1

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Fish? Which one and how often?

Answered on August 19, 2014
Created June 26, 2011 at 7:40 PM

I am trying to add fish to our meals. Everyone in the house likes a different one. We rarely eat fish and I don't like the smell of it when it's cooked in my house. We use the grill out side but in NC it can rain at any given moment. I like salmon, tuna steak with a lot of mango salsa, I have had sword fish and enjoyed that, I hate shrimp. My husband likes Tilapia, my 8 year old thinks she likes mussels from a one time experience at a restaurant, my 5 year old does not like any and my 16 year old will try it, if it is served. I would like to start buying some but am not sure how much to eat on a weekly basis and is grilling the only way to cook them? From reading books I know wild is best but is frozen ok and does it tasteore fishy? Sorry just consider me an absolute newbie when it comes to this. Thanks! Ps. Please add any "non fishy" tasting recipes!

559aa134ff5e6c8bcd608ba8dc505628

(3631)

on June 29, 2011
at 11:15 PM

@ sara YES. see my link above.

345c1755efe005edd162b770dc6fb821

(8767)

on June 28, 2011
at 02:31 PM

I cut everything up about the same size so they cook quickly, julienned works best. I've also sliced potatoes and made a little bed in the bottom, lots butter and fish on top. Thinner is better for quick cooking. Bacon and leeks is another combo I do as well. Everyone always loves it because it is so nice and moist and doesn't stink!!

8515be19faab037d37a788633e32b9f1

(290)

on June 27, 2011
at 12:10 PM

I tried wahoo last night at a friends house. It was really good and we made the kids try it and I think once we season it the way we like it the kids will feel better about it. I haven't heard much about this fish. Do you know much about it?

8515be19faab037d37a788633e32b9f1

(290)

on June 27, 2011
at 12:05 PM

Do you add the veggies in the foil while cooking?

8515be19faab037d37a788633e32b9f1

(290)

on June 27, 2011
at 12:03 PM

Yummy sounds great thanks!

8515be19faab037d37a788633e32b9f1

(290)

on June 27, 2011
at 12:01 PM

I have never had salmon cakes. But I will check out the recipe!

44348571d9bc70c02ac2975cc500f154

(5853)

on June 27, 2011
at 07:32 AM

If you cook salmon sous vide, let it cool in its vacuum bag and then freeze it. There will be no detectable loss of flavor. Frozen in its vacuum bag. And for service heat it at cooking temperature (i do 41-42c). The fish needs to be super fresh, buy from a fisherman.

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on June 27, 2011
at 04:28 AM

Isn't Chilean Sea Bass unsustainable? I haven't looked at the list in a while.

B9cc28905ec54389c47cde031d709703

on June 27, 2011
at 03:19 AM

I grew up hating fish, I didn't try salmon till I was 27.

Ede6029838b9d17195c84bab64a5d88d

(181)

on June 27, 2011
at 02:47 AM

Correct me if I'm wrong, I think all fish gets frozen on the boat as soon as it gets caught and gets delivered to markets already frozen.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on June 27, 2011
at 02:37 AM

Wow, hog fish? Never heard of it. Taste like bacon?

667f6c030b0245d71d8ef50c72b097dc

(15976)

on June 27, 2011
at 02:36 AM

Preposterous. I've never read anything at all about freezing and it's effect on omega 3 fats. Bonkers. Todd, go set your fish and don't sweat it. Quilt, stop posting this garbage. And also nice of you to share with the OP your sauce that "rocks."

21fd060d0796fdb8a4a990441e08eae7

(24543)

on June 27, 2011
at 12:10 AM

Todd...your fish may very well be safe. I don't know about fish, but freezing doesn't change the fatty acid composition of cheese (http://www.sciencedirect.com/science/article/pii/S0921448805001720) and changes that of chicken only after extended freezing (http://www.scribd.com/doc/45585833/Effects-of-Freezing-Temperature-and-Duration-of-Frozen-Storage-on-Lipid-and-Protein-Oxidation-in-Chicken-Meat).

