Fish Anyone??

no..i am a vegetarian.

but i LOVE seafood. i of course dont eat it anymore since becoming veg. but my favs are oysters and crab, shrimp and white types of fish.

i hear the darker the fish meat the more oils they have..or fats. but healthy fats..thats why salmon is so good for you.

Yes, I eat lots of salmon and different white fish. Before you cook the fish, WASH IT in the sink......it will really help that strong fishy thing to tone down. It really works. Especially in salmon.

I love fish but like you, I tend to steer clear of the really "fishy" tasting fish. If you like Ahi tuna steaks, you would probably like Mahi Mahi - it is a "meaty" fish like the tuna. I am a huge fan of salmon, as well.

...j121777's advice. Try shark! Really, it is sooooooo good and not fishy at all

I'm a SERIOUS fish lover, I eat it several times a week, and it's a wonderful source of protein and Omega 3s. And tasty, oo!
If you're not a big fan of a heavily fishy flavor, try looking for fresh trout fillets, or whole trout. It's a very light and delicately flavored fish that grills up like a dream. If you end up liking that, finding steelhead trout is much like salmon in that it's seriously orange, but has a darker flavor than salmon. If you know any friends that fish, maybe some panfish/sunfish/bream or crappie (i'm from the South, can y'all tell?) If you live in the north, northen pike is very tasty, and walleye is chunky and white, with large, easy to find bones. It may have a brighter but less "fishy" flavor. Try also any whitefish, like sole, or flounder, can be very delicate in taste and moist. Farm raised catfish is not nearly as darkly muddy flavored as natural southern channel cat, but compared to other fishies, if you're not a fishy-flavor lover, you may want to avoid it. (Not me...yummmm!)

My favorite way of cooking a lighter flavored fish is very simply: the grill. Blast a little garlic pepper on fillets, cook with the skin on. Brush with a light coating of extra virgin olive oil (also very healthy for you, but keep it light) after seasoning, and start with the skin-side down. You can also broil them with equally tasty results, and a very lightly oiled dry nonstick skillet can do wonders with some practice. Don't be afraid of using a hot grill or a really juiced up broiler, you just have to be careful with overcooking thin fillets, they get dry and that makes me cry. No one wants to see that. :-)

Also, consider "oven baking," where you coat in some kind of crumb and bake. I had this unbelieveable baked (?) red lentil crusted walleye at a fancy restraunt, still haven't figured out how they did it, but the red lentis were ground and still had some tooth to them, and were an incredible counterpoint to the bright flavor of the walleye.

Have you tried scallops? Big honking bay scallops? MMmmm! Touch of white pepper, peanut oil and sesame, super hot skillet till they are toasted on the outside, translucent inside... heaven, and in like five - seven minutes.

If you get a heavier flavored fish, either on purpose or accident, it will have more of the Omega 3 oils, and you can season more heavily, like with fresh garlic, garlic powder, bay, lemongrass, rosemary, chipotle, even Zatarain's powder... finish with lemon juice (fresh, please) and it will cut through some of that fishy flavor.

Lol, I should have started with "don't get me started..." Sorry bout that.

Happy times! - Pj

Absolutely !!!! Tilapia grilled on my George Forman Grill & its seasoned with a little seasoning salt , garlic powder , & pepper ! My favorite lol