I bought the fish from Whole Foods, so I assume it was good quality. The recipe that I used said to cut the fish into strips and cook 2 mins per side. I wasn't
How on earth do I pan fry fish without it turning to hell? For the fish: Stainless steel pan Oil heated until it sizzles when droplets of wat
Fish fillets are treated with polyphosphates for several reasons, but mainly to increase their weight (and hence the profit). According to this FAO paper: The
I know that leaving raw fish out of the fridge for more than a couple hours makes it totally unsafe to eat. Most cooked meats are okay to pack in a lunchbox and
While reading a thread on cooking, an old question popped into my head: I am an Asian and had no problems with dishes with both meat and “fish.” But
I bought a Homemaker Food Steamer. How do I steam Fish (Ling Fillet) in it? How long should I steam the fish for?
I'm from Poland (in case there is no such thing in other countries) and a few days ago I bought a quark cheese mixed with salmon and some herbs, produced by som
ATK says TMAO binds to casein but is there a dairy-free alternative that can bind to TMA?
In the metropolitan area where I live, there is truly a great selection of dried fish in various ethnic food stores, my favorite of which is herring. However,
My wife and I have tried a couple times to sous vide salmon fillets and they seem to keep coming out undercooked or raw in the center and I'm really not sure wh
Some canned fish is available in oil or brine (e.g. tuna, salmon, saury), while other types of canned fish are only available with oil (e.g. sardines, mackerel)
Can I refreeze gravlax made from previously frozen salmon?
Having only just bought a charcoal fired barbecue/smoker, I am confused about brining times. Having searched the web I found some sites recommend 20 minutes, f
I have to have 3 fish items ready at 6:00 PM but they each require different temperature and time and are of different weight. Can someone please help me ...
Whenever I grill a fish (red snapper), even after grilling for a recommended grill time (about 10 to 15 mins), it comes out no less juicy compared to when it wa
As someone with few opportunities to spend a lot of time in the kitchen, I try to do as much preparatory work as possible on my day off and then just have thing
I have been cooking fish for over 40 years. Catfish is a fish I can not stand. My family buys and loves tilapia and swai and no matter how I cook, grill, bake,
As part of my ongoing experiments with whole small fish (sardine, smelts, small mackerel), I'm considering drying them at home to produce concentrated umami bom
I recently went to the supermarket and bought a carton of eggs and some fish (for dinner). I left both right next to each other in the fridge for a little over
Is it proper to identify people who eat fish but not meat as a class of vegetarians, or is there a better word to describe these group of people (who generally