Ok, once again.. a fish thread

"Dally" ha scritto nel messaggio
...
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

Sea perch, grilled with a little oil, then seasoned w/ really good olive
oil, fresh parsley and minced garlic mixture, then sprinkled w/ fresh lemon
juice
Sardines, done the same way or without the olive oil-parsley-garlic mixture
Tuna steaks, grilled, then seasoned w/ really good olive oil and fresh lemon
juice

and then, there's always tuna (from the can, but drained solids) ;-)

Do you like seafood? Also good protein source!

Elly

"MH" wrote in message
...
"jamie" wrote in message
...

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.

Besides, with our incredible transport these days, most people can get
fresh
fish from a good fish monger or decent upper end grocery store. I do not
recommend buying any meat or fish from a stupidmarket. Or produce, for
that
matter.

So those with no access to a fish monger should just not eat fish or stick
to canned tuna? I'm really not up for ice fishing 3X a week to get my
supply this winter since I have to go to work and all, plus there aren't all
that many good fatty fish in the lakes up here - some trout, but hard to
catch. Lake Michigan has salmon, but they're so full of poison that they're
practically inedible - and it's a nearly 4 hour drive.

What happens when my farmstand lady packs up in a few weeks and stops coming
up here? We stop eating vegetables? Not everyone has access to a year
round farmer's market.

Jenn
my stupidmarket now carries wild salmon sometimes :P

"MH" wrote in message
...
"jamie" wrote in message
...

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.

Besides, with our incredible transport these days, most people can get
fresh
fish from a good fish monger or decent upper end grocery store. I do not
recommend buying any meat or fish from a stupidmarket. Or produce, for
that
matter.

So those with no access to a fish monger should just not eat fish or stick
to canned tuna? I'm really not up for ice fishing 3X a week to get my
supply this winter since I have to go to work and all, plus there aren't all
that many good fatty fish in the lakes up here - some trout, but hard to
catch. Lake Michigan has salmon, but they're so full of poison that they're
practically inedible - and it's a nearly 4 hour drive.

What happens when my farmstand lady packs up in a few weeks and stops coming
up here? We stop eating vegetables? Not everyone has access to a year
round farmer's market.

Jenn
my stupidmarket now carries wild salmon sometimes :P

JMA wrote:

"jamie" wrote in message
...

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.

Many kinds of fish are flash frozen on the fishing boat. Swordfish
fishing, for example, is typically a month-long run. If you get "fresh"
swordfish it means it's already been thawed at least once.

I really like swordfish. It tastes a bit like tuna steak to me, i.e.,
it tastes like fish, but that's okay. It's a firm steak-like fish and I
like the texture. It takes a marinade well and grills well. I just
don't eat the skin or the fat just under the skin because of possible
toxin build-up in these large fish.

So those with no access to a fish monger should just not eat fish or stick
to canned tuna? I'm really not up for ice fishing 3X a week to get my
supply this winter since I have to go to work and all, plus there aren't all
that many good fatty fish in the lakes up here - some trout, but hard to
catch. Lake Michigan has salmon, but they're so full of poison that they're
practically inedible - and it's a nearly 4 hour drive.

I know people are really anti-farm fishing, but it's a practical choice
when it comes to an every-day way to get food. I mean, contrast it with
the impact on the environment of cattle ranching, for God's sake! Or
chicken farming, for that matter. It's a little like the anti-nuclear
power people saying that it might kill people so let's stick with coal
mining. You've got to look at the big picture.

I especially like frozen fish for situations like Susan's, where she
might take a few days to make it. It takes the time pressure off. I've
thrown away fresh fish, too, when I got home and found my husband had
put in a pizza and then we're gone the next day and now the fish is a
few days older than I meant it to be. No such problem with frozen fish.

What happens when my farmstand lady packs up in a few weeks and stops coming
up here? We stop eating vegetables? Not everyone has access to a year
round farmer's market.

How about eat flash-frozen veggies processed on the spot? Many frozen
vegetables are nearly as nutritious as fresh.

Jenn
my stupidmarket now carries wild salmon sometimes :P

I occasionally eat the wild salmon, though never had it fresh. It comes
in oily packets that taste a bit gamey. I don't mind the flavor, but
the texture rather annoys me. It's one thing to appreciate the healthy
fats in salmon, it's another thing entirely to eat a piece of meat
dripping in oil.

Dally

JMA wrote:

"jamie" wrote in message
...

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.

Many kinds of fish are flash frozen on the fishing boat. Swordfish
fishing, for example, is typically a month-long run. If you get "fresh"
swordfish it means it's already been thawed at least once.

I really like swordfish. It tastes a bit like tuna steak to me, i.e.,
it tastes like fish, but that's okay. It's a firm steak-like fish and I
like the texture. It takes a marinade well and grills well. I just
don't eat the skin or the fat just under the skin because of possible
toxin build-up in these large fish.

So those with no access to a fish monger should just not eat fish or stick
to canned tuna? I'm really not up for ice fishing 3X a week to get my
supply this winter since I have to go to work and all, plus there aren't all
that many good fatty fish in the lakes up here - some trout, but hard to
catch. Lake Michigan has salmon, but they're so full of poison that they're
practically inedible - and it's a nearly 4 hour drive.

I know people are really anti-farm fishing, but it's a practical choice
when it comes to an every-day way to get food. I mean, contrast it with
the impact on the environment of cattle ranching, for God's sake! Or
chicken farming, for that matter. It's a little like the anti-nuclear
power people saying that it might kill people so let's stick with coal
mining. You've got to look at the big picture.

