on Jul 16, 2007 @ 03:02 pm|
I have been reading about the inportance of eating fish, but never took the time to figure out what kind I liked. As a child I never ate fish because of the "weird" smell it had. Now as an adult I still have that in my mind.
I am looking for something that's light with no bones. Anyone have any suggestions? Maybe even a good way to prepare it? I would greatly appreciate it!!
Ali de Bold
|scallops! on Jul 16, 2007 @ 03:47 pm|
Mmmm! I LOOOVE scallops! Big ones, little ones, they are all delicious. In fact that is what I'm making tonight for dinner!
I'm sure Gourmet Girl Jessica Connant-Park could provide a much better recipe, but I like to saute them in garlic and butter ,then add white wine and whipping cream for a really smooth cream sauce, which you can serve over rice. It is fattening without a doubt but so delicious! I find that scallops are not fishy tasting or smelling and they don't have bones.
Talapia is also a really nice white fish that doesn't taste or smell too fishy, but you'll have to ask for it deboned. When I buy fish I always ask them to remove the skin and bones, which they are always happy to do.
|sushi on Jul 16, 2007 @ 04:48 pm|
I don't know too much about the fish debate or if sushi is a no-no along those lines. But, like you, I never cared for fish as a kid b/c of the smell. But then I tried sushi. You KNOW you've got good sushi when there is absolutely NO fishy smell. And no bones, either! After warming up to sushi (I love it), now I appreciate cooked fish a lot more. And misschickie's right, scallops are the best, and pretty simple to prepare.
|Fish ideas on Jul 16, 2007 @ 04:51 pm|
How funny....I was just thinking the same thing about sushi. Despite being raw fish, there is really nothing fishy about it, unless, as Spotty said, there is something wrong with it! But, if that seems too intimidating, you can try this recipe ( a sneak peek from Turn Up the Heat) :
Fish Fillets with Vegetables and Herbs
Serves 4 people
4 6-8 oz. pieces of white fish (cod, haddock, red snapper, halibut), preferably fresh
salt and pepper
2 plum tomatoes, halved and then sliced, or a handful of yellow or red cherry or pear tomatoes, sliced in half
1 red pepper, thinly sliced
1 small zucchini, thinly sliced
1 small yellow summer squash, thinly sliced
2 scallions, finely sliced
1-2 cloves garlic, minced or finely sliced
1 cup white wine
4 tbsp. butter
4 tbsp. olive oil
handful of fresh herbs, (thyme, basil, cilantro, oregano, parsley), roughly chopped
Preheat oven to 350âˆ˜
Spread out four good sized pieces of tin foil (roughly 15"-18" long) on two baking sheets. Place each fish fillet on one half of the foil piece. Season well with salt and pepper. Lift up the sides of the foil so your toppings wonâ€™t leak out and then top each fillet with equal amounts of tomatoes, peppers, zucchini, squash, scallions, garlic, butter, olive oil, more salt and pepper, and the herbs. Fold the foil over the top and seal the edges. Place the trays in the oven and check after 12 minutes. When the fish is fully cooked and the meat is flaky, remove from the oven. Top with more fresh herbs if you like and then serve with plain couscous, rice, or French bread (to soak up all the delicious juices), and a salad.
Let me ask my chef husband who just came home what he would recommend, too!
|Fish thoughts on Jul 16, 2007 @ 04:58 pm|
Okay, my husband reminded me that supermarket fish is not going to be of great quality. It will already be two days old by the time you are seeing it in the market, and despite claims of being "fresh," is usually "fresh frozen" and thawed out for the customer. That will produce an even stronger fish smell! Also, a fishmonger will remove any bones of a fish you buy, so that will make cooking even easier. So, try to get fish from a fish market, if you can. He suggests Mahi Mahi, red snapper, cod, or haddock as a milder fish to start with and suggests the good old fashioned "baked with breadcrumbs" method, served with a lemon wedge. Start with something simple like that OR load the fish up with other ingredients so it isn't so prominent (ie: a fish stew with lots of veggies).
One reason you may be a fan of seafood might have to do with the quality of what you've eaten before (?) so definitely pay the extra money for a good fish, don't dry it out when you cook it, and keep experimenting!
Hope this helps!
|my 2 cents on Jul 16, 2007 @ 07:45 pm|
Really fresh fish will hardly smell, as some of the others here have mentioned. 3 ways to ensure you are getting the freshest stuff (in my experience):
1. find a reputable fish market - however, these are not easily located and so may not be an option. They also tend to be a little pricey, but the staff is probably the most knowledgeable about their stock.
2. ask your regular grocer when they get their shipment of fish. Often it's on the same day each week. Then plan to buy on that day and when you do, go to the fish counter and ask for their freshest cut or "sashimi" grade (this is used for sushi, and because of health reasons needs to be the freshest possible). If you get a minimum wage lackey who doesn't know, ask for the department manager.
3. buy "flash-frozen" fish in the freezer section. Usually they are labelled as such, and if not you can look up your favorite brands online to see the company's statement. Flash-frozen meats and veggies are usually frozen at the point of harvest within a day or even a few hours, and frozen much colder than your home freezer to lock in the freshness. These products are far fresher than the unfrozen goods that eventually arrive at the grocery store (which have been warehoused and underway for several days), and as such have more nutritional value. If it's done right, the taste is just as good or even better than the unfrozen stuff. I buy all sorts of seafood and freshwater fish and never have been disappointed. Another plus is that this is often the cheapest option of all.
Ali de Bold
|wow! on Jul 17, 2007 @ 10:49 am|
Ok, I'm drooling here!
|YUMM on Jul 17, 2007 @ 07:47 pm|
I <3 Fish too.
|sushi on Jul 18, 2007 @ 03:03 pm|
i think sushi is actually less "fishy" than cooked fish. it took a little getting used to, but now i hooked ;)
Scents Of Peace
|Fisherman's Trick on Aug 01, 2007 @ 02:58 am|
Friends of mine have a fresh fish/seafood market here in Florida and say if you soak in buttermilk before cooking it helps remove the "fishy" taste. I think regular milk works too. Something about the lactic acid . . .