So I need some recommendations from those who eat fish regularly.
I am not a fish eater. If fish has a strong pungent smell I can't get it past the nose. I do like Tuna fish sandwiches though.
I don't really eat seafood either. It is expensive to just try and then possibly, probably with me, throw it away because I couldn't get past the smell or texture.
The only time I have ever enjoyed Shrimp was taking them straight from the skillet where they were being cooked in butter. Once they were just a little cooler the texture changed, rubberish, and I could not eat them.
I also need to know what is the best spices to use for cooking fish.
Yes I got my blood work back and my LDL is still to damn high. [Reply]
I was going to mention you, since your user name was exactly the same, but at the same time, I didn't want to spoil whatever you may had cooking up. [Reply]
Another option for you could be certain light seafood soups. Off the top my head cioppino comes to mind. And if I were you, the first time I had it, I probably either have it in a restaurant or order it from somewhere like McKenzies limited. That way you know what it was really supposed to taste like.
Originally Posted by Megatron96:
Another option for you could be certain light seafood soups. Off the top my head cioppino comes to mind. And if I were you, the first time I had it, I probably either have it in a restaurant or order it from somewhere like McKenzies limited. That way you know what it was really supposed to taste like.
Just a thought.
Getting into Clam Chowder season too. Love that stuff (New England, not Manhattan). [Reply]
Originally Posted by Megatron96:
Another option for you could be certain light seafood soups. Off the top my head cioppino comes to mind. And if I were you, the first time I had it, I probably either have it in a restaurant or order it from somewhere like McKenzies limited. That way you know what it was really supposed to taste like.
Just a thought.
One thing about Cioppino is the mussels, based on your dislike for fishy smells and tastes, I'd probably skip the mussels when making it. you're probably really looking for something like this:
Ok so tonight I went to the Krogers and found some wild caught Cod. There were 2 nice "steaks" in the package. They were about an inch thick and 5 inches long. I made them and they were eatable, but I over spiced them.
I put too much garlic and too much Tony's on them. Easy enough to adjust going forward. My grandson, 11 year old finicky eater, and I both ate them though. I made grilled asparagus and red skinned mashed potatoes with the Cod. [Reply]
Originally Posted by Chief Roundup:
Ok so tonight I went to the Krogers and found some wild caught Cod. There were 2 nice "steaks" in the package. They were about an inch thick and 5 inches long. I made them and they were eatable, but I over spiced them.
I put too much garlic and too much Tony's on them. Easy enough to adjust going forward. My grandson, 11 year old finicky eater, and I both ate them though. I made grilled asparagus and red skinned mashed potatoes with the Cod.
Congrats. It's easy to over-salt fish, saltwater fish in particular. Try buying a salt-free seasoning and adding just a little salt to rub on the fish.
Or try mixing your seasoning with a couple tablespoons of flour or cornstarch before putting on the fish until you get the hang of how much seasoning to put on your fish. [Reply]
Originally Posted by Chief Roundup:
Ok so tonight I went to the Krogers and found some wild caught Cod. There were 2 nice "steaks" in the package. They were about an inch thick and 5 inches long. I made them and they were eatable, but I over spiced them.
I put too much garlic and too much Tony's on them. Easy enough to adjust going forward. My grandson, 11 year old finicky eater, and I both ate them though. I made grilled asparagus and red skinned mashed potatoes with the Cod.
You're on your way to eating fish! Congrats......:-) [Reply]
