Fish for beginners

[Annpan]

So... Fish...

I was force fed (and I really do mean force fed) fish as a child, my mother is truly the worst cook in the world, she also had 'relations' with a fisherman for a while so we had fresh fish quite often, which would sit on the sink drainer for a day or two before being gutted ... So for all these reasons I steer clear of fish and, in fact, all sea food. I tell a lie, I am from the west of Scotland and therefore obliged to eat fish suppers (deep fried fish in batter served with chips) and I use to eat fish fingers, and my sister gives us scampi, which I like... it is obviously the breadcrumbs oh and tinned tuna, I could eat tuna by the truck load.

So...
I would like to learn how to do nice fish, simple, cheap, no bones, ethically sourced. I am thinking maybe a steamed or baked white fish fillet with a white sauce. I am a good cook (not great, but good.... well no maybe I am great )

I really don't know where to start, I don't know where to buy it (I have reasonable access to supermarkets but don't have a local fish monger) We do have a local 'fish man' who delivers to a neighbour, so if my first trials are a success I could start a regular order... maybe.

I really don't like the bones, they scare me. I hate even the notion of sardines.

[Silver Ether]

Well if you can have a chat with the fish man you may find him only to willing to help you out. I find that proper fishmonger, butchers are only to willing to give advice and help out. I have all my fish from a good fishmonger and he always cleans and scales what I have in front of me ... But explain about the bones as it can be very difficult to fillet every bone out ...

[pumpy]

Hi,Annpan. I Understand your situation. There is a "art" to eating fish on-the-bone, but with practise, can be successfully achieved. Unless you have 100% guaranteed fillets(which nobody can supply). You could try starting with Skate. The "bones" are actually edible cartialage, which are perfectly harmless to eat.

[Ellendra]

Recipe for any fish:

Sprinkle fish with lemon juice, parsley, ground thyme, and a bit of salt. Grill.

You're done!

I like a tarter sauce made of mayonaise with a bit of mustard mixed in.

[Odsox]

If you don't like bones ... small bones, and I can sympathise with you over that, I would suggest that you try BIG fish with BIG bones that you (or your fishmonger) can easily find and remove.
Salmon has easy to find bones and farmed a lot up your way (not sure about the ethical bit, although surely farmed salmon is no different to farmed anything else)
Fresh Tuna and Swordfish steaks also spring to mind and taste less fishy and more meaty, although maybe not cheap.
No, I would stick to salmon, farmed ones are reasonably cheap (at least they are here)

[LBR]

Filet pieces, white wine or lemon, dill, and butter are easy. Some like bits of ginger, or sesame seeds. We were taught to chew fish with our front teeth, in case there are any bones.

Sauteed, broiled.

Usually, the fish merchant can tell you how long a particular kind of fish is to be cooked.

There are countless recipes to be had by googling, if you're so inclined.

[old tree man]

I have always caught and cleaned my own fish nice and fresh, one of the most simple ways too cook fish is, once it has been cleaned (by your fishmonger if you can't do it) is to lay some fresh herbs in the cavity (bay leaves ect) then wrap it in damp newspaper, this can then be cooked in the embers of a fire takes about 30mins and bobs your uncle fresh cooked fish could not be simpler.
if cooking in a range or oven swap paper for foil wrap.

Russ

[Annpan]

Thanks every one, I like odsox idea of big boned fish, does make it simpler. Yes it is the small bones, I really can't stand the thought of them. I have eaten a few in my time and they always seem to pierce my gum, lip or tongue or scratch, or stick in my throat.... *shudder*

Salmons not all that cheap, even up here. I doubt it is cheaper than beef. I can get very cheap salmon at christmas - but it is a whole fish, which forces me to do all the work, by which point, would I really feel like eating it.

Can anyone tell me if salmon tastes anything like smoked salmon (which I don't like)




Oh, I am a fussy one

[hamster]

I'm exactly the same, Annpan. Always hated fish, aside from fish fingers when I was small, and canned tuna, and I always think of being made to eat fish pie on Good Friday every year when my grandparents were staying and it making me want to be sick... I too have a horror of bones and skin and hate the idea of handling raw fish, which is really weird as I'm not at all squeamish about meat...

However, my boyfriend is a fish fiend (Scandinavian ) and he's been gradually introducing me to various kinds of fish. I don't think salmon is very like smoked salmon - the flavour is a lot milder and the texture is very different, so you might like it more. The things I've liked best so far are barracuda (in Africa, not here!!), mackerel fillets, prawns and crab meat, and I will eat plain white fish grilled or baked, but I don't find it terribly exciting. My best tip is if possible to get someone who really likes fish and knows what they're doing to cook it for you, because then a) you won't have to do it and b) you can be pretty sure it'll be done well, as bad preparation can really put you off something you might otherwise like. (Or you could go to a good restaurant, but then it'll be expensive and you don't want to have to pay restaurant prices for something you mightn't like.) A good fishmonger should fillet and prepare things for you if you ask though.

Barracuda were good because they had huuuuge bones that you could spot a mile off... but again, doubt there are many of them near you...

[Odsox]

No, fresh salmon tastes nothing like smoked salmon ... or tinned salmon come to that.

And yes, I was referring to a whole salmon which we get in the winter for about €8.00 each and provides about generous 10 servings.
Easiest way to deal with a whole salmon is to slice across into inch thick steaks, your fishmonger should do this for you.
Then there is just a large central bone that is easy to remove.

Buy a couple of salmon steaks in the supermarket and try it.

[Ellendra]

Whole salmons are that cheap over there?!?!

I'm moving to Ireland.

[Annpan]

Thanks Odsox... I'll start there.

At Christmas I can get whole salmon direct from a fish farm for £5, but I'd need to do all the work myself (not that that should be a big problem, it sounds quite simple)

Not to sound like a moron...but... what would you eat with salmon steak?

[Odsox]

Salmon goes with just about anything you like, new potatoes and broccoli, mashed potatoes and runner beans but probably not chips and baked beans

[Rod in Japan]

An obvious solution would be for you follow your mum's lead and get cosy with the fishman. I'm sure you'd learn a lot from it.

Sorry, couldn't help myself.

Here where fish in all its forms is a major dietary item, I sometimes find myself getting tired of fish bones. Recently however, the missus bought a very high-pressure pressure cooker. It cooks veg in under one minute. Put any medium sized fish in it with a few condiments (soy sauce, ginger etc.) and heat it for 10~15 minutes, and its delicious, and the bones are so soft as to be almost unnoticeable. The spine is still a little crunchy, but it can be taken out very easily. No pierced lip. No bones stuck between the molars. And very toothsome flesh indeed.

So I'd be recommending a high-performance pressure cooker. And greater intimacy with sea men.

[sleepyowl]

Ling is good, you will need to get it filleted properly by a fishmonger or it will be quite boney but it tastes like cod & is cheaper & not so scarce