I especially like frozen fish for situations like Susan's, where she
might take a few days to make it. It takes the time pressure off. I've
thrown away fresh fish, too, when I got home and found my husband had
put in a pizza and then we're gone the next day and now the fish is a
few days older than I meant it to be. No such problem with frozen fish.

What happens when my farmstand lady packs up in a few weeks and stops coming
up here? We stop eating vegetables? Not everyone has access to a year
round farmer's market.

How about eat flash-frozen veggies processed on the spot? Many frozen
vegetables are nearly as nutritious as fresh.

Jenn
my stupidmarket now carries wild salmon sometimes :P

I occasionally eat the wild salmon, though never had it fresh. It comes
in oily packets that taste a bit gamey. I don't mind the flavor, but
the texture rather annoys me. It's one thing to appreciate the healthy
fats in salmon, it's another thing entirely to eat a piece of meat
dripping in oil.

Dally

On Thu, 09 Sep 2004 19:41:48 GMT, "SusanLewis"
wrote:

I know this sounds obsessive but I am very concerned
with my fish intake or rather the lack of it.
Maybe I just need to get over the fish thing and learn to take supps?
Susan
280/186/140

If you really don't care for fish why in the world are you driving
yourself batty trying to meet some external definition of what you
"should" be doing? I do not care for fish very much at all. Canned
tuna a few times a year, a piece of cod once in a gret while maybe a
serving of sole but that is it. I'm perfectly happy to swallow a
couple of DHA-EPA fish oil capsules in lieu of trying to force nasty
vile evil smelly fish down my throat. YMMV. Let the fish eaters have
the darn things and grill something you really like for din din.
Lee Rodgers
Lowcarb Retreat http://www.lowcarb.org
CHAT http://www.lowcarb.org/parachat.html
Low-Carb Connoisseur http://www.low-carb.com

On Thu, 09 Sep 2004 19:41:48 GMT, "SusanLewis"
wrote:

I know this sounds obsessive but I am very concerned
with my fish intake or rather the lack of it.
Maybe I just need to get over the fish thing and learn to take supps?
Susan
280/186/140

If you really don't care for fish why in the world are you driving
yourself batty trying to meet some external definition of what you
"should" be doing? I do not care for fish very much at all. Canned
tuna a few times a year, a piece of cod once in a gret while maybe a
serving of sole but that is it. I'm perfectly happy to swallow a
couple of DHA-EPA fish oil capsules in lieu of trying to force nasty
vile evil smelly fish down my throat. YMMV. Let the fish eaters have
the darn things and grill something you really like for din din.
Lee Rodgers
Lowcarb Retreat http://www.lowcarb.org
CHAT http://www.lowcarb.org/parachat.html
Low-Carb Connoisseur http://www.low-carb.com

In article ,
"SusanLewis" wrote:

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?

Susan
280/186/140


Susan,

I NEVER ate fish until just a couple of years ago (I'm
37). I had decided I hated the smell/texture/taste, and
refused to give it a try. This included everything from
canned tuna and fish sticks to haddock, salmon, and
seafood like crab and shrimp.

I don't know quite how it happened, but I now love all
types of fish and sea food, and eat canned tuna a few
times a week. I think my taste developed slowly--a
taste of DH's deep-fried haddock (very mild) here, a
smidge of seafood salad there, and I slowly got hooked.
Notice that my first few bites were pretty much
fish-in-disguise--the breading or mayo really covered
up any "fishyness" there might have been.

I graduated to broiled haddock, grilled salmon, tuna
straight from the can, and even swordfish (reminds me
of pork). I now love calamari, cold boiled shrimp, and
crab meat. Steamed clams are the best! I have yet to
try lobster, but I'll get past those antennae some
day--after all, I got past the suckers on the squid.

Just try a bite once in a while--your tastebuds will
become accustomed, as will your nose.

In the meantime, check out rec.food.recipes. It's a
moderated recipe newsgroup and usually has simple,
tasty recipes. And if you never develop a taste for
fish, who's going to mind?

Amy

On 9/10/2004 1:26 PM, Lee Rodgers wrote:
On Thu, 09 Sep 2004 19:41:48 GMT, "SusanLewis"
wrote:


I know this sounds obsessive but I am very concerned
with my fish intake or rather the lack of it.
Maybe I just need to get over the fish thing and learn to take supps?
Susan
280/186/140


If you really don't care for fish why in the world are you driving
yourself batty trying to meet some external definition of what you
"should" be doing?

Well, sometimes people think that they don't like fish when they really
don't like flounder or they don't like... (I used flounder as my
example because I really don't like it unless it's stuffed with
something else, like crab stuffed flounder is good but broiled flounder,
blech). Also, some people find certain varieties of fish to be "fishy"
-- either in flavor or texture. DH likes fresh salmon, tuna and mahi a
lot. He likes trout a bit less well but pretty good and he had a hard
time with the mackerel at first (too stong of a flavor) but now we have
some good mackerel recipes and we are both enjoying that.

FWIW, we have the mackerel from when we went deep sea fishing.

--
jmk in NC

"Dally" wrote in message
...
JMA wrote:

What happens when my farmstand lady packs up in a few weeks and stops
coming up here? We stop eating vegetables? Not everyone has access to a
year round farmer's market.

How about eat flash-frozen veggies processed on the spot? Many frozen
vegetables are nearly as nutritious as fresh.

Our markets actually carry produce. I freeze green beans that I get from
the farmstand.

Jenn