Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Neonivek]

The only fish I eat, and I rarely eat it, is Tuna and I get it from the can.

Outside of Tuna I guess I eat Pickled Herring... but we don't get it anymore.

[GlyphGryph]

Salmon is one of the best for those Omega-3s, too.

[Darvi]

Raw salmon is the second best fish ever.

[Nikov]

I get my fish from McDonalds.

What? Don't look at me like that!

[Nadaka]

I get my fish from McDonalds.

What? Don't look at me like that!

You are having wrongbadfish!

It was some bland whiting last night, but the mesquite seasoning I put in the cornbread dry batter before cooking it in a lightly bacon'd pan made it pretty good.

[Mushroo]

A quick google search will tell you which fish are highest in omega oils.

One of the best is anchovies. They are very easy to prepare, just take them out of the can/jar and put them on pizza, salads, etc.

If you are eating salmon for this purpose, make sure you buy wild--the farmed variety don't eat the wild algae and therefore aren't as high in good fats.

[Aramco]

The only fish I eat are salmon. Not tuna. I hate that stuff.

[Nadaka]

The only fish I eat are salmon. Not tuna. I hate that stuff.

Enjoy them while you can. Most of them will be extinct soon thanks to daming.

[Aramco]

The only fish I eat are salmon. Not tuna. I hate that stuff.

Enjoy them while you can. Most of them will be extinct soon thanks to daming.

Maybe I'll eat carp. Teach them to kill my Dwarves.

[LShadow]

I eat a lot of salmon, mostly raw with sushi rice. It doesn't get much easier to prepare than that.

If you cook your fish, here's a basic cooking technique that has great results:

• Allow the fish to reach room temperature.
  As with any meat, if you don't let it reach room temperature it won't cook properly. Mostly, it will tend to burn or over-cook on the outside before it finishes on the inside. This is probably the number-one reason why most people end up with dry meat. This can take a couple hours.
• Coat your fish in oil.
  Peanut oil (or other oil with a high "smoke-point") works best, but pretty much any oil will give satisfactory results. The oil's primary function is to act as a heat buffer, making sure the meat cooks evenly and browns instead of burns.
• Salt the fish to taste.
  Kosher or sea salt tend to work better than table salt. Table salt tastes kind of acrid and is typically much stronger, making it easy to over-salt. The salt is necessary to increase the conductivity of the liquids in your mouth, allowing you to taste more. This can be reduced for health reasons, or increased when you really want to bring out the flavor. The way it's used here, it's not going to have any effect on the cooking.
• Broil until it turns nice and brown on one side, flip and repeat.
  Salmon can be eaten raw, so don't worry about under-cooking. Just cook it until it looks nice; the brown color is actually an indication of a chemical change and is the color of the chemicals that provide that nice "meaty" flavor. Black means you've taken the reaction too far. Remember, when broiling, that your food should only be a couple inches away from the heat source. If the raw bothers you, move the fish maybe another 8 or so inches from the heat source and let it finish cooking a couple more minutes. It will be more dry, but it will cook all the way through without burning.
• Remove the skin, if desired (but it is edible, and especially good when crunchy).
  Leave the skin on when cooking. Enormous amounts of flavor come from the skin. Also, removing the skin will allow a lot more of the fats to escape, causing the fish (or other meat) to dry out. Once it cools for a couple minutes, you can remove the skin without worrying about the fish drying out.

[Sergius]

I get my fish at the seafood restaurant.

Normally raw, marinated in sour lime juice, with onions.

Generally it's roe, sea bass or sole. (or not. I can never get the translations right. maybe it's medusafish )