Ok, once again.. a fish thread

I know this sounds obsessive but I am very concerned with my fish intake or rather the lack of it.
I bought some snapper the other day at the grocery store, fresh and was a really pretty cut of fish. I had every intention of getting online and looking for a good recipe that would appeal to me. The fish laid in a covered pan in my refrig 3 days. I procrastinated till it went bad(again, this might be a little self sabotage thing going on, which is pretty typical of me.. anyhow that's another story altogether) I threw it out cuz it started smelling far fishier than I think it was supposed to. I could not bring myself to cook/eat it. So, money lost there and I don't want that to happen again. Can ya'll throw me some ideas on type of fish and recipes - SIMPLE ones. please. Which fish are not as strong in flavor as others, what's the best baking disguises for fish? I try to think of the things I don't like about fish and the smell taste and texture ALL come to mind. Maybe I just need to get over the fish thing and learn to take supps?

Susan
280/186/140

SusanLewis wrote:

I know this sounds obsessive but I am very concerned with my fish intake
or rather the lack of it.
I bought some snapper the other day at the grocery store, fresh and was
a really pretty cut of fish. I had every intention of getting online and
looking for a good recipe that would appeal to me. The fish laid in a
covered pan in my refrig 3 days. I procrastinated till it went
bad(again, this might be a little self sabotage thing going on, which is
pretty typical of me.. anyhow that's another story altogether) I threw
it out cuz it started smelling far fishier than I think it was supposed
to. I could not bring myself to cook/eat it. So, money lost there and I
don't want that to happen again. Can ya'll throw me some ideas on type
of fish and recipes - SIMPLE ones. please. Which fish are not as strong
in flavor as others, what's the best baking disguises for fish? I try to
think of the things I don't like about fish and the smell taste and
texture ALL come to mind. Maybe I just need to get over the fish thing
and learn to take supps?

Susan
280/186/140

Buy frozen individually wrapped salmon fillets. I typically buy 1.5
pound packages with three or four fillets in a package. Thaw a fillet.
Put it on the George Foreman grill with "Season All" spice sprinkled
over it.

Buy frozen swordfish steaks. Open it up and put it in a ziplock bag and
pour some marinade of some sort over it. Let it thaw. Grill it on your
gas grill or broil it in your oven broiler.

Buy Gorton's Frozen Fish Fillets - look for the little "grilled salmon"
kind where each piece of fish looks like a deck of cards. Bake
according to instructions - about 20 minutes in the overn.

The only rule here is to avoid fried or breaded fish. These three
methods are fairly shelf stable (i.e., I thaw something the day I cook
it) and are tastey. A bit expensive, but good protein.

I also buy cod fillets and put them in a shallow baking pan and brush
them with olive oil and sprinkle lemon juice over them and bake them
until just starting to be flakey. This is good with capers for some reason.

Dally

SusanLewis wrote:

I know this sounds obsessive but I am very concerned with my fish intake
or rather the lack of it.
I bought some snapper the other day at the grocery store, fresh and was
a really pretty cut of fish. I had every intention of getting online and
looking for a good recipe that would appeal to me. The fish laid in a
covered pan in my refrig 3 days. I procrastinated till it went
bad(again, this might be a little self sabotage thing going on, which is
pretty typical of me.. anyhow that's another story altogether) I threw
it out cuz it started smelling far fishier than I think it was supposed
to. I could not bring myself to cook/eat it. So, money lost there and I
don't want that to happen again. Can ya'll throw me some ideas on type
of fish and recipes - SIMPLE ones. please. Which fish are not as strong
in flavor as others, what's the best baking disguises for fish? I try to
think of the things I don't like about fish and the smell taste and
texture ALL come to mind. Maybe I just need to get over the fish thing
and learn to take supps?

Susan
280/186/140

Buy frozen individually wrapped salmon fillets. I typically buy 1.5
pound packages with three or four fillets in a package. Thaw a fillet.
Put it on the George Foreman grill with "Season All" spice sprinkled
over it.

Buy frozen swordfish steaks. Open it up and put it in a ziplock bag and
pour some marinade of some sort over it. Let it thaw. Grill it on your
gas grill or broil it in your oven broiler.

Buy Gorton's Frozen Fish Fillets - look for the little "grilled salmon"
kind where each piece of fish looks like a deck of cards. Bake
according to instructions - about 20 minutes in the overn.

The only rule here is to avoid fried or breaded fish. These three
methods are fairly shelf stable (i.e., I thaw something the day I cook
it) and are tastey. A bit expensive, but good protein.

I also buy cod fillets and put them in a shallow baking pan and brush
them with olive oil and sprinkle lemon juice over them and bake them
until just starting to be flakey. This is good with capers for some reason.

Dally

SusanLewis wrote:
don't want that to happen again. Can ya'll throw me some ideas on type =
of fish and recipes - SIMPLE ones. please. Which fish are not as strong =
in flavor as others, what's the best baking disguises for fish? I try to =
think of the things I don't like about fish and the smell taste and =
texture ALL come to mind. Maybe I just need to get over the fish thing =
and learn to take supps?

