I've never made fish. Please school me in fish info!?

Question

I don't know what different kinds taste like. I don't know how to cook it. I don't know how to tell if it's fresh..... I live in central VA. Used to live in Baltimore and FL, where there was plenty of delicious, fresh seafood. Not here. What are some tips?

Answer 1

Start with a light white fish like cod.  Follow this recipe and you will enjoy it.  The recipe is for blackened fish tacos.  Cod is a mild fish as is taliapia either would work for this recipe.  Catfish is a bit fishy, an acquired taste.  I love shrimp and you might want to try cooked shrimp that you can get at the fish counter and try that with cocktail sauce it is good.

http://www.cooking-is-easy-and-fun.com/B...

Meatier fish like swordfish or halibut are also very good.  I would suggest you chat with someone at the meat counter in the supermarket and they can give you some ideas about what to try.

Answer 2

well first ill say that a white filet of fish is a very safe tasting fish compared to a dark fish like bluefish or salmon ,to tell if fresh it should not have a strong fish smell if it does it is garbage . as far as cooking it can be sauteed baked or fried .it does not take long for fish to cook so watch it when cooking

good luck

Answer 3

Protein hardens when heated, so cook slowly!

One of my favorite fish recipes is to take several fillets (like cod, orange roughie, or plaice), wash and pat dry. Make sure there are no bones.

Put them in a baking dish which has been sprayed with cooking spray or lined with foil. Squeeze about 1/2 lemon over them.

Prepare a mixture of milk, Hellman's mayonnaise (about half of each, but not runny - thick is best), parsley, salt and pepper. Bake 325 until fish flakes apart easily.

Answer 4

Go to http://www.youtube.com/ and type fish recipe or grilling fish or frying fish someting like that in the search bar!

People have visual cooking on there. I find a lot of tips on there. Anything you want from pancakes to bbq to gourmet to soup videos on there!!

There are freshwater fish n saltwater fish.

Fish Cooking BasicsYou have an advantage living on a coast. You have more access to fresh saltwater fish. And Virginia has some great fishing lakes n places to catch, catfish, crappie, bass, perch, buffalo, carp & i'm sure it is in the grocery stores.  

We either meal them in cornmeal and fry, or seasonen and grill in butter. You can do that with about any fish. The are good baked to.

Smell the fish for freshness....You'll be able to tell if you ever smell a bad one...

Tips:

1. Avoid Overcooking!

Resist the temptation to over-cook fish until it "flakes," which indicates the fish is becoming dry. Fish is cooked completely when the color turns from translucent to opaque (usually white). The U.S. Food and Drug Administration (FDA) suggests cooking fish to an internal temperature of 145 degrees F. (H-E-B package instructions recommend 150 degrees F.) The optimal temperature to enjoy various types of fish may vary (130-145 degrees F) according to individual preference for texture and taste.

2. Be Gentle!

Handle fish and seafood as little and as gently as possible before, during and after cooking to maintain appearance and texture.

3. Start Fresh!

If you buy fresh seafood, use it the same day or freeze within two days. If frozen, thaw in the refrigerator overnight. Rinse in cold water, drain and pat dry.

4. Be Versatile!

Try different methods of preparation. Most fish may be cooked multiple ways, such as grilled, pan-fried or poached. Keeping it simple is key to the art of cooking and seasoning seafood.

Here are five different ways to cook fish:

Boil

"Bring to a boil" means to heat liquid until bubbles break the surface (212 degrees F for water at sea level)

The term also means to cook food in a boiling liquid.

Shellfish, such as lobster, lobster tails, crab, crab legs and shrimp, may be cooked successfully in boiling water. Remove when shells turn bright orange or red or when the center of lobster tail meat reaches 140 degrees F when tested with a meat thermometer.

It is usually not recommended to boil other types of seafood/fish as it will shrink and toughen. A gentle simmer for making stews or soups is more appropriate for delicate fish. A successful cooking alternative to boiling is steaming: The seafood is placed on a rack over boiling water. The pot is then covered with a lid to cook the food by the action of steam.

Steam

Place seafood on a rack or steamer basket over a shallow amount of boiling water.

Cover tightly and cook 2 to 5 minutes for various sizes of shrimp and 10 to 15 minutes depending on amount and size of crab, lobster or other fish.

Sauté (Pan Fry)

Use this method to cook lean fish fillets or steaks.

Heat 1/4 inch oil or butter in a non-stick skillet over Medium to Medium-High heat.

Cook 6 to 8 minutes until brown, turning once halfway through cooking.

This is a fast cooking method; use caution not to get the oil too hot or to over cook the fish.

Fish may be dipped in milk or beaten egg and then breaded.

Poach

Almost any fish may be gently cooked in enough flavorful heated liquid, such as wine, water, fish stock or milk, to just cover the fish.

Cover the pan tightly and cook fillets just below the boiling point.

Cook fillets 8 to 10 minutes and whole fish 15 to 20 minutes.

The poaching liquid may be used as the base for a sauce.

Microwave

Almost any boneless fish fillet or steak is suitable for microwaving.

Place fish in a single layer in a shallow dish with a small amount of liquid.

Cover with plastic wrap. Cut a few vent holes in wrap.

Cook fish 3 minutes per pound on High power, turning fish over once during cooking.

Salt after cooking.

Answer 5

Talapia is a great fish to start with if you aren't sure. Mild flavor and sort of buttery.

There are definite signs that fish is fresh. Fresh fish should have a mild scent and moist flesh, and appear freshly cut. Don't purchase fish that has a strong, fishy odor. Whole fish should have bright, bulging eyes and bright red or pink gills. Frozen fish should meet the fresh-smell test and have taut packaging with no evidence of ice or blood. Fresh fish is best used right away. Or, you can store it for up to two days in the coldest part of the refrigerator. Frozen fish will keep in its original wrapping, frozen at 0 degrees or lower, for up to 3 months.