ChiefsPlanet - View Single Post - Food and Drink Need recommendations on Fish

JD10367 · 09-19-2020, 01:35 PM

Fish is not actually supposed to smell "fishy". If it's really good fresh fish from a seafood market then it shouldn't smell so much.

Salmon is a very specific taste. Try some smoked salmon from the supermarket (that stuff is okay to get in a package). I have it in a salad, just lettuce, tomato, salmon, cubed cheese, olive oil, and balsamic vinegar. (I buy flavored balsamic vinegars to change the overall taste.) If you can stomach smoked salmon, it's a nice easy way to get your fish dose, and it's relatively cheap (a 3-oz. package in the supermarket is around $5-7).

Any meaty "whitefish" is pretty easy to cook. Whether you fry it, bake it, or even boil it, if it goes from translucent to white then it's good to go. Haddock and cod are pretty close but some people think haddock is "fishier".

Tuna is an interesting fish. When you have a tuna steak it tastes much different from the canned stuff. A tuna steak is versatile because you can put blackening spices on it, or even just pour some BBQ sauce or something on it when it's cooked. Most people like their tuna a little rare (or a lot rare), but I like mine looking pretty medium-well by steak standards (gray on the outside and around a centimeter into the fish, and maybe just a little pink in the center). I'd rather it be overcooked than be raw or fishy tasting.

I don't care for swordfish. I find it oily and fishy and it's actually a high mercury fish.

Scallops are good. They're also versatile. We just cook them up in some olive oil and tons of fresh garlic and a little butter, and pour it over pasta. Like whitefish, if the scallop is white and not translucent then it's cooked.

Halibut, trout, and catfish can be fishy if prepared wrong. I don't care for halibut. Trout is hard to find at a restaurant, and so is catfish. The Texas Roadhouse chain used to sell it but now they've switched to regular white fish; I think Cracker Barrel still has it.

Tilapia is actually a pretty tasty little fish but it's almost all farm-raised so be careful of where it came from. It's a nice flat fish so it's easy to cook and spice up.

Plain old "fish and chips" in a restaurant is going to depend on where you get it. Again, if they use a fresh fish, it should not taste fishy. If you try it in a restaurant and like it there, I suggest sticking to getting it at that restaurant. Surprisingly, the aforementioned Texas Roadhouse actually does a good job. And almost every restaurant has a salmon and, since it's usually one of the few fishes on the menu, they usually do a decent job with it. Fresh salmon used to have a bad reputation for having tiny bones in it but whatever modern methods they have for deboning seems to work well because I can't tell you the last time I got a salmon bone in a restaurant.

09-19-2020, 01:35 PM	#6
JD10367 Cheaterlover* JD10367's Avatar Join Date: May 2009 Location: RI	Fish is not actually supposed to smell "fishy". If it's really good fresh fish from a seafood market then it shouldn't smell so much. Salmon is a very specific taste. Try some smoked salmon from the supermarket (that stuff is okay to get in a package). I have it in a salad, just lettuce, tomato, salmon, cubed cheese, olive oil, and balsamic vinegar. (I buy flavored balsamic vinegars to change the overall taste.) If you can stomach smoked salmon, it's a nice easy way to get your fish dose, and it's relatively cheap (a 3-oz. package in the supermarket is around $5-7). Any meaty "whitefish" is pretty easy to cook. Whether you fry it, bake it, or even boil it, if it goes from translucent to white then it's good to go. Haddock and cod are pretty close but some people think haddock is "fishier". Tuna is an interesting fish. When you have a tuna steak it tastes much different from the canned stuff. A tuna steak is versatile because you can put blackening spices on it, or even just pour some BBQ sauce or something on it when it's cooked. Most people like their tuna a little rare (or a lot rare), but I like mine looking pretty medium-well by steak standards (gray on the outside and around a centimeter into the fish, and maybe just a little pink in the center). I'd rather it be overcooked than be raw or fishy tasting. I don't care for swordfish. I find it oily and fishy and it's actually a high mercury fish. Scallops are good. They're also versatile. We just cook them up in some olive oil and tons of fresh garlic and a little butter, and pour it over pasta. Like whitefish, if the scallop is white and not translucent then it's cooked. Halibut, trout, and catfish can be fishy if prepared wrong. I don't care for halibut. Trout is hard to find at a restaurant, and so is catfish. The Texas Roadhouse chain used to sell it but now they've switched to regular white fish; I think Cracker Barrel still has it. Tilapia is actually a pretty tasty little fish but it's almost all farm-raised so be careful of where it came from. It's a nice flat fish so it's easy to cook and spice up. Plain old "fish and chips" in a restaurant is going to depend on where you get it. Again, if they use a fresh fish, it should not taste fishy. If you try it in a restaurant and like it there, I suggest sticking to getting it at that restaurant. Surprisingly, the aforementioned Texas Roadhouse actually does a good job. And almost every restaurant has a salmon and, since it's usually one of the few fishes on the menu, they usually do a decent job with it. Fresh salmon used to have a bad reputation for having tiny bones in it but whatever modern methods they have for deboning seems to work well because I can't tell you the last time I got a salmon bone in a restaurant.
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