something a bit fishy going on!

pavlovs_dog

or at least, thats my aim

as a slightly fussy eater, my intake of fish is very very limited. however, because of all this omega 3 health benefits business, and in search of a balanced and healthy diet, i really should be eating more of it.

yesterday, i was brave :j - i had steamed haddock in cheese and leek sauce (i cheated and bought a birdseye one to see if i would like it), served with jacket potatoe and some mixed veg - and it was bloody lovely!

which has done wonders for my confidence, and im eager to spread my wings a bit. the trouble is, i know i like cod, i know i like haddock/smoked haddock, and i could live on tuna.

the only other fish i have tried is salmon - which im not all that fussed on. the thought of prawns/crab/lobster makes me physically sick, and i know a bad fish experience could put of right back to square one again.

so im looking for recommendations of fish with a nice texture (similar to that of haddock...fleshy...so i can trick my brain into thinking its really meat ), with a subtle to mild flavour.

also, bearing in mind that im a complete novice here, how is best to buy it? i am, at this early stage, prepared to buy frozen fish to be steamed ( a la mr birdseye and co...albeit cheap at half the price from farmfoods ), as an easy way of broadening my horizons and learning what i do and dont like. that way, if its foul, at least i havent spent ages slaving over a hot stove!

can anyone tell me whether tuna steak is really best eaten "rare"...because i'd love to try it, but sushi doesnt appeal :eek:

and anything else i should know? (where's AT, she's our resident chef who's good at stuff like this). i know fresh fish shouldnt smell, and the eyes should be bright...although i think i'd have to have fish minus the facial features :rolleyes: :rotfl:

yours fishily, Pavlov

bootcampbilly

All fish should be slightly undercooked.

pavlovs_dog

any particular reason why?

juno

Also, does anyone have any tips on how to stop my kitchen smelling for weeks afterwards? I had really nice salmon yesterday, but it smelt But it was OK, as that wasn't really my kitchen!

Mado

pavlovs_dog wrote:

any particular reason why?

Because it dries out very easily...

Be sure to buy fresh fish though as it can smell rather unappetising.

Tuna is really like steak: overcook it and it is (very) dry and chewy.
Nice grilled with a herb/cracked pepper crust....

Some like monkfish (dear but really nice) want to be cooked through. Stays very firm but doesn't dry out.

One way I used years back (I now tend to bbq in foil) was to buy fish from the fishmonger still with scales on and bury it under a crust of salt before baking. When done, discard the crust with all the salt attached to it. All the juices stay in and it's really nice.

scuzz

Monk fish is fleshy buy pricey, the same can be said of shark

I personally love trout, but there are a lot of bones, just in case you don't like faffing about with them. I like it just grilled with some black pepper

Huss is quite fleshy

Skate's lovely, just grilled with a squeeze of lemon

In answer to the smelly question, try burning a candle, that's meant to rid bad smells, and it's worked for me

Sarahsaver

omega 3s i think are also in Rabbit and pumpkin seeds.
I open the window when i am cooking and have the kitchen door shut. If fish os too 'fishy' it is not really fresh.
I burn incense if a smell is a problem, or the body shop mint cream fragrance oil i just treated myself to is YUMMY!

ivyleaf

Swordfish is lovely too if you can get it - a very "meaty"-looking fish. When grilled it looks rather like a pork chop and is yummy!

moggins

I love all fish, shame the family isn't the same, trout isn't too boney if you remember to peel the flesh away downwards from the backbone once it's cooked.

bargainqueen_2

I love fish and find that any fish is yummy covered in herbs, lemon and white wine wrapped in tinfoil and baked in the oven. To rid bad smells just strike and light a match- miraculously bad smells vanish. Yum I think I will make mussels tonight!

misty

I'll be watching this with interest as I'm not a big fish lover myself ( unless it's covered in batter and from the chippy!!) I make my son a simple fish pie with the fish cooked in foil with butter and milk. I like tuna but don't like it pink in themiddle - it's probably too dry for proper fish people but I don't mind it and with a onion or salsa sauce it's not noticeable. I don't want anything with it's head on either.