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Old 01-15-2006, 02:13 PM   #11
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One half of us loves fish, me, the other part does not, but will eat a whole fish in a Chinese restaurant. Have never figured that part out.

So generally I only have fish when we go out, which is not often anymore.

Love fish any way, including sashimi. Never order sushi, just gimme the raw fish.

Although I love the oily fish, the blue fish, the mackeral, those are not the ones for the fish haters. (Although I am not a real fan of salmon, go figure.)

Agree that the white fleshed fishies have less of a 'fish' flavor. And if you fry them, rather than bake or broil, the fish flavor comes through less.

Tilapia and farm raised catfish have about as little fish taste as one could want.

But why bother?

Eric C there are many ways to eat healthy. If you do not like fish, why eat it? You can get protein in many forms; life is too short to eat stuff you do not like.

As for me, I have my mind set on making a mess of smelt.

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Old 01-15-2006, 02:23 PM   #12
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Why don't you make something like a cioppino, cacciuco, or bouillabase? You can add fish into that, but you won't really get that fishy flavor or aroma because of the shellfish and tomato based cooking liquid.

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Old 01-15-2006, 05:08 PM   #13
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Thanks all for suggestion Tiliapa although I can't find the person now who first posted about it.

We had that tonight with a Pineapple spicey salsa. It was great compared to other fish dishes I have had. Took no time to cook and had great consistency when it was done.

Its for sure better than anything else I've had and had no trouble finishing my portion. Just have to cut down on the hot peppers next time, little too spicey :)

As far as why eat fish when I don't like it....the wife likes Chicken and I only really care for it certain ways, none of which are good for you. Eating low fat and healthy is tough so we balance things out. Having fish tonight means I got to have real sour cream on my baked potatoe versus fat free.

The wife doesn't care for red meat and we never ate much of it because of its saturated fat content. When I found a local supplier for Piedmontese beef my eating life changed, red meat 7 days a week :)

So, she puts up with beef and I put up with the fish.

Its a 'free' meal for me as far as fat. I had my cholesterol tested and it was 252. I tried all the books and recipes, they all tasted like crap.

We put together our own diet, menu, and system. My bad cholesterol went from 172 to 99 in 8 weeks.

I go out to lunch and have what I want pretty much, just know when I get home I watch very carefully, having this fish allows me more free ranges during the day when its tougher to eat healthy.

Not to mention cost...this stuff is cheap! We buy hormone free organic chicken at 4.99 a lb, our Piedmontese ground sirloin is $9.99 a lb. Enough Tiliapa tonight to feed us both and meet our portion size was $2.72.

Even though I may not care for fish, I do find satisfaction in the compromises we both make when it comes to dinner.
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Old 01-15-2006, 07:51 PM   #14
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I'm not sure if steamed fish has a fishy taste but you can give it a try.

take a tilapia and clean it well, then salt the outside and the inside, and use some sliced ginger on the outside. You'll want to steam it for 10 min or so, up to 15 depending on the size of the fish. While thats steaming. slice up some green onions lengthwise and fry them in soy sauce and olive oil. Then when the fish is done, just plate it and pour the sauce on top.

But thats just the chinese way.
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Old 01-15-2006, 09:11 PM   #15
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I'm not the biggest fish lover of all time either, as I child it was the one food that I would not eat (otherwise very adventerous in the cuisine area). As I grew up I began to like some fish like fresh salmon, a great tuna steak and swordfish. One thing I found was that if the fish is really fresh a lot of the smell that so many of us dislike is non existant. A fresh fish smells more like seawater, and should not feel slimy.

Good ways to eat fish without staring a whole fillet (or fish) in the face is to add pieces to a flavourful casserole, use them in Mexican inspired wraps and as part of stir-fry.

A very mild flavoured fish that I just cooked this Saturday is "whiting". It's delicate though, which means a fish spatula comes in handy - or it's great for shreding and adding to dishes.

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Old 01-16-2006, 12:40 AM   #16
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yes fresh fish is always the most awesome thing. Check the eyes, the gills, and the springiness of the flesh. eyes should be all shiny like its alive! And the gills shouldn't be grey yet, but reddish. Or I might be wrong, but thats what my mom told me, and so far it hasn't lead me astray.
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Old 01-16-2006, 12:43 AM   #17
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Eric! I can't handle the taste of fish either, and I really really want to like it!

Growing up in a beach town, we had fish at least once/week and I never liked it. I still don't, but the h really does. The only way I've ever had it where I actually ate my whole meal was some cod that was battered and fried.
There was another time I ate about 1/3 of the meal when it was coated with chopped almonds and had a creamy lemony kind of sauce on top.

I'm quite happy to hear of your tilapia experience with the pineapple salsa! Maybe there's hope for me too!
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Old 01-16-2006, 04:18 AM   #18
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Here is a recipe that I am sure you would enjoy even if you are not a seafood fan. Ocean perch is a firm white fish with very little "fishy odour", plus being cooked with orange zest and juice, what fishiness would have been left get almost perfectly neutralized. It is wonderfully aromatic of the orange flavour, and although we usually use butter for this recipe, I am sure olive oil can be used if you want to keep it on a healthy side. I hope you will enjoy it!!

Orangy Ocean Perch fillets.
  • Pat dry, lightly salt and coat the fillets with flour.
  • Grate the skin of one ruby orange, and squeeze out the juice and save.
  • Sautè the fillet with butter (or olive oil).
  • Turn up the heat and pour the juice and the zest, and let the juice almost evaporate (but not completely dry).
  • Scoop out the fillets, keep warm.
  • Add about a cup of milk in the skillet, let the sauce thicken.
  • Pour the sauce on to the fillet, garnish with chopped parsley and enjoy.
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Old 01-16-2006, 09:36 AM   #19
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That really sounds good! Bravo!
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Old 01-16-2006, 09:38 AM   #20
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Originally Posted by cara
tex, is yellow mustard something special?
and I asked Frank about his Sauce, but he says it doesn't fit with fish...
so what is Frank's sauce?
cara, you nut
Frank's hot sauce is almost like tobasco, but, it has a much better flavor to it. And yellow mustard isn't special over here. It's a condiment we use on things like hot dogs.

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