Well, it's true that you can make pretty much anything taste alright if you add enough crap to it. I would rather start with something that has some taste - like salmon!

PS - I was kidding too.

PPS - Mostly

wait, the menu authors get a last second reprieve...

Chilean sea bass is a deep-water species also known as toothfish, caught in southern ocean waters near and around Antarctica. The Chileans were the first to market toothfish commercially in the United States, earning it the name Chilean sea bass, although it is really not a bass and it isnot always caught in Chilean waters. It is a different species type than the sea bass caught in U.S. waters.

I think it's that they grow quickly and are hardy enough to be easy to grow at a fish farm. My cousin briefly worked at a Talapia fish farm located at the former water treatment plant in Desoto, KS. One day a tank broke and they had 10's of thousands of fish rotting on the ground, then they went under.

Mercury Smercury. Just eat the smaller fish and you'll be fine.

What are you, afraid of dying?

You bring up a good point, of course. All of these meat eating fish accumulate mercury their whole lives. That's why large (read: old) fish should usually be passed by for eating in favor of their younger, less contaminated, and usually tastier brethren.

(insert young tuna from the phillipines joke here). I think Walleye is some of the best fish out there. Tastes "lobstery". Boil it in chunks and serve with drawn butter, bake it, or fry it, it rocks. Halibut is another very mild and flakey fish. I like almost any fish though. Phobia is right on about the seared tuna. A little raw in the center, serve with a bit of soy sauce, mmmm.

ROFL

I take in my mercury eating tuna when I go to sushi.

generally, the less you do with fish the better.

don't go out of your way to cover up the natural flavor

Mmmmm... sardines.

Those aren't fish now, are they? :harumph:

Lake Superior Walleye, farm raised Catfish (no Mississippi river cat)

are very good fresh water Grilled eats.

Is it better to slice the Tai's thin or thick for this slaw?

Wiki:

:p

I responded to FMB becuase that was his response to someone saying to cook tilipia. So I thought I'd give him a recipe for it that I liked. I never even heard of it before until I moved here. I was leary of eating it so I went with white wine and it came out great!

That's saying something for someone growing up on the shores of New England: Massachusetts Cape Cod and Maine which has the best seafood in the world. I've had to get used to other varieties as a result. Like grouper and tilipia. Never thought I'd like them. I miss my mild whitefish like haddock, swordfish, scrod, halibut..and my shellfish like bay scallops, clams, quohogs, mussels and lobsters.

I did not like the fish on the west coast SF area...like sea bass. Yuck!
And I won't eat catfish.

I'll bet. Thought you lived in Floriduh.

I do. I moved here from there.

And here is KC?

No you were saying Florida.

Sorry, I can't read english apparently. I lived in ClearWater, Largo and Madeira Beach when I lived out there. Where abouts you at? I am surprised they don't get anymore quality fish out there, I don't remember that. Then again I rarely cooked as I had unlimited trade outs and ate at the best restaurants for free so I'm sure everything was available that being the case.

Sometimes you can get NE seafood, but not as often, as easily, or the variety and often it's pricey. Talkin' supermarket though. Scallops are the most abundant but sea, not bay ones. Swordfish is outrageously priced and not always available. I've never seen halibut, scrod and only haddock once and it's not as fresh. Restaurants can be easier but follows the same pattern. Now, I eat a lot more tilipia, grouper and even salmon now. When I visit family, especially my brother's in Maine I eat mostly seafood. The lobster is dirt cheap in Maine. Mussels can be picked from the coastline too.

The odd thing is I never had ribs until I moved to Florida...go figure.
All those midwesterner's here.

Friggen people from Ohio out there, I have never seen so many alchoholics in my entire life. Check out costco for frozen orange roughy. Not good to eat too much but a fantastic tasting white fish MUCH better tilapia.

I've heard of roughy before. I'm usually leery of trying weird sounding white fish, I didn't grow up with...was the same with grouper and tilipia but eventually I took the plunge due to few options here.

Oh and I'd be an alcky too if I lived in Ohio.

