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Fish
Bwill
Posts: 102
I am looking to expand my menu and cook some healthier foods. I want to add some fish to my repertoire. One problem-I am not a big seafood fan and my kids are even less. Now I will eat certain kinds of fish and seafood. I am just picky. Any suggestions on recipe's or types of fish that are "less fishy?" Something that might appeal to my kids.
I am sure there are some good options.
Comments
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Would help to know what type of fish you "tolerate" for lack of a better word.
I guess the biggest help would be what part of the county you live and what types of fish you feel you can get fresh.Thank you,DarianGalveston Texas -
haddock, cod, pollock are all mild, if inland pick the haddock as it stays fressher longer of the three. also if they cut at the counter you want the top front shoulder thicker part, the lower part and tail section taste more fishy to me. down south im happy with grouper and yellow tail. tuna steaks is always a good option but pricey, seared with a red to pink interior at max. theres talapia but ive read bad things with farm raised. for catching in a pond, crappie. lemons and limes cut the fishy flavor as well as deep frying
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I am in Ohio. I am not sure what kind of fish I like to be honest. In the past much has been fried and lathered in tartar sauce. Not exactly the healthy variety.
I like canned tuna but tuna steaks probably would not fly. The rare cook would certainly scare off the kids and me to be honest. Speaking of which I know I do not like salmon. I have tried it two different times and was burnt both times. One time it was rare or possibly uncooked. I was not a fan.
Thanks for the suggestions fishless. I will take a look at the seafood counter and see if they have any of those.
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its not that scary, i shoot for pink. theres no fish taste and i even added fish sauce to the sauce
serve it with the lights off
if they have the haddock, see if they have a house seafood stuffing, its too expensive to make a good seafood stuffing at home. then its some onion slices in a casserole,squeeze lemon on fish, lay the fish on, pour some white wine over it, spread out the stuffing and top with butter slices and bake. i used to eat that as a kid at the local diner on a subroll with ketchup. used to piss off the cook there fukahwee maineyou can lead a fish to water but you can not make him drink it -
Honestly, not everyone likes fish. Lots people do not like fish only because they have never had fresh fish cooked correctly or in a way "they" like it. I also know lots of kids who like sushi rolls and sashimi. Don't count your kids out so quickly. They so quickly pick up bad vibes from adults on what they eat.Bwill said:I am looking to expand my menu and cook some healthier foods.
I am in Ohio. I am not sure what kind of fish I like to be honest. In the past much has been fried and lathered in tartar sauce. Not exactly the healthy variety.
I thought I hated salmon because of the way my mom cooked it when I was a kid. Cross cut and over cooked. On ice, they would call it a puck...Now fresh salmon is one of my favorites. There are also several varieties of salmon.
But if you are looking to cook some healthy stuff, sounds like you might be better off skipping the fish and trying Wok cooking with more veggies.Thank you,DarianGalveston Texas -
where are you located in Ohio? Lot of good fish markets around my area selling fresh caught walleye and perch. These are 2 of my favorites, always cooked in a foil pouch with a fresh grilled lemon and herbs.XL BGE, KJ classic, Joe Jr, UDS x2
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Right in the middle of the continent explains a lot. It would be hard to get fresh fish there or they would have to be flown in which increases the cost. Let us know what is available and we will see what we can come up with.
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Don't be afraid of buying frozen. Individually frozen and vacuum packed fish can be quite good. Much better than old fresh fish. Also check when buying fresh fish if it really is fresh - much of the offerings in supermarkets is actually thawed frozen fish. Better to get it frozen and thaw it yourself.
You should try salmon again. Two times with both times being burnt examples is not a good test. There are several types a salmon and they have different taste profiles. Try Alaskan wild caught King Salmon. Cook it enough so its not raw, but don't overcook it.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
I could eat salmon 3 times a day. Tuna too, but I eat much less of that. Mahi is good, but I have to drive a ways to get it. Not a fan of cod and the other mild ones. They have no taste to me. Trout's good, but I rarely see any.
There's apparently so much fraud in the seafood biz that I doubt we can ever be sure of what we're buying, but I stick with wild caught, not farm raised. At least that's what the sign says.
There's a good article on SE about how to cook salmon. You owe it to yourself to give it a try. If all you've had was poorly prepared, it's worth a shot to do it right. Skin on is better. Like the crispy skin on chicken! That's what I miss with the frozen salmon from ALDI. No skin!
http://www.seriouseats.com/2012/06/how-to-cook-salmon-pan-fry-fish-food-lab.htmlI hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Get some mahi, blacken it, put it in a taco. This is one of the least "fishy" ways to eat fish in my opinion. There are a lot of blackened mahi taco recipes out there, choose the one that sounds the best to you.
