I am preparing a trio of fish to exemplify the different ways and methods of preparing fish without cooking it in a traditional manner. The three ways I am prep
I start work today at a new restaurant. One of my responsibilities will be to come up with daily fish dishes for the takeout counter servicing the lower echelon
Like the title says, got a couple questions about the fish I just caught... Firstly, is there anyway to confirm what type of fish this is? 'Ordinary salmon' or
I've been in Peru recently and enjoyed a lot of very good meals. Cebiches and tiraditos were among the best. However, as it was a short business trip, lunche
I recently bought a package of frozen cod that contains about 6 pieces. How do you go about properly defrosting them? Thanks.
I went to a fishmonger for the first time yesterday and I have a few basic questions. Should the place smell like fish? I have been informed that it should not
When eating fish, accidentally swallowing the bones is a nightmare for me. Currently, eating sardine is the only solution due to its soft bone. I am worried t
I just found a couple of salmon fillets in my freezer that seem to have been there for about two years. Are they still edible, or should I bin
I am planning to do a ceviche entrée in Ireland but I am limited in the choice of seafood and most likely won't find Peruvian/Pacific ones. Any recommend
I butterflied a whole dorade but removed the head. It's now sitting in the freezer waiting for a soup or stock. Does anyone know a more interesting or creative
I just tried to fry a salmon fillet and eat it as a I would a hamburger patty: with bread, cucumber and tomato. No matter my seasoning, I keep
I have seen steamed fish dishes where the fish is cooked on top of the rice in a rice cooker. I'd like to try this, but I don't have a rice cooker and always c
What could be a brown line in the back of an already peeled shrimp?
I am able to taste a flavor in some fish (usually white fish) that most other people do not (I also can smell the asparagus pee smell, and am a strong taster ..
I struggle to get crispy skin when pan frying fillets. What's the secret?
I live in an area that has some of the best catfishing in the world. Here, they are considered a garbage fish, and no one eats them. I think
I've heard some say that fish only smells offensive if it's old. But my experience suggests that some fish, like salmon, are simply "fishier" and that the smell
I have very little experience in cooking fish (of any type, using any method). So I was wondering, what type of fish is suited for baking? For reference, recen
I recently tried to do more with small canned fish. Despite the stigma, they're cheap and healthy and underutilized--what's not to love? More than 3 hours late
I've been cooking confit cod at 40°C (104°F). Once it reaches 40°C, I keep it for about 5 minutes and take it out of the oven. However, the thinner