For those of you in here that like fish, how do you like to prepare it?

What kind of fish do you prefer buying and cooking, or maybe you are a
fisherman and go out and catch your own?

If you have a special recipe for fish, please do share it with the
others in the group.

My dad was a commercial fisherman, so I grew up on fish. Mom would cook
it when it was still practically wiggling! To this day, I don't care
for fish that has been frozen, but living where we do, fresh fish is
readily available for sale year around. We mostly eat Wild Alaska King
Salmon, Ling Cod, Rock Fish and halibut. Hubby fishes for trout at his
cabin, and also Hooligan and Sockeye Salmon, but that is seasonal.

Judy

On 11/6/2011 5:40 PM, Judy Haffner wrote:
>
> For those of you in here that like fish, how do you like to prepare it?
>
> What kind of fish do you prefer buying and cooking, or maybe you are a
> fisherman and go out and catch your own?
>
> If you have a special recipe for fish, please do share it with the
> others in the group.
>
> My dad was a commercial fisherman, so I grew up on fish. Mom would cook
> it when it was still practically wiggling! To this day, I don't care
> for fish that has been frozen, but living where we do, fresh fish is
> readily available for sale year around. We mostly eat Wild Alaska King
> Salmon, Ling Cod, Rock Fish and halibut. Hubby fishes for trout at his
> cabin, and also Hooligan and Sockeye Salmon, but that is seasonal.

I'm not a big fish eater but when I eat it, I like halibut. My mom
taught me a way to bake it where it's raised on a rack over a baking
sheet after being coated with bread crumbs. It doesn't need flipping so
the breading stays in place.

On Sun, 06 Nov 2011 18:23:56 -0500, Cheryl >
wrote:

>
> I'm not a big fish eater but when I eat it, I like halibut. My mom
> taught me a way to bake it where it's raised on a rack over a baking
> sheet after being coated with bread crumbs. It doesn't need flipping so
> the breading stays in place.

It seems to me that halibut is one of the fish that would do well in
parchment paper...
http://www.finecooking.com/recipes/l...papillote.aspx

--
All you need is love. But a little chocolate now and then doesn't hurt.

Cheryl wrote:

>I'm not a big fish eater but when I eat it, I
> like halibut. My mom taught me a way
> to bake it where it's raised on a rack
> over a baking sheet after being coated
> with bread crumbs. It doesn't need
> flipping so the breading stays in place.

I love fish, and we usually have some kind of fresh fish at least once a
week, as it's so good for a person, and is so much that you can do with
it.

My favorite way to eat halibut, is coated in a beer batter and deep
fried, but with us being older now, we need to watch our cholesterol
closer, so only have it deep fried on a rare occasion..last evening
being one, and it was heavenly!

Another GREAT baked halibut dish is the following one:

2-1/2 to 3 lbs. halibut, cut in serving size pieces
2 cups white wine
1 cup sour cream
1 c. mayonnaise
1 cup chopped onion
cracker crumbs

Soak halibut in white wine for 2 hours. Pat fish dry and roll halibut
pieces in cracker crumbs and lay flat in greased 9 x 13 inch baking pan.
Mix sour cream, mayonnaise and onion together and spread over breaded
fish. Sprinkle some extra cracker crumbs over fish and bake at 500º
for 15 minutes (thicker pieces may need a little longer) until golden
brown and flaky. NOTE: Can also sprinkle top with some paprika, which I
often do.

Judy

Judy Haffner > wrote:

>My favorite way to eat halibut, is coated in a beer batter and deep
>fried, but with us being older now, we need to watch our cholesterol
>closer, so only have it deep fried on a rare occasion..last evening
>being one, and it was heavenly!

For some reason, fried Alaska halibut is both my favorite fried fish,
and my favorite way to eat halibut. It just happens to be a fish
that fries up real good. And since I don't want to do that too often,
I restrict my fried-fish eating to a couple times a year, and then
it's halibut.

