Cooking Stack Exchange
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
-1
votes
3 answers

How long would meat stored (in jars) and fish (whole) in a ice-water bath last?

For various reasons I'd like to store fresh meat and fish without freezing for as long as possible. I should preserve its original state as fresh and taste, so salting, cooking, vinegar is out of the question. I have this idea to put meat in glass…
lowtoxin
  • 397
  • 1
  • 13
-2
votes
1 answer

Is there any difference in nutritional value between a wild caught fish and farmed fish?

Is there any difference in nutritional value between a wild caught fish and farmed fish. In terms of calories, protein and most other nutrients?
Madiha sabir
  • 1
-2
votes
1 answer

Am I still overcooking whitebait, how to prevent it?

I have had a problem where I am constantly overcooking whitebait. In light of previous answers relating to the same issue, recently I have started to place the whitebait in the water, put a thermometer in the water and when the water reaches 45c, I…
James Wilson
  • 3,815
  • 15
  • 62
  • 110
-2
votes
2 answers

Is it feasible to use anchovies to improve the taste of random dishes?

I'm not a fan of anchovies on pizza, because when you get a biteful, it's overly salty/fishy. Years ago, I saw an allegory about a king (or a person of some high importance), who warned his new chef not to use anchovies, because he hated them. The…
Fauxcuss
  • 623
  • 2
  • 8
  • 12
-2
votes
1 answer

Refrigerate Cod After Cooking

Possible Duplicate: Resources for reheatable meals, specifically fish? How long can I store a food in the pantry, refrigerator, or freezer? Is it okay to refrigerate Cod (and other kinds of fish) once cooked and eat the next day? If so, can you…
Chris Diver
  • 107
  • 1
  • 1
  • 4
-2
votes
2 answers

Should canned fish be flaky?

Properly cooked fish is meant to be flaky and not tough or chewy. I just had some canned mackerel and noticed it was not flaky but rather a bit tough and chewy. Is it just a bad batch or does the cooking process cause it to be like this?
James Wilson
  • 3,815
  • 15
  • 62
  • 110
-2
votes
1 answer

Why does salt used for fish dishes have the shape of large "flakes" instead of small corns of salt, as normal table salt?

There is salt made specifically for fish dishes. I've used it a few times in the past, but while there is nothing wrong with the taste of the "flake salt", it is a very disturbing feeling to be eating fish meat and constantly feel these "crunches"…
Margarito
  • 1
-4
votes
1 answer

How might these prawns have been cooked?

Bought these prawns from Tesco. It says already cooked but not how, would these typically have been steamed or baked etc.? When it says ready to eat, does that mean nothing the same way that raw fish is ready to eat since these would not have been…
James Wilson
  • 3,815
  • 15
  • 62
  • 110
-5
votes
1 answer

Are these Toronto Chinese restaurants cooking live or frozen Yellow Fin Grouper?

Many Chinese restaurants in Toronto serve Yellow Fin Garoupa or Grouper — 黃鰭斑. 1. From pictures beneath, are they live and fresh? Or frozen? Is Yellow Fin Grouper sold live and fresh? If not, frozen? Crown Jewel Fine Dining Casa Imperial…
user24882
1 2 3
…
27
28