May 2017 Cooking Challenge: Fish!

Discussion in 'Food & Cooking' started by summer57, May 7, 2017.

  1. summer57

    summer57

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    We first had the Fish challenge 3 years ago. it was one of the most popular challenges, and for good reason! Fish can be battered, baked, raw, pickled, presented whole, minced for a burger or pureed in a croquette.  It works with so many flavours and cuisines.

    Let's cook some fish!
     
  2. millionsknives

    millionsknives

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    Just fish right no shellfish, crustaceans, cephalopods etc?
     
  3. teamfat

    teamfat

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    Never done a whole, salt baked fish. Might be time to give it a try.

    mjb.
     
  4. summer57

    summer57

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    Fish, shellfish, crustaceans... why not. It's the Spot Prawn festival here next weekend so I was thinking about it.

    So let's open it up to fish & shellfish. (I have a salt water aquarium and cephalopods are very popular with my fishy pets).
     
  5. summer57

    summer57

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    .
    I've done whole salmon, but never salt-baked. It would be a spectacular presentation - and should taste good, too!
     
    Last edited: May 7, 2017
  6. jvkolich

    jvkolich

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    Great choice @summer57, Once I finish my last few days at work, I'll be into the kitchen at home to get my entry ready!

    Thinking of playing with corn-starched whiting fillets and preserved plums at the moment, but once I get to the fish monger and Fruit & vegetable markets that will probably change!

    Looking forward to seeing the entries!
     
  7. morning glory

    morning glory

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    Excellent choice! I've already got a fishy idea forming...
     
  8. summer57

    summer57

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    Whiting -- I've never seen it here so I looked it up.  Turns out whiting is the largest fishery off the coast here in BC.  We call it hake, which I do see from time to time. I also read that Pacific Hake (or whiting) has a controversial side - it's ground up for fish meal to feed farmed salmon. Controversial because it's a perfectly good fish for people to eat, and inexpensive.

    Looking forward to seeing how you prep the whiting! I'll be on the lookout for hake in the local fish mongers!
     
  9. heidicookssuppe

    heidicookssuppe

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    I love to eat almost anything that swims.  Hubby?  Not so much.  One fish we have ready access to and he likes are individual frozen tuna steaks -- as long as they are cooked all the way through.  So, I've been experimenting with a variety of ways to make well-done tuna that stays moist.  This theme gives me more encouragement to continue with experiments in this direction.  One method I've done a couple of times with good success is poaching in olive oil.  Believe it or not, the tuna comes out very moist and not at all greasy.  Here's my recipe with pics:

    https://www.justapinch.com/recipes/main-course/fish/moist-well-done-tuna-braised-in-oil.html
     
  10. phatch

    phatch Moderator Staff Member

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    I've been thinking of oil poaching coupled with sous vide. Take a lot less oil or butter and you have exact temp control. 
