i have not had much luck with cooking fish from the supermarket and i would imagine its something i am doing/ not doing with it that ruins it for eveyone.Am I supposed to rinse it before cooking? I always refrigerate straight away.I have tried fish parcels with lemon, and also fish pasta - both were BAD! Please help me with some fail proof ideas, i love fish just as long as someone else cooks it...
I did have a quick scout through the fish threads but there are just so many and i feel i need very specific advice lol
TIA
uli,
Nov 2, 9:30pm
It has nothing to do with what YOU are doing - if you get cheaper cuts of fish from the supermarket then this fish has been frozen, sent to Asia to be filleted, been refrozen and then shipped back to NZ and sold to yoursupermarket. By the time you buy it and cook it it is tasteless at best - most often it is terrible!
I got some "NZ filleted gurnard" the other day - and it was advertised as such in the supermarket!! Boy what a HUGE difference! But what a price tag too - over 35 dollars a kilo!
So I would suggest you buy whole fish next time - whole pan sized snapper can be had for 10 to 15 dollars a kilo - much fresher and better!
kay141,
Nov 2, 10:25pm
You have proof of this?
fishergrl,
Nov 2, 10:28pm
I'm not that keen on the whole filleting it myself part thanks, but i might try the local fish shop instead next time.
hazedaze,
Nov 2, 10:42pm
If you buy fish from a supermarket- or anywhereelse come to that; - SMELL IT!Give it the sniff test.If it smells....avoid it like the plague.Fresh fish should not smell.(Just the very very feintest of the sea but not really a 'smell'.)You can't ' make a silk purse out of a sow's ear' as the saying goes.
beaker59,
Nov 2, 10:43pm
Unfortunately there is allot of truth in this ask at your supermarket or fish shop.
Other tips, do not wash fish fillets, keep in the fridge and buy for imediate consumtion. Most fish in shops is very fresh often fresher than amatuer caught fish as it has been properly treated. Fish that looks fresh is, flesh should be firm and translucent not milky in appearance it should smell like the sea not to "fishy". when you get home take it out of any plastic bags and store in the fridge on a plate.
kay141,
Nov 2, 11:15pm
I never have any problem. I do not buy imported fish and never prefrozen. The only fish shops here get is straight from the boats and fillet themselves.
beaker59,
Nov 3, 12:53am
I think you'll find the issue is supermarket fish rather than fish shops.
hezwez,
Nov 3, 12:55am
fishergrl, a recipe I read on one of these threads was delicious when I first tried it yesterday...coat fresh fillet with basil pesto and bake (but I poached on stove~top with lid over) in cream. Easy as. I used Tarakihi.
kay141,
Nov 3, 1:39am
Usually no problem there either.
kuaka,
Nov 3, 2:37am
and whatever you do with any fish, do NOT rinse it in fresh water.If you feel you must rinse or wash it, then use salt water - sea water is best but if this is not available then make your own using ordinary tap water and sea salt, between 1 to 2 tsp per litre.
uli,
Nov 3, 2:55am
Does anyone actually read the first post before answering? We talk here about "fish from the supermarket" - not fresh fish from the boat, or from specialist fish shops or anything else. Would you like to stick to the topic people ... ??? It is not going to help poster #1 if you post how you never had a problem because you buy it fresh from the fishers boat ... duh!
beaker59,
Nov 3, 3:09am
How wonderful for you :)
uli,
Nov 3, 3:14am
:0 beaker! How's your knee?
cookessentials,
Nov 3, 3:16am
Hi fishergirl, what is the usual fish you buy fom your supermarket? How do they package it for you? Always keep it in the coldest part of the refrigerator, do not rinse it. Preferably buy fresh fish,rather than pre-frozen and perhaps just do simple crumbed fillets to start with until you have a little more confidence and then move on from there. I do a nice sweet and sour fish which is very tasty and easy to do,using fillets cut into small pieces and crumbed with a mixture of breadcrumbs and sesame seeds and a sweet and sour sauce. You can serve it with or without rice.
beaker59,
Nov 3, 3:43am
Very sore waiting for the cortisone to kick in next stop is Op to remove existing steelwork before Knee replacement. Don't want to be a pegleg fisherman afterall.
fishergrl,
Nov 3, 5:08am
Yum that sounds good! To be honest i buy what is in my price range - I allow $10 per dinner for meat so i tend to aim around the $20/kg fish.I just dont have much knowledge of fish, I think i need to go to cooking classes :)
helpless,
Nov 3, 2:46pm
Plain old fish and chips..You need,
A pot of lard for frying.
For the batter.,,
Bit of self raising flour quater teaspoon of baking powder. Dash of malt vinegar. Mix that with water till of batter consistency. Flour the fish..Gurnard or Snapper or fresh Trevally will do. Chuck in batter Throw it in the hot deep pot of lard. It should almost instantly rise to the top of the lard if the heats right. 2 minutes and it's done. Do the agria spuds for the chips in the lard. Plain and simple with crunchy batter. Finished.
painterman,
Nov 3, 2:49pm
go to woolworths and get their home brand fillets - very nice
davidt4,
Nov 3, 3:00pm
There is a way of improving fish fillets - before you cook them sprinkle heavily with pure salt and leave covered in the fridge for 30 - 60 minutes.Just before you cook the fish rinse the salt off very quickly with cold water, pat dry.This very mild cure firms up the flesh and sweetens the taste.
Be very careful not overcook fish.It should still be very slightly translucent in the centre as it will finish cooking on a warm serving plate.
cookessentials,
Jul 11, 12:10pm
You will pay a little more for terakihi or gurnard, but the result will be worth it. Hoki is fine so long as it's fresh. Let me know if you would like the recipe for the sweet and sour fish. Because you are cutting into small pieces and serving on rice ( which for you, will make it go further) you wont need to buy too much. How many do you need to feed?
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