Okay, I know why pasta absorbs the sauce and it can be dry if left in the sauce, but what about making it not so dry in a casserole you cook in the oven? Did a
My wife comes from a culture where preparation and eating of dried fish is very common (as long as one takes the proper measures to deal with the smell). She p
After buying an entire fish from the supermarket, I was wondering if it is better to clean an entire fish before or after putting it to a freezer for storage (n
Today someone at work described eating a delicious halibut taco. I've never had one before but it sounds awesome, so I'm going to try to make one some time this
I ordered some sushi grade steaks online. They came frozen, as they were shipped with dry ice to keep them nice and cold. Frozen, I cut them into pieces and p
We make salmon fish cakes from a mix of canned fish, cooked potatoes and eggs mixed in a food processor. They are then deep fried. We find that the first batch
At what internal temperature should you aim for monkfish to be properly cooked? According to this recipe, it should be at 145F (63ºC). Does anybody know a
Besides a complete cooking like frying, baking, BBQ or smoking is there any other way to prepare freshwater fish that would render it safe to eat in a sushi typ
My query is regarding fish in general and specifically types like salmon, tuna and trout. How long should fish be brined for? Some recipes say 4 hours and othe
Making stock from oily fish is often advised against, but what is the big deal? Does it just taste really bad?
I bought some fish called Yellow Croaker. Can this be fried with batter to make fish and chips or will this type of fish not have the right type of texture for
I attempted to make homemade Dashi with kelp stands and bonito flakes. It looks as suggested on multiple Japanese cooking sites but it smells like low tide. Is
I would like to cook a sea bass fillet from frozen and to cook it wrapped in foil, how should i do this? Because its frozen, how long should i have it in the ov
I'm trying to learn to fillet and skin fish, and getting conflicting advice. Most sources say that the boning/filleting knife should be quite sharp. But when a
Suppose you brine fish e.g. tuna and then eat the tuna raw i.e. uncooked. Would salt have penetrated completely into the tissues or would only the surface be s
Possible Duplicate:Resources for reheatable meals, specifically fish?How long can I store a food in the pantry, refrigerator, or freezer?
I coated a haddock filet in flour and then fried it in olive oil. I let it reach 120 degrees Fahrenheit. When I went to flip it it fell apart and broke into s
I recently cooked some whole 7lbs salmon on the grill, wrapped in fig leaves, and left them on a bit too long; they were a little dried out. So, based on the i
I want to try fish (either fillets or whole) baked in parchment or salt. I have found several recipes but they specify a certain weight fish. How do I adjust
As a rule, my wife does not like the taste of fish, or pretty much anything that once made its home in the water. However, she's decided to give fish another sh