have a desire to use pomegranate juice but I'm concerned that the pH is too
Maillard reaction (browning) is the chemical reaction that occurs during frying. Almost all the recipes on cooking meat/fish are all about frying. Even if it's
I'm looking to start eating fish but I have never prepared any and never ate any except for smoked fish. I went to the store and saw that at least where I live,
I tried searing tilapia as a steak on the stove like I do with salmon... Big mess. I dropped it on boiling hot olive oil. All the skin stuck to the pan and I d
I'm not sure if this is the right place to post this, but I couldn't find this information, I looked for two days. How much omega-6 do sprats have, does anyone
I want to make some sprats + potatoes + some cheap vegetables like cabbage soup. What can I add to it to make it taste better? Some types of s
I can nail a decent medium rare salmon filet. But today the salmon I have bought turned out to be really fat - like 2 inches in height. Its sides have very stee
I have cod and every recipe that I can find says to use lemon juice, but I personally hate lemons. What can I cook the cod with, other than lemons? I don't wan
Raw fish pieces have stuck to each other in freezer. How to take out few pieces of fish without disturbing other pieces? Thawing whole bunch may not make sense
One of my friends tells about some kind of a delicious fish soup that he ate in china. But he doesn't know the name of the dish. It was served in a big bowl in
Is it 'fresher' and therefore maybe tastier to fillet a fish right before cooking, or is buying a fillet just as good? In other words; is there any difference
I am making fishcakes/fish patties for a 1 year old with chopped salmon, chopped shrimp, breadcrumb, eggs and flavorings like onion etc. When I fry them, they b
I have just realized that I cannot recall ever seeing an item on any menu or in any cookbook that includes both fish and meat or fish and poultry together. (Mea