Fish - Any hope in making it less....fishy?
BigLifter10
Posts: 1,153 Member
Never been a fan of any type of fish (unless it is deep-fried and you don't really know what it is you are eating). I force myself to eat salmon once a week. I am open to any and all ideas on how to make fish more appealing. I currently make my salmon the same way: a drizzle of olive oil (only because someone suggested that), lime juice and dried lime no-sodium granulated lime. It's ok. I never look forward to it though. I would love to find some new things that are tried and true - especially from others who don't really care for fish.
If there is already a link for this, feel free to just post that and I'll check it out!
Thanks!
If there is already a link for this, feel free to just post that and I'll check it out!
Thanks!
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Replies
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It's not really going to have anything to do with the way it's cooked but rather the type of fish as well as freshness. If you don't live somewhere that has very fresh fish or you're not willing to fork out the cash to shop somewhere that has in flown in fresh daily, I would advise frozen.
Salmon is a pretty strong fish and has a taste all it's own (I personally love it) whereas white fish such as cod is very mild.0 -
white fish (talapia, haddock, halibut, pickerel) tend to be less fishy. I usually douse in Sriracha sauce if you have that where you live...0
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Agree, white fish will be less fishy tasting. All fish should be as fresh as possible and fishy-smell is one way to tell if it's fresh. It shouldn't smell fishy at all. Also the eyes of the fish should be clear, not cloudy or sunken at all.
If you don't have access to fresh fish, go with frozen and stick with a white fish, season the heck out of it if you you're not a big fan of the taste.0 -
I would also try the white fish like others have said. I add dill, a little butter, salt and pepper to mine with fresh lemon juice after it cooks. I also love old bay seasoning on any seafood.0
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Just finished eating salmon for lunch-I coated it in olive oil (tbsp worth) and then liberally sprinkled Lawrys seasoning salt on it. After it was baked I dipped it in a bit of lemon juice. Tasted great
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Teryaki sauce can cut down. White fishes can be a bit better than salmon which sometimes has a really strong flavor, but above poster was right, freshness is what really counts.0
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I don't really care for fish either, but I do love salmon patties. I use canned salmon, but you could probably use baked salmon with similar results. 1 can salmon, half a cup bread crumbs (I use crushed up seasoned croutons), an egg, and a little salt and pepper. It makes 5-6 patties. You can bake them or I like to cook them on the stove top with a little cooking spray in a nonstick pan. Even my kids who also do not like fish will eat them. They really don't taste fishy at all to me. They also make good sandwiches with a little tarter sauce. I'm guessing these may not be as good for you as fresh baked or grilled fish, but other than canned tuna it's the only way I'm getting fish in my diet so I don't worry about it too much.0
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Try cod less fishy than haddock.0
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Thanks for all the replies. Good to know about the freshness and type making a difference. I will be trying out these hints for seasonings as well. Never had sriracha (sp) at all, have heard about it though. Will look into that also. Thank you!0
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Mahi mahi is a really mild tasting fish. My favorite with some lemon and dill, or a little teriyaki citrus glaze.0
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juniebug2013 wrote: »I don't really care for fish either, but I do love salmon patties. I use canned salmon, but you could probably use baked salmon with similar results. 1 can salmon, half a cup bread crumbs (I use crushed up seasoned croutons), an egg, and a little salt and pepper. It makes 5-6 patties. You can bake them or I like to cook them on the stove top with a little cooking spray in a nonstick pan. Even my kids who also do not like fish will eat them. They really don't taste fishy at all to me. They also make good sandwiches with a little tarter sauce. I'm guessing these may not be as good for you as fresh baked or grilled fish, but other than canned tuna it's the only way I'm getting fish in my diet so I don't worry about it too much.
I've made this, and got RAVES on the result. Wasn't fishy.0 -
Cod. I definitely find meal of 1 cup peas, 2 cups neeps and 5 fish fingers and 20ml ketchup very easy, filling and tasty!0
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Agree with a white fish type, tilapia is another if not mentioned. Try different toppings on the fish. I like a lime and cilantro dressing on mine.0
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I make a batch of mango/lime salsa in advance (stores for days in the fridge), and serve a 1/2 cup on my quickly pan-fried white fish (sole, cod, haddock) on the side. Love it!
http://allrecipes.com/recipe/mango-salsa/0 -
Mercedespony wrote: »I make a batch of mango/lime salsa in advance (stores for days in the fridge), and serve a 1/2 cup on my quickly pan-fried white fish (sole, cod, haddock) on the side. Love it!
