List of foods with highest Protein Calorie Percentage
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SingRunTing wrote: »I can't stand the taste of shellfish or the really fishy tasting fish.
I can't stand the texture of anything like shrimp or scallops.
I've been able to eat little bits of some of the "less fishy" fish, but I can't eat more than a few bites before I'm done. Certainly not enough to base a whole meal off of.
Fresh fish should not taste fishy; rather it should taste like the Ocean. If you live inland, a regular supply of fresh fish might be difficult to attain, but not impossible. You could just be shopping at the wrong places.
Texture is entirely a cooking issue. If overcooked, fish turns rubbery, chewy, and/or very dry. If undercooked, it is just nasty. The point is that texture can be corrected with the right cooking technique.
It sounds like you just have inexperience with the ingredient; just as I do with Scotch Whisky. All I taste when I drink that is treated wood, but there are millions of people out there who get the subtle complexities of it. It is entirely a learned/acquired taste thing.
The flavor of fresh fish depends completely on the source. Freshwater fish, such as walleye, bass, northern pike, pan fish, muskellunge, and freshwater salmon will not taste 'of the ocean' at all. All of these fish have completely different textures based on their diet, and their musculature. Saltwalter fish like cod, swai, flounder, ocean-caught salmon, mackerel, etc, will taste 'of the ocean, and usually only when fresh, not when frozen.
The flavor of the meat of each kind of fish is completely different; white fish has a different flavor and will be more flaky when cooked properly than the other types, which can be more gamy. The gaminess of the fish can be removed by soaking in salt water, milk or even beer overnight, and this can break down the tougher texture of the fish.
To say that undercooked fish is 'just nasty' shows that you have little to no experience with sushi or sashimi, which is typically raw fish, and is enjoyed by millions, if not billions of people globally.
All of that being said, there are people who just simply do not enjoy the flavor and texture of fish, no matter how it is cooked, just as there are people who do not enjoy the flavor and texture of seafood.
Not everyone likes every food, no matter now it is cooked. That's reality.0 -
SingRunTing wrote: »This list makes me sad. I HATE seafood with a passion. I've tried to like it, but I simply can't stomach it. I wish I liked seafood. It would make hitting protein goals so much easier.
As a little kid I had to eat what was served and I could get Mrs. Paul's fish sticks down if I soaked them in lemon juice so much that there was no fish taste left.
Sorry that your childhood trauma is preventing you from enjoying fish in your adulthood.
I wonder if (placebo)hypnotism can work to remove food based traumas to people who are susceptible to the placebo effect...0 -
SingRunTing wrote: »I can't stand the taste of shellfish or the really fishy tasting fish.
I can't stand the texture of anything like shrimp or scallops.
I've been able to eat little bits of some of the "less fishy" fish, but I can't eat more than a few bites before I'm done. Certainly not enough to base a whole meal off of.
Fresh fish should not taste fishy; rather it should taste like the Ocean. If you live inland, a regular supply of fresh fish might be difficult to attain, but not impossible. You could just be shopping at the wrong places.
Texture is entirely a cooking issue. If overcooked, fish turns rubbery, chewy, and/or very dry. If undercooked, it is just nasty. The point is that texture can be corrected with the right cooking technique.
It sounds like you just have inexperience with the ingredient; just as I do with Scotch Whisky. All I taste when I drink that is treated wood, but there are millions of people out there who get the subtle complexities of it. It is entirely a learned/acquired taste thing.
The flavor of fresh fish depends completely on the source. Freshwater fish, such as walleye, bass, northern pike, pan fish, muskellunge, and freshwater salmon will not taste 'of the ocean' at all. All of these fish have completely different textures based on their diet, and their musculature. Saltwalter fish like cod, swai, flounder, ocean-caught salmon, mackerel, etc, will taste 'of the ocean, and usually only when fresh, not when frozen.
The flavor of the meat of each kind of fish is completely different; white fish has a different flavor and will be more flaky when cooked properly than the other types, which can be more gamy. The gaminess of the fish can be removed by soaking in salt water, milk or even beer overnight, and this can break down the tougher texture of the fish.
