I always wondered about this seemingly static rule: Never add cheese (especially, but not limited to parmigiano reggiano) to a dish with fish. Italians
I have never done tilapia on the grill. At which temperature, and how long should I cook it?
I've been told that the top should easily flake with a fork (this is when baking skin-side down). Is there any fish for which that is not the case? And what sho
I'm laughing. I've been looking at codfish recipes for about five minutes now and I can make neither heads nor tails from it. Some recipes claim you should coo
I bought some frozen trout filets, pre-seasoned. As instructed on the box, I left one in the fridge yesterday to thaw overnight. Today -- also as instructed o
I know that for fresh fish, or fish that was previously frozen without special storage, you should use it the same day. If I thawed too much, does the fact tha
I am cooking a recipe of Asian style sea bass. What would be a good, cheaper alternative to sea bass that is readily available in a UK supermarket?
I saw haddock on sale at our local grocer. It's really cheap this week. It grew my curiosity. Are there any similarities in flavor between haddock and cod?
I'm lucky enough to have been gifted two Trout by a neighbour... and have not had the pleasure of preparing fresh fish before (or at least not unprepared fish).
I'm doing fish fries tonight, and my wife doesn't like breaded fish. The thought was to pan sear hers and finish it with a sauce. Unfortunatel
A staple of my Gran's kitchen when I was a child, Chicken Haddies (unbelievably I found a graphic of the product she favoured, below) was boneless haddock meat
Are there more omega-3 fatty acids in fresh than smoked mackerel? Is there something in process of smoking that would cause the mackerel to lose some of the fa
I have prepared lox and gravlax in the past. In both instances, I have brined and lightly smoked the salmon; in the case of gravlax, I have then put finely sni
We sometimes buy trout from a local breeder who'll get them fresh out of the water for us, and then cook them a few hours later. They taste great, but the flesh
In Poland, where I live, a certain fish dish became very popular not so very long ago. It's called "ryba po grecku" which essentially translates to "Greek-style
1) May i know specifically in words what the difference(s) are, if any, between a fish knife a master butter knife (butter serving knife) and a fruit knife?
I think Anne Burrell lied to me. She said fish will always stick to a stainless pan. This is true. No matter how well I lubricate my pan, my fish will always ad
I was defrosting fish and forgot about it. It has been left out for a long time. How long can fish actually be left out before it goes bad?
I found on the Wikipedia article for porgies, there is a quote from a reference saying that: Johnson, G.D. & Gill, A.C. (1998). Paxton, J.R. & E
I bought a blue fish caught in Maryland. Can I eat the entire fish, or are there some parts of it which are not edible?