http://allrecipes.com/recipe/mango-salsa/
Also sounds great!! Thanks for the link.0 -
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To chip in, fish taco type seasonings can really change the flavour profile of fish. Something like a milder tasting fish (i.e. white) with lots of taco seasonings (cumin, chilli powder, paprika, fresh cilantro), topped with guacamole and sour cream or greek yogurt. Yum
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This needs to be merged with the Dr. Poon thread.0
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That sounds delish! Like a baja fish taco without the breading. I might try this with breaded, oven-baked fish next week.To chip in, fish taco type seasonings can really change the flavour profile of fish. Something like a milder tasting fish (i.e. white) with lots of taco seasonings (cumin, chilli powder, paprika, fresh cilantro), topped with guacamole and sour cream or greek yogurt. Yum0 -
LovelyIvy466 wrote: »
That sounds delish! Like a baja fish taco without the breading. I might try this with breaded, oven-baked fish next week.To chip in, fish taco type seasonings can really change the flavour profile of fish. Something like a milder tasting fish (i.e. white) with lots of taco seasonings (cumin, chilli powder, paprika, fresh cilantro), topped with guacamole and sour cream or greek yogurt. Yum
Oh I like the sound of that! I think I’ll defrost my salmon (I love all fish) and try this too now
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This recipe is for Basa Loins, (Costco $12.99 about 9 per bag). I prepare 5 loins thawed and marinated in the fridge for one hour with an even sprinkling of lemon juice, paprika, ginger, garlic powder, black pepper and pink salts (parsley if you like). Pan fried in 2 tbsp of olive oil on pre-heated pan. Cook on medium (convection) heat 10 minutes one side, flip and 6-8 minutes second side or until desired crispy/brown-ness. NOT a fishy fish, nice and flaky "meaty" white meat that pairs well with Orzo or rice 0
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I'd look outside eating it as a fillet. Thai fish cakes are really straight forward to make. Moqueqa de peixe is a delicious fish stew, as are the many fish curries from Kerala. If you do want to stick to fillets, swordfish steaks taste quite meaty rather than fishy, especially if you barbecue it. Albacore can be similar. And if you want to stick with salmon, try it with wasabi mayonnaise to cover up the fish taste. Good luck!0
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Some people only like fish when it doesn't actually taste like the fish it is regardless of the freshness. If that's the case either learn to like fish in all of it's magnificence or save for me. 0
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You NEED salt! The fish taco ideas are also ones that work great in our house.0
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Salmon, swordfish, and tuna are among the stronger tasting fishes. Try something white-fleshed like flounder, tilapia, etc. These are readily available frozen and tilapia is likely to be cheaper than salmon.
Here's a trick my father used to make a strong fish, like bluefish, milder. He'd put the fillets skin-side down on a foil-line baking sheet. Then he'd salt and pepper the fish. Then he'd spread mayonnaise on it like you would peanut butter on bread. Finally, he'd squeeze lemon juice on top before cooking. Before eating, we'd push the cooked mayonnaise off the top and the resulting fish was very mild and not-at-all smelly.0 -
As far as salmon, grill it on a wood plank! No oil needed, but adds a nice flavor. Marinating it first helps too, in a bit of saltwater.0
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Buy it as fresh as possible.
Very fresh fish doesn't really taste fishy. Fresh raw tuna tastes more like a meat than a fish.
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Get the freshest, wild caught white fish (cod is awesome and so is Mahi Mahi) and use it the same day you buy it. Heat oven to 350. Wash filet, pat it dry, place on a large piece of aluminum foil. Then spray very lightly with olive or coconut oil. Sprinkle with salt, pepper, a dash of garlic powder, a dusting of ground cumin and a light dash of ground cayenne pepper-- with these spices, less is more, use a light hand. A sprig of fresh dill is nice too. Then, make a tent with the foil, folding edges together a few inches above the fish so as to trap the steam in when you cook the fish in the oven. Cook for 10 minutes. Pull out of oven and let sit a couple minutes before carefully opening your foil tent-- careful that you don't let escaping steam burn you. This will be a very moist, flavorful, non-fishy fish entree. Always cook fish without lemon (it dries the fish out) and add your lemon, if you choose, after its out of the oven. I don't really like salmon nearly as much as I like cod, but you will get a perfectly cooked salmon filet if you cook salmon in a foil "tent" as well. Another good trick with salmon is to salt the skin side pretty thickly first, then put in foil tent skin side down. Salt helps the skin peel off super easily and the salt on bottom of the skin won't transfer up into the salmon causing it to be over-salted. I used to mostly throw away my fish cooking efforts until I learned this foil tent method because my results were so un-appetizing but now I get rave reviews from my family when we have fish. Another perk with the foil tent is its such easy clean-up since your pan doesn't get dirty.
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It is o.k. to dislike fish.
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If you like salmon you might like this
http://www.bbc.co.uk/food/recipes/teriyakisalmon_661070
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