Cooking Fish

Hey ASDLCers,

As I believe I've mentioned, one of the great joys of my new location is
that there's a multi-vendor fish market within comfortable walking
distance of my building (walking along the waterfront is a perfect cool
down after my evening swim).

The problem is that while I'm an adventurous eater, I'm a somewhat timid
cook. I know what to do with fish sliced into steaks, e.g. tuna, but I
have no idea what I'd do with eels, or squid or even croaker. So, I've
been sticking to the stuff I know how to cook or that they'll cook for me,
which isn't exactly a hardship but woman doesn't live by lobster alone.

So, does anyone have any recommendations for the complete how to cook fish
book? I'd prefer something that has an emphasis on the basics of how you
cook different types of fish (and how you eat them if that might not be
obvious) rather than a lot of specific recipes. There's a place that will
clean the fish for you so I don't have to worry about that part, just what
to do with the fish after it's basically in a state ready to be cooked.

Another thing that would be useful is if anyone can point me to a list of
which fish are safe to eat in any quantities and which should be limited
because of contamination or other issues.


Thanks,

Martha who knows that fish is brain food, 'cause look at Jeeves.



--
Only those who risk going too far can possibly find out how far one can
go. (T.S. Eliott)

Not sure I can help you with the cooking part, as there are so many fish
I've never cooked, but I've been an avid fisherman for many years in the
Great Lakes region. Here as in everywhere, certain fish are labeled as not
safe to eat in certain quantities. the thing to note here is that the main
concern is where the fish come from. Lake trout from Lake Michigan are
labeled as unsafe to eat for the most part, but in other bodies of water,
they are perfectly safe. The best thing to do is know where the fish are
coming from. The species is also a concern to a degree, but for example,
there are several species that are perfectly safe to eat out of the Great
Lakes. Others are frowned upon. The main reasons that the contamination
levels differ among different fish are the fish's diet, the fat content of
the meat, and to some degree, the age of the fish. Fish that are older,
larger, have a higher fat content and/or feed off the bottom are generally
more likely to contain contaminants. A good rule of thumb is to always trim
off the belly fat from the filets or steaks, and also remove the lateral
line. The is a dark line that runs parallel to the fish's spine, but is on
the outside of the rib cage and right under the skin. these two areas almost
always contain higher amounts of the contaminants found in fish. The lateral
line is easily removed by making a small V cut and lifting the small piece
out of the groove made with the knife.

HTH
Chris

"Martha Gallagher" wrote in message
...
Hey ASDLCers,

As I believe I've mentioned, one of the great joys of my new location is
that there's a multi-vendor fish market within comfortable walking
distance of my building (walking along the waterfront is a perfect cool
down after my evening swim).

The problem is that while I'm an adventurous eater, I'm a somewhat timid
cook. I know what to do with fish sliced into steaks, e.g. tuna, but I
have no idea what I'd do with eels, or squid or even croaker. So, I've
been sticking to the stuff I know how to cook or that they'll cook for me,
which isn't exactly a hardship but woman doesn't live by lobster alone.

So, does anyone have any recommendations for the complete how to cook fish
book? I'd prefer something that has an emphasis on the basics of how you
cook different types of fish (and how you eat them if that might not be
obvious) rather than a lot of specific recipes. There's a place that will
clean the fish for you so I don't have to worry about that part, just what
to do with the fish after it's basically in a state ready to be cooked.

Another thing that would be useful is if anyone can point me to a list of
which fish are safe to eat in any quantities and which should be limited
because of contamination or other issues.


Thanks,

Martha who knows that fish is brain food, 'cause look at Jeeves.



--
Only those who risk going too far can possibly find out how far one can
go. (T.S. Eliott)

Martha Gallagher wrote:

So, does anyone have any recommendations for the complete how to cook
fish book? I'd prefer something that has an emphasis on the basics of
how you cook different types of fish (and how you eat them if that
might not be obvious) rather than a lot of specific recipes.

[snip]

I can't be of much help here, because I am not a big fish person, so I don't
have what you are looking for in my collection. But: do you have any
edition of the Joy of Cooking? That's always a good resource for the kind
of information you are asking for.

Another thing that would be useful is if anyone can point me to a
list of which fish are safe to eat in any quantities and which should
be limited because of contamination or other issues.

Have a look at Monterey Bay Aquarium's Seafood Watch program.
http://www.mbayaq.org/cr/seafoodwatch.asp They have online and downloadable
cards that can help you select fish based upon environmental (and to a
lesser extent, health) concerns. They have national and regional cards. On
the online version, if you click on the name of a fish, you can learn more
about why it was placed where it was on the chart.

--
carla
http://geekofalltrades.typepad.com/geek

Martha Gallagher wrote:

So, does anyone have any recommendations for the complete how to cook
fish book? I'd prefer something that has an emphasis on the basics of
how you cook different types of fish (and how you eat them if that
might not be obvious) rather than a lot of specific recipes.

