Good beginner fish for a non-fish eater

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Replies

  • SARgirl
    SARgirl Posts: 572 Member
    I don't like fishy fish either! My go to's are Mahi Mahi, Swordfish, Tuna Steaks, Shark, and just tried Grouper last night. Tilapia is also a milder fish. I do like salmon (which can be a bit fishy) but I make a rub out of brown sugar and Old Bay seasoning for the salmon and broil it and the rub takes away some of the "fishy" taste.
  • billsica
    billsica Posts: 4,741 Member
    holy Mackerel!

    Holy+Mackerel+Panic+Attack+2.jpg
  • ChangingAmanda
    ChangingAmanda Posts: 486 Member
    Wow, when I started this I didn't think it would go to 4 pages. Thanks everyone for their input.

    I didn't even think about cooking method and y'all have given me several. I'll have to hit up the grocery stores to see what everyone has, prices, etc, and talk with the locavores to see if anyone has a recommendation of a fish market in the area.
  • jenluvsushi
    jenluvsushi Posts: 933 Member
    Tilapia is super easy to cook and very mild. I try to get the fresh fillets though because I think the frozen aren't as good-just my opinion though. Also, if you would consider sushi, raw fish is way less "fishy" tasting than when it is cooked. Fresh tuna barely seared is amazing.
  • thecakelocker
    thecakelocker Posts: 407 Member
    To the fish puker, from a former fish puker: pick one kind of fish as a gateway fish and just focus on eating that one single kind repeatedly until you get over your fish block. I too was told how revolting fish was nonstop. Now I love fish. It was a project though.
  • melsy21
    melsy21 Posts: 193 Member
    Not sure if anyone mentioned, but cook it on a BBQ on a cedar plank, you can get them at pretty much any grocery store and wow delish! It's a one time use so its only a couple bucks in the fish department
  • catneon
    catneon Posts: 911 Member
    While we're on the subject, I just bought some tuna steaks but don't really know how to season it. What do you recommend?

    I like to marinate and fish is real easy and fast to do
    Olive oil, soy sauce, garlic, dry mustard, lemon juice pepper
    Make enough to cover you tuna steak (sorry I don't often measure) put in glass bowl in fridge for about 1 hour and then cook.

    If I don't have time to marinate I always like it with a lot of cracked pepper and cayenne served with a side of mashed potatoes yum!!

    ETA: I got to say that I was never a fish eater until I started fishing...and eating my catches (yum walleye!) so for fish a key factor is the fresher the better, even the mildest fish can become fishy tasting. I find often at grocery store the "fresh fish" section isn't so fresh or is even "previously frozen" If you have access to a fish market/vendor I try to go there first
  • beyondjupiter
    beyondjupiter Posts: 247 Member
    While we're on the subject, I just bought some tuna steaks but don't really know how to season it. What do you recommend?

    My favorite tuna steak recipe. I like it simple, it really brings out the natural flavor, which in tuna is amazing. Nothing like the canned stuff.

    I don't have a grill so I cooked these inside on grill pan/griddle thing.

    http://www.foodnetwork.com/recipes/ina-garten/grilled-tuna-steaks-recipe/index.html
  • jmcreynolds91
    jmcreynolds91 Posts: 777 Member
    Id say Tilapia. Very mild and you can do anything with it. Very versatile and delicious. I eat it about 4 times a week. Love it
  • whodatfan
    whodatfan Posts: 2 Member
    :laugh:
  • kaylindeschanel
    kaylindeschanel Posts: 105 Member
    salmon is the easiest to prepare.

    just wait for a it to thaw, sprinkle some garlic powder over it, pop it in the oven for 15 minutes (for 3oz) at 400 degrees.
    and you're done.

    you can even microwave it too.
    SO EASY.
  • whodatfan
    whodatfan Posts: 2 Member
    Goldfish. Cheap, plentiful, and easy to swallow whole.

    :laugh:
  • cosmic8o8
    cosmic8o8 Posts: 131 Member
    Tuna is best served raw as poke. Here's a good shoyu poke recipe:

    1lb ahi, cut into cubes
    1 1/2 cups shoyu
    1 large yellow onion, sliced
    1tbs sesame oil
    1tsp chili pepper flakes
    1tbs honey
    1/2 cup ogo, chopped (if you have access to it)

    Mix everything in a bowl. Cover with saran wrap and chill in fridge for two hours. Eat cold. Yummers!
  • Monny287
    Monny287 Posts: 109
    I'd choose a mild white fish like sole or flounder. I grew up on a lot of fish, and these were the "starter fish" for me as a child. I actually stuck with these for years until I grew into my taste buds and started to like things like salmon and swordfish. They're extremely mild-tasting (they have a less fishy taste than even canned tuna fish), they don't have an unusual texture, they don't stink--at least if you refrigerate them properly and eat them the same day you buy them--they're easy to find, and they're easy to prepare. I love fish! Except now that I've moved out on my own, I can't afford it outside the canned stuff. :(
  • brainzap
    brainzap Posts: 145 Member
    I never ate fish, but I started by eating sole, since it's very mild. I have since graduated to tuna, salmon, and snapper.

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