My favorite:
Slap ya mama cajun season (or whatever cajun seasoning) - 1 tablespoon
Maple Syrup - 2 tablespoons
Garlic Powder - 1/2 teaspoon
(sometimes if I really want to add a little kick I add some siracha - my wife and I like spicy).
I also like the chipolte mayo from this recipe:
http://thatovenfeelin.com/blackened-mahi-mahi-tacos-chipotle-mayo/
but you may be getting into the "this isn't healthy anymore" category of fish tacos. -
Find a market with a good fish counter - large selection usually means they sell lots of fish which should translate into fresher fish. Talk to them, they'll usually give you good advice and not necessarily steer you to what they want to get rid of or make the most profit on. They're usually really good at suggesting best ways to cook. Stay away from the stores where all of the fish is cello-wrapped. Frozen, portioned fish can be good too, I find it to be a little fishier, so thaw and rinse well. Rinse any fish that is fishy and it will get better.
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ryantt said:where are you located in Ohio? Lot of good fish markets around my area selling fresh caught walleye and perch. These are 2 of my favorites, always cooked in a foil pouch with a fresh grilled lemon and herbs.
Just to your north in Wadsworth! -
Try this tuna. Quick, easy and delicious! I like it with a side of rice and some steamed or grilled asparagus. Watch the video.
http://www.foodnetwork.com/recipes/tyler-florence/pan-seared-tuna-with-avocado-soy-ginger-and-lime-recipe2
Been a while since I've seen any good looking tuna. Will have to look harder because it's been too long since I've had this dish. The piece in the video looked awesome! Bet it's good with salmon too, though I haven't tried that.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
methods hide some flavors you might not like, google haddock marinara and haddock parmesan . a baked parmesan in a good bread roll with thousand islands and coleslaw is a nantucket reuben
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Both times I had Salmon it was at high end places. I was trying to be adventurous I am not sure I will try it again.jtcBoynton said:Don't be afraid of buying frozen. Individually frozen and vacuum packed fish can be quite good. Much better than old fresh fish. Also check when buying fresh fish if it really is fresh - much of the offerings in supermarkets is actually thawed frozen fish. Better to get it frozen and thaw it yourself.
You should try salmon again. Two times with both times being burnt examples is not a good test. There are several types a salmon and they have different taste profiles. Try Alaskan wild caught King Salmon. Cook it enough so its not raw, but don't overcook it.meggnificent said:Get some mahi, blacken it, put it in a taco. This is one of the least "fishy" ways to eat fish in my opinion. There are a lot of blackened mahi taco recipes out there, choose the one that sounds the best to you.
My favorite:
Slap ya mama cajun season (or whatever cajun seasoning) - 1 tablespoon
Maple Syrup - 2 tablespoons
Garlic Powder - 1/2 teaspoon
(sometimes if I really want to add a little kick I add some siracha - my wife and I like spicy).
I also like the chipolte mayo from this recipe:
http://thatovenfeelin.com/blackened-mahi-mahi-tacos-chipotle-mayo/
but you may be getting into the "this isn't healthy anymore" category of fish tacos.
Fish taco's are definitely on my list. My wife loves them. I will definitely try this.
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I live in northern Indiana, not to far from the Lake Michigan shore. The fish I can buy might be similar to what you can find.
1st note. Much of the fish from the Lakes is rather badly polluted. The rivers, far worse. If you want healthy, the best fish are from Superior and Huron. Inland lakes are generally good. Having fish from the other lakes a few times every 6 weeks is OK as far as I've read.
Oil fish, so called, like salmon, herring, sardines etc, are considered very healthful. Smelt from Lake Superior are still pretty common and are a freshwater herring. They fry up really well, and I've grilled them on the Egg on a 1/4" mesh.
"Fishy" flavor usually just means stale. Some ocean fish will taste very briney, and if oily, sort of fishy. But "fishy" taste is mostly just because the micro organisms that live in fish, and are not halted by freezing, have made the objectionable taste. If buying in the Midwest, fresh and even fresh frozen can be less than prime.
The "fish" flavor can be reduced by soaking the fish in milk while defrosting, or for 10 - 15 min before cooking. It also reduces the quantity of beneficial oils.
Also, have some citrus juice, lemon, lime and such on hand when serving
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Closest fish market to you would be in Cleveland road in Wooster, just off of 3. I'd suggest you give them a call. baylobsterswooster.com (330) 601-1200XL BGE, KJ classic, Joe Jr, UDS x2
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gdenby said:I live in northern Indiana, not to far from the Lake Michigan shore. The fish I can buy might be similar to what you can find.
1st note. Much of the fish from the Lakes is rather badly polluted. The rivers, far worse. If you want healthy, the best fish are from Superior and Huron. Inland lakes are generally good. Having fish from the other lakes a few times every 6 weeks is OK as far as I've read.
Oil fish, so called, like salmon, herring, sardines etc, are considered very healthful. Smelt from Lake Superior are still pretty common and are a freshwater herring. They fry up really well, and I've grilled them on the Egg on a 1/4" mesh.
