In article >, says...
> 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.
>

Shark, fresh tuna, skate, marlin are all quite 'unfishy' or at least untypical
fish. Look for fish that is really really fresh - if it's smelly or looks dull,
leave it alone. You could try flounder or sole, fried with little cubes of
bacon - MUST be fresh to taste good, though.

Things to avoid, probably, are eel, mullet, mackerel, halibut ... in other
words oily fish - these are best smoked i.m.o. and not fried or boiled.

Salt water fish have it over fresh water fish. (don't get me wrong, I love
trout and salmon myself - but they can be very rich).

-P.

--
=========================================
firstname dot lastname at gmail fullstop com

"Peter Huebner" > wrote in message
t...
> In article >, says...
>
> Salt water fish have it over fresh water fish. (don't get me wrong, I love
> trout and salmon myself - but they can be very rich).
>

I agree with this whole-heartedly. I will NOT even approach fresh water
fish.

kili

Peter wrote:

> Shark, fresh tuna, skate, marlin are all quite 'unfishy' or at least
> untypical fish. Look for fish that is really really fresh - if it's smelly
> or looks dull, leave it alone. You could try flounder or sole, fried with
> little cubes of bacon - MUST be fresh to taste good, though.
>
> Things to avoid, probably, are eel, mullet, mackerel, halibut ... in other
> words oily fish - these are best smoked i.m.o. and not fried or boiled.
>
> Salt water fish have it over fresh water fish. (don't get me wrong, I love
> trout and salmon myself - but they can be very rich).

I agree with everything written above, but let me just add my favorite white
"non-fishy" fish: sea bass. Also, I never thought of salmon as being fishy;
its taste is different than what I associate with "fishy," though I agree
with its being rich. YMMV.

Bob

Bob wrote:

>I agree with everything written above,
> but let me just add my favorite white
> "non-fishy" fish: sea bass.

Sea bass is my 'all-time' favourite, and I used to buy it all the time.
I believe it's an endangered species now. At any rate, it's seldom
available. For some reason I just can't get interested in tilapia,
although several of my friends love it. The last time I bought some, I
ended up putting it in a chowder. I didn't even like it that way. I
like catfish just fine.

Elaine

>Salt water fish have it over fresh water fish. (don't get me wrong, I love
>trout and salmon myself - but they can be very rich).

>-P.

You've obviously never been to a southern fish-fry (Bream, Bass &
Catfish) with hushpuppies, slaw and dill pickle slices. kev

"Peter Huebner" > wrote in message
t...
> In article >, says...
>> 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.
>>
>
> Shark, fresh tuna, skate, marlin are all quite 'unfishy' or at least
> untypical
> fish. Look for fish that is really really fresh - if it's smelly or looks
> dull,
> leave it alone. You could try flounder or sole, fried with little cubes of
> bacon - MUST be fresh to taste good, though.
>
> Things to avoid, probably, are eel, mullet, mackerel, halibut ... in other
> words oily fish - these are best smoked i.m.o. and not fried or boiled.
>
> Salt water fish have it over fresh water fish. (don't get me wrong, I love
> trout and salmon myself - but they can be very rich).
>
> -P.
>

Halibut is VERY mild, and is delicious both fried and broiled...not to
mention baked and grilled.

kimberly

In article <q2zAf.982$MJ.91@fed1read07>, says...
>
> Halibut is VERY mild, and is delicious both fried and broiled...not to
> mention baked and grilled.
>
> kimberly
>

There might be local differences. The halibut I remember from my childhood was
an oily fish with an unpleasant slimy consistency. Maybe it was the way my
mother used to boil it. I was only ever able to eat it smoked later on, or it
would make me gag.
North Sea halibut, a flat fish, about 3" thick in the centre and 2-3' long?!?

-P.

--
=========================================
firstname dot lastname at gmail fullstop com

"Peter Huebner" > wrote in message
t...
> In article <q2zAf.982$MJ.91@fed1read07>, says...
>>
>> Halibut is VERY mild, and is delicious both fried and broiled...not to
>> mention baked and grilled.
>>
>> kimberly
>>
>
> There might be local differences. The halibut I remember from my childhood
> was
> an oily fish with an unpleasant slimy consistency. Maybe it was the way my
> mother used to boil it. I was only ever able to eat it smoked later on, or
> it
> would make me gag.
> North Sea halibut, a flat fish, about 3" thick in the centre and 2-3'
> long?!?
>
> -P.

Sounds to me like it was a freshness problem, really, rather than regional.
Alaskan Halibut is very mild, slightly sweet, and is amazingly easy to
prepare in many delicious ways. My personal favorite is sautéed with butter
and lemon pepper, then drizzled with a sauce I make from blood oranges and
lemons and butter. Sooo good.
Pastor John's wife Bonnie, in Anchor Point Alaska, made halibut in a
casserole type thing with veggies and cheese and a creamy sauce. It was
divine.

kimberly

On Sun, 22 Jan 2006 23:03:29 -0800, "Nexis" > wrote:

