Seafood Newbie
blinker86
Posts: 104 Member
I have never liked seafood (with the exception of tuna, if you can even count that), but I am wanting to give it another chance and try to incorporate it into my diet regularly. With that said, what types of fish might be good to start with? I need something mild and easy to cook since I also don't know the first thing about preparing seafood of any kind.
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Replies
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well...I guess the question is what is it about seafood you don't like...
Is it seafood or fish or both?
If it's the taste try talipia...or pollock (which takes the taste of anything it comes in contact with)
If it's the texture...hmmm...crab flakes maybe like a tuna sandwich...
I personally love fish/seafood..and one of my favorites is maple glazed salmon
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
Mix the ingrediants together let salmon sit in it for 30mins in fridge turning once bake at 400 for 20mins.0 -
mmm....seafood...
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well...I guess the question is what is it about seafood you don't like...
Is it seafood or fish or both?
If it's the taste try talipia...or pollock (which takes the taste of anything it comes in contact with)
If it's the texture...hmmm...crab flakes maybe like a tuna sandwich...
I personally love fish/seafood..and one of my favorites is maple glazed salmon
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
Mix the ingrediants together let salmon sit in it for 30mins in fridge turning once bake at 400 for 20mins.
The last thing I tried was shrimp, and that is definitely a no go. I couldn't handle the texture. In regards to fish, I think it's more of the taste. Regardless, there is definitely a mental barrier there that I just need to get over so I can give it a fair shot again after refusing for years!
I love Red Lobster's maple glazed chicken, so your salmon recipe sounds pretty good!0 -
mmm....seafood...
Oh no, no, no! This makes me want to run and hide!0 -
My dad is a commercial fisherman, so I'm excited when anyone is going to try new kinds of fish!
When you say tuna, do you mean tuna steaks or tuna from a can? If it's the latter, you might want to try tuna steaks or swordfish, which have a denser, meatier flavor and texture. They are great on the grill or roasted in the oven with just a little bit of olive oil. Salmon is incredibly easy to cook--again, just put it in the oven at 350* brushed with olive oil or stick it on the grill. (Leave the skin on all of these when you cook them; that will help keep the moisture in! Dry fish is really disappointing.)
If you want something lighter, white fish is a great go to--cod, scrod, haddock,and tilapia (although NOT farm-raised tilapia. Trust me.) are all relatively light and flaky and very healthy. You can sautee them in a pan or roast them in the oven.
Frozen shrimp is great, sauteed and tossed into stir fry or salads. It's cheap and easy. You can add some seasoning/sauce as it cooks to add some flavor, too.
I think its important to buy your fresh fish from a reputable place. If you walk by the counter in the grocery and you can SMELL the fish very strongly, do not buy your fish there.Buying fish is one of the few reasons I venture into whole foods.
Seafood is so different, that if you can identify specifically what you haven't liked in the past, you can try something entirely different this time around! Good luck!0 -
Also, I recently discovered a great, healthy alternative to tuna salad sandwiches: Replace the mayo with a mashed avocado and some salt. Seriously, so delicious! (You just have to make it right before you eat it, because the avocado can get brown.)0
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Mmmmmmm, love me some Blackened Salmon!0
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mmm....seafood...
Picky picky - those are fresh water mud bugs or crawdads not really "sea"food. Man I miss those - can seem to get them in BC.0 -
well...I guess the question is what is it about seafood you don't like...
Is it seafood or fish or both?
If it's the taste try talipia...or pollock (which takes the taste of anything it comes in contact with)
I can`t stand the taste of fish, but enjoy tilapia because it`s definately not ``fishy"0 -
My dad is a commercial fisherman, so I'm excited when anyone is going to try new kinds of fish!
When you say tuna, do you mean tuna steaks or tuna from a can? If it's the latter, you might want to try tuna steaks or swordfish, which have a denser, meatier flavor and texture. They are great on the grill or roasted in the oven with just a little bit of olive oil. Salmon is incredibly easy to cook--again, just put it in the oven at 350* brushed with olive oil or stick it on the grill. (Leave the skin on all of these when you cook them; that will help keep the moisture in! Dry fish is really disappointing.)
If you want something lighter, white fish is a great go to--cod, scrod, haddock,and tilapia (although NOT farm-raised tilapia. Trust me.) are all relatively light and flaky and very healthy. You can sautee them in a pan or roast them in the oven.
Frozen shrimp is great, sauteed and tossed into stir fry or salads. It's cheap and easy. You can add some seasoning/sauce as it cooks to add some flavor, too.
