I got the chicken fresh from Smith's, rinsed it, seasoned it, and it didn't smell at all. I put it in my mother-in-law's baking dish, baked it, and it smelled s
There is no cod or haddock where I live and I am looking for an tasteful alternative. I tried seabass and it was nice but what would be more accurate alternativ
I have a custom made charcoal spit and I've done a whole pig on a spit at least 10 times, so I have some experience doing this thing, however, this will be my f
I know that freshness has a big impact on the flavor of fish. Flash-frozen sushi-grade fish tastes great raw, and you're supposed to seek out fresher cuts when
I want to cook a Niuean dish but live in the UK (not a city, best resource - Tesco etc). What recipes or dishes can I cook?
As per the title, we have tried fish and chips from several local fish and chip shops, and whenever we get in the car to drive home with them we instantly smell
One of my recipes is fish balls. My question is how would you increase the protein content of it without affecting the taste? I have very little sense of taste
I am attempting to replicate a Thai delicacy called 'Pla Tuu'. It is a small fish that is salted, cooked in water, and then reheated periodically to preserve it
When you dry cure fish a lot of water comes out. Does the water include all the fat from the fish or does that remain inside?
I want to cure fish so that the maximum amount of salt penetrates into all parts of the fishs' tissue. I know that with beef or chicken it is impossible to mak
I've been frying tilapia fillets in flour for a while and I like it, easy and tasty, just getting a bit tired of the same fish. Is there any other fish availabl
I'm considering exposing raw fish slices to a UV lamp to kill bacteria before making it into sushi. Would this help? Is there a practice of doing this? And what
I was looking at a 'cold smoked salmon' recipe and it says the fish must be 'fully cured' before smoking. I want to cure using salt so I believe this mean once
The directions in the packet says to remove the plastic packets first before defrosting. But the packet helps to manage the mess and stops fishy water running a
I have seen people say pressure cooking and tin canning only softens bones in small fish making them edible, however I also read it works for bigger fish. Do y
As the question states, are there any. I know things like sardines require pressure cooking or canning but what about thuings like anchovies or other, is the b
Suppose I was to cook some fish bones and make them soft. If I wanted to use them in the future what would be the best way to store them? Do I freeze it in wh
As the question states. Have these been cooked in any way or just dry cured with salt etc? If I want to make my own dried anchovies, how do I do it?
I read that you shouldn't eat fish guts and other parts because (a) fish guts have the fish stool, maybe poisonous, and (b) fish guts can affect the flavour. I
I'm wanting to eat fish bones. What is the best way to cook them? I imagine it is deep frying if you want quick though it's messy with oil. I had another tho