To say that undercooked fish is 'just nasty' shows that you have little to no experience with sushi or sashimi, which is typically raw fish, and is enjoyed by millions, if not billions of people globally.
All of that being said, there are people who just simply do not enjoy the flavor and texture of fish, no matter how it is cooked, just as there are people who do not enjoy the flavor and texture of seafood.
Not everyone likes every food, no matter now it is cooked. That's reality.
I don't like cooked fish an if I was to say was "just nasty" to me, it would be cooked fish. I love sashimi and sushi though.0 -
SingRunTing wrote: »I can't stand the taste of shellfish or the really fishy tasting fish.
I can't stand the texture of anything like shrimp or scallops.
I've been able to eat little bits of some of the "less fishy" fish, but I can't eat more than a few bites before I'm done. Certainly not enough to base a whole meal off of.
Fresh fish should not taste fishy; rather it should taste like the Ocean. If you live inland, a regular supply of fresh fish might be difficult to attain, but not impossible. You could just be shopping at the wrong places.
Texture is entirely a cooking issue. If overcooked, fish turns rubbery, chewy, and/or very dry. If undercooked, it is just nasty. The point is that texture can be corrected with the right cooking technique.
It sounds like you just have inexperience with the ingredient; just as I do with Scotch Whisky. All I taste when I drink that is treated wood, but there are millions of people out there who get the subtle complexities of it. It is entirely a learned/acquired taste thing.
The flavor of fresh fish depends completely on the source. Freshwater fish, such as walleye, bass, northern pike, pan fish, muskellunge, and freshwater salmon will not taste 'of the ocean' at all. All of these fish have completely different textures based on their diet, and their musculature. Saltwalter fish like cod, swai, flounder, ocean-caught salmon, mackerel, etc, will taste 'of the ocean, and usually only when fresh, not when frozen.
The flavor of the meat of each kind of fish is completely different; white fish has a different flavor and will be more flaky when cooked properly than the other types, which can be more gamy. The gaminess of the fish can be removed by soaking in salt water, milk or even beer overnight, and this can break down the tougher texture of the fish.
To say that undercooked fish is 'just nasty' shows that you have little to no experience with sushi or sashimi, which is typically raw fish, and is enjoyed by millions, if not billions of people globally.
All of that being said, there are people who just simply do not enjoy the flavor and texture of fish, no matter how it is cooked, just as there are people who do not enjoy the flavor and texture of seafood.
Not everyone likes every food, no matter now it is cooked. That's reality.
I don't like cooked fish an if I was to say was "just nasty" to me, it would be cooked fish. I love sashimi and sushi though.
Sushi is a favorite of mine. Tuna steaks are as well. And they should be served quite under. Serve one cooked through and it's cooked wrong.0 -
Q: Why do people who hate fish love Sushi?
A: Because their mom didn't spoil it for them...
I know, a very smartass remark but more true than not...0 -
Yes, a sad truth. Too often "fish" has been over cooked, over-processed, and/or buried in goop (sauces, breading, spices, etc) by the time we're introduced to it as children (fish-sticks, shredded canned tuna, etc.). I wonder sometime if some people actually know what their particular "I hate fish" fish tastes like ...andrikosDE wrote: »Q: Why do people who hate fish love Sushi?
A: Because their mom didn't spoil it for them...
I know, a very smartass remark but more true than not...0 -
standenvernet wrote: »
Yes, a sad truth. Too often "fish" has been over cooked, over-processed, and/or buried in goop (sauces, breading, spices, etc) by the time we're introduced to it as children (fish-sticks, shredded canned tuna, etc.). I wonder sometime if some people actually know what their particular "I hate fish" fish tastes like ...andrikosDE wrote: »Q: Why do people who hate fish love Sushi?
A: Because their mom didn't spoil it for them...
I know, a very smartass remark but more true than not...
In the part of the country where i live - Wisconsin - the opposite is true. Most people who say they don't like fish and seafood eat the battered and breaded fish all the time. In fact, Friday night fish fry is a staple and you can find one going on in every corner bar and restaurant, with breaded fried shrimp as an option as well. The same people who eat the battered fish (and visit Long John Silver's on a regular basis) are the same people who won't touch a piece of baked fish or any other 'naked' fish or seafood with a ten foot pole. And sushi? Might as well feed it to the cat.