Orange roughy is very, very good. Trust me on this one. Get a frozen package at costco. Season it like you would any good white fish and squeeze a lemon and steam it. Bet it becomes one of your favorites.

Okay. I'll try it.

I will give it a try... probably won't buy a 3-pound bag at first though.

Haddock is excellent. Friday night fish fries are big around here.

Also, if you can find it, red snapper is a good fish for grilling.
I also like to grill yellow fin tuna. Use butter, lemon juice, and seasoning mixed together while grilling.

Orange roughy and talapia are not bad on the grill either, but they tend to fall apart easily.

Spicy yellowtail nagiri...

I'm liking tilapia... had good luck with it. Very mild, which I like. I bought a bag of frozen tilapia at Sam's yesterday -- $10 for three pounds. They had some mahi mahi, but I want to try it before I buy a bunch.

It's 10 billion times better than tilapia. Buy the bag, if you don't agree dinners on me next time I'm out there.

Hamachi RULES!!!!

http://www.foodnetwork.com/food/reci...ml?rsrc=search

I think I'm gonna try this this weekend, minus the anchovies.

I will try mahi mahi this weekend, for sure. If I can't find some at the fish market, I'll buy the bag. I'm just very skeptical of fish in general. I love shellfish, but until my successful batch of fried catfish, I've not had fish I actually liked in 20+ years.

Speaking of fish markets... are there any good ones around KC? I'm not talking Hyvee and Price Chopper... something a little more substantial?

finding quality fish is the problem, especially if you don't belong to a sam's club/costco....

I can't believe the fish counters at grocery stores in my area...they reek, the fish sits in melted ice all day...just disgusting...

you're way better off buying frozen unless you live along a coast...

Dude, there's a place here in town that serves a Chef's special roll call "Nam # Ate".

It's crab and cream cheese in a roll, tempura fried and then sliced. They top it with spicy tuna and a fried lotus root. It's the best!

Yeah... whenever I buy from Hyvee I have them go to the freezer and get me the frozen stuff. But I do belong to Sam's, so that's not really a problem for me.

To me orange roughy is even milder than snapper. It's very very easy to eat.

You missed the post, I got a 3-pound bag of tilapia at Sam's yesterday. I'll probably try it tonight.

I like Orange Roughy too, it's a good fish. Gets a little on the expensive side but it is a mild fish.

I'm getting some my next trip to Costco

Fire me boy's mom is like canned Tuna.....After opening her can up you need to drain her, you can eat her with mayo or soaked in her juices, and she loves being spread out and sandwiched

The least you could do is get my name right and not capitalize "tuna"... sheesh.

Redrem_69 has lost his burst.

Look at the shiny spoon!

http://www.eyepulp.net/photo/imgStre...imageID=103014

I kid, Simply Red. I'm slightly ADD and my wife is pretty seriously ADHD. I kid her all the time about shiny things distracting her attention.

<object width="425" height="350"><param name="movie" value="http://www.youtube.com/v/_jeNln3rvck"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/_jeNln3rvck" type="application/x-shockwave-flash" wmode="transparent" width="425" height="350"></embed></object>

OK.... so I'm branching out tonight. I bought two small fillets. One orange roughy, one red snapper.

Here's my report... the red snapper... good throughout. Even the thin piece that was overcooked and almost jerky like. Still good. Actually... I think I liked the over cooked part more than the just right part.

Orange roughy... again, part of the thin piece was overcooked. Not good. That was my first bite. Didn't like it at all. Very fishy. Went up to the larger part of the fillet, and it's very good. Nice, sweet, mild flavor.

I'm beginning to think that maybe I'm more of a fish person than I always thought, it's just that I've always been eating very strong-flavored fish.

No. Tilapia is like a blank canvas... I think there is very little actual flavor in the fish... it takes on whatever you season it with. However, the snapper was pretty mild.

I just can't deal with the idea of frozen fish...it loses so much.

I'm in Kansas City, Missouri. You are aware that's smack dab in the middle of the United States, right? Not a lot of fresh fish here.

