ISO: ISO Cheezz. Had the salmon last night...

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andreaindc

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It was good - although I don't think I am a salmon convert yet. I could eat some, but I found salmon to be very meaty and couldn't eat a whole lot. My husband found the salmon taste a little strong, but ate more than I could. (I don't know if the type of salmon I got - Alaskan sockeye - is stronger-tasting than some others. I also saw another farm-raised type at the store when I bought the sockeye.)

Everyone's comments have scared me a little about trying tilapia. "Muddy" and "after-taste" are probably two things for non-fish-eaters to avoid when trying to get some exposure to fish.

I had red snapper that was okay a few years ago. I seem to remember that you don't eat a whole lot of fish either. Any suggestions about what to try next?

 
hi andrea. one hint about any fish. if there's a strip of darker meat,

cut it out. i don't know about the physhiology, but it's much stronger tasting than the rest of the fish.

 
Thanks for the tip, Rick. Do you think this would apply to different fish in general?...

I picked the sockeye because I had heard it was good, but it was much redder than the farm-raised. I wonder if the other type would have been milder...

 
not that i know of, just the dark strip. also salmon often has food coloring added.

 
Andrea, Sockeye is my favourite salmon. I don't buy farm-raised but any West Coast

salomon, to me, is heavenly. I am not a fish lover either. And I don't like tilapia.

But, I love a sweet delicate sole. I pan-fry it and remove it for a moment to add whipping cream, chopped mint and capers. Thicken that a little and pour it over the fish. It dosn't need much as the fish is so fine in flavour.

Good tip rvb. I'm going to watch for that.

 
The dark strip on each side of a fish is also known as the 'blood line' and contains...

...a large amount of fat that tastes fishy, and a fair amount of toxins (like pcb's) that are stored in the fat of the fish. It is always a good idea to cut this out before cooking.

If you don't eat a lot of fish, your exposure to the toxins will be mimimal at worst, so don't get too worried. Only people who eat a great deal of fish have to worry about that, according to what I've read.

I don't know what kind of tilapia you folks are getting, but I find it exceedingly mild. As I posted above, the Tilapia Loins sold frozen at Costco are delicious. My youngest son gobbles it up, and he hates anything 'fishy'.

Michael

 
Andrea, if you are trying to eat more fish

and do not like the fishy flavor, you should try some cod, orange roughy, scrod, and I would not be afraid of the tillapia. I haven't been able to eat it myself, because my girlfriend had two pet tillapias, named Pete and Tillie, but I have some in my freezer. My non-fishy friends, do not like salmon or red snapper either. I would start out with the milder fish. Mahi Mahi is also good, just make sure you remove the darker part of the fish.

 
Hmmm... mine is always very mild, and I'm touchy about anything fishy.

Maybe it wasn't as fresh as it should be? I don't think I've used sockeye before. I always remove the skin and any dark meat before I marinate it.

Try Perch - dip in a light egg wash then in panko crumbs. Fry quickly in a little butter. I also get good results from using a breading of almond meal, you can get it at Trader Joes.

 
Someone gave me a 3Lb bag of Mahi mahi from Costco and it was. . .

absolutely delicious. The 5 of us ate the whole 3 lbs at one sittine. Piggish, I know, but it was goooood!

 
With salmon, I find it easier to remove after cooking--it just flakes away. If you cook it with the

skin on, the "blood line" sometimes comes right off with the skin.

 
I saw that on Top Chef. The Judges came down all over the guy

for serving the salmon (I think) with the blood line. I don't mind it for myself.

 
I love fish and my hubby has become really good at grilling it. We have both

learned to enjoy and cook it different ways. I especially love Chilean Sea Bass. It is VERY expensive, but if you ever see it fresh at your fish place, buy what you can afford. It is very different, so elegant tasting.

 
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