Fish

So I've been in a fishy mood and in the past 2 day had salmon, quahogs (ok, not a fish technically), talipa (tasted like tap water, if that normal or did I buy it off the wrong guy?), and chunk white tuna. All very basic so I'm ready for the more exotic types.

So I was wondering what are your favorites? What should I try, and how do you prepare your fish? Any tips for getting the best cut of fish? Any signs of a bad cut of fish? Any stories about edible fish in general?

I want to try the red snapper soon but in my city it's 8 bucks per pound, is it worth it?

Halibut--red snapper--fresh tuna--orange roughy--shark--sword fish--lobster tail--all of these are outstanding.  If I had some halibut at home right now, I would leave the computer and go eat it.  I absolutely love halibut: french fried, baked, fried, grilled, broiled, etc.

I would recommend you take someone with you to the place you buy fish and have that person do the recommending.  Both appearance (color, etc.) and smell are indicators of questionable "fresh" fish.

By the way, if you Google any of the above typing in such phrases as "halibut recipe" you will find that there are hundreds of recipes for fish on the Net.  For me, I often keep things simple by using some garlic, black pepper, teriakyi sauce or worchestershire, etc. and broiling the fish.  Or I might pan fry it in extra virgin olive oil, using any of a variety of spices.   Grilling also works great, but I usually put aluminum foil on the grates for most cuts of fish.

INGREDIENTS 8 pieces of fish (any fish) Grind to a fine paste: 1/2 fresh coconut (grated) 6 whole red chillies 1 tbsp coriander seeds 3/4 tsp cumin seed a pinch of mustard seeds 1 small onion 3 flakes of garlic 1/4 tsp turmeric powder little tamarind 2 small tomatoes. For seasoning : 1/2 small onion chopped finely, a small piece of chopped ginger and 2 green chillies sliced. Wash fish and put some salt and keep aside for 1/2 a hour. Grind all the above ingredients to a fine paste. Heat 1 tbsp oil in a vessel fry the onion alongwith ginger and green chilles they it becomes brown Add masala fry for some time put water and make curry. When the curry boils add fish (first wash the salted fish). Give one boil. Do not overcook the fish. Your tasty fish curry is ready to eat with hot rice. Fish : King Fish ,Spanish Mackarell . Monne maadidhe chennagithu .Nimge gothiruva Fish curry recipe haaki

Regards

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I love fish and seafood in general so here are some I recommend and one or two I dont like. 

Like - Salmon, tuna, tilapia, trout, perch, catfish (can be grubby because its a bottom feeder), and bass.  I also like alligator (although not a fish).  I have had shark soup but plan to try shark steak and sword fish VERY soon. 

Dislike - Carp, whiting, herring.  I am definitely not into too many of the bottom feeder fish and the boney ones.  If I have to spend more time picking the bones I dont need it. 

I don't like tilapia for the reason you stated - it tastes like nothing.  I guess it could be heavily seasoned, but why bother?  I'm not a catfish fan because it is too soft and, in my opinion, only good battered and deep fried (but then anything tastes good if it's cooked like that.)  Flounder and sole are both nice, but usually really expensive.  I don't buy seabass because it's becoming endangered from overfishing. 

My favorites from the fish store are rainbow trout fillets (these are mostly farmed fish, not wild), cod, which is the lowest in calories, and shad when it's in season.  I also eat salmon, tuna, swordfish and all kinds of shell fish (cooked).   I love it when someone goes fishing and brings me brook trout (common around here) or bluefish. 

Fresh fish should have a faint smell of the ocean with no fishy smell at all.  I always ask to smell fish before I buy it.  It helps if you make friends with the people behind the fish counter and go back to those you know are reliable. 

Before you Buy Fish or Shellfish 

I buy a cajun fish fry coating, and coat a 4oz piece of tilapia in 1 tbsp of it, then I pan fry it with a 1/4 tsp of olive oil until it's crispy on the outside.

The coating adds 20 cals, but it is so tasty that I could eat it daily... :o)

Smell is the giveaway for bad fish.  Also dry skin and cloudy eyes if they won't let you smell it.

You want something exotic? Go buy a piece of salt cod.  You have the raw material to make baccala, lutefisk, brandade, Caribbean, New England fish supper (loaded with every root vegetable - a good recipe for this is in the book "Cod").  This fish went everywhere.  Smell is unimportant because dry stockfish keeps for 10 years.

New England kids don't need no sleds

They ride down the hill on codfish heads

thhp, I love baccala. It's a very popular dish in my town.

Note to self: Avoid bottom feeding fish. And buy halibut, sounds exotic.

So I know this is bad but... I adore all the endangered fish! Ah ha ha ha! I love chilean sea bass and escolar and hamachi tuna! But since I know they aren't really eco-friendly or/and high in mercury... I try and stick with the stable choices like mackerel, wild salmon, sardines, some tunas, sable fish.... this list could go on for days....

A seafood that I really do like because it's got such a unique and delicious taste/texture are scallops! The sweetness they ooze when cooked is indescribable! Too bad I can never really prepare them the way a restaurant would, or else I'd eat them as much as I eat salmon... which is almost daily (except today - no fish for me, what a rare occurrence!)

Scallops are healthy for a person too (depending of course what things are put on them).  I love the "unhealthy" version of wrapping them in bacon and putting on the grill.  I also love the healthier version of cooking them in extra virgin olive oil with a little black pepper and garlic.

I remember having scallop soup at a Asian buffet and it was delish but when I tried making scallop myself I failed. Badly.

Wrapping them in bacon sounds awesome, did you come up with that yourself pilgrimdude or has that method been around for awhile?

soupcanx:   A few summers ago, one of my daughters took me to Quincy Market in Boston.  Almost immediately, I saw several places serving scallops wrapped in bacon.  I immediately fell in love with them.  Often, well before I went on my diet/exercise/weigh loss regimen, my family has a big seafood fest during Christmas time, where we ate grilled (I grill in the garage year round) scallops wrapped in bacon, king crab, clam chowder, lobster, broiled oysters in half shell, spicy crab dip, coconut shrimp, large jumbo shrimp, cocktail shrimp, etc. etc.

Anyway, I have found the way I like to fix bacon wrapped scallops is to cut whole pieces of bacon in half, find the biggest, freshest scallops I can find, wrap them and put half a toothpick through the bacon to keep it on the scallop, coat it lightly in olive oil, and put them on the grill, a couple of minutes on each on medium heat.  I just watch them to see that they get a dark golden brown but definitely not burned.  A better way is to find some wooden skewers and put 5 or 6 of them on the skewers.  I don't always seem to have skewers around, though. Also, I absolutely love them where I put a couple of tablespoons of extra virgin olive oil in a skillet, put the temp on medium, and lightly dust the scallops in the pan with granulated garlic and black pepper.  Well, dang, I wish I had some scallops right not. Instead, I contented myself with eating two 4 oz. salmon fillets for breakfast, cooking them in the skillet the way I would the scallops.