tag:blogger.com,1999:blog-17422713.post112899005599053576..comments2024-03-27T20:45:01.098-04:00Comments on Beyond Salmon: Fish PersonalitiesHelenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-17422713.post-13434041871215068332010-06-13T14:50:22.102-04:002010-06-13T14:50:22.102-04:00Hi Kat,
I don't think there is a way to make ...Hi Kat,<br /><br />I don't think there is a way to make your frozen fish taste good. The only previously frozen stuff that I've had that is worth eating is very high end flash frozen fish that was kept in a super freezer (not a regular home or supermarket freezer). So, stop trying and get yourself some fresh fish. If you are on a budget stick to cheap species like mackerel, bluefish, etc. Unfortunately, there is no such thing as cheap good fish. <br /><br />Cheers,<br />-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-48918814570454697492010-06-13T03:37:39.888-04:002010-06-13T03:37:39.888-04:00I have some fish in my freezer - frozen basa fille...I have some fish in my freezer - frozen basa fillets (a type of catfish) - how firm do you think this would be considered? Have you worked with basa before, and do you have any tips? Because to put it bluntly, I've never been able to make it taste any good.Unknownhttps://www.blogger.com/profile/01275307990911441135noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-89704130895920495922010-01-26T08:51:29.428-05:002010-01-26T08:51:29.428-05:00You make it pretty easy, and yummy, and the cuttin...You make it pretty easy, and yummy, and the cuttings are looking very beautiful and tasty.<br />And it is helpful that you share the tip of fish, You are really look like a professional cooker.<br /><br /><a href="http://www.ghostpapers.com/" rel="nofollow">Term papers</a>Term Papershttps://www.blogger.com/profile/02145417264678061367noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-73892979485437948522010-01-08T05:37:17.394-05:002010-01-08T05:37:17.394-05:00I ADORE YOUR BLOG!
I haven't read through all...I ADORE YOUR BLOG!<br /><br />I haven't read through all of your entries yet--The School of Fish. I do believe you write quite a lot like me. I'm going to complete this school of fish, I think it's a precious little piece of the internet. <br /><br />I've been interested in fish for a long time, but I have never had any interest in cooking. I lift weights, and my body craves protein, and I find nothing as satisfying as fish. I've an appetite for it, and a particular taste for it, and reading your blog has helped me understand what it is I want. <br /><br />I'm not the aficionado you or Carl is, but I'm learning. I'm just a writer and a bodybuilder with a an uneducated taste for something--you've helped me define what. Many thanks!Heathen Marqueehttps://www.blogger.com/profile/17010683997477689621noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-82188267997960746632009-09-13T23:16:22.602-04:002009-09-13T23:16:22.602-04:00This was so helpful, Thank you.
-BreeThis was so helpful, Thank you.<br />-BreeUnknownhttps://www.blogger.com/profile/15962422576019344928noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-21565076379517906232008-12-08T20:37:00.000-05:002008-12-08T20:37:00.000-05:00Hi Ellie,Mahi-mahi would be my first choice. It's ...Hi Ellie,<BR/><BR/>Mahi-mahi would be my first choice. It's inexpensive (as far as fish goes), and has a nice firm texture. Swordfish is very widely available, but it's more firm and more expensive than mahi. Red snapper and tilapia are moderately firm and widely available.<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-29525649178985463882008-12-08T19:10:00.000-05:002008-12-08T19:10:00.000-05:00HI Helen,I'm making a fish curry that calls for a ...HI Helen,<BR/>I'm making a fish curry that calls for a 'firm fleshed' fish. What fish would you reccommend (especially for a beginner fish cook) as well as something that is reletively easy to find/economical.<BR/>Thanks!Ellehttps://www.blogger.com/profile/05801624193418226327noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-67796888387785125432008-12-08T19:04:00.000-05:002008-12-08T19:04:00.000-05:00HI Helen,I'm making a fish curry that calls for a ...HI Helen,<BR/>I'm making a fish curry that calls for a 'firm fleshed' fish. What fish would you reccommend (especially for a beginner fish cook) as well as something that is reletively easy to find/economical.<BR/>Thanks!Ellehttps://www.blogger.com/profile/05801624193418226327noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-55559320961259823462008-09-19T22:44:00.000-04:002008-09-19T22:44:00.000-04:00Sable is similar and depending on where you live, ...Sable is similar and depending on where you live, it might be cheaper. It's a west coast fish, so it will be significantly cheaper there. But even on the east coast, my guess is that it usually retails for $16-18, while Chilean sea bass is $25-28.