"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 03-04-2012, 06:25 AM   #1
Head Chef
 
Join Date: Mar 2012
Location: Over the rainbow
Posts: 1,272
I'm a wuss

...............when preparing fresh fish.

I like fish, but I am a total wuss when preparing it, in fact, I can't cope with a whole fish with eyes looking at me.

I like squid, but I bought some and couldnt prepare it, it was too squiddy. I gave it to my husband for fish bait.

What is wrong with me and how can I get over this? Answers on a postcard please.

__________________

__________________
Gravy Queen is offline   Reply With Quote
Old 03-04-2012, 06:33 AM   #2
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Fish Peeves & Manias

@ Gravy Queen,

Interesting Post ...

I am a travel, food and wine journalist and phiologist and I had never studied peeves and manias ...

However, I would have your Fish Monger (speak with him or her ), to remove the parts that you have a mania about and Fillet the fish ... problem solved.

For me, there are no foods on earth as divine as fish, shellfish and seafood.

Have a nice Sunday.
Margi.
__________________

__________________
Margi Cintrano is offline   Reply With Quote
Old 03-04-2012, 07:40 AM   #3
Sous Chef
 
Join Date: Nov 2011
Posts: 545
no real advice but I feel the same way. I felt that way with raw chicken (like cutting up the wings at joints) like 4 years ago. I just would kind of force myself to do it and now I am OK with it. Just desensitize yourself - eventually it will happen.
__________________
Siegal is offline   Reply With Quote
Old 03-04-2012, 08:43 AM   #4
Head Chef
 
Join Date: Mar 2012
Location: Over the rainbow
Posts: 1,272
Yes I would normally either buy fillets or get the fishmonger to do it. But my husband likes to fish and brought me mackerel, gurnard and bull huss once. I ran a mile. Happily he did all the filleting etc.

Siegal, jolly good, its not just me then! Thats what I need to do, I should I know.
__________________
Gravy Queen is offline   Reply With Quote
Old 03-04-2012, 08:48 AM   #5
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Whole fresh fish with herbs in oven with white wine

It is lovely gals.

MC
__________________
Margi Cintrano is offline   Reply With Quote
Old 03-04-2012, 08:54 AM   #6
Head Chef
 
Join Date: Mar 2012
Location: Over the rainbow
Posts: 1,272
I especially like mackerel cooked whole on the bone. Just not those fishy eyes lookin at me !
__________________
Gravy Queen is offline   Reply With Quote
Old 03-04-2012, 09:22 AM   #7
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,795
Well at least you didn't mention not wanting to touch ground meat or stick your hand into the cavity of a chicken to remove the neck and gibblets! That was my daughter for the longest time.
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is online now   Reply With Quote
Old 03-04-2012, 09:44 AM   #8
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,418
Quote:
Originally Posted by Gravy Queen View Post
I especially like mackerel cooked whole on the bone. Just not those fishy eyes lookin at me !
Simply remove the heads before cooking and put them in the freezer to use for something else, fish stock, for example. Or have hubby remove the heads, if you are squeamish about it.
__________________
Steve Kroll is offline   Reply With Quote
Old 03-04-2012, 10:42 AM   #9
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,074
The best way to eat fish on the frame is to bake it with whole herbs placed inside with seasoning. To make a good fish stock, you can ask your fish monger for fish frames. They usually come with the head on. Even if you shop at a supermarket they have frames in the back and just toss them in a barrel to be resold to a company that grinds them up and then sell the mess to cat food companies for filler. Your fishmonger will gladly remove the head for you. But keep in mind that you will be charged for the extra labor including the cost of the weight of the head. But you don't get to take the head home for additional uses. The fishmonger resells the head for filler. So he is making profit twice at your expense. It is best to take the whole fish as is, and remove the head at home.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 03-04-2012, 02:03 PM   #10
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Explain to your husband the problem, that for you, a properly cleaned fish has the head removed. I'll cook fish all day, but I will not clean them or cook them with the heads on. You are not alone.
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:29 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.