Much supermarket fish is often half-bad (smells/tastes "fishy") by the
time you buy it. I suggest you look to a local fish market for fresher
fish. Fresh fish doesn't taste or smell "fishy", and you should *not*
be leaving it in your fridge for days. Cook it the day you buy it.

For mild-tasting fish, I suggest sole, flounder, cod, haddock or
catfish fillets. Now the fish oils you're looking for would be in
stronger-tasting fish, but you might want to work up from eating mild
fish first.

You can cut it up and stir-fry with vegetables the same as you would
chicken, or pan-saute the fillets until done (flake easily with fork).

Or cover it in crumbs if you're not low-carbing, and bake at 400 for
about 10 to 18 minutes, depending on thickness.

A couple of people suggested salmon and one suggested swordfish.
While I love salmon, these are strong-tasting fish. And, personally,
I always thought swordfish was absolutely disgusting, but my mother
always bought fishy supermarket swordfish, the only fish she ever
cooked. I never had it properly fresh.

I don't recommend buying frozen fish, because it very often comes
out mushy from having partially thawed and refrozen in transit,
and the taste seems to vary from quite fresh to really bad.

One other idea, if you can get past the *idea* of raw fish, is to try
some raw tuna sushi from a good Japanese restaurant. It is *not*
fishy or slimy in any way (it has to be very fresh to serve raw),
and IMO raw tuna tastes sort of like rare roast beef, only fluffier.

--
jamie )

"There's a seeker born every minute."

"jamie" wrote in message
...
SusanLewis wrote:
don't want that to happen again. Can ya'll throw me some ideas on type =
of fish and recipes - SIMPLE ones. please. Which fish are not as strong
=
in flavor as others, what's the best baking disguises for fish? I try to
=
think of the things I don't like about fish and the smell taste and =
texture ALL come to mind. Maybe I just need to get over the fish thing =
and learn to take supps?

Much supermarket fish is often half-bad (smells/tastes "fishy") by the
time you buy it. I suggest you look to a local fish market for fresher
fish. Fresh fish doesn't taste or smell "fishy", and you should *not*
be leaving it in your fridge for days. Cook it the day you buy it.

For mild-tasting fish, I suggest sole, flounder, cod, haddock or
catfish fillets. Now the fish oils you're looking for would be in
stronger-tasting fish, but you might want to work up from eating mild
fish first.

You can cut it up and stir-fry with vegetables the same as you would
chicken, or pan-saute the fillets until done (flake easily with fork).

Or cover it in crumbs if you're not low-carbing, and bake at 400 for
about 10 to 18 minutes, depending on thickness.

A couple of people suggested salmon and one suggested swordfish.
While I love salmon, these are strong-tasting fish. And, personally,
I always thought swordfish was absolutely disgusting, but my mother
always bought fishy supermarket swordfish, the only fish she ever
cooked. I never had it properly fresh.

I'm a real fish lover and I agree about the salmon. It's just one fish I
can't eat because of the strong fish odor and taste. I know it's good for
you but I can't get it past my noseg I don't believe I've ever tried
swordfish.

"jamie" wrote in message
...
SusanLewis wrote:
don't want that to happen again. Can ya'll throw me some ideas on type =
of fish and recipes - SIMPLE ones. please. Which fish are not as strong
=
in flavor as others, what's the best baking disguises for fish? I try to
=
think of the things I don't like about fish and the smell taste and =
texture ALL come to mind. Maybe I just need to get over the fish thing =
and learn to take supps?

Much supermarket fish is often half-bad (smells/tastes "fishy") by the
time you buy it. I suggest you look to a local fish market for fresher
fish. Fresh fish doesn't taste or smell "fishy", and you should *not*
be leaving it in your fridge for days. Cook it the day you buy it.

For mild-tasting fish, I suggest sole, flounder, cod, haddock or
catfish fillets. Now the fish oils you're looking for would be in
stronger-tasting fish, but you might want to work up from eating mild
fish first.

You can cut it up and stir-fry with vegetables the same as you would
chicken, or pan-saute the fillets until done (flake easily with fork).

Or cover it in crumbs if you're not low-carbing, and bake at 400 for
about 10 to 18 minutes, depending on thickness.

A couple of people suggested salmon and one suggested swordfish.
While I love salmon, these are strong-tasting fish. And, personally,
I always thought swordfish was absolutely disgusting, but my mother
always bought fishy supermarket swordfish, the only fish she ever
cooked. I never had it properly fresh.

I'm a real fish lover and I agree about the salmon. It's just one fish I
can't eat because of the strong fish odor and taste. I know it's good for
you but I can't get it past my noseg I don't believe I've ever tried
swordfish.

"Beverly" wrote in message
...

"jamie" wrote in message
...
SusanLewis wrote:
don't want that to happen again. Can ya'll throw me some ideas on type
=
of fish and recipes - SIMPLE ones. please. Which fish are not as strong
=
in flavor as others, what's the best baking disguises for fish? I try
to
=
think of the things I don't like about fish and the smell taste and =
texture ALL come to mind. Maybe I just need to get over the fish thing
=
and learn to take supps?