Any of this fish which is consumed is also heavily sprayed with lemon juice and then thoroughly dunked in tartar sauce, as well.
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standenvernet wrote: »
Yes, a sad truth. Too often "fish" has been over cooked, over-processed, and/or buried in goop (sauces, breading, spices, etc) by the time we're introduced to it as children (fish-sticks, shredded canned tuna, etc.). I wonder sometime if some people actually know what their particular "I hate fish" fish tastes like ...andrikosDE wrote: »Q: Why do people who hate fish love Sushi?
A: Because their mom didn't spoil it for them...
I know, a very smartass remark but more true than not...
In the part of the country where i live - Wisconsin - the opposite is true. Most people who say they don't like fish and seafood eat the battered and breaded fish all the time. In fact, Friday night fish fry is a staple and you can find one going on in every corner bar and restaurant, with breaded fried shrimp as an option as well. The same people who eat the battered fish (and visit Long John Silver's on a regular basis) are the same people who won't touch a piece of baked fish or any other 'naked' fish or seafood with a ten foot pole. And sushi? Might as well feed it to the cat.
Any of this fish which is consumed is also heavily sprayed with lemon juice and then thoroughly dunked in tartar sauce, as well.
Don't forget the malt vinegar!
And "tastes like the ocean"?? I mean I know I'm an Iowa boy, but I don't think "tastes like the ocean" sounds particularly appetizing...and I say this as someone who DOES like fish.0 -
Fish Fry - yes ma'am -- I've got roots in the UP of MI; I understand the "Friday night fish fry"... I get that lemon and tatar-sauced cod/whitefish is far different than a seared tuna-steak. And malt vinegar, I'm one of those people who ritualistically abuse malt-vinegar on fried potatoes (chips, etc) -- apparently it's genetic!0
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SingRunTing wrote: »I can't stand the taste of shellfish or the really fishy tasting fish.
I can't stand the texture of anything like shrimp or scallops.
I've been able to eat little bits of some of the "less fishy" fish, but I can't eat more than a few bites before I'm done. Certainly not enough to base a whole meal off of.
Fresh fish should not taste fishy; rather it should taste like the Ocean. If you live inland, a regular supply of fresh fish might be difficult to attain, but not impossible. You could just be shopping at the wrong places.
Texture is entirely a cooking issue. If overcooked, fish turns rubbery, chewy, and/or very dry. If undercooked, it is just nasty. The point is that texture can be corrected with the right cooking technique.
It sounds like you just have inexperience with the ingredient; just as I do with Scotch Whisky. All I taste when I drink that is treated wood, but there are millions of people out there who get the subtle complexities of it. It is entirely a learned/acquired taste thing.
The flavor of fresh fish depends completely on the source. Freshwater fish, such as walleye, bass, northern pike, pan fish, muskellunge, and freshwater salmon will not taste 'of the ocean' at all. All of these fish have completely different textures based on their diet, and their musculature. Saltwalter fish like cod, swai, flounder, ocean-caught salmon, mackerel, etc, will taste 'of the ocean, and usually only when fresh, not when frozen.
The flavor of the meat of each kind of fish is completely different; white fish has a different flavor and will be more flaky when cooked properly than the other types, which can be more gamy. The gaminess of the fish can be removed by soaking in salt water, milk or even beer overnight, and this can break down the tougher texture of the fish.
To say that undercooked fish is 'just nasty' shows that you have little to no experience with sushi or sashimi, which is typically raw fish, and is enjoyed by millions, if not billions of people globally.
All of that being said, there are people who just simply do not enjoy the flavor and texture of fish, no matter how it is cooked, just as there are people who do not enjoy the flavor and texture of seafood.
Not everyone likes every food, no matter now it is cooked. That's reality.
The person I was replying to mentioned the word, "Seafood"... as in, from the Sea or the Ocean (not lakes or rivers).
