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I like red snapper
posted by
Annicita
on January 29, 2022 at 2:24 PM
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Re: Amanda,
I wonder what it is in fish that has that effect--Is it all kinds of fish and seafood?
posted by
Ciel
on January 23, 2022 at 4:41 PM
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Christine,
I love all fish. Fish eases my pain, I find.
posted by
Amanda__
on January 23, 2022 at 7:50 AM
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Re: Re: Goldiec,
Ciel, thank you so much. The last time I made fish was many years ago and it was catfish. It was very good.
posted by
Goldiec
on January 21, 2022 at 9:16 AM
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Re: Goldiec,
I have usually not eaten the skin even when cooked with a piece of fish. I don't like finding a scale in my mouth! But I've seen on many cooking shows where the skin is considered a real treat, and fish is started pan-frying skin-side down. So I started the sable fish that way, and when I went to turn the first piece, it came right off the skin. Later, I tried that piece of skin that I'd left to fry and it was pretty tasty!
This particular fish has a very thin skin, and the meat separated from it very easily.
My suggestion is to fry it on a medium low temperature. Some fish overcooks to dryness very easily. The ideal according to sources I've heard is to cook to translucency, not to hard dryness. However, there are some fishes--cod, for instance--that I don't like undercooked. The halibut the other day, though, I battered and deep-oil fried, and it was way overdone and dry.
posted by
Ciel
on January 21, 2022 at 8:02 AM
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Good Morning
When you made this fish did you take the skin off or fry it with the skin? I don't know much about frying fish.
posted by
Goldiec
on January 21, 2022 at 5:21 AM
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I really like what they called white fish while i was in Cuba, and it sounds much like the sable fish you are describing here. One of my favorites is the red snapper - they would cook it on the beach over a slow fire, layered with potatoes and huge slices of onion and saturated with lime. Delicious!
posted by
adnohr
on January 20, 2022 at 7:14 AM
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I like halibut. Calimari, though not a fish. Bass. Most fish, but swordfish is down at the bottom of my list. Of course, I'll eat it. Your dinner sounded delicious.
posted by
Sea_Gypsy
on January 19, 2022 at 10:19 PM
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Yum!
I do like fish. This one sounds like a winner to me. The sweet and savory taste of the Yoshida sauce would be good on chicken too.
posted by
Sherri_G
on January 19, 2022 at 8:34 AM
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