As the question states. I believe a mortar and pestle is more for things like nuts, seeds etc. is that the case or will it easily make fish bones e.g. sprats,
I want to cook whole fish in a soup and get the bones soft. According to some answers pressure cooking will soften bones. however by the time this has happene
Purchased and grilled swordfish steaks, as usual, but the texture was very gelatinous(squishy) and raw feeling, though the color was opaque after cooking. Taste
Is there any reason not to put the heads and bones from cooked fish in stock?
I want to bake salmon with some seasoning in the oven. I was wondering what whould happen if I were to cut fish in thinner pieces so I can have more surface are
I have been trying to cook some new things, and I bought myself a good allclad skillet. I've tried pan searing fish a few times, using some hipster techniques I
I accidentally left my groceries out on the counter for an hour. Some frozen fish and frozen fruits and vegetables. Are they still good? Especially the fish?
I've bought a lot of frozen fishes say a pompano or mackerels. I've noticed that whenever i defrost the fishes, all of them have a small incision in the stomach
Awhile back I read about in a fictional book a person who had no cooking utensils placed a gutted, cleaned fish in clay and baked it, and afterwards broke the p
When I make fish in a soup(no ingredients, just water, salt and fish) I notice the soup water tastes bitter/unpleasent and I stop eating it. This can happen wi
I have often heard that fresh-caught fish, properly stored in a refrigerator, will remain fresh for 2-3 days. Does this mean that the fish can be considered fr
I believe the rule is that fish which is 1 inch thick should be simmered for no more than 10 minutes. What about fish like anchovies, whitebait and sardines wh
The best I have found is the following: "The house-permeating “fishy” aroma of cooked fish appears to involve a group of volatile molecules formed
I have noticed that if I quickly simmer whitebait(and sometimes other fish which was frozen at sea) in water the fish/water quickly becomes smelly. I doubt it'
I understand that small fish like whitebait should be cooked in two minutes and anything above is probably overcooking. Of course a better guide is to go by tem
Pangasius (Wikipedia) says: Pangasius is a genus of medium-large to very large shark catfishes native to fresh water in South and Southeast Asia. ..
I think I keep on overcooking whitebait. Here is what I am doing: Quickly bring water to a boil, lower to simmer, Add whitebait(which may remove simmer since
I posted some questions about overcooking whitebait and am wondering if the cause of this smell, since it appears so quickly is overcooking or fish oil oxidatio
Just walked past a sushi bar in Bangkok, 20 minutes before closing, no customers but still lots of plates going around on the conveyor belt... so that got me wo
I was wondering what would be the difference if we wrap or don't wrap the fish with aluminum foil when baking. And also covering it with salt - how much of a di