I am in Montreal and the Portuguese community here has a few grocery stores; Portuguese frozen fish is also for sale in quite a few places. It's very inexpensiv
Just tried searing our local Mediterranean version of skipjack tuna on a very hot pan. However, when trying to slice it, although I'm using a very sharp santo
About 20 years ago, I went to Finland to visit a friend and I had the opportunity to stay with her and her parents. They treated me with home-made meals. It wa
I went to a Chinese seafood restaurant for dinner and ordered steamed grouper. I repeatedly confirmed that the fish must be live "swimming fish". The fish came
I was looking to make Marco Pierre White's Dory a la Nicoise, but John Dory fish is quite a high-end, pricey fish which you will find in many fancy and high-end
I bought some pieces of frozen flatfish. All pieces are white except one. That piece is brown, with black strips at the center. Does that indicates corruption?
Let's say you buy packaged fish from the supermarket, which was kept cool, but not frozen, by their commercial refrigerators. The wisest thing to do would be
A friend of mine mentioned he wished he could find snakehead fish (Channa marulius) to make me a fish curry his mother used to make him in India. I haven't been
Is there any way to tell if fish is infected/subjected to ciguatera. I understand that if you ingest fish that is infected with ciguatera you run the risk of b
I just sliced this piece of tuna that had been in my freezer for about a week and had been thawed in the refrigerator for a day - to find this luminous orange c
I simmered some mackerel and added some kale. I wanted to remove the fat so refrigerated overnight. I didnt see any fat layer existing as you would see with r
Is it safe to consume raw fish purchased at the fish counter of a typical suburban grocery store? If not, do you have any tips for finding sushi grade fish. Als
In her book on Spanish cooking, Jenny Chandler writes that a cook should prefer the gray bacalao to the yellow fillets which she seems to imply are of lesser qu
I want to make sushi but I'm not going to buy any more rice then I already have, which is brown. my first couple experiments didn't work. What should I do to ro
I am cooking a recipe that uses Barramundi fish: https://www.blueapron.com/recipes/honey-butter-barramundi-with-za-atar-roasted-vegetables Unfortunately I hav
I really, really hate fish with a lot of small bones - I know it's edible, but it's just disgusting to me, and the feeling of it getting stuck
Is it safe to consume raw fish purchased at the fish counter of a typical suburban grocery store? If not, do you have any tips for finding sushi grade fish. Als
Right then.. just had my first go at making fish bone broth. Boiled/simmered bones, heads, skins for 8-9 hours, strained and then next day simmered the strained
First of all I must say that I'm not a fish person but a red meat person. However I'm currently on a diet and as such I've been looking for different ways to pr
I finally learned how to make Sushi at home. Here is a link to a recipe that shows how to prepare store bought salmon. I tried it and it works beautifully. The