<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-78465405153093490882008-09-19T16:19:00.000-04:002008-09-19T16:19:00.000-04:00Helen,Great blog here. I'd like to make chilean se...Helen,<BR/><BR/>Great blog here. I'd like to make chilean sea bass recipe but it's so expensive. Can you recommend a similar fish to replace it?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-79639443091472209292008-05-05T13:00:00.000-04:002008-05-05T13:00:00.000-04:00Hi Susan,Hmm, I haven't heard of fish being treate...Hi Susan,<BR/><BR/>Hmm, I haven't heard of fish being treated with chlorox, and I don't believe you can actually taste antibiotics. but I have heard of fish being soaked in what's essentially a salt solution to prolong its shelf life. to avoid all these problems, only buy fish from a reputable fishmonger. how do you know which ones are reputable? be nosy and ask questions. become a regular and see if you are happy with their product. if not, move on. there is no way to tell what fish has been treated with by looking at it. <BR/><BR/>Also, realize that excellent quality fish is expensive and unfortunately there is no way to get the best fish cheaply. that being said, fish prices vary. for example bluefish is around $8/LB and halibut is $20/Lb right now in Boston area. Both are of the highest quality, but due to supply and demand the blue is much cheaper.<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-45350433328710602932008-05-05T11:38:00.000-04:002008-05-05T11:38:00.000-04:00Hi Helen,would you be so kind as to address the qu...Hi Helen,<BR/><BR/>would you be so kind as to address the question of the use of preservatives on fresh fish. Perhaps in Boston this problem does not exist, but here in New York City where I work, and on Long Island where I live, buying fresh fish or ordering it in mid-price restaurants results in something that tastes as a combination of mild but distinct Clorox plus antibiotics. Really disgusting taste. I am sure it improves the "shelf life" of the fish... I cannot find any info on how to tell raw fish processed in this manner from the really fresh fish I crave. <BR/><BR/><BR/>Susan.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-39537177175374390702008-02-25T21:06:00.000-05:002008-02-25T21:06:00.000-05:00I don't have a good answer for you about brining v...I don't have a good answer for you about brining vs. salting. The only time I brine fish is for smoking. And I don't normally pre-salt, marinade, etc. Right before cooking, I sprinkle it with salt and pepper and cook immediately. I wouldn't recommend brining for any method besides smoking, as it makes fish wet. even for smoking, you have to dry it out for several hours before proceeding with the recipe.Helenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-11744704250714588632008-02-25T14:03:00.000-05:002008-02-25T14:03:00.000-05:00hi helen.. im newbie here.. just wanna ask a quest...hi helen.. im newbie here.. just wanna ask a question on what the differents beteeen brine salting n dry salting fish in texture n taste? which one r best?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-62274334498354935222007-10-16T14:06:00.000-04:002007-10-16T14:06:00.000-04:00Hi Gene,It's so great that your restaurant offers ...Hi Gene,<BR/><BR/>It's so great that your restaurant offers fish specials. Here are some other ideas for you:<BR/><BR/>black cod (sable)<BR/>mahi-mahi<BR/>branzino (best whole)<BR/>skate wing (best on the bone)<BR/>monkfishHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-57157259992716536132007-10-15T20:46:00.000-04:002007-10-15T20:46:00.000-04:00Great Blog, there is some great information in the...Great Blog, there is some great information in the body of your page. I manage a restaurant, and am responsible for all of the purchasing. We have the usual suspects on our menu Red Snapper, Lemon Sole and so on, what we have really made a name for ourselves with is having a weekly fish special which is tasty, rare, and somewhat out there. Things we have served are: Swordfish, Red & Black Grouper, Mako Shark, Halibut, Tilapia, Triple Tail, Bluefish, Seabass, Chilean Seabass, Rainbow Trout, Tuna... Any other suggestions ? Filet should be good sized. ps thanks for this blog :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-34830356252709436312007-08-12T02:05:00.000-04:002007-08-12T02:05:00.000-04:00i was put into the hot seat once when i went to my...i was put into the hot seat once when i went to my girlfriend's dorm and tried to prepare something good to eat. i salted the 1 1/2" thick fish fillet with a liberal amount of sea salt, while i had rings of capsicum and chillies in a big n deep pyrex container along with tequila (college dorms), lemon juice, olive oil. left the two separate for about an hour or so.. then plopped the fish into the big pyrex container (the oil should go about halfway of the fish) and popped it in the microwave (ahh dorms) uncovered for about 12 mins then another 3 mins covered to steam. and voila! of course, boiling would be best.