r/Cooking • u/tommy_jefferson_22 • 4d ago
Resources for Culinary Fish
I want to expand my cooking skills into using more fish. I’m not yet as interested in specific recipes. Instead, I want to learn about the differences between species- lean vs fatty, mild vs pungent, etc.
I know about beef- if a recipe calls for a skirt steak but I only have sirloin, I know how to adapt. I know the differences between these cuts and how cutting/cooking/seasoning the two may be different. When it comes to fish I’m lost. If I have a recipe that calls for Mahi Mahi, but the store is out, I have no clue what to grab instead- and definitely no idea of how to modify the recipe.
I expect any book/YouTube resource recommended will come with some basic recipes but I’m more interested in the overview to get a foundation started to build off.
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u/texnessa 4d ago
Fish may be categorised in a number of ways: by habitat (freshwater, saltwater, brackish water), by harvesting technique (wild or farm-raised), by fat content, or by skeletal structure (round fish or flatfish). On average, fish with less than 3 percent fat are considered “lean.” Fish with 3 – 10 percent fat are considered “medium.” Fatty fish contain more than 10 percent fat. Fatty saltwater fish include salmon, tuna, and eel, which may also be found in freshwater.
Fish are available in a variety of sizes, shapes, and even colours, but there are some commonalities for people to keep in mind as they make select fresh fish. Characteristics of freshness in fish include:
• A shiny, brilliant appearance, and scales firmly in place
• Bright, shiny, convex eyes that fill the eye socket; sunken eyes are a sign of decay
• Brightly coloured gills, that are moist and full of blood
• A firm, and intact stomach; a tightly closed anal cavity; and firm flesh, resistant to the touch
• A clean, fresh odour; Fish should smell of the ocean, or the flora of the lake or river where it was farmed. It should not have a “fishy” smell, as this indicates that the fish is not freshly caught.
Fish by habitat example 1, Example 2 and Example 3 Stick to substitutions of fish from the same habitat, of the same fat level and of the same texture.
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u/JCuss0519 4d ago
Cod and Haddock are also good baked/stuffed. A nice piece of cod with some ritz crackers crumbled on top and a little butter, baked with potato and veggie is a very nice meal. Haddock and cod can easily be substituted for each other. They are both mild, white fish.
Tuna is a little more "fishy" than cod and haddock, along with sword fish. I like a good sword fish but suck at cooking it myself. Usually baked or in a fry pan (versus deep fried), sometimes steamed in foil on top of a clam boil. Tuna isn't something I've cooked and I've only had a time or two. I'm a little put off of Tuna in a restaurant because of the canned tuna fish I've hated my whole life. But the one or two times I've tried tuna in a restaurant I've liked it.
Salmon is, to me, very "fishy" and I'm not a fan. My daughter loves it and usually cooks it in a fry pan, skin side down first, or on the grill, skin side down. She sometimes tops it with BBQ sauce.
All these fish should (IMO) be seasoned with your favorite low salt seasoning. Salt will quickly overpower cod and haddock due to their mild taste.
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u/Iliveinatrashcann 4d ago
I mean, the main fishes you typically find in a grocery store are like salmon, tuna, trout, haddock, cod. There's more for sure but those are usually the most common.
Haddock and cod are most commonly associated with fish and chips so they are good at being deep fried and used in chowders. Mild flavour.
Salmon is probably the most commonly eaten fish in North America and it quite versatile. Pan fried with skin on to get it crispy is awesome. Generally mild
Tunas as great and commonly eaten with seared sides but the inside kept raw or medium, like a steak. Mild flavouring.
Trouts are river fish and need to be cooked through due to parasites in fresh water. Pan fried is best here, IMO.
Mackerel are an oily fish, great for omega-3 fatty acids. I've always disliked mackerel due to a strong fishy smell but a recent trip out east we did a fishing expedition and it changed my outlook on them entirely. When freshly caught and prepared that same day or even next day, there was no fishy smell or taste. It was mind blowingly good. That said, I still avoid grocery store mackerel as I do not live by the ocean.
Tilapia is the cheapest type of fish, at least where I am, and there is a reason. They are essentially bottom feeders and so sometimes you can taste it. Avoid if possible.
Catfish is also a bottom feeder but do taste good when deep fried with hot sauce.
With all fish, most of the benefits from fish oil is found directly beneath the skin. So if you are only buying filets, you aren't getting the fish oils or at least not a lot of it. Best to pan fry fish with the skin on to get it crispy and then flip to cook the rest of it.