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Why Are People Scared Of Cooking Fish?


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Old 16-08-2011, 15:13
indianwells
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I hear this all the time from people who won't buy fresh fish because they "wouldn't know what to do with it". It really is simple as long as you don't overcook it. For instance, whack the oven up to 220 then put in a baking tray on which you have laid 2 fillets of say, hake or haddock drizzled with olive oil, salt & pepper and maybe a little lemon zest. Wait 10 minutes, take it out and serve. I just don't get peoples fear of it.

I love all fish & seafood (except whelks!) and have booked a cooking course next month to learn even more ways to prepare it.



So, who cooks a lot of fish and what is your preferred way of cooking it?
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Old 16-08-2011, 15:26
c4rv
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What puts people off is the smell and the bones

Personally I make fish parcel in foil about once a week. seasoning various depending on what I have in the fridge
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Old 16-08-2011, 15:28
stud u like
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I cook my own fish. I love a nice fresh trout or salmon.
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Old 16-08-2011, 15:28
indianwells
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What puts people off is the smell and the bones
Not a fish lover then?Fresh fish doesn't smell of anything but the sea, and if you fillet it and pinbone it properly there are no bones.
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Old 16-08-2011, 15:41
LaChatteGitane
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I love fish and seafood (even whelks )
Simple does it, wether it's baked in the oven, pan fried, in foil in the oven. Depends on the fish and the type of dish I'm aiming for.

PS don't eat tuna anymore , but I do like it.
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Old 16-08-2011, 15:48
indianwells
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I love fish and seafood (even whelks )
Simple does it, wether it's baked in the oven, pan fried, in foil in the oven. Depends on the fish and the type of dish I'm aiming for.

PS don't eat tuna anymore , but I do like it.
Ortiz tinned tuna is delicious, and line caught as well. Costs you though.
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Old 16-08-2011, 15:51
LaChatteGitane
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Ortiz tinned tuna is delicious, and line caught as well. Costs you though.
I bet I cannot buy that in La Belgique unless I drive to the other end of the country, so to speak (yep, I know, that wouldn't be very far )
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Old 16-08-2011, 15:57
indianwells
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I bet I cannot buy that in La Belgique unless I drive to the other end of the country, so to speak (yep, I know, that wouldn't be very far )
I get mine online.
http://www.garlandsorganic.co.uk/ind...ewCat&catId=20
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Old 16-08-2011, 16:05
Ignazio
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Don't like prawns, shrimps, oysters, mussels, scallops; other than that I love fish. Sole Veronique is a favourite when I have the necessary time, otherwise I agree keep it simple.

Many types of fish are quite delicately flavoured and I think a lot of tv chefs are guilty of completely overpowering the taste by trying to be too clever with herbs and spices.

I have a friend who always uses tinned salmon in fish pie - this I find quite strange.

I recently bought Megrim. I'd never heard of it before, but as the fishmonger advised I treated in the same way as Dover sole and it was delicious - and a lot cheaper than the Dover variety.
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Old 16-08-2011, 16:17
degsyhufc
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Not a fish lover then?Fresh fish doesn't smell of anything but the sea, and if you fillet it and pinbone it properly there are no bones.
Fish smells fishy. You put a fresh fillet of cod or seabass infront of me with my eyes closed and I can tell you that it is fish, the same way I could distinguish beef from lamb.

I prefer to pan fry seabass fillets, skin side down. I may occasionally do the same with cod but I do prefer that battered and deep fried.
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Old 16-08-2011, 16:19
c4rv
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Not a fish lover then?Fresh fish doesn't smell of anything but the sea, and if you fillet it and pinbone it properly there are no bones.
Didn't I say that I cook fish once a week ?

As for smell, regardless of how fresh it is (and I have had fish that has been caught less then an hour ago) there is still a fishy smell when you cook it. Less so with fresh water fish I have found but its still there.

Filleting and pinbone are again things that put people off. Personally I just ask my fishmonger to do it and he has no problem with that. I suspect most people are buying prepacked at supermarket (though most of the large stores do have a fish counter these days) and there in lies half the problem.
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