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Fish On The Egg, Need Help.

Pa_BBQPa_BBQ Posts: 118
I have never cared for fish, actually hated it all my life. 
I have started juicing which has allowed me to eat and enjoy healthier foods and want to try fish again now that my taste buds have changed. 
What fish can I try that is not too "fishy tasting"
How would you recommend cooking it. 
Thanks
Large BGE
Meadow Creek TS120 Stick Burner
Weber 22" WSM
Stoker, BBQ Guru. 

Erie, Pa. 

Comments

  • nolaeggheadnolaegghead Posts: 11,019
    In general, extremely fresh saltwater fish (but stay away from Mackerel) are not "fishy" smelling.  If you're cooking on the grate, you want a meatier fish that doesn't disintegrate.  Try redfish, red snapper, blue fish, sea bass, grouper, halibut, swordfish, salmon, steelhead trout or amberjack.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • dmaroisdmarois Posts: 46
    I'm not a big fish eater but recently I've been grilling yellowfin tuna. Seared 1 minute each side at 600 degrees which leaves it rare. Never thought I'd say it but the piece I had last night I'd prefer over most steaks 
  • fence0407fence0407 Posts: 569
    I brought this up not too long ago, as I'm in the same boat (pun intended) as you. Here is a link to my thread in which a lot of people responded. Good luck!

    "I'll be at the 19th hole if you need me"
    Large BGE - ALPHARETTA, GA
    image - 2009 Alumni
  • FoghornFoghorn Posts: 1,590
    In general, extremely fresh saltwater fish (but stay away from Mackerel) are not "fishy" smelling.  If you're cooking on the grate, you want a meatier fish that doesn't disintegrate.  Try redfish, red snapper, blue fish, sea bass, grouper, halibut, swordfish, salmon, steelhead trout or amberjack.
    Most people would not include bluefish on that list.  And (as I menioned on the linked thread above) mahi is a great choice for the non-fish eater.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • Little StevenLittle Steven Posts: 26,159
    You probably get pickerel/walleye where you are. It is very mild and sweetish. You can grill on the skin, plank or en-papillote. Perch are good too.

    Steve 

    Caledon, ON

     

  • DMWDMW Posts: 3,659
    Mahi-Mahi on the menu here for tomorrow night.
  • nolaeggheadnolaegghead Posts: 11,019
    Foghorn said:
    In general, extremely fresh saltwater fish (but stay away from Mackerel) are not "fishy" smelling.  If you're cooking on the grate, you want a meatier fish that doesn't disintegrate.  Try redfish, red snapper, blue fish, sea bass, grouper, halibut, swordfish, salmon, steelhead trout or amberjack.
    Most people would not include bluefish on that list.  And (as I menioned on the linked thread above) mahi is a great choice for the non-fish eater.
    Yeah, it can be a bit fishy, and it can fall apart.  I used to cook it back in the restaurant days, don't think I've had it since. I remember I really liked blue fish, I just never see it anywhere in the NOLA area...it's an east coast fish that likes to bite swimmers, if I recall. 

    I actually like fishy fish....the mackerel sushi is one of my favorites.  Most people hate it.  And I like anchovies in lots of dishes.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • FoghornFoghorn Posts: 1,590
    I catch some bluefish every summer off of Cape Cod.  They tend to school with the stripers so you catch a mix of the two. Both humans and seals tend to prefer the stripers.   When the seal population is high then the striper population goes down and you tend to pull in a lot of bluefish.  Those aren't the good years.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • nolaeggheadnolaegghead Posts: 11,019
    haha maybe you need to start off by catching seals.  Stripers, we call them striped bass here, are one of my favorites.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • henapplehenapple Posts: 10,896
    Stripe..soak in ice water and drain and do again, again till the blood is gone. Thumb the blood line out.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • nolaeggheadnolaegghead Posts: 11,019
    trick with tuna - never rinse them off in fresh water.  You can use sea water if necessary, but fresh water turns the meat into mush.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • dihtndihtn Posts: 126
    We really enjoy salmon on the Egg cooked on a cedar plank.
  • chashanschashans Posts: 389
    Fish steaks will probably stay together better on a grill. Check out Cod, Halibut, Yellowtail, Swordfish...and cut the steaks at least one and one half inch thick.
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

  • My wife is in the same boat as the OP.  Truly fresh salmon is wonderful for someone who doesn't like fishy fish, but once it is a few days old forget it.  Stay away from swordfish.  I love the stuff, but it is a bit stronger.  I agree with the others who said mahi mahi as well.  Perch is a great freshwater option.  But in my experience, most people who say they don't like fish haven't had good, truly fresh fish.  There is a world of difference.
    Justin in Denton, TX
  • flynnbobflynnbob Posts: 499
    You may want to think about blackening some fish on the Egg in an iron skillet.  Did some Mahi the other night with some corn and rice sides.  I also like blackened grouper.  I grew up in Fla and snapper and grouper (very mild) are my first choice regardless of how you prepare them. I smoked some Spanish mackerel last month and it was pretty good - Would have preferred sailfish or marlin but can't get it here in Atlanta that I know of.  I am not a salmon guy but the wife and daughter like it on a cedar plank as long as the salmon is of good quality.
    Milton, GA.
  • WolfpackWolfpack Posts: 945
    Halibut or do a blackened flounder. Blue fish is good cooked the same day caught- much past that first day better use it as bait. It's a very oily fish so can be stronger- wouldn't recommend for people who don't really like fish.
    Greensboro, NC
  • portaporta Posts: 88
    Blackening fish is a great "foot in the door" method. Think of it as a gateway cook.  
    68% of statistics are made up on the spot.
  • jhl192jhl192 Posts: 549
    I do cod or haddock. Nice, thick flaky white fish with a mild taste.
    XL BGE; Medium BGE 
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