Much supermarket fish is often half-bad (smells/tastes "fishy") by the
time you buy it. I suggest you look to a local fish market for fresher
fish. Fresh fish doesn't taste or smell "fishy", and you should *not*
be leaving it in your fridge for days. Cook it the day you buy it.

For mild-tasting fish, I suggest sole, flounder, cod, haddock or
catfish fillets. Now the fish oils you're looking for would be in
stronger-tasting fish, but you might want to work up from eating mild
fish first.

You can cut it up and stir-fry with vegetables the same as you would
chicken, or pan-saute the fillets until done (flake easily with fork).

Or cover it in crumbs if you're not low-carbing, and bake at 400 for
about 10 to 18 minutes, depending on thickness.

A couple of people suggested salmon and one suggested swordfish.
While I love salmon, these are strong-tasting fish. And, personally,
I always thought swordfish was absolutely disgusting, but my mother
always bought fishy supermarket swordfish, the only fish she ever
cooked. I never had it properly fresh.

I'm a real fish lover and I agree about the salmon. It's just one fish I
can't eat because of the strong fish odor and taste. I know it's good for
you but I can't get it past my noseg I don't believe I've ever tried
swordfish.

I really like salmon, swordfish, and halibut. Of the 3, halibut seems to be
the least "fishy." The advantage to these kinds of fish is that they are
steak-like and hold up well on the grill. We have no real choice but to get
frozen fish (no fish dealers up here) except for when we're lucky enough to
catch a decent walleye or get some bluegill from a retired friend of ours
who catches the limit every day If you want to spend some bucks you can
get stuff packed in dry ice shipped right from Alaska or other places of
origin. Some friends from work and I are going to pitch in together to get
some serious sushi grade tuna from Japan (overnighted) and make our own
sushi.

In Texas, I'd imagine you could get some decent fish from the gulf that is
reasonably fresh. The easiest prep is to broil it with some lemon. Another
trick I've used this summer is to slice thick lemon or orange slices and put
those on the grill and cook the fish on top of the fruit slices. It keeps
the fish from flaking into the coals so you can use a lighter variety.
Marinate in a little lemon and olive oil with garlic and total yum.

Jenn
fish threads fish threads eat them up yum!

"Beverly" wrote in message
...

"jamie" wrote in message
...
SusanLewis wrote:
don't want that to happen again. Can ya'll throw me some ideas on type
=
of fish and recipes - SIMPLE ones. please. Which fish are not as strong
=
in flavor as others, what's the best baking disguises for fish? I try
to
=
think of the things I don't like about fish and the smell taste and =
texture ALL come to mind. Maybe I just need to get over the fish thing
=
and learn to take supps?

Much supermarket fish is often half-bad (smells/tastes "fishy") by the
time you buy it. I suggest you look to a local fish market for fresher
fish. Fresh fish doesn't taste or smell "fishy", and you should *not*
be leaving it in your fridge for days. Cook it the day you buy it.

For mild-tasting fish, I suggest sole, flounder, cod, haddock or
catfish fillets. Now the fish oils you're looking for would be in
stronger-tasting fish, but you might want to work up from eating mild
fish first.

You can cut it up and stir-fry with vegetables the same as you would
chicken, or pan-saute the fillets until done (flake easily with fork).

Or cover it in crumbs if you're not low-carbing, and bake at 400 for
about 10 to 18 minutes, depending on thickness.

A couple of people suggested salmon and one suggested swordfish.
While I love salmon, these are strong-tasting fish. And, personally,
I always thought swordfish was absolutely disgusting, but my mother
always bought fishy supermarket swordfish, the only fish she ever
cooked. I never had it properly fresh.

I'm a real fish lover and I agree about the salmon. It's just one fish I
can't eat because of the strong fish odor and taste. I know it's good for
you but I can't get it past my noseg I don't believe I've ever tried
swordfish.

I really like salmon, swordfish, and halibut. Of the 3, halibut seems to be
the least "fishy." The advantage to these kinds of fish is that they are
steak-like and hold up well on the grill. We have no real choice but to get
frozen fish (no fish dealers up here) except for when we're lucky enough to
catch a decent walleye or get some bluegill from a retired friend of ours
who catches the limit every day If you want to spend some bucks you can
get stuff packed in dry ice shipped right from Alaska or other places of
origin. Some friends from work and I are going to pitch in together to get
some serious sushi grade tuna from Japan (overnighted) and make our own
sushi.

In Texas, I'd imagine you could get some decent fish from the gulf that is
reasonably fresh. The easiest prep is to broil it with some lemon. Another
trick I've used this summer is to slice thick lemon or orange slices and put
those on the grill and cook the fish on top of the fruit slices. It keeps
the fish from flaking into the coals so you can use a lighter variety.
Marinate in a little lemon and olive oil with garlic and total yum.

Jenn
fish threads fish threads eat them up yum!

JMA wrote:

fish threads fish threads eat them up yum!

LOL, very clever.

Dally

JMA wrote:

fish threads fish threads eat them up yum!

LOL, very clever.

Dally