I mentioned that Sushi is an option, but the comment about undercooked or parcooked fish was in regard to fish that had been cooked, but not sufficiently enough. So you get that unenjoyable experience with both the stringy raw and cooked textures in your mouth as you chew. Think of a shrimp that is raw inside but cooked on the outside. That is nasty, and if you got that at a restaurant, you would very likely send it back.
Lastly, I am a chef. A lot of amateur cooks either overcook or undercook fish. There is a fine line there and it's difficult for many people to perfect. That is all I was getting at.-2 -
Thank you. I find it hard to vary protein so this helps lots!0
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andrikosDE wrote: »SingRunTing wrote: »This list makes me sad. I HATE seafood with a passion. I've tried to like it, but I simply can't stomach it. I wish I liked seafood. It would make hitting protein goals so much easier.
As a little kid I had to eat what was served and I could get Mrs. Paul's fish sticks down if I soaked them in lemon juice so much that there was no fish taste left.
Sorry that your childhood trauma is preventing you from enjoying fish in your adulthood.
I wonder if (placebo)hypnotism can work to remove food based traumas to people who are susceptible to the placebo effect...
It was not a childhood trauma. It was an adaptation so I could eat something that made me gag. Some things I hated as a child I now love but I could never get over the gag reflex with fish even though I have tried numerous times.
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SingRunTing wrote: »I can't stand the taste of shellfish or the really fishy tasting fish.
I can't stand the texture of anything like shrimp or scallops.
I've been able to eat little bits of some of the "less fishy" fish, but I can't eat more than a few bites before I'm done. Certainly not enough to base a whole meal off of.
Fresh fish should not taste fishy; rather it should taste like the Ocean. If you live inland, a regular supply of fresh fish might be difficult to attain, but not impossible. You could just be shopping at the wrong places.
Texture is entirely a cooking issue. If overcooked, fish turns rubbery, chewy, and/or very dry. If undercooked, it is just nasty. The point is that texture can be corrected with the right cooking technique.
It sounds like you just have inexperience with the ingredient; just as I do with Scotch Whisky. All I taste when I drink that is treated wood, but there are millions of people out there who get the subtle complexities of it. It is entirely a learned/acquired taste thing.
The flavor of fresh fish depends completely on the source. Freshwater fish, such as walleye, bass, northern pike, pan fish, muskellunge, and freshwater salmon will not taste 'of the ocean' at all. All of these fish have completely different textures based on their diet, and their musculature. Saltwalter fish like cod, swai, flounder, ocean-caught salmon, mackerel, etc, will taste 'of the ocean, and usually only when fresh, not when frozen.
The flavor of the meat of each kind of fish is completely different; white fish has a different flavor and will be more flaky when cooked properly than the other types, which can be more gamy. The gaminess of the fish can be removed by soaking in salt water, milk or even beer overnight, and this can break down the tougher texture of the fish.
To say that undercooked fish is 'just nasty' shows that you have little to no experience with sushi or sashimi, which is typically raw fish, and is enjoyed by millions, if not billions of people globally.
All of that being said, there are people who just simply do not enjoy the flavor and texture of fish, no matter how it is cooked, just as there are people who do not enjoy the flavor and texture of seafood.
Not everyone likes every food, no matter now it is cooked. That's reality.
The person I was replying to mentioned the word, "Seafood"... as in, from the Sea or the Ocean (not lakes or rivers).
I mentioned that Sushi is an option, but the comment about undercooked or parcooked fish was in regard to fish that had been cooked, but not sufficiently enough. So you get that unenjoyable experience with both the stringy raw and cooked textures in your mouth as you chew. Think of a shrimp that is raw inside but cooked on the outside.
Lastly, I am a chef. I really don't need your negative and misinformed critique based on a lack of reading comprehension. A lot of amateur cooks either overcook or undercook fish. There is a fine line there and it's difficult for many people to perfect. That is all I was getting at.
I am well aware that you are a chef. That doesn't mean that you know everything there is to know about cooking, or don't make mistakes. A lot of chefs also overcook and undercook fish. Tuna, for instance, should be cooked rare. And there are dishes where the marinade alone is what completes the 'cook'. Ceviche, for instance.