Beer batter's a little soggy for me so I use a mainly egg-white batter.
I've tried buttermilk but it darkens too much in the time it takes
to fry the fish. I guess it's the milk sugar that is over-browning.


Steve

Steve wrote:

>For some reason, fried Alaska halibut is
> both my favorite fried fish, and my
> favorite way to eat halibut. It just
> happens to be a fish that fries up real
> good. And since I don't want to do that
> too often, I restrict my fried-fish eating
> to a couple times a year, and then it's
> halibut.

I agree, it is a wonderful fish to enjoy just plain fried, and also
broiled, but one has to be careful not to over cook it, as then it
becomes dry, but that's the same for all fish.

>Beer batter's a little soggy for me so I
> use a mainly egg-white batter. I've tried
> buttermilk but it darkens too much in the
> time it takes to fry the fish. I guess it's
> the milk sugar that is over-browning.

The beer batter coating shouldn't be soggy, if prepared right. When I
have fixed it here at home, I dump a bottle of beer into a bowl and add
enough Bisquick baking mix to make a thin batter (also adding a little
lemon-pepper) and I dip the chunks of halibut into it and let them sit
awhile to dry slightly on waxed paper, before submerging them in the hot
peanut oil. I don't like the batter thick, where have more coating than
fish.

Judy

Wahoo, swordfish, and hake, all sauteed in clarified butter and finished briefly
in the oven if necessary.

-- Larry

On Nov 6, 7:02*pm, (Judy Haffner) wrote:
> Cheryl wrote:
> >I'm not a big fish eater but when I eat it, I
> > like halibut. My mom taught me a way
> > to bake it where it's raised on a rack
> > over a baking sheet after being coated
> > with bread crumbs. It doesn't need
> > flipping so the breading stays in place.
>
> I love fish, and we usually have some kind of fresh fish at least once a
> week, as it's so good for a person, and is so much that you can do with
> it.
>
> My favorite way to eat halibut, is coated in a beer batter and deep
> fried, but with us being older now, we need to watch our cholesterol
> closer, so only have it deep fried on a rare occasion..last evening
> being one, and it was heavenly!
>
> Another GREAT baked halibut dish is the following one:
>
> 2-1/2 to 3 lbs. halibut, cut in serving size pieces
> 2 cups white wine
> 1 cup sour cream
> 1 c. mayonnaise
> 1 cup chopped onion
> cracker crumbs
>
> Soak halibut in white wine for 2 hours. Pat fish dry and roll halibut
> pieces in cracker crumbs and lay flat in greased 9 x 13 inch baking pan.
> Mix sour cream, mayonnaise and onion together and spread over breaded
> fish. Sprinkle some extra cracker crumbs over fish and bake at 500º
> for 15 minutes (thicker pieces may need a little longer) until golden
> brown and flaky. NOTE: Can also sprinkle top with some paprika, which I
> often do.

That looks like a waste of good fish.
>
> Judy

--Bryan, my asshole BIL died on my B-Day. Next year my B-Day is the
day before election day. What I want for next year is for some more
Republicans to croak.

On Nov 8, 5:11*am, Bryan > wrote:
> On Nov 6, 7:02*pm, (Judy Haffner) wrote:
....
>
> > Another GREAT baked halibut dish is the following one:
>
> > 2-1/2 to 3 lbs. halibut, cut in serving size pieces
> > 2 cups white wine
> > 1 cup sour cream
> > 1 c. mayonnaise
> > 1 cup chopped onion
> > cracker crumbs
>
> > Soak halibut in white wine for 2 hours. Pat fish dry and roll halibut
> > pieces in cracker crumbs and lay flat in greased 9 x 13 inch baking pan..
> > Mix sour cream, mayonnaise and onion together and spread over breaded
> > fish. Sprinkle some extra cracker crumbs over fish and bake at 500º
> > for 15 minutes (thicker pieces may need a little longer) until golden
> > brown and flaky. NOTE: Can also sprinkle top with some paprika, which I
> > often do.
>
> That looks like a waste of good fish.