That did cross my mind but I thought things were different now...that fresh could be flown in if it was iced. They do that here when northern fish is available for supermarkets and restaurants.

Gotta give you rep... the mahi mahi was very good. Just sauteed with some olive oil, salt/pepper, lemon.... good stuff.

Thanks!

and fresh crappie from the lake fried in butter mmmmmmmmmmmmmm




I also agree with Beer Me...Long John Silvers

So.... I'm bumping this thread because I've been eating a lot of fish.

And I have to say, it's not so much the fish as it is simply finding the way you like it.

Until a week ago, I'd never had salmon prepared in such a way I liked it... I've had it at restaurants, I've made it myself.

Then, a week ago, I did the simplest preparation I've ever done... small fillet, I just did a light saute with olive oil, salt, pepper and garlic.

It was good. Surprisingly so. It was a fairly thick fillet, so I was able to get a nice crust on the outside without overcooking it.

Since this thread, I've tried a bunch of different types of fish and after several tried have only found one I jsut didn't like.

Blue marlin... just not a fan.

Tonight, I'm going to try some swordfish. Any suggestions?

You gots to grill the swordfish.

Marinade about 30 minutes. I like olive oil, lime juice, cilantro, S&P. Soy sauce works well.........use whatever you like, sword is very versatile.

Fire up the grill and place the fish over high heat on oiled grate. Probably 5 minutes per side, I'm guessing yours are cut about 3/4"? As always with fish, just don't overcook.

I love grilled swordfish, its almost foolproof.

I seldom eat fish, but I like Bass alot.

Tried it... I think swordfish is just OK. Lots of stuff I like better.

Anyone ever tried keta salmon? I saw some "wild keta salmon" at the store yesterday, but had never heard of it. How's it compare with wild sockeye and/or farmed Atlantic salmon?

I'm not sure what you can find in the Midwest. If you like firm, white flesh with less of a fishy taste see if you can find blackfish aka tautog, sea bass (regular American sea bass) or fluke.

Sea bass and blackfish are in season now for recreational anglers.

Swai has become popular lately. It is a very mild, white fleshed, flaky fish. Wrap it in foil with a couple of lemon slices, some grated garlic, a tad bit of butter or olive oil, and some capers. Wrap the foil to be steam tight, and bake in the oven at 350 for about 25 minutes. Serve over wild rice blend. This would work well with just about any mild, flaky fish like tilapia, cod, haddock, etc. I like the Swai because it is very inexpensive.

This is an old thread, and I'm in Alabama now. So that changes what's available, though I mostly buy IQF from Costco, and I can drop those frozen in the sous vide and have it perfect in about 45 minutes. If it's got skin, a couple minutes in a pan skin-side down, and done.

Picked up some wild sockeye salmon, cod, and mahi yesterday.

The best nutritional sources are wild-caught Alaskan salmon, canned sockeye salmon, sardines, herring and black cod.

I love canned salmon with the bones and skin still on. My wife thinks I'm gross because it smells like cat food to her.

YES

Yes it is but I have only had it fried so less- healthy factor.

I have to hit the road and haven't read the entire thread, but if anyone has mentioned butter fish (I know It goes by a few others names) they are on the money. Butter fish is delicious.

Haddock is one of my favorites.

Steam it in your dishwasher.

White trash sous vide!!

I used to always buy the orange roughy fillets at Sams Club damn good. A little butter lemon and pepper steam it. Simple and tasty.

Tilapia I started buying because cheaper and delivers. I prepare the same as above but im a simpleton.

I Also would recommend going to a fish market and asking the proprietor what your looking for.

Hey what about rainbow or brown trout? One my favorite fresh caught fish. Just butter salt pepper and lemon. Wrap in foil and over a campfire coals. Mouthwatering good. This could be achieved on the patio with a firebox.

That's white trash steaming. ;)

White trash sous vide would be the beer cooler method.

I love orange roughy. But the warehouse stores hardly carry it anymore.