It's not necessary to be rude and make comments about my 'reading comprehension'. I'm quite well-read and read your comments perfectly well; I just chose to correct a few errors.0 -
Lastly, I am a chef. I really don't need your negative and misinformed critique based on a lack of reading comprehension. A lot of amateur cooks either overcook or undercook fish. There is a fine line there and it's difficult for many people to perfect. That is all I was getting at.
A bad cook can ruin good food, no matter what it is. The best chef in the world cannot make fish or seafood palatable for those who cannot stand the taste.
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Lastly, I am a chef. I really don't need your negative and misinformed critique based on a lack of reading comprehension. A lot of amateur cooks either overcook or undercook fish. There is a fine line there and it's difficult for many people to perfect. That is all I was getting at.
A bad cook can ruin good food, no matter what it is. The best chef in the world cannot make fish or seafood palatable for those who cannot stand the taste.
Even adult palates can grow... If you have an open mind.
I have an open mind which is why I kept trying fish for 50 years, even prepared by some world class chefs. I just cannot use it to prevent myself from gagging every time I eat fish. Try having an open mind yourself and just accept the fact that not everyone has the same tastes and there are certain things you cannot overcome.
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Sure are a lot of people talkin' smack 'bout my mama's cookin'.0
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Try having an open mind yourself.
Sure. I'll try to have an open mind about other people not having an open mind.
Perhaps it is what andrikosDE suggested... all mental... how some things are in your head and you just can't shake them. Having to prevent yourself from gagging over all seafood on this planet sure sounds more like a mental boundary at play. Maybe hypnotism will help!0 -
reposting the google document for those who may have missed it with all 318 foods as ranked.
https://docs.google.com/spreadsheets/d/12LrMGp8HiWl2FW-odoexKBMxeDTMUhwd4ooT6VoolJk/edit#gid=0
If anyone wants to participate and add more info even more columns for other nutritional info such as sat fats, sugars, vitamins, minerals etc, please let me know and I can give you editing access.
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Thank you so much for posting the link. You deliver, man.
I was thinking about your growing list overnight, and came up with a list of foods with a fairly even ratio of carbs, fats, and proteins. Nuts don't make this list either. Too high in fat.
https://docs.google.com/spreadsheets/d/1hdBAGbmIMjmgtd8DAn1DzW-hA1eNgSP1eymUYRUmOCA/edit?usp=sharing0 -
I have to admit - and this is a vegetarian perspective, and a narrow one, besides - that this list is making me feel even sadder that it's so hard to find beet greens (without also buying beets, which are IMO tasty but annoying to cook). Beet greens are the *most delicious greens ever*.0
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I hated olives for the longest time. I once tried a whole one and almost vomited from the taste. Swore never to have them again.
Then, a few weeks ago, I was in subway and was like "whatever, let's try that again." And ordered my salad with them.
Still hated them and they made my salad worse.0 -
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stevencloser wrote: »I hated olives for the longest time. I once tried a whole one and almost vomited from the taste. Swore never to have them again.
Then, a few weeks ago, I was in subway and was like "whatever, let's try that again." And ordered my salad with them.
Still hated them and they made my salad worse.
Obviously you just haven't had a professional prepare them correctly for you
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stevencloser wrote: »I hated olives for the longest time. I once tried a whole one and almost vomited from the taste. Swore never to have them again.
Then, a few weeks ago, I was in subway and was like "whatever, let's try that again." And ordered my salad with them.
Still hated them and they made my salad worse.
Subway olives?
There's your first mistake my friend.
I wouldn't call those california black rubber turds olives...
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These are my personal favorites:
Another person who dislikes seafood here (meaning all fish/shellfish regardless of the saltiness of the water ). I will involuntarily gag if something even smells "fishy," and I do regularly try fish, scallops, shrimp, etc. It's just never gotten better in almost thirty years of trying. *shrugs* I'm not too fussed about it. There's plenty of other things I like and eat. Life is too short to try to force myself to eat foods I don't enjoy.
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This discussion has been closed.
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