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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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What is the layer of grey stuff on the bottom of salmon?

On the bottom of a piece of salmon there is a layer of grey stuff, I am wondering what this is? I assume this is its fat?
davidjhp
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What can I do to make sure plaice filet doesn't get dry?

I just cooked myself some plaice in both butter and oil. It didn't feel like I cooked it too long, but still the fish tasted pretty dry. Is there something I can do or pay attention to in order to prevent this from happening?
Bart Burg
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How do I debone fish quickly?

A week ago, we bought some salmon, that was oddly cheap. Today, after cooking it, we realized why: there were hundreds of bones in the fish, all waiting to make their way into our throats. We stopped eating it and threw it away. I realized at the…
yuritsuki
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Would pre-sliced, pre-packaged fish be considered sushi grade if I freeze it for at least a week before consumption?

I'm planning a sushi dinner party for my birthday in a month and I'm trying to do research on where to get my ingredients and supplies. I'm finding that trying to find "sushi grade" fish is the hardest thing to do, and the only place that I can find…
OghmaOsiris
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How long should tilapia filets of normal thickness be broiled?

I have a packet of fresh tilapia filets from the grocer, and I'm planning to broil them with BBQ sauce. How long should they stay under the heat and how far should they be from the heating elements? My broiler is the "under-the-oven" kind which…
Suppressingfire
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How can I fix my tasteless baked flounder?

I fixed flounder fillets in a bed of yellow onions and mushrooms in a 425°F oven -- as the recipe says -- and the fish does not taste like anything. The Hollandaise sauce did not help either. Is there anything that I can do to improve the flavor or…
Mariela Acero
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Cooking thawed fish when it says cook from frozen?

I have a pack of fish in the fridge that says cook from frozen, is it safe to cook now it has defrosted. I have had it for one day in the fridge
William
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What red wine goes with fish?

I have been wanting to try a nice red wine with fish and I'm not a huge fan of white. Recently I have been drinking Pinot Noir. But I'm looking for one more suited for fish (I know this isn't traditional)
Sarah_G
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Cooking temperature and time adjustments for cooking several whole fish in a conventional oven?

I've successfully prepared one whole fish using a roasting pan and conventional oven, and now would like to make four to six of them at once for a gathering. Is there a rule of thumb to adjust my cooking time and temperature when cooking several…
Hakan B.
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At what temperature should monkfish be prepared?

At what internal temperature should you aim for monkfish to be properly cooked? According to this recipe, it should be at 145F (63ºC). Does anybody know a temperature chart for fish in general? FYI I just found this and this reference.
BaffledCook
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How Do I make My Casserole (with Noodles) Less Dry?

Okay, I know why pasta absorbs the sauce and it can be dry if left in the sauce, but what about making it not so dry in a casserole you cook in the oven? Did a great casesrolle last night and it was REALLY dry! Do I need to begin with more sauce?
Chris B
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Where can I look up the amount of omega-3 in unit weight of monkfish?

Where can I look up the amount of omega-3 in unit weight of monkfish? I would like to compare that to mackerel. Thanks.
Tim
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Miso Marinade Did Not Char

I followed this miso recipe and cooked it on a foil lined sheet pan directly under the broiler. Somehow, I only succeeded in burning the excess marinade on the foil, whereas all the marinade coating the fish retained its light brown miso color. Any…
Giuseppe
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How can I remove fish scales?

I bought two pieces of filets (900 grams each) of a large Asian carp. To keep those in the fridge, I cut them into large pieces. However, I forgot that those filets still had scales on them. Since the fish was large in size, the scales were…
user366312
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Which side up (with skin or not) to put a salmon slice when microwaving?

It is a quick meal only of course but still interesting how better. There are raw salmon slices available for sale here. They are flat and have a skin on one side, that can be either upper or lower side. I cook them in microwave, just with salt and…
Audrius Meskauskas
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