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Cooking Stack Exchange

Questions tagged [fish]

For questions about animals that live under water, whether fresh water or salt water.

This tag is used for questions about identifying, preparing, cooking, choosing, or otherwise dealing with animals that live under water. This includes both shellfish and vertebrate fish. If there is a tag for the particular species, such as or , add that tag as well.

414 questions
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Why is it that white fish do not have as strong of a "fishy" taste as other fish?

As a rule, my wife does not like the taste of fish, or pretty much anything that once made its home in the water. However, she's decided to give fish another shot. Not wanting to hit her over the head with the "fishiest" of fish, I did some quick…
ahsteele
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Beer batter fish, keeping the breading from peeling right off while eating?

A few months back I made beer-batter fish. I don't remember the exact recipe I used but I think I got it from foodnetwork.com. I fried in vegetable oil at 350. Everything came out OK, but the breading seemed to peel clean off of the fish while…
shsteimer
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6 answers

What is the best way to reheat leftover grilled fish?

I have rarely (if ever) looked forward to eating leftover grilled fish. What is the best technique to reheat the fish so that it has the best flavor and texture? I understand that some of the quality is going to be simply lost. If you have a…
Jonathan
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3 answers

How can I tell if fish is fresh?

I love fish, and I love cooking it. The thing is, I don't have any idea how to buy fish. Considering common fish in a grocery store (salmon, whitefish, tuna, grouper, etc.), how can I tell a good specimen from a bad one? When the difference is not…
Andres Jaan Tack
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7 answers

Why is fish not considered as meat?

While reading a thread on cooking, an old question popped into my head: I am an Asian and had no problems with dishes with both meat and “fish.” But some of my elder German friends say that meat and “fish” don't fit. Why is fish not considered as…
Ching Chong
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15
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8 answers

Is it safe to eat raw fish?

Raw chicken is generally considered not safe to eat. A lot of people eat sushi/sashimi though, and they are made from raw fish. So, how come that's safe (if it is)?
Lars Andren
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14
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5 answers

What is the difference between Alaskan King Salmon and Scottish Salmon?

I'm considering throwing a dinner party, and I don't have much experience cooking salmon. What are the main differences between these two types of salmon in terms of price, taste, and cooking methods?
Jasper Engel
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14
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2 answers

"Cooking" with acid (ceviche)

At a tappas bar, I had shrimp ceviche. In this dish, the shrimp is "cooked" not by high temperature but by the citric acid of its marinade. This would be really fun to make at home. For such dishes, should you stick to tested recipes? Or is there a…
Dinah
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Do some fish smell "fishier"? Why?

I've heard some say that fish only smells offensive if it's old. But my experience suggests that some fish, like salmon, are simply "fishier" and that the smell can put some people off. Is that right? If so, is there a simple explanation for the…
Matt Broerman
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5 answers

How do you properly defrost frozen fish?

I recently bought a package of frozen cod that contains about 6 pieces. How do you go about properly defrosting them? Thanks.
duchessofstokesay
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How can I get crispy skin when pan frying fish?

I struggle to get crispy skin when pan frying fillets. What's the secret?
Si Keep
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13
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1 answer

Brown line in back of shrimp

What could be a brown line in the back of an already peeled shrimp?
Thizzer
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13
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1 answer

Why add vodka to batter for frying fish?

At 4:46 in this video, Heston Blumenthal adds vodka to the batter for fried fish. This article in Robb Report also describes the process: The star chef begins his experiment in an elevated way. He’s not using cod or halibut. No, no, no. This is a…
user90386
12
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4 answers

UV lamp to disinfect raw sushi fish slices

I'm considering exposing raw fish slices to a UV lamp to kill bacteria before making it into sushi. Would this help? Is there a practice of doing this? And what could be the drawbacks, if any? UPDATE Thank you very much for your answers. A couple of…
Levi Haskell
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4 answers

How do I choose frozen fish so that it doesn't release so much water?

I bought a package of frozen, individually wrapped, vacuum-sealed pacific cod fillets (about 150-200 grams each) from what I thought was a reputable brand (and not the lowest price) in my nearest supermarket, and attempted to pan-fry it. I defrosted…
Calimo
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