You just have a knee-jerk negative reaction to mayo, Bryan.


Sounds like it might be wonderful!

John Kuthe...

On Tue, 8 Nov 2011 03:41:59 -0800 (PST), John Kuthe
> wrote:

> You just have a knee-jerk negative reaction to mayo, Bryan.

A Japanese friend I use to have did an even simpler fish/mayo version.

One piece of salmon (steak or fillet) per person. Spread a thick
layer of mayonnaise over the top of each. Bake until done. The
mayonnaise puffs and browns while the fish cooks and oddly enough
doesn't taste like mayo when you eat it.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Nov 8, 3:11*am, Bryan > wrote:
> On Nov 6, 7:02*pm, (Judy Haffner) wrote:
>
>
>
>
>
>
>
>
>
> > Cheryl wrote:
> > >I'm not a big fish eater but when I eat it, I
> > > like halibut. My mom taught me a way
> > > to bake it where it's raised on a rack
> > > over a baking sheet after being coated
> > > with bread crumbs. It doesn't need
> > > flipping so the breading stays in place.
>
> > I love fish, and we usually have some kind of fresh fish at least once a
> > week, as it's so good for a person, and is so much that you can do with
> > it.
>
> > My favorite way to eat halibut, is coated in a beer batter and deep
> > fried, but with us being older now, we need to watch our cholesterol
> > closer, so only have it deep fried on a rare occasion..last evening
> > being one, and it was heavenly!
>
> > Another GREAT baked halibut dish is the following one:
>
> > 2-1/2 to 3 lbs. halibut, cut in serving size pieces
> > 2 cups white wine
> > 1 cup sour cream
> > 1 c. mayonnaise
> > 1 cup chopped onion
> > cracker crumbs
>
> > Soak halibut in white wine for 2 hours. Pat fish dry and roll halibut
> > pieces in cracker crumbs and lay flat in greased 9 x 13 inch baking pan..
> > Mix sour cream, mayonnaise and onion together and spread over breaded
> > fish. Sprinkle some extra cracker crumbs over fish and bake at 500º
> > for 15 minutes (thicker pieces may need a little longer) until golden
> > brown and flaky. NOTE: Can also sprinkle top with some paprika, which I
> > often do.
>
> That looks like a waste of good fish.
>
On the contrary, it''s a recipe called Caddy Ganty, created in Alaska
(possibly at the Gustavus Inn) where really big halibut are
plentiful. As I've posted here before, it's one of those things
that's much more delicious than it sounds. -aem

On Sun, 6 Nov 2011 13:40:42 -0900, (Judy Haffner)
wrote:

> Hooligan

I've never heard of that, so I looked it up and apparently we also
call it "sablefish"... never had that either. How do you fix that
one?

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sun, 06 Nov 2011 16:10:58 -0800, sf > wrote:
>
>I've never heard of that, so I looked it up and apparently we also
>call it "sablefish"... never had that either. How do you fix that
>one?

Sablefish is best smoked, it's also pricey.
http://shop.russanddaughters.com/sto...uct/262/Sable/

http://en.wikipedia.org/wiki/Sablefish

Brooklyn1 <Gravesend1> wrote:

>On Sun, 06 Nov 2011 16:10:58 -0800, sf > wrote:

>>I've never heard of that, so I looked it up and apparently we also
>>call it "sablefish"... never had that either. How do you fix that
>>one?

>Sablefish is best smoked, it's also pricey.
>http://shop.russanddaughters.com/sto...uct/262/Sable/
>
>http://en.wikipedia.org/wiki/Sablefish

I have that one down. He

1.5 lbs black cod

brine:

2 cups water
1/6 cup salt
1/6 cup raw brown sugar
< 1/2 t cardamom
< 1 t nutmeg
< 1 t allspice
small amount white pepper

brine for 6 hours in refrigerator, rinse, cure for
12 hours in refrigerator

cold smoke until done (3 hours is best, 2 hours is acceptable)


Note in the above "rinse" means rinse under running water for
a solid five minutes.