50637dfd7dc7a7e811d82283f4f5fd10

(5838)

on June 27, 2011
at 12:04 AM

Sh*t.. I just bought $50 bucks worth of fish from the local fish market... and froze most of it.

21fd060d0796fdb8a4a990441e08eae7

(24543)

on June 26, 2011
at 11:58 PM

I don't have full access at home, but this article may provide some insight...http://www.sciencedirect.com/science/article/pii/030881469390005Z

21fd060d0796fdb8a4a990441e08eae7

(24543)

on June 26, 2011
at 11:51 PM

Hmmm...I just did a quick pubmed search, and there were no hits on freezing and omega-3. I'm not sure what the mechanism would be for freezing affecting omega-3 content, as it would not increase oxidation or transmute omega-3 into a different fatty acid. Are you sure freezing affects omega-3 content?

21fd060d0796fdb8a4a990441e08eae7

(24543)

on June 26, 2011
at 11:22 PM

What does freezing do to omega 3 content? Do you have a source? I have a ton of fish in the freezer, although half of it is not high omega 3.

559aa134ff5e6c8bcd608ba8dc505628

(3631)

on June 26, 2011
at 11:21 PM

http://www.edf.org/page.cfm?tagID=16319

D72e9d21977363ea1850fa00555f151a

(891)

on June 26, 2011
at 09:09 PM

Is there any particular place where you buy wild alaskan? I live in FL too!

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10 Answers

3
345c1755efe005edd162b770dc6fb821

(8767)

on June 26, 2011
at 11:41 PM

getting a fresh filet will make a huge difference, tilapia is a mild fish (salmon usually smells unless really fresh, but I prefer to freeze it first for safety)

I always cook my fish filets in little foil pouches with a touch of lemon, ghee and splash white wine and tones of julienned veggies. 350 40ish minutes and good to go.

never smells up the house and always tasty!

I think you have to be careful with fish or it can leave the dreaded smell, find a way to cook it slow and mildly and hopefully you'll start adding more in each week!!

8515be19faab037d37a788633e32b9f1

(290)

on June 27, 2011
at 12:05 PM

Do you add the veggies in the foil while cooking?

8515be19faab037d37a788633e32b9f1

(290)

on June 27, 2011
at 12:03 PM

Yummy sounds great thanks!

345c1755efe005edd162b770dc6fb821

(8767)

on June 28, 2011
at 02:31 PM

I cut everything up about the same size so they cook quickly, julienned works best. I've also sliced potatoes and made a little bed in the bottom, lots butter and fish on top. Thinner is better for quick cooking. Bacon and leeks is another combo I do as well. Everyone always loves it because it is so nice and moist and doesn't stink!!

1
Ce7e28769d92d5de5533e775b1de966e

on June 29, 2011
at 10:53 PM

Two favourite and fool proof ways: Fillets in parchment seasoned and topped with herbs and veg, slice of lemon, a bit of whatever you're using for a fat, then sealed shut, baked on a baking sheet, then opened to eat. 400 degrees, 15-20 minutes. Perfect every time and little mess - bonus it looks like a present :) The other is a whole fish packed in Kosher salt then baked. Literally: A 2lb whole fish cleaned, leave the head and tail on. Stuff the inside of the fish with slices of lemon, herbs, etc. Put in a baking dish to fit. Literally cover with 3lbs of Kosher salt. Drizzle 1-1/2c water over then pack the salt on the fish with your hands - you're making a salt crust to seal the fish in. Bake at 400-450 about 30-minutes OR you can insert a thermometer through the crust to check that the internal temp. is proper. Pull it out, crack open the crush with the back of a spoon, use a pastry brush, or whatever, to brush the rest of the salt off. It will be perfect. Yum. Fresh and wild fish are my preference. Cod, Redfish, Dory, Trout, Snapper, Sole.. are very mild, delicate. Scallops are OHSOGOOD and also fall into the clean tasting delicate flavoured group :) Just sear about 1 to 1.5 minutes on each side and you're done. Have fun!

