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Started By
Message
re: Need help with different fish types
Posted on 2/6/21 at 7:56 am to Weekend Warrior79
Posted on 2/6/21 at 7:56 am to Weekend Warrior79
I bet she’d like mahi mahi
0
Posted on 2/6/21 at 8:35 am to GorgeousGeorge
quote:
Recently had sheepshead for the first time and it was excellent
Sheepshead is a great fish as long as someone else is cleaning them. They are a pain in the arse to clean.
Black drum are just as good as a Redfish as long as they are under about 20”.
And if you want a real throwback to a different time a gaspergou is a great fish. It’s a freshwater drum and pretty much the same as Redfish and black drum.
My grandmother had catalpa trees in her yard and people would come to get the catalpa worms for bait. She always told them get what they wanted and in exchange bring her one fish. They would come back with catfish, buffalo and goo and most times she too a goo fish. They slammed its head on a railroad spike she had in an old oak tree and cleaned it for her. She then made either baked with tomatoes or made a rich courtbouillion one of the few dishes that she actually made rice for.
If I happen to catch one that’s not too big I’ll keep and cook it and if I just don’t mention it everyone eats it.
Posted on 2/6/21 at 8:42 am to Weekend Warrior79
Bruning's at West End had fantastic stuffed flounder....ain't there no more !!
Posted on 2/6/21 at 10:31 am to Weekend Warrior79
If it's fresh fish and it taste fishy it is over cooked. Fish needs to kept cold on ice not just in the refrigerator at 38 degrees.
I grill rainbow trout with a chili lime butter sauce skin on, ii also had it pan fried skin on and crispy, great.
Biggest mistake Is is over cooking. IMO
I grill rainbow trout with a chili lime butter sauce skin on, ii also had it pan fried skin on and crispy, great.
Biggest mistake Is is over cooking. IMO
Posted on 2/8/21 at 2:06 pm to Weekend Warrior79
Former buyer for a seafood wholesaler here:
Fresh fish doesn't smell "fishy". If the fish is whole check the eyes (should be clear) and gills (should be crimson red). If the eyes are milky or the gills are faded, move on.
If you are buying fillets, they should be somewhat translucent.
There are many good suggestions in this thread, but I personally avoid tilapia and imported fish.
I will teach you an old Italian grandma trick:
Before you cook fish, briefly swish the fillets in a bowl of white vinegar and rinse in cool water. The acid of the vinegar will dissolve any fish oils on the surface of the fillet and "freshen" it up. Oils on the surface of the fillet start to give off an odor as they dry. This quick rinse will remove it. DO NOT soak the fillets in vinegar or you will end up with ceviche.
Lastly, learn to cook your seafood properly. I always tell people that seafood should be cooked medium (i.e. just through). This applies to crabs, crawfish, shrimp, scallops, oysters, and fish. Overcooking ruins them
Fresh fish doesn't smell "fishy". If the fish is whole check the eyes (should be clear) and gills (should be crimson red). If the eyes are milky or the gills are faded, move on.
If you are buying fillets, they should be somewhat translucent.
There are many good suggestions in this thread, but I personally avoid tilapia and imported fish.
I will teach you an old Italian grandma trick:
Before you cook fish, briefly swish the fillets in a bowl of white vinegar and rinse in cool water. The acid of the vinegar will dissolve any fish oils on the surface of the fillet and "freshen" it up. Oils on the surface of the fillet start to give off an odor as they dry. This quick rinse will remove it. DO NOT soak the fillets in vinegar or you will end up with ceviche.
Lastly, learn to cook your seafood properly. I always tell people that seafood should be cooked medium (i.e. just through). This applies to crabs, crawfish, shrimp, scallops, oysters, and fish. Overcooking ruins them
Posted on 2/8/21 at 2:26 pm to Weekend Warrior79
This is a delicious recipe. Recipe calls for tilapia, which I don't eat, but any white flaky fish will do. Yum
Posted on 2/8/21 at 4:47 pm to Weekend Warrior79
I find it funny when people say that they don’t like fish that tastes “fishy”, but they like salmon. Salmon, which I enjoy, has a distinctly “fishy” taste. Is it just me?
Posted on 2/8/21 at 5:56 pm to 22jctiger22
One thing that I believe helps is to ensure the fish is very dry prior to cooking. Either raw or thawed, wrap the fish in paper towels and rewrap if they are still wet. The water that is drawn out has a 'fishy' taste to it. Removing the water in the meat prior to cooking will enhance the flavor of the meat.
As far as spicing:
Use a cheese grater on onions and/or carrots when pan grilling this will sweeten the fish. Diced peppers can be used as well to add a sweet/rich/spicy mix - like jalapenos for heat or poblano/red peppers for a milder contrast.
Lemon/Lime juice when finishing is also a nice addition. Zest for a bolder flavor.
Like any dish adding fresh herbs will mitigate the fishy taste. Basil, dill, chives, green onion, garlic etc...to taste.
Experiment with drying the fish and adding the extras per your desired taste. The more you spice the fish the more you can go lower in the price spectrum as the natural flavors are replaced by the spicing combination.
For fresh caught fish, it is very important to clean it well and remove any blood as the blood of any fish has a pungent taste. Obviously clean to remove 'wet' blood and also cut out the blood line on the filet (dark colored flesh found in the center of the flesh)
As far as spicing:
Use a cheese grater on onions and/or carrots when pan grilling this will sweeten the fish. Diced peppers can be used as well to add a sweet/rich/spicy mix - like jalapenos for heat or poblano/red peppers for a milder contrast.
Lemon/Lime juice when finishing is also a nice addition. Zest for a bolder flavor.
Like any dish adding fresh herbs will mitigate the fishy taste. Basil, dill, chives, green onion, garlic etc...to taste.
Experiment with drying the fish and adding the extras per your desired taste. The more you spice the fish the more you can go lower in the price spectrum as the natural flavors are replaced by the spicing combination.
For fresh caught fish, it is very important to clean it well and remove any blood as the blood of any fish has a pungent taste. Obviously clean to remove 'wet' blood and also cut out the blood line on the filet (dark colored flesh found in the center of the flesh)
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