I think its important to buy your fresh fish from a reputable place. If you walk by the counter in the grocery and you can SMELL the fish very strongly, do not buy your fish there.Buying fish is one of the few reasons I venture into whole foods.
Seafood is so different, that if you can identify specifically what you haven't liked in the past, you can try something entirely different this time around! Good luck!
I have not had tuna steaks, but they definitely sound good! This may be a ridiculous question, but how do I know when fish is fully cooked?0 -
Salmon, cod....fry it with some ingredients (i dont use oil at all, non sticky frying pan and eat with rice, potatoes etc. with some vegetables0
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mmm....seafood...
Picky picky - those are fresh water mud bugs or crawdads not really "sea"food. Man I miss those - can seem to get them in BC.
I'm pretty terrified of most bugs, and this is what I would classify as "bugs of the sea". Anything with legs, claws, etc. will never go near my mouth!0 -
Tilapia
Mahi Mahi
Salmon
... my favs... along with shrimp, scallops, mussels, etc... I love almost all of it! LOL0 -
start slow, and build up to this.
glorious.
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fish is cooked when it flakes...but most recipes will have a time for you to cook it.
And by the sounds of it you don't like seafood...because of the texture...not sure you can overcome that.
I am from east coast of Canada so seafood and fish are a staple here...
Just start with different fish...esp since you don't mind tuna...
talipia and salmon would be your best bets..then you can move onto other fish like haddock/sole etc.0 -
Tilapia, flounder and grouper are mild fish with a light, flaky texture. They are good broiled with some lemon or seasonings or with a light crust of bread crumbs and parmesan cheese. They don't have a "fishy" taste, I think.
The important thing about seafood is to get it fresh, never frozen. As with most things, it's SOOOO much better if it has never been frozen. Depending on where you live, the grocery stores may carry fresh, never frozen seafood.
They are not cheap to buy fresh, though.
I love seafood, but I don't particularly care for fish that has been frozen.
If you are not sure you are going to like fish, before you spend a bunch of money and decide you don't like it, I would suggest going to a restaurant that prepares GOOD seafood (as in fresh) with someone who enjoys seafood and tasting some of it and finding out what you like.
You really don't want to spend a bunch of money on fresh seafood and then find out that you don't like it.0 -
mmm....seafood...
I think I need to get myself invited to a crawfish boil-- STAT!0 -
start slow, and build up to this.
glorious.
I don't see that day coming any time soon, but you go on ahead and enjoy it!0 -
fish is cooked when it flakes...but most recipes will have a time for you to cook it.
And by the sounds of it you don't like seafood...because of the texture...not sure you can overcome that.
I am from east coast of Canada so seafood and fish are a staple here...
Just start with different fish...esp since you don't mind tuna...
talipia and salmon would be your best bets..then you can move onto other fish like haddock/sole etc.
It's really been so long since I've made myself try any type of fish that it's hard to say exactly what I didn't like. I'll definitely figure it out once I try it again. I've managed to get past texture issues with greek yogurt, so I think I could do it with fish.0 -
I find fish and seafood is something you start slow with... just keep trying new things, even if it's just a taste here and there...eventually you will get used to the taste, and you will love it all!0
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Tip on cooking fish: If your whole kitchen smells like fish - you've overcooked it. The 2 easiest fish dishes I do are:
Baked Haddock:
2.5 lbs Haddock
1/2c Bread Crumbs
1/2 Stick Melted Butter
1t Old Bay Seasoning.
Lay the fish out in a baking dish, mix the butter, bread crumbs and seasoning, and cover the fish. Put in a 425 degree oven for 15 (maaaaybe 18) minutes.
Ask them to remove the skin when you buy the haddock filets.
Oven Steamed Cod
2.5 lbs cod
a Little Softened Butter
some lemon
Lay the cod out on Aluminum Foil, dot with butter, squeeze lemon over it all. Seal the foil into a pouch. 425 Oven for 15 minutes (max)
The drippings in the foil can be reduced with a little butter to make a nice sauce too.
Someone above mentioned Pollock: Maybe I just dont have good luck with pollock, but I've found it to be a stronger fish flavor than Haddock or Cod. Pollock's pretty common though; Most processed/frozen fish, is pollock. Imitation crab is also pollock.0 -
Tilapia, flounder and grouper are mild fish with a light, flaky texture. They are good broiled with some lemon or seasonings or with a light crust of bread crumbs and parmesan cheese. They don't have a "fishy" taste, I think.