Steve

sf wrote:

>I've never heard of that, so I looked it up
> and apparently we also call it
> "sablefish"... never had that either. How
> do you fix that one?

I don't know anything about sablefish, but Hooligan are very similar to
Smelt. I'm not fond of small fish, mainly because of the tiny bones!
Hubby likes the Hooligan smoked, and our nephew has a smoke house, and
will smoke them for half the catch. He does a good job, and when smoked,
the bones chew up just fine. I don't even know they are even there, as
just "crunch" right up.

Judy

"Judy Haffner" > wrote in message
...
>
> For those of you in here that like fish, how do you like to prepare it?
>
> What kind of fish do you prefer buying and cooking, or maybe you are a
> fisherman and go out and catch your own?
>
I like flounder.

> If you have a special recipe for fish, please do share it with the
> others in the group.
>
Jill's Stuffed Flounder

4 flounder fillets, about 1-1/2 lbs. of like size
1/4 c. minced onion
1/4 c. minced celery
2 cloves garlic, minced
1-1/2 Tbs. mayonnaise
dash Tabasco sauce
dash cayenne pepper
dash salt
4 Tbs. butter
1/2 c. dried breadcrumbs
1/4 tsp. dry mustard
1 Tbs. lemon juice
6 oz. flaked crabmeat
2 oz. diced shrimp (or use canned salad shrimp, well drained)
2-3 Tbs. melted butter
Sweet ground paprika for colour
1/2 c. milk
vegetable cooking spray

Preheat oven to 350F. Saute onion, celery and garlic in 4 Tbs. butter until
translucent. Transfer to a mixing bowl and combine with breadcrumbs,
mayonnaise, dry mustard. Add crabmeat and shrimp, Tabasco, cayenne,
lemonjuice, salt, pepper. Blend well to make stuffing. Spray a 13X9 inch
baking dish with vegetable cooking spray.

Place 2 flounder fillets in the dish. Spoon the crabmeat stuffing onto the
center of the fillets, mounding it up in the center. Split the remaining
fillets in half lengthwise.

Wrap each of the two halves around the stuffing on top of the stuffed
fillet, covering the sides but leaving the stuffing visible in the center.
Secure overlapping ends with toothpicks if needed. Brush all over with
melted butter. Sprinkle with paprika. Pour the milk around the fish (this
keeps the fish moist during baking). Bake for 20-25 minutes until fish
flakes easily with a fork, brushing with melted butter about halfway through
cooking. Serves 2 very generously.

NOTE: Works well with any mild white fish fillets

Jill

On 11/6/2011 7:27 PM, jmcquown wrote:
>>
> Jill's Stuffed Flounder

As stated I'm not much of a fish eater, but I love fish stuffed the way
you wrote. I like all sorts of other seafood so crabmeat is a winner.
I think I remember too much about fish with tiny bones that you have to
pick out. Similar to why I don't like picking and eating crabs at crab
feasts. Too much picking through the icky stuff. The crab I like is
mostly snow crab leg clusters.

On Sun, 06 Nov 2011 19:39:24 -0500 in rec.food.cooking, Cheryl
> wrote,
>I think I remember too much about fish with tiny bones that you have to
>pick out.

Since the thread is "Your Favorite Way To Prepare Fish" I will have
to say that my favorite is
BONELESS

i like it less and less as i get older, smoked salmon being the one
exception, i only eat catfish if i know how/who caught it, Lee
"Judy Haffner" > wrote in message
...
>
> For those of you in here that like fish, how do you like to prepare it?
>
> What kind of fish do you prefer buying and cooking, or maybe you are a
> fisherman and go out and catch your own?
>
> If you have a special recipe for fish, please do share it with the
> others in the group.
>
> My dad was a commercial fisherman, so I grew up on fish. Mom would cook
> it when it was still practically wiggling! To this day, I don't care
> for fish that has been frozen, but living where we do, fresh fish is
> readily available for sale year around. We mostly eat Wild Alaska King
> Salmon, Ling Cod, Rock Fish and halibut. Hubby fishes for trout at his
> cabin, and also Hooligan and Sockeye Salmon, but that is seasonal.
>
> Judy
>

I mostly fry in butter.