1
44348571d9bc70c02ac2975cc500f154

(5853)

on June 27, 2011
at 07:49 AM

Salmon is very versatile, a real pork of the sea. Try smoked salmon, actually smoked, not something that has been just rubbed with some liquid smoke or some other crap. Many people i have cooked that didnt care for fish usually liked smoked salmon. Well its more smokey than fishy ;)

1
1fc9c11cf23b2f62ac78979de933ad83

(2435)

on June 27, 2011
at 04:32 AM

My experience with picky eaters has been that the whiter they are, the better. I bought Mahi Mahi from Costco because it was what's cheap, bonus that it's delicious and easy to make.

Google recipes. I had so many cookbooks, and still have a few that are useless clutter because the internet is abundant with recipes. Make sure to read the reviews people leave for them. Prevents duds and can provide useful tips.

1
B9cc28905ec54389c47cde031d709703

on June 27, 2011
at 01:54 AM

I eat about 175-180 grams of salmon a day. I pick up a giant fresh filet at the beginning of the week for about $25-30, slice it up into smaller cuts and bake them at 170 degrees Fahrenheit for 13-14 minutes with a chunk of butter on top and squeeze some lemon on top while I'm eating. Canned tuna in water mixed with a little bit of full fat yogurt also works well, you can also throw in a egg yolk. I often eat a can of tuna with the above and 500g of sour milk and a carrot for lunch. If you really want to cover up any fishy taste you can simmer some cream and butter with chives, green onions, and garlic gloves and then pour this over your salmon.

B9cc28905ec54389c47cde031d709703

on June 27, 2011
at 03:19 AM

I grew up hating fish, I didn't try salmon till I was 27.

1
C5671827e24f2648301b6b123ab3a728

on June 26, 2011
at 08:41 PM

I don't have a problem with frozen fish. Trader Joe's has a great selection of frozen wild-caught fish. I would also try the tuna steak cuts... they are wonderful. I think as long as it is wild-caught it should be okay.

I asked a similar question regarding salmon and most people said they eat salmon, specifically, about 1-2 lbs a week. It was determined more on cost and personal palate.

1
3aea514b680d01bfd7573d74517946a7

(11996)

on June 26, 2011
at 08:34 PM

With the initial caveat that I love fish, and have no problem at all eating any of them, I do think the fatty coldwater fishes (salmon, mackerel, cod) are the big ones for health, since we're all so overtanked on Omega 6 fats. So I'd start there, especially if you can manage to dodge the rain long enough to grill (I'm in Oregon, so I sympathize). But I think all seafood is generally wonderful, even warm-water fish (well, avoid blowfish).

People who dislike "fishy" fish might enjoy scallops. They need to be washed well, like spinach, or the sand in them will turn off picky eaters, but they're sweet and have a pleasant texture. Crab is another thing non-fish-folks tend to like, for similar reasons. It's expensive, but on the plus side, if you buy them cooked already, there's zero prep work. For either one, melt some pastured butter, if you're into that, and use it for dipping.

0
Ed71ab1c75c6a9bd217a599db0a3e117

(25477)

on June 26, 2011
at 11:15 PM

I am a Chilean seabass freak and a Ahi tuna steak guy. I make special sauces for both that rock. I need to eat more Fish but I wont freeze it because of its effect on the omega three content. So I have to be ready to eat it all up then!

50637dfd7dc7a7e811d82283f4f5fd10

(5838)

on June 27, 2011
at 12:04 AM

Sh*t.. I just bought $50 bucks worth of fish from the local fish market... and froze most of it.

559aa134ff5e6c8bcd608ba8dc505628

(3631)

on June 26, 2011
at 11:21 PM

http://www.edf.org/page.cfm?tagID=16319

44348571d9bc70c02ac2975cc500f154

(5853)

on June 27, 2011
at 07:32 AM

If you cook salmon sous vide, let it cool in its vacuum bag and then freeze it. There will be no detectable loss of flavor. Frozen in its vacuum bag. And for service heat it at cooking temperature (i do 41-42c). The fish needs to be super fresh, buy from a fisherman.

