"Gareth" > wrote in message
...
> I never liked the taste of fish when I was younger, but I think it is
> time I tried it again. What type of fish would you recommend I start
with?
>
> Thanks for any suggestions.
>
> Gareth.
>

I'd try something mild, cheap and readily available, like tilapia. It's not
fishy, it's flakey, and you could bread it and fry it, sautee it, do a
chowder, fish taco.............whatever. It's really a versatile fish.

kili

kilikini wrote:
> "Gareth" > wrote in message
> ...
>> I never liked the taste of fish when I was younger, but I think it is
>> time I tried it again. What type of fish would you recommend I
>> start with?
>>
>> Thanks for any suggestions.
>>
>> Gareth.
>>
>
> I'd try something mild, cheap and readily available, like tilapia.
> It's not fishy, it's flakey, and you could bread it and fry it,
> sautee it, do a chowder, fish taco.............whatever. It's really
> a versatile fish.
>
> kili

Tilapia or catfish fillets, definitely. It's mild tasting, flakey and tends
to take well to olive oil or butter and dried spices. Doesn't take long at
all to broil, pan-fry or grill and is very mild tasting.

Sole is wonderful but is delicate; hard to turn without falling apart. Very
nice taste, though.

Salmon and halibut are more 'heavy' tasting; oily and more "fishy" tasting.
A key to those are to soak the fillets in water for about 30 minutes with
lemon slices before you cook them to leach out the oil.

Jill

jmcquown wrote:
>
> Tilapia or catfish fillets, definitely. It's mild tasting, flakey and tends
> to take well to olive oil or butter and dried spices. Doesn't take long at
> all to broil, pan-fry or grill and is very mild tasting.

True.
>
> Sole is wonderful but is delicate; hard to turn without falling apart. Very
> nice taste, though.
>
True.

> Salmon and halibut are more 'heavy' tasting; oily and more "fishy" tasting.
> A key to those are to soak the fillets in water for about 30 minutes with
> lemon slices before you cook them to leach out the oil.
>
False on all counts. Salmon tastes like salmon. Soaking it in lemon
water would simply make it taste like watery, lemon-tinged salmon.
Halibut is never oily and 'fishy'. Maybe you got some old, near rotten
fish and confused that with oiliness. -aem

On 21 Jan 2006 10:48:33 -0800, "aem" > wrote:

>
>jmcquown wrote:
>>
>> Tilapia or catfish fillets, definitely. It's mild tasting, flakey and tends
>> to take well to olive oil or butter and dried spices. Doesn't take long at
>> all to broil, pan-fry or grill and is very mild tasting.
>
>True.
>>
>> Sole is wonderful but is delicate; hard to turn without falling apart. Very
>> nice taste, though.
>>
>True.
>
>> Salmon and halibut are more 'heavy' tasting; oily and more "fishy" tasting.
>> A key to those are to soak the fillets in water for about 30 minutes with
>> lemon slices before you cook them to leach out the oil.
>>
>False on all counts. Salmon tastes like salmon. Soaking it in lemon
>water would simply make it taste like watery, lemon-tinged salmon.
>Halibut is never oily and 'fishy'. Maybe you got some old, near rotten
>fish and confused that with oiliness. -aem

I agree -aem.. Halibut isn't "fishy".. very mild..
Chuck (in SC)

jmcquown wrote:
> kilikini wrote:
> > "Gareth" > wrote in message
> > ...
> >> I never liked the taste of fish when I was younger, but I think it is
> >> time I tried it again. What type of fish would you recommend I
> >> start with?
> >>
> >> Thanks for any suggestions.
> >>
> >> Gareth.
> >>
> >
> > I'd try something mild, cheap and readily available, like tilapia.
> > It's not fishy, it's flakey, and you could bread it and fry it,
> > sautee it, do a chowder, fish taco.............whatever. It's really
> > a versatile fish.
> >
> > kili
>
> Tilapia or catfish fillets, definitely. It's mild tasting, flakey and tends
> to take well to olive oil or butter and dried spices. Doesn't take long at
> all to broil, pan-fry or grill and is very mild tasting.

Catfish? Ewww. You turn him off of fish forever.
>
> Jill

--Bryan

On Mon 23 Jan 2006 04:38:38a, Thus Spake Zarathustra, or was it
BoboBonobo?