I like the thinner steelhead fried hard in teriyaki sauce with a little
added brown sugar, get that caramelization going on.

Shrimp my favorite, made many ways.

Walleyed pike fried in butter.

Bluegills in butter, one of the best.


Greg

Greg wrote:

>I like the thinner steelhead fried hard in
> teriyaki sauce with a little added brown
> sugar, get that caramelization going on.

My hubby likes steelhead, but he just fries them. The way you do it
sounds interesting. Does it fry up well enough, that you can eat bones
and all? That's the reason I'm not so fond of trout, as I never can seem
to just peel that backbone out in one piece...invariably I will end up
swallowing one of those little bones!

>Shrimp my favorite, made many ways.

Agree! Shrimp is probably my most favorite seafood of all, but I also
love fresh King Crab...that is food fit for a king!

>Walleyed pike fried in butter.

>Bluegills in butter, one of the best.

Never had Walleye, or Bluegills. I don't think they are caught in the
waters around Alaska.

Judy

On 11/7/2011 12:44 AM, Judy Haffner wrote:

> Agree! Shrimp is probably my most favorite seafood of all, but I also
> love fresh King Crab...that is food fit for a king!

To me, shrimp, snow crab clusters and beef tenderloin are food fit for
this queen.

> Never had Walleye, or Bluegills. I don't think they are caught in the
> waters around Alaska.

As a kid we used to fish for bluegills just to throw them back. In
retrospect, I'd never fish or catch something just to release them for
no reason. Must have been very stressful for them.

My favorite is Brodetto Ancona, which is actually brodetto made with
all small fish ie, whatever small fish is the "catch of the day".

Goatfish, little basses and cods, small cuttlefish and soles or small
turbots, mackerels, anchovies, sardines, etc... , with some shrimp
and calamari or squids.

All cooked with parsley and garlic in a tomato juice with a bit of
white-wine vinegar.

http://www.discoveritalia.com/images...schede/720.jpg

On Nov 6, 2:40*pm, (Judy Haffner) wrote:
> For those of you in here that like fish, how do you like to prepare it?
>
> What kind of fish do you prefer buying and cooking, or maybe you are a
> fisherman and go out and catch your own?
>
> If you have a special recipe for fish, please do share it with the
> others in the group.

My two favorites are salmon and halibut.
To prepare the salmon, just saute in butter and add lemon at the end.

This is my favorite halibut dish:

http://www.hizzoners.com/recipes/sea...but-portuguesa

On Nov 7, 4:28*pm, ImStillMags > wrote:
> On Nov 6, 2:40*pm, (Judy Haffner) wrote:
>
> > For those of you in here that like fish, how do you like to prepare it?
>
> > What kind of fish do you prefer buying and cooking, or maybe you are a
> > fisherman and go out and catch your own?
>
> > If you have a special recipe for fish, please do share it with the
> > others in the group.
>
> My two favorites are salmon and halibut.

Tilapia, salted, peppered, dredged in corn meal, fried in peanut oil
and served with halved lemons. I did take cost into consideration.

--Bryan, my asshole BIL died on my B-Day. Next year my B-Day is the
day before election day. What I want for next year is for some more
Republicans to croak.

On Nov 8, 5:30*am, Bryan > wrote:
> On Nov 7, 4:28*pm, ImStillMags > wrote:
>
> > On Nov 6, 2:40*pm, (Judy Haffner) wrote:
>
> > > For those of you in here that like fish, how do you like to prepare it?
>
> > > What kind of fish do you prefer buying and cooking, or maybe you are a
> > > fisherman and go out and catch your own?
>
> > > If you have a special recipe for fish, please do share it with the
> > > others in the group.
>
> > My two favorites are salmon and halibut.
>
> Tilapia, salted, peppered, dredged in corn meal, fried in peanut oil
> and served with halved lemons. *I did take cost into consideration.