[snip]

I can't be of much help here, because I am not a big fish person, so I don't
have what you are looking for in my collection. But: do you have any
edition of the Joy of Cooking? That's always a good resource for the kind
of information you are asking for.

Another thing that would be useful is if anyone can point me to a
list of which fish are safe to eat in any quantities and which should
be limited because of contamination or other issues.

Have a look at Monterey Bay Aquarium's Seafood Watch program.
http://www.mbayaq.org/cr/seafoodwatch.asp They have online and downloadable
cards that can help you select fish based upon environmental (and to a
lesser extent, health) concerns. They have national and regional cards. On
the online version, if you click on the name of a fish, you can learn more
about why it was placed where it was on the chart.

--
carla
http://geekofalltrades.typepad.com/geek

"carla" wrote

Have a look at Monterey Bay Aquarium's Seafood Watch program.
http://www.mbayaq.org/cr/seafoodwatch.asp They have online and
downloadable
cards that can help you select fish based upon environmental (and to a
lesser extent, health) concerns. They have national and regional cards.
On
the online version, if you click on the name of a fish, you can learn more
about why it was placed where it was on the chart.

Wow, thanks. This is a great resource!

HG

"carla" wrote

Have a look at Monterey Bay Aquarium's Seafood Watch program.
http://www.mbayaq.org/cr/seafoodwatch.asp They have online and
downloadable
cards that can help you select fish based upon environmental (and to a
lesser extent, health) concerns. They have national and regional cards.
On
the online version, if you click on the name of a fish, you can learn more
about why it was placed where it was on the chart.

Wow, thanks. This is a great resource!

HG

Martha Gallagher wrote:
snipped
I have no idea what I'd do with eels, or squid or even croaker.
snipped

All fish are good for steaming or poaching or baking (wrapped in tin foil placed
in oven like Jamie Oliver always does). Don't know about croakers (what are
they anyway?) but I know about eeeeels coz I used to eat them a lot when I was
in Hong Kong.

You can chop the eeeel into inch long chunks, arrange the chunks on a plate (it
doesn't matter whether the skin part is facing you or the flesh part is facing
you), cover them with crushed black beans and garlic and steam it. Once they're
cooked, put some freshly sliced spring onions and pour hot oil over it. Do not
use ginger on fish that spend lots of time squiggling around in the bottom of
the sea, I was told that using ginger on them would bring out a soil like taste
from creatures who spend too much time in soil/sand.

My mum has this theory that you should place some spring onions on the plate
before you place the fish on them, saying that gives the fish better texture,
less tough, she says.

Squids - calamari breaded with pork rinds????????? You can use them in stir fry
too.

Martha Gallagher wrote:
snipped
I have no idea what I'd do with eels, or squid or even croaker.
snipped

All fish are good for steaming or poaching or baking (wrapped in tin foil placed
in oven like Jamie Oliver always does). Don't know about croakers (what are
they anyway?) but I know about eeeeels coz I used to eat them a lot when I was
in Hong Kong.

You can chop the eeeel into inch long chunks, arrange the chunks on a plate (it
doesn't matter whether the skin part is facing you or the flesh part is facing
you), cover them with crushed black beans and garlic and steam it. Once they're
cooked, put some freshly sliced spring onions and pour hot oil over it. Do not
use ginger on fish that spend lots of time squiggling around in the bottom of
the sea, I was told that using ginger on them would bring out a soil like taste
from creatures who spend too much time in soil/sand.

My mum has this theory that you should place some spring onions on the plate
before you place the fish on them, saying that gives the fish better texture,
less tough, she says.

Squids - calamari breaded with pork rinds????????? You can use them in stir fry
too.

Ada Ma wrote:


Squids - calamari breaded with pork rinds????????? You can use them in stir fry
too.

Maybe one day I'll get up the nerve to try calamari. (My only use for
them to date is fish bait for catching grouper!)

On Tue, 10 Aug 2004 12:07:35 -0400, "sh0rtcircuit (Deb)"
wrote:

Ada Ma wrote:


Squids - calamari breaded with pork rinds????????? You can use them in stir fry
too.

Maybe one day I'll get up the nerve to try calamari. (My only use for
them to date is fish bait for catching grouper!)

Properly cooked, calamari melts in the mouth and is wonderful. Poorly
cooked and it's like chewing rubber bands. Fortunately I have a
restaurant nearby that cooks it beautifully. Well, I did - they're
currently closed for kitchen renovations WAH. I can't wait until
they open again.

They did a MEAN beef-and-reef. Steak (I like mine still mooing)
topped with lightly pan-tossed calamari, scallops and prawns (big
shrimp). Heavenly with a crisp green salad.

Aramanth