<BR/>-dominicAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-2460085280468796682007-08-06T14:16:00.000-04:002007-08-06T14:16:00.000-04:00Hi Anonymous,The fishy taste in fish is usually a ...Hi Anonymous,<BR/><BR/>The fishy taste in fish is usually a result of overcooking. If you follow this <A HREF="http://beyondsalmon.blogspot.com/2005/10/is-it-done.html" REL="nofollow">guide on doneness</A> and avoid really strong tasting fish (sardines, bluefish, swordfish, etc), you shouldn't have a problem.<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-72162990002820346802007-08-06T14:04:00.000-04:002007-08-06T14:04:00.000-04:00hi,My sister eats a lot of fish, she doesn't know ...hi,<BR/><BR/>My sister eats a lot of fish, she doesn't know how to cook, so I cook for her. I don't rea;;y fish, so when cooking for her, I often call her to kitchen to taste it. She doesn't really like it when the fish has its "Fish taste" how do I get rid off the fish taste in fish?? Do I sound kind of crazy? Is this even possible? Please help.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-89805382052889747732007-03-09T12:44:00.000-05:002007-03-09T12:44:00.000-05:00Helen,Thank you, thank you, thank you! After much ...Helen,<BR/><BR/>Thank you, thank you, thank you! After much time searching for a comprehensive answer to my question, "what does each fish taste like?", I came across your entry, and it was JUST what the doctor ordered. Besides, being a DC transplant form Boston, I knew I could trust your info. I'll be adding your link to my food blog (My Splendid Table), that others may bask in the opulence of your knowledge.100Loveshttps://www.blogger.com/profile/17429338939311705078noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-33877407278532275522007-03-05T13:34:00.000-05:002007-03-05T13:34:00.000-05:00i'll vouch for the pre-cooking salting method by t...i'll vouch for the pre-cooking salting method by the Orientals. my mum always rubs salt on the skin then rinses it off before applying a fresh layer for marinating. Apparently it gets rid of the fishiness without removing the flavour. :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1170267330311053302007-01-31T13:15:00.000-05:002007-01-31T13:15:00.000-05:00Hi Carolyn,If you are not a big fish eater, start ...Hi Carolyn,<BR/><BR/>If you are not a big fish eater, start with ones that are low in fat and mild, like halibut or sole. And try gentle cooking techniques like poaching, rather than grilling and searing. I don't believe in marinades for fish (except for the really dense ones). Cooking fish is all about catching the moment it's done and letting its natural personality shine through. Here are some dishes you might like:<BR/><BR/><A HREF="http://beyondsalmon.blogspot.com/2006/02/poached-halibut-with-cilantro-cream.html" REL="nofollow">Poached Halibut with Cilantro Cream</A><BR/><BR/><A HREF="http://beyondsalmon.blogspot.com/2006/04/sole-with-crab-and-spinach-stuffing.html" REL="nofollow">Sole with Crab and Spinach stuffing</A><BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1170208749405879452007-01-30T20:59:00.000-05:002007-01-30T20:59:00.000-05:00Hello,I just absolutely can't stand the taste of f...Hello,<BR/>I just absolutely can't stand the taste of fish. My husband loves it. He normally grills it and I have a steak. Recently I have decided to lose weight and change my eating habits to include healthy meals and of course fish. I need to understand what kinds of seasoning and marinades and cooking methods I can use to make fish less fishy tasting and still healthy (low calories). MY husband would love it if I could enjoy fish with him. I enjoy scallops and lobster and crab and shrimp but fish is something I need help enjoying..<BR/>CarolynAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1165097178199587942006-12-02T17:06:00.000-05:002006-12-02T17:06:00.000-05:00Hi Djoma,Welcome to Beyond Salmon. Grilling, broi...Hi Djoma,<BR/><BR/>Welcome to Beyond Salmon. Grilling, broiling and searing are all direct/high heat methods. In most cases they can be used interchangeably. There are however some differences in the actual mechanics of how these methods work. Searing in a non-stick or cast iron pan (fish will stick in a regular pan) will give you the most crispy skin. Grilling will give you that unique smoky flavor. Broiling will give you decent browning without the splatter of searing. You can sear and broil any fish. Grilling is a bit trickier -- avoid it for really fragile, skinless fillets (sole, flounder, cod). They'll fall right through the grill rack.<BR/><BR/>Cheers,<BR/>-HelenHelenhttps://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-1165034359479499782006-12-01T23:39:00.000-05:002006-12-01T23:39:00.000-05:00Pardon my asking such a basic question, but how di...Pardon my asking such a basic question, but how different are the methods of cooking: grilling, broiling and searing? How is the fire/heat manage in terms of intensity and source (bottom/side/top).<BR/><BR/>I just stumbled into your website tonite and am getting a good education on fishmongering and seafood cooking. Thank you for your generous sharing of personal and stock knowledge.Anonymousnoreply@blogger.com