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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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Fish from local chip shops smells fishy, but not from one shop?

As per the title, we have tried fish and chips from several local fish and chip shops, and whenever we get in the car to drive home with them we instantly smell the fish. However a new fish and chip shop opened recently, and the fish has no smell at…
Paul Fin
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Cooking a whole 30lb sturgeon on a spit

I have a custom made charcoal spit and I've done a whole pig on a spit at least 10 times, so I have some experience doing this thing, however, this will be my first year cooking a sturgeon, or any fish for that matter, on a spit. I need help with…
Serj Sagan
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Alternative fish for Fish and Chips

There is no cod or haddock where I live and I am looking for an tasteful alternative. I tried seabass and it was nice but what would be more accurate alternatives for cod & haddock?
coner
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Why not mix meat or poultry with fish?

I have just realized that I cannot recall ever seeing an item on any menu or in any cookbook that includes both fish and meat or fish and poultry together. (Meat and poultry I have seen.) Is there a reason for this? Is such a combination by its very…
jake
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What is the name of this Chinese Fish Soup where guests cook their own fish in broth?

One of my friends tells about some kind of a delicious fish soup that he ate in china. But he doesn't know the name of the dish. It was served in a big bowl in the center of the table (in a restaurant). The bowl is heating, and it's a soup that does…
Mohemnist
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How can I cook cod without lemons?

I have cod and every recipe that I can find says to use lemon juice, but I personally hate lemons. What can I cook the cod with, other than lemons? I don't want it to be dry and I want to bake the cod.
Renee Blake
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How do you fry a fat, uneven salmon filet?

I can nail a decent medium rare salmon filet. But today the salmon I have bought turned out to be really fat - like 2 inches in height. Its sides have very steep slopes so its bound to cook unevenly. I can manage a 1 inch high salmon filet, but 2…
Bar Akiva
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How much Omega-6 does sprat have?

I'm not sure if this is the right place to post this, but I couldn't find this information, I looked for two days. How much omega-6 do sprats have, does anyone know?
Jack
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Cooking meat/fish without Maillard reaction(a.k.a. browning)

Maillard reaction (browning) is the chemical reaction that occurs during frying. Almost all the recipes on cooking meat/fish are all about frying. Even if it's not frying it still mostly incorporates frying and/or browning. Most recipes of stewed…
Gherman
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How do you prevent salmon from falling apart when frying?

I have tried frying salmon filet and besides the fact it was very raw on the inside it fell apart when I tried to flip it over. Why? *Skin was on.
Bar Akiva
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Minimum preparation for baking a whole fish

I suspect that if one cooks a whole fish with the guts still in, the result wouldn't be good. Other than gutting it first, is any other preparation needed for baking a whole fish, such as scaling it? When I've consumed whole cooked fish before, the…
Highly Irregular
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Uncooked Pickled Fish: Can I recook it?

I made pickled salmon a few days ago. I clearly did not cook it enough before pickling it for four days in vinegar. It is basically raw and completely falling apart. Can I recook it now by boiling it in its own pickling juice, or is that not a…
mir
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Add spice then oil, or oil then spice?

When I'm cooking chicken, steak or fish, I normally sprinkle on the spices first and then add the oil. Is this the right order, or would it be better to add the oil and then the spices? Also, does it make a difference if I rub in the spices as…
Celeritas
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Why does fish stick to a pan which is not very hot?

As we have seen there are several threads about preventing the fish from sticking to the pan by making the pan very hot. I want to understand why does the fish stick to a pan which is not very hot. What is the science behind it?
needle clock
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Alternative to pan frying fish fillet?

I have a recipe that calls for pan frying fish and my goal is to find a healthier way to do it. I want to stay true to the recipe, i.e. I don't want to use breadcrumbs when baking the fish fillet in the oven, I want it to be cooked but slightly…
Puter Gal
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