You always do! ;-)

I looked longingly at the sea bass at Straubs the other day, but at
$27/lb I chose a trout instead. Kinda pricey, I think $8 or so a lb.
but it was cleaned and filleted (no bones) and delicious simmer/fried
in some EVOO, a little freshly ground black pepper and a little sweet
paprika. YUM!!

And lemon on fish is for people with stinky fish! ;-)

John Kuthe...

On Nov 6, 2:40*pm, (Judy Haffner) wrote:
> For those of you in here that like fish, how do you like to prepare it?
>
> What kind of fish do you prefer buying and cooking, or maybe you are a
> fisherman and go out and catch your own?

Pretty broad question. We eat fish often--all kinds of fish and
cooked in many different ways. Probably the most frequent is salmon,
cooked in a fiery-hot skillet with just enough oil to coat the bottom
of the pan. Four minutes on the first side, don't touch or move it,
turn over for 3 to 4 minutes. Salt 'n pepper. Lemon wedges. It
ranges from that simple all the way to coulibiac. -aem

In article >,
(Judy Haffner) wrote:

> For those of you in here that like fish, how do you like to prepare it?

I love blue cod (a local species) prepared simply -- pan fried and
served with salt and lemon.

Miche

--
Electricians do it in three phases

On Nov 6, 5:40*pm, (Judy Haffner) wrote:
> For those of you in here that like fish, how do you like to prepare it?
>
> What kind of fish do you prefer buying and cooking, or maybe you are a
> fisherman and go out and catch your own?
>
> If you have a special recipe for fish, please do share it with the
> others in the group.
>
> My dad was a commercial fisherman, so I grew up on fish. Mom would cook
> it when it was still practically wiggling! *To this day, I don't care
> for fish that has been frozen, but living where we do, fresh fish is
> readily available for sale year around. We mostly eat Wild Alaska King
> Salmon, Ling Cod, Rock Fish and halibut. Hubby fishes for trout at his
> cabin, and also Hooligan and Sockeye Salmon, but that is seasonal.
>
> Judy

I haven't cooked or eaten fish in my house for years. Not that I
don't like it,
I just never think to buy some. But the best tasting fish I ever had
was 'Nile Perch'
in Kenya, Africa when I was there on a trip. One of the camps we
stayed at was
on an island in the middle of a lake. They had mountains of all kinds
of fantasic food.

But I do buy online cans of Wild Alaska King Salmon. I buy the small
cans big enough
for one person. I like it in a salad or sometimes I'll use it to
make Salmon pie.
I grew up on that. My mother mixed the red salmon with mashed
potatoes and spices
for a two crust pie.

lucille

On 06/11/2011 5:40 PM, Judy Haffner wrote:
>
> For those of you in here that like fish, how do you like to prepare it?
>
> What kind of fish do you prefer buying and cooking, or maybe you are a
> fisherman and go out and catch your own?
>
> If you have a special recipe for fish, please do share it with the
> others in the group.
>
> My dad was a commercial fisherman, so I grew up on fish. Mom would cook
> it when it was still practically wiggling! To this day, I don't care
> for fish that has been frozen, but living where we do, fresh fish is
> readily available for sale year around. We mostly eat Wild Alaska King
> Salmon, Ling Cod, Rock Fish and halibut. Hubby fishes for trout at his
> cabin, and also Hooligan and Sockeye Salmon, but that is seasonal.
>

Living hundreds of miles from the ocean, fresh fish was pretty much out
of the question for us when I was a kid. When I got older there seemed
to be more fresh fish available, but it was expensive. Now it is more
affordable. Deep fried was the most common way to have it and that
always seemed to disagree with me. When I was older and could afford to
eat out more often I started ordering fish in restaurants in order to
get ideas for ways to cook it.

