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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.

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Sushi Salmon left uncovered overnight in fridge safe to eat?

I thawed raw sushi salmon the day before and then wrapped it in papertowels and put it in the fridge overnight, but I forgot to put a lid on the container. It the salmon still safe to eat? Since the papertowels were also a lil wet due to the frozen…
Leon N
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Are grocery store tuna steaks safe if cooked but rare?

We got 2 tuna steaks from a grocery store, and we are pretty sure they they are NOT sushi grade. We cooked them tonight for a bit, and left the middle of the steak pretty rare. How safe is this? I should've asked this question before cooking…
Vincent Buscarello
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How to fix Spanish-Style Milkfish that became Too Salty

My wife made spanish-style milkfish, when I tasted it during the night it was alright, but when I tasted it next day for breakfast it has become too salty! I searched for recipes and saw that you're supposed to rinse the fish in running water after…
KaousFaust DesIncarnus
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How do I trap lateral bones that run down outside edge?

Can someone please simplify Step 1? What does "trap lateral bones" mean? Seafood Basics: 86 Recipes Illustrated Step by Step (2012) by Abi Fawcett, Deirdre Rooney.
user90386
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How long can anchovies under olive oil stay in fridge?

I have some anchovies dipped in olive oil and parsley. How long can they stay in fridge before going bad?
FabioSpaghetti
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Can gravlax be hung to dry?

If I cure salmon into gravlax as made in this video featuring a Gordon Ramsey recipe, what would happen if I hung the cured salmon for let's say a week after curing has been done. Of course, hanging it in a suitable environment away from lecherous…
Neil Meyer
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Vacuum packed fish

I left several vacuum packed packages of salmon and ahi tuna filets in a cooler with ice bags in my car are they still good after 24 hours.?please answer
Martha
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Packaged fish in lots of liquid - is it safe

I was unable to get to fish mongers, and so bought 2 sealed packs of cod from the chilled section in a local supermarket (each pack had 2 loins, a total of 280g per pack). They were not purchased frozen. I can't find the actual picture, but the…
Dave
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What can I add to lactoferments?

I love fermenting my own hot sauce and kimchi (sauerkraut). I’ve safely added all sorts of vegetables (carrots, garlic, onion, etc) but want to experiment with new flavors. Can I put some fresh or dry mushrooms in a batch of kimchi? What about…
Mohammad Athar
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Which seafood (excluding seaplants) contain no small bones and are high in Omega-3s?

I really, really hate fish with a lot of small bones - I know it's edible, but it's just disgusting to me, and the feeling of it getting stuck on my gums or throat... UGHHH (sprats, anyone? Haha) However I want to get my Omega-3s (from eating fish,…
Jack
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If strring a 65c soup causes small fish to tear up, does it mean it's overcooked?

The fish in question is whitebait, I slowly bring the fish and soup water up to 65c then remove from stove. During the cooking period I stir the pot to overcome/distrubute higher temperature at bottom of pot. As this happens I notice fish tears…
James Wilson
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How to increase the protein content in fish balls?

One of my recipes is fish balls. My question is how would you increase the protein content of it without affecting the taste? I have very little sense of taste/smell and when I made it, it had the consistency of mashed potatoes.
Abraham Ray
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What is the reason for weighing a slice of fish?

I got a question in my class and that was,'What is the reason for weighing a slice of fish?' Please help me out before my exams. On other sites it tells me that why should you weight fish before and after cooking. The question does not say before…
Josyln Black
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Best bets for fresh fish for sushi/sashimi?

Assuming a big city on the Easter Seaboard in the U.S. with a fresh fish market, what would you say are the best bets for sushi-grade freshness when it comes to types of fish? What I have done before is buy a tuna steak and smell it before and also…
amphibient
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How does bacterial contamination grow on food, and is the standard advice to cook your food to a high internal temperature wrong?

The standard advice, for both steak and fish is to cook them to an internal temperature of 160 degrees to kill any bacterial contamination. Is this overly simplistic advice that's mostly incorrect? Please hear me out: In the case of fish, the…
Greg Sherman
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