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Seafood suggestions...

post #1 of 29
10/24/07 at 12:51pm
Thread Starter 
I've never been a big seafood guy. Growing up, my mother would fix fish, crab cakes, etc. but I never liked them, and somehow that carried over to adulthood. For a while now, I've basically limited myself to shrimp, scallops, lobster, oyster, clams, calamari. As you can see, no fish. Given my ever-growing interest in all things culinary, it's time I branched out.

What I'd like to do is start with some of the more basic fish and work my way up. I don't want to dive right in to something that is a distinctive, acquired taste. I'm guessing tuna, salmon, cod, etc. is where I need to begin, but what others would also fit the bill? Anything to stay away from?
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post #2 of 29
10/24/07 at 1:03pm
Tilapia is a very mild fish, it would be a good starter. Many excellent ways to prepare it, as well. Cod and Haddock are two other mild fish that are good broiled or beer-battered and fried. Perch is my favorite freshwater fish, but has a little stronger flavor than the above mentioned.
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post #3 of 29
10/24/07 at 1:04pm
Grouper and dolphin (Mahi Mahi) are very popular around here and are two of my favorites. Seared tuna is excellent. Chilean sea bass has become very popular in the last few years and will melt in your mouth when prepared properly. It's all good to someone, just keep trying different fish when you get the chance. All of the ones I mentioned are pretty mild white fish that shouldn't offend (except tuna, which is also raw in the middle and can be an acquired taste in that form). I would try crab cakes again, I'm not sure I've ever met anyone who flat out didn't like them. Stone crabs are among my favorite all-time foods but are very pricey.
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post #4 of 29
10/24/07 at 1:24pm
Salmon is usually the "starter" fish that I've seen most people like or hear is the only fish people will eat.

Seared ahi is pretty good because you can get it with a nice pepper crust or some additional flavoring. However, it might be too globby in the middle if you don't order it medium.
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post #5 of 29
10/24/07 at 1:49pm
Also will help to get the freshest fish possible. Talk to the folks behind the calendar and find out when it was brought in and how processed (came in fresh or frozen, frozen at the store, etc.). Chances are you'll do better on quality and information at a proper seafood specialty shop. Beware of sales/markdowns as this could mean the fish ihas been around awhile and they are just trying to move it.
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post #6 of 29
10/24/07 at 3:16pm
Quote:
Originally Posted by Droog View Post
Also will help to get the freshest fish possible. Talk to the folks behind the calendar and find out when it was brought in and how processed (came in fresh or frozen, frozen at the store, etc.). Chances are you'll do better on quality and information at a proper seafood specialty shop. Beware of sales/markdowns as this could mean the fish ihas been around awhile and they are just trying to move it.

+1
Find a good fishmonger! Fresh 'weird' fish is better than old 'mild/starter/accessible' fish.
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post #7 of 29
10/24/07 at 3:20pm
+1 on the seared tuna recc.

I'd add swordfish steaks -- delicious, easy to prepare, more "meaty" in texture than most fish, and not particularly "fishy" in taste. While Socal's salmon suggestion is a good one, I think salmon can be more "fishy", and perhaps more of an acquired taste, than swordfish.
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post #8 of 29
10/24/07 at 3:54pm
Am I the only one who likes flounder?
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post #9 of 29
10/24/07 at 4:21pm
+1 on the freshness and +1 on fresh seared ahi as a good starter fish. Another good starting fish is sea bass. It is a very rich fish, good texture, and hard to mess up, so that might be a thought.

If you are going freshwater, try Walleye. It is easily the best fresh water fish I can think of. Skate is saltwater and also a great tasting (and inexpensive) fish.

What about sushi too?
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post #10 of 29
10/24/07 at 4:25pm
Quote:
Originally Posted by odoreater View Post
Am I the only one who likes flounder?

No. We eat flounder (and bluefish) all summer. Very delicate, sort of a poor man's sole. A drizzle of butter/wine and a sprinkle of fresh parsley.....
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post #11 of 29
10/24/07 at 4:27pm
Quote:
Originally Posted by odoreater View Post
Am I the only one who likes flounder?

No, I'm a fan.
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post #12 of 29
10/24/07 at 4:30pm
Quote:
Originally Posted by Droog View Post
Also will help to get the freshest fish possible. Talk to the folks behind the calendar and find out when it was brought in and how processed (came in fresh or frozen, frozen at the store, etc.). Chances are you'll do better on quality and information at a proper seafood specialty shop. Beware of sales/markdowns as this could mean the fish ihas been around awhile and they are just trying to move it.

Preparation technique (and freshness of ingredients) are SO critical to drawing out the flavor of seafood. Go to any decent seafood restaurant in China and the fish/shellfish will all be kept LIVE.
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post #13 of 29
10/24/07 at 4:45pm
+1 on freshness... I have loved salmon all my life, but when I went on a trip to Alaska... I went fishing down in the Kenai peninsula and caught my own and cooked it that night, it was unlike I have ever had previously or anything i have had since. This includes some very nice restaraunts' salmon... and mine was done with minimal ingredients and limited preperation knowledge.

Even rainbow trout, which usually isnt such a great tasting fish imho tastes good when recently fished.


This holds true for basically anything you eat though... fresh veggies, fresh fruit, fresh spices, fresh meat, fresh FISH. Freshness makes average foods taste incredible.
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post #14 of 29
10/24/07 at 5:18pm
Quote:
Originally Posted by Piobaire View Post
+1 on the freshness and +1 on fresh seared ahi as a good starter fish. Another good starting fish is sea bass. It is a very rich fish, good texture, and hard to mess up, so that might be a thought.

If you are going freshwater, try Walleye. It is easily the best fresh water fish I can think of. Skate is saltwater and also a great tasting (and inexpensive) fish.

What about sushi too?

Walleye is delicious. Only freshwater fish I like more than paddlefish. Delicious lightly fried with butter.
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post #15 of 29
10/24/07 at 5:23pm
Quote:
Originally Posted by FLMountainMan View Post
Walleye is delicious. Only freshwater fish I like more than paddlefish. Delicious lightly fried with butter.

Isn't paddlefish highly endangered?
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