1fc9c11cf23b2f62ac78979de933ad83

(2435)

on June 27, 2011
at 04:28 AM

Isn't Chilean Sea Bass unsustainable? I haven't looked at the list in a while.

21fd060d0796fdb8a4a990441e08eae7

(24543)

on June 27, 2011
at 12:10 AM

Todd...your fish may very well be safe. I don't know about fish, but freezing doesn't change the fatty acid composition of cheese (http://www.sciencedirect.com/science/article/pii/S0921448805001720) and changes that of chicken only after extended freezing (http://www.scribd.com/doc/45585833/Effects-of-Freezing-Temperature-and-Duration-of-Frozen-Storage-on-Lipid-and-Protein-Oxidation-in-Chicken-Meat).

21fd060d0796fdb8a4a990441e08eae7

(24543)

on June 26, 2011
at 11:58 PM

I don't have full access at home, but this article may provide some insight...http://www.sciencedirect.com/science/article/pii/030881469390005Z

21fd060d0796fdb8a4a990441e08eae7

(24543)

on June 26, 2011
at 11:22 PM

What does freezing do to omega 3 content? Do you have a source? I have a ton of fish in the freezer, although half of it is not high omega 3.

21fd060d0796fdb8a4a990441e08eae7

(24543)

on June 26, 2011
at 11:51 PM

Hmmm...I just did a quick pubmed search, and there were no hits on freezing and omega-3. I'm not sure what the mechanism would be for freezing affecting omega-3 content, as it would not increase oxidation or transmute omega-3 into a different fatty acid. Are you sure freezing affects omega-3 content?

667f6c030b0245d71d8ef50c72b097dc

(15976)

on June 27, 2011
at 02:36 AM

Preposterous. I've never read anything at all about freezing and it's effect on omega 3 fats. Bonkers. Todd, go set your fish and don't sweat it. Quilt, stop posting this garbage. And also nice of you to share with the OP your sauce that "rocks."

Ede6029838b9d17195c84bab64a5d88d

(181)

on June 27, 2011
at 02:47 AM

Correct me if I'm wrong, I think all fish gets frozen on the boat as soon as it gets caught and gets delivered to markets already frozen.

559aa134ff5e6c8bcd608ba8dc505628

(3631)

on June 29, 2011
at 11:15 PM

@ sara YES. see my link above.

0
215d3126214343a5760316f195a06b97

on June 26, 2011
at 09:15 PM

I eat cod and salmon every Sunday for a fish fry brunch we have :D (we alternate some weeks cod some weeks salmon, whichever is on sale and always wild caught). And sardines a few times a week :D Can't help you on the picky eaters- I force my kids to eat what I make lol

0
D2e6eb2ab91f5e11589cf34b44b8e4cd

on June 26, 2011
at 09:03 PM

We absolutely love wild alaskan salmon! We buy 3 lbs. a week and since we live in FL we are able to grill outside anytime. You could certainly try hog fish, snapper and swordfish. Tilapia is a milder fish. I season our fish with lemon juice and sea salt. Have you tried making salmon cakes? Definitely not a fishy smell and you cook it on the stovetop! I have a recipe here- http://www.intentionalconsumption.com/index.php/2011/05/23/coconut-ginger-salmon-cakes/

D72e9d21977363ea1850fa00555f151a

(891)

on June 26, 2011
at 09:09 PM

Is there any particular place where you buy wild alaskan? I live in FL too!

8515be19faab037d37a788633e32b9f1

(290)

on June 27, 2011
at 12:01 PM

I have never had salmon cakes. But I will check out the recipe!

667f6c030b0245d71d8ef50c72b097dc

(15976)

on June 27, 2011
at 02:37 AM

Wow, hog fish? Never heard of it. Taste like bacon?

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