>
>"Peter Huebner" > wrote in message
et...
>> In article <q2zAf.982$MJ.91@fed1read07>, says...
>>>
>>> Halibut is VERY mild, and is delicious both fried and broiled...not to
>>> mention baked and grilled.
>>>
>>> kimberly
>>>
>>
>> There might be local differences. The halibut I remember from my childhood
>> was
>> an oily fish with an unpleasant slimy consistency. Maybe it was the way my
>> mother used to boil it. I was only ever able to eat it smoked later on, or
>> it
>> would make me gag.
>> North Sea halibut, a flat fish, about 3" thick in the centre and 2-3'
>> long?!?
>>
>> -P.
>
>Sounds to me like it was a freshness problem, really, rather than regional.
>Alaskan Halibut is very mild, slightly sweet, and is amazingly easy to
>prepare in many delicious ways. My personal favorite is sautéed with butter
>and lemon pepper, then drizzled with a sauce I make from blood oranges and
>lemons and butter. Sooo good.
>Pastor John's wife Bonnie, in Anchor Point Alaska, made halibut in a
>casserole type thing with veggies and cheese and a creamy sauce. It was
>divine.
>
>kimberly
>
I was bringing a crippled airplane to the lower 48 a few years ago..
got delayed (the word "stuck" wouldn't be appropreate) in Ketchican AK
Had Halibut 3 or 4 times.. alternating with crab legs... damn that
was a good trip.. I agree on the mild flavor.. I felt it to be like
flounder.. just thicker,,, and better
Must go back..
Chuck (in SC)

On Mon, 23 Jan 2006 07:42:05 GMT, Chuck > wrote:

>On Sun, 22 Jan 2006 23:03:29 -0800, "Nexis" > wrote:
>
>>
>>"Peter Huebner" > wrote in message
. net...
>>> In article <q2zAf.982$MJ.91@fed1read07>, says...
>>>>
>>>> Halibut is VERY mild, and is delicious both fried and broiled...not to
>>>> mention baked and grilled.
>>>>
>>>> kimberly
>>>>
>>>
>>> There might be local differences. The halibut I remember from my childhood
>>> was
>>> an oily fish with an unpleasant slimy consistency. Maybe it was the way my
>>> mother used to boil it. I was only ever able to eat it smoked later on, or
>>> it
>>> would make me gag.
>>> North Sea halibut, a flat fish, about 3" thick in the centre and 2-3'
>>> long?!?
>>>
>>> -P.
>>
>>Sounds to me like it was a freshness problem, really, rather than regional.
>>Alaskan Halibut is very mild, slightly sweet, and is amazingly easy to
>>prepare in many delicious ways. My personal favorite is sautéed with butter
>>and lemon pepper, then drizzled with a sauce I make from blood oranges and
>>lemons and butter. Sooo good.
>>Pastor John's wife Bonnie, in Anchor Point Alaska, made halibut in a
>>casserole type thing with veggies and cheese and a creamy sauce. It was
>>divine.
>>
>>kimberly
>>
>I was bringing a crippled airplane to the lower 48 a few years ago..
>got delayed (the word "stuck" wouldn't be appropreate) in Ketchican AK
>Had Halibut 3 or 4 times.. alternating with crab legs... damn that
>was a good trip.. I agree on the mild flavor.. I felt it to be like
>flounder.. just thicker,,, and better
> Must go back..
>Chuck (in SC)
appropriate
damn spell check don't work if ya' don't press that button..
Chuck (in SC)

"Chuck" > wrote in message
...
> On Sun, 22 Jan 2006 23:03:29 -0800, "Nexis" > wrote:
>
>>
>>"Peter Huebner" > wrote in message
. net...
>>> In article <q2zAf.982$MJ.91@fed1read07>, says...
>>>>
>>>> Halibut is VERY mild, and is delicious both fried and broiled...not to
>>>> mention baked and grilled.
>>>>
>>>> kimberly
>>>>
>>>
>>> There might be local differences. The halibut I remember from my
>>> childhood
>>> was
>>> an oily fish with an unpleasant slimy consistency. Maybe it was the way
>>> my
>>> mother used to boil it. I was only ever able to eat it smoked later on,
>>> or
>>> it
>>> would make me gag.
>>> North Sea halibut, a flat fish, about 3" thick in the centre and 2-3'
>>> long?!?
>>>
>>> -P.
>>
>>Sounds to me like it was a freshness problem, really, rather than
>>regional.
>>Alaskan Halibut is very mild, slightly sweet, and is amazingly easy to
>>prepare in many delicious ways. My personal favorite is sautéed with
>>butter
>>and lemon pepper, then drizzled with a sauce I make from blood oranges and
>>lemons and butter. Sooo good.
>>Pastor John's wife Bonnie, in Anchor Point Alaska, made halibut in a
>>casserole type thing with veggies and cheese and a creamy sauce. It was
>>divine.
>>
>>kimberly
>>
> I was bringing a crippled airplane to the lower 48 a few years ago..
> got delayed (the word "stuck" wouldn't be appropreate) in Ketchican AK
> Had Halibut 3 or 4 times.. alternating with crab legs... damn that
> was a good trip.. I agree on the mild flavor.. I felt it to be like
> flounder.. just thicker,,, and better
> Must go back..
> Chuck (in SC)

Yes, the best I've ever had of Halibut and Salmon were in Alaska. I miss
living there alot of the time, especially summer nights. Winter nights, I
can live without! lol
When I was on Kodiak, we had a big fire going at the campground and one of
the guys who'd just come in on a Salmon run had taken a lovely King Salmon,
cleaned it and stuffed it with lemon and shallot, then wrapped it in foil
and stuck it right in the glowing embers. It was the best Salmon ever.

kimberly