"Fishy" flavor usually just means stale. Some ocean fish will taste very briney, and if oily, sort of fishy. But "fishy" taste is mostly just because the micro organisms that live in fish, and are not halted by freezing, have made the objectionable taste. If buying in the Midwest, fresh and even fresh frozen can be less than prime.
The "fish" flavor can be reduced by soaking the fish in milk while defrosting, or for 10 - 15 min before cooking. It also reduces the quantity of beneficial oils.
Also, have some citrus juice, lemon, lime and such on hand when servingBad news all the way around. Not sure if sea food from the non-polluted lakes is an option.
Do you guys like using the planks for your fish? I have been thinking about picking up some.
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Find a fish you like before bothering with planks. Planks will not turn a fish you do not like into one you do like.Do you guys like using the planks for your fish? I have been thinking about picking up some.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
Done right fish can be awesome. Stay away from Catfish unless you like the taste of mud. Also, avoid Talapia. Go with either cod or mahi mahi, or maybe flounder. I agree with an earlier poster that said individually packaged frozen fish can be really good and less "fishy" than fresh fish. Blacken it and you will be shocked at how good it can be. For the kids, batter it slightly and put it in a taco. Fish tacos are one of the greatest things on earth.
Beautiful and lovely Villa Rica, Georgia -
I always have a bag of frozen mahi mahi filets from Costco in the freezer probably grill them every week or two. Thaw in the fridge season with cavenders Greek seasoning sear about 3min per side till flakey squeeze lemon slice at table. It's great no fishy taste and very healthy.
tilapia very good too but I usually cook ina foil pack as it breaks apart on the grate
if you have a big budget find a quality fish market and buy fresh. Salmon and tuna steaks fresh from a quality fish market is well worth it!
cod tastes fishy to me“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
meggnificent said:Get some mahi, blacken it, put it in a taco. This is one of the least "fishy" ways to eat fish in my opinion. There are a lot of blackened mahi taco recipes out there, choose the one that sounds the best to you.
My favorite:
Slap ya mama cajun season (or whatever cajun seasoning) - 1 tablespoon
Maple Syrup - 2 tablespoons
Garlic Powder - 1/2 teaspoon
(sometimes if I really want to add a little kick I add some siracha - my wife and I like spicy).
I also like the chipolte mayo from this recipe:
http://thatovenfeelin.com/blackened-mahi-mahi-tacos-chipotle-mayo/
but you may be getting into the "this isn't healthy anymore" category of fish tacos.
I am making these tonight. No Mahi at the store so went with haddock. Any suggestions on applying the syrup mixture? Seems like it would be really sticky and hard to work with. -
I like fish - but the reminders of the pollutants and the less than fresh status of much of the supply makes me appreciate my locally butchered meats even more.
I do love to go to a private stock pond and catch fresh largemouth bass and then cook it the same day. Nothing better.
Sorry I have nothing to offer to the OP.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
I just use one of those basting brushes (I guess thats what they're called). I bought one a long time ago with the silicone bristles which I think makes it easier to clean. I mix it in a bowl and then coat in on there. I have always done these on the stove in the past, but I am going to do it in a cast iron on the BGE next time. I found a video where someone did it with grouper, so I'm probably going to follow these directions.Bwill said:
I am making these tonight. No Mahi at the store so went with haddock. Any suggestions on applying the syrup mixture? Seems like it would be really sticky and hard to work with.
https://www.youtube.com/watch?v=VFbxVVexros
Edit to say that the only reason I haven't done this on the egg yet is that I just got it this past weekend
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I haven't eaten farm raised fish in a long time. Don't google it if you don't want to quit eating it.
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I'd stay away from any/all farm raised fish if possible. Especially from other countries.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
If you are going to try different types of fish tacos, here is a sauce I have made and can recommend http://soupaddict.com/2009/06/wickedly-good-fish-taco-sauce/Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
This is now my weekend cook to look forward too. Thank you...Florida Grillin Girl said:If you are going to try different types of fish tacos, here is a sauce I have made and can recommend http://soupaddict.com/2009/06/wickedly-good-fish-taco-sauce/Thank you,DarianGalveston Texas -
You guys are terrifying me.
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Friend of mine who is mostly a vegetarian does eat fish. His quip once when we were out eating lunch was "You guys get the growth hormones and antibiotics in your burghers, I get the mercury in my fish-wich."Bwill said:You guys are terrifying me.
Forgot to mention common Great lakes fish. White fish. Still good supplies in Lake Superior, and from Minnesota inland lakes. Quite mild flavor.
And as I mentioned, small amounts of fish from the other lakes are not much of a problem. One of the best meals I ever had was from a fresh Coho salmon a friend caught of a pier in Manistee, MI. But usually, he went for brook trout.
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