I suppose I could find some exotic recipe for fish and claim it was my
favourite but the one I eat most often is salmon, usually grilled on
the gas BBQ. Season with a little salt and pepper and then sprinkle
with a little fresh dill weed. It goes great with a simple salad, some
nice fresh bread and a bottle of Gewurtztraminer.

Dave Smith wrote:

> Living hundreds of miles from the ocean, fresh fish was pretty much out of
> the question for us when I was a kid.

When I was a kid, we lived pretty far from the ocean. But there were plenty
of rivers and lakes where my dad caught fish. Did you grow up in a desert?

Bob

I'm not the greatest hunter, but I do pretty well catching fish. Northern and any kind of trout (walleye as well) I just find some foil, barely butter the surface that will touch the fish. Fill the gutted cavity will any green (I do like arugula) and cook the whole thing (NEVER removing the skinn head nor bones) and letting her go in the oven at 280 degrees. The nose tells you when it's done. This way you get the unreal flavor fo the fish fat, and from the ehad and bones in there. meat just falls off and my kids love to pick then clean. The addition of lemos or limes between the fopil and the fish also can help, as do good ole salt and pepper.

Panfish, though I like to just fillet, beer batter and fry. But, my bud told me to take bluegill fillets and just steam them and serve with cocktails auce. Very shrimplike. They even curled up nicely, like shrimp.

On Wed, 9 Nov 2011 23:46:12 -0800, "Bob Terwilliger"
> wrote:

> Dave Smith wrote:
>
> > Living hundreds of miles from the ocean, fresh fish was pretty much out of
> > the question for us when I was a kid.
>
> When I was a kid, we lived pretty far from the ocean. But there were plenty
> of rivers and lakes where my dad caught fish. Did you grow up in a desert?
>
I lived right on a lake growing up, but nobody in my family fished and
nobody bought it from the store to cook either.

--
All you need is love. But a little chocolate now and then doesn't hurt.

Judy Haffner wrote:
>
> For those of you in here that like fish, how do you like to prepare it?

I like most types of fish, but my favorites are the invertibrate types.
I like vertibrate fish raw, grilled, steamed, you name it.

> What kind of fish do you prefer buying and cooking, or maybe you are a
> fisherman and go out and catch your own?

But my favorite fish recipe goes like this -

Fish swims around. Fish dies. Fish settles to the bottom. A crab or
lobster finds the fish and eats it. The crab or lobster grows to market
size. The crab or lobster gets stuck in a trap. It goes to the market.
I get it and eat it.

It's a higher and better use for that fish in my very biased opinion.
Human eating fish - Good. Lobster eating fish, human eating lobster -
Better.

Judy wrote:

> For those of you in here that like fish, how do you like to prepare it?
>
> What kind of fish do you prefer buying and cooking, or maybe you are a
> fisherman and go out and catch your own?
>
> If you have a special recipe for fish, please do share it with the
> others in the group.
>
> My dad was a commercial fisherman, so I grew up on fish. Mom would cook
> it when it was still practically wiggling! To this day, I don't care
> for fish that has been frozen, but living where we do, fresh fish is
> readily available for sale year around. We mostly eat Wild Alaska King
> Salmon, Ling Cod, Rock Fish and halibut. Hubby fishes for trout at his
> cabin, and also Hooligan and Sockeye Salmon, but that is seasonal.

Lin makes a phenomenal soy-cured salmon with asian pears and crème fraiche.
I made a ling cod seviche earlier this year which was excellent. I like
salmon grilled with a soy-maple glaze. Our favorite local restaurant makes a
seared halibut with asparagus and romesco sauce which has become the
benchmark Lin uses to measure all seafood dishes against. Having lived a
long time in San Diego, I learned to love many different types of fish
tacos. (I'll start a separate thread about that.) When I buy sole, I'm prone
to make sole meunière. I still remember fondly making grilled tuna with
strawberry vinaigrette a couple years ago. Coulibiac is a fair amount of
trouble, but is an impressive and delicious dish, suitable for company.

Bob