The important thing about seafood is to get it fresh, never frozen. As with most things, it's SOOOO much better if it has never been frozen. Depending on where you live, the grocery stores may carry fresh, never frozen seafood.
They are not cheap to buy fresh, though.
I love seafood, but I don't particularly care for fish that has been frozen.
If you are not sure you are going to like fish, before you spend a bunch of money and decide you don't like it, I would suggest going to a restaurant that prepares GOOD seafood (as in fresh) with someone who enjoys seafood and tasting some of it and finding out what you like.
You really don't want to spend a bunch of money on fresh seafood and then find out that you don't like it.
I'm definitely not opposed to buying fresh if it will increase my change of actually liking it. I've never really paid any attention, but I'm sure I can find fresh seafood nearby relatively easily.0 -
I have a grilling cookbook that has many different types of recipes from appetizers to desserts. Yes you can grill dessert. There is a recipe for Jamacian Halibut with fruit salsa that is very good. Halibut can be pretty pricey so I have done salmon filets and even tilapia. I use a grill pan on the grill sprayed with cooking spray to prevent sticking. Tilapia is a very mild fish as is halibut in my opinion. I add a chopped and seeded jalapeno to the salsa for just a little heat. The sweet slightly spicy taste compliments the fish. I doubt the links below with be active in this post but just copy and post into your browser. I have also used this on chicken and it tastes great. Just one other note is that you can marinade overnight and it does great.
Fish recipe: http://bbq.about.com/od/fishseafoodrecipes/r/ble40603a.htm
Fruit Salsa: http://bbq.about.com/od/fruitrecipes/r/ble40603b.htm0 -
I see that you live in Illinois. It may be harder to find fresh seafood in the Midwest. I grew up there.
Go to a good grocery store, or a fish market if there is one near you, and ask them where they get their seafood and if it has ever been frozen.0 -
Fresh fish is the way to go....
one of these should be quite tasty for you:
any waterway in your area will be loaded with these guys:
a little tougher to find, but most say they're tastier and they are easier to get larger filets
and finally, the best tasting fish in fresh water:
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Out of curiosity, why did you say "Tuna, if you count that." Last I check, tuna was seafood!
Tuna isn't a super mild fish; more mild fish are whitefish, tilapia, cod, perch, etc. The age-old "soak in milk before cooking" can help eliminate any fishy flavor or smell.
I'm wondering if you might like "stronger" fish than you think based on your mentioning of tuna. Salmon, trout, etc. I've been in a big smelt kick lately, but not sure if eating the whole fish would turn you off (though it's delicious!).
If you didn't like the texture of shrimp, maybe stay away from other shellfish, which have similar textures. Calamari has firmer texture than shrimp, so that might be something to try.
Also, if you haven't tried sushi, don't be afraid to! You'd be surprised at how good some quality raw fish tastes; I prefer raw tuna to cooked!
Just watch your mercury levels on certain fish
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Tlapia fillets.....very mild. Easy to cook! I get the big bag of individually portioned fillets (in the frozen section). 108 cals per fillet, I throw creole seasoning on it, cook it on 450* in the oven for about 14 minutes (flipping once) and voila!0
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Out of curiosity, why did you say "Tuna, if you count that." Last I check, tuna was seafood!
Because I've only ever eaten it from a can or a pouch, which doesn't make me feel like I'm actually eating fish!0 -
I love seafood but salmon is my least favorite, not a swordfish fan either. Cod can taste like whatever you want.
I live on the NC coast so I'm spoiled with the availability of fresh fish. My favorites are tuna, grouper, mahi-mahi, flounder, red fish/drum.
Regardless, freshness is key. If you have a fish market with whole fish, generally the clearer the eyes, the fresher. Don't worry, a fish market will filet or steak cut a fish for you.0 -
The best way I ever made Tilapia was this, the other people who had it still rave about it.
Put a couple of tilapia fillets on a piece of heavy duty foil and make a little pouch so the liquid ingredients you add won't run out. You will be folding it closed into a sealed pouch so make sure it is big enough to close.
On top of the fish, dot butter all over it. Add Rotel diced tomatoes "Mexican" style with cilantro and lime juice. I squirted a little lemon juice on it too and added lemon pepper seasoning.
Put on the grill. It should take about 15 minutes on medium heat. Although my bf left his on a lot longer so the fish was more firm, almost burnt, he likes it that way.0
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