>
> jmcquown wrote:
>> kilikini wrote:
>> > "Gareth" > wrote in message
>> > ...
>> >> I never liked the taste of fish when I was younger, but I think it
>> >> is time I tried it again. What type of fish would you recommend I
>> >> start with?
>> >>
>> >> Thanks for any suggestions.
>> >>
>> >> Gareth.
>> >>
>> >
>> > I'd try something mild, cheap and readily available, like tilapia.
>> > It's not fishy, it's flakey, and you could bread it and fry it,
>> > sautee it, do a chowder, fish taco.............whatever. It's really
>> > a versatile fish.
>> >
>> > kili
>>
>> Tilapia or catfish fillets, definitely. It's mild tasting, flakey and
>> tends to take well to olive oil or butter and dried spices. Doesn't
>> take long at all to broil, pan-fry or grill and is very mild tasting.
>
> Catfish? Ewww. You turn him off of fish forever.
>>
>> Jill
>
> --Bryan
>
>

Food Snob!

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> On Mon 23 Jan 2006 04:38:38a, Thus Spake Zarathustra, or was it
> BoboBonobo?
>
> >
> > jmcquown wrote:
> >> kilikini wrote:
> >> > "Gareth" > wrote in message
> >> > ...
> >> >> I never liked the taste of fish when I was younger, but I think it
> >> >> is time I tried it again. What type of fish would you recommend I
> >> >> start with?
> >> >>
> >> >> Thanks for any suggestions.
> >> >>
> >> >> Gareth.
> >> >>
> >> >
> >> > I'd try something mild, cheap and readily available, like tilapia.
> >> > It's not fishy, it's flakey, and you could bread it and fry it,
> >> > sautee it, do a chowder, fish taco.............whatever. It's really
> >> > a versatile fish.
> >> >
> >> > kili
> >>
> >> Tilapia or catfish fillets, definitely. It's mild tasting, flakey and
> >> tends to take well to olive oil or butter and dried spices. Doesn't
> >> take long at all to broil, pan-fry or grill and is very mild tasting.
> >
> > Catfish? Ewww. You turn him off of fish forever.
> >>
> >> Jill
> >
> > --Bryan
> >
> >
>
> Food Snob!

Indeed... ;-)
Catfish is delicious either pan fried in spiced cornmeal, or grilled
with a bit of lemon pepper and garlic. ;-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message

> Catfish is delicious either pan fried in spiced cornmeal, or grilled
> with a bit of lemon pepper and garlic. ;-d
> --
> Om.

We like catfish, because it's sweet and mild. I always buy the farmed
variety and have often wondered - how does that compare to the "wild" kind,
often called mudcats? We used to catch those in a local pond, but always
gave them away to other fishermen. They were delighted, so we probably did
something wrong.

Dora

limey wrote:

> We like catfish, because it's sweet and mild. I always buy the farmed
> variety and have often wondered - how does that compare to the "wild"
kind,
> often called mudcats? We used to catch those in a local pond, but always
> gave them away to other fishermen. They were delighted, so we probably
did
> something wrong.


Not really. Since non - farmed raised catfish are scavengers they will eat
*anything* and will thus often taste muddy (same with carp). I grew up by
the Mississippi River and the fish markets by the river would put the cats
they caught into big tanks for a few days to "sweeten" them up, e.g. they
would feed them cornmeal or whatever and also constantly change the water in
order to help purge them of some of their "impurities"...only then would
they be offered for sale.

Farm - raised are far cleaner and better tasting, thus their
popularity...before farm - raised became widely available catfish were often
looked upon as "trash" fish, and often for good reason.

Go he

http://www.catfishinstitute.com/

--
Best
Greg

"OmManiPadmeOmelet" > wrote in message
...
> In article 9>,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
> > On Mon 23 Jan 2006 04:38:38a, Thus Spake Zarathustra, or was it
> > BoboBonobo?
> > >
> > > Catfish? Ewww. You turn him off of fish forever.
> > >>
> > >> Jill
> > >
> > > --Bryan
> > >
> > >
> >
> > Food Snob!
>
> Indeed... ;-)
> Catfish is delicious either pan fried in spiced cornmeal, or grilled
> with a bit of lemon pepper and garlic. ;-d
> --
> Om.

I love fish, but catfish is one fish that I only eat if my hubby fries it.
I've had it in other places before and to me it just tastes like dirt. I
don't know what Allan does differently, but I can stomach his and his alone.

kili

BoboBonobo wrote:
> jmcquown wrote:
>> kilikini wrote:
>>> "Gareth" > wrote in message
>>> ...
>>>> I never liked the taste of fish when I was younger, but I think it
>>>> is time I tried it again. What type of fish would you recommend I
>>>> start with?
>>>>
>>>> Thanks for any suggestions.
>>>>
>>>> Gareth.
>>>>
>>>
>>> I'd try something mild, cheap and readily available, like tilapia.
>>> It's not fishy, it's flakey, and you could bread it and fry it,
>>> sautee it, do a chowder, fish taco.............whatever. It's
>>> really
>>> a versatile fish.
>>>
>>> kili
>>
>> Tilapia or catfish fillets, definitely. It's mild tasting, flakey
>> and tends to take well to olive oil or butter and dried spices.
>> Doesn't take long at all to broil, pan-fry or grill and is very mild
>> tasting.
>
> Catfish? Ewww. You turn him off of fish forever.
>>
>> Jill
>
> --Bryan

To each his own. I love catfish. It's very mild tasting. Takes well to a
sauce, too.

Catfish Acadian
(replicated after a recipe from Bayou Bar & Grill, Memphis, TN)
2 lb. catfish fillets
seasoned flour
olive oil
butter
diced onions and garlic or shallots
diced bell pepper
diced celery
1/2 c. crawfish tail meat
4 large shrimp, chopped
whole cream
salt & cayenne pepper
Lightly coat the catfish fillets in seasoned flour. Pan fry in olive oil
until lightly browned and tender. Plate and hold in a warm oven.

In another pan, saute the onion and garlic (or shallots) with the bell
pepper and celery in butter until tender. Add the crawfish tail meat and
shrimp and saute until just pink. Stir in some cream; season with salt and a
little cayenne pepper. Pour this over the catfish and serve.

Serves 4

Jill

"jmcquown" > wrote in message
news
> BoboBonobo wrote:
> > jmcquown wrote:
> >> kilikini wrote:
> >>> "Gareth" > wrote in message
> >>> ...
>
> To each his own. I love catfish. It's very mild tasting. Takes well to
a
> sauce, too.
>
> Catfish Acadian
> (replicated after a recipe from Bayou Bar & Grill, Memphis, TN)
> 2 lb. catfish fillets
> seasoned flour
> olive oil
> butter
> diced onions and garlic or shallots
> diced bell pepper
> diced celery
> 1/2 c. crawfish tail meat
> 4 large shrimp, chopped
> whole cream
> salt & cayenne pepper
> Lightly coat the catfish fillets in seasoned flour. Pan fry in olive oil
> until lightly browned and tender. Plate and hold in a warm oven.
>
> In another pan, saute the onion and garlic (or shallots) with the bell
> pepper and celery in butter until tender. Add the crawfish tail meat and
> shrimp and saute until just pink. Stir in some cream; season with salt and
a
> little cayenne pepper. Pour this over the catfish and serve.
>
> Serves 4
>
> Jill
>
>

Recipe saved, Jill, thanks. Allan will LOVE this!

kili

"jmcquown" > wrote in message
...
> kilikini wrote:
>> "Gareth" > wrote in message
>> ...
>>> I never liked the taste of fish when I was younger, but
>>> I think it is
>>> time I tried it again. What type of fish would you
>>> recommend I
>>> start with?
>>>
>>> Thanks for any suggestions.
>>>
>>> Gareth.
>>>
>>
>> I'd try something mild, cheap and readily available, like
>> tilapia.
>> It's not fishy, it's flakey, and you could bread it and
>> fry it,
>> sautee it, do a chowder, fish taco.............whatever.
>> It's really
>> a versatile fish.
>>
>> kili
>
> Tilapia or catfish fillets, definitely. It's mild
> tasting, flakey and tends
> to take well to olive oil or butter and dried spices.
> Doesn't take long at
> all to broil, pan-fry or grill and is very mild tasting.
>
> Sole is wonderful but is delicate; hard to turn without
> falling apart. Very
> nice taste, though.
>
> Salmon and halibut are more 'heavy' tasting; oily and more
> "fishy" tasting.
> A key to those are to soak the fillets in water for about
> 30 minutes with
> lemon slices before you cook them to leach out the oil.
>
> Jill
>
>
I found one of the least fishy tasting fish is flounder.

MoM

kilikini wrote:

> "Gareth" > wrote in message
> ...
>
>>I never liked the taste of fish when I was younger, but I think it is
>>time I tried it again. What type of fish would you recommend I start
>
> with?
>
>>Thanks for any suggestions.
>>
>>Gareth.
>>
>
>
> I'd try something mild, cheap and readily available, like tilapia. It's not
> fishy, it's flakey, and you could bread it and fry it, sautee it, do a
> chowder, fish taco.............whatever. It's really a versatile fish.
>
> kili
>
>


I agree with kili.
Here's a quick suggestion for its use:
Pat the filets dry, then put them in a frying pan with some butter.
Cook until done, which doesn't take more than a few minutes.
Cover with your favorite salsa - heat until the salsa is quite warm.
Serve over rice.
It's not fishy at all this way.
I don't eat much fish (and no meat). I use this method for the tilapia
when I'm trying to get a little extra protein.
It'll basically taste like the salsa you've used to top it, and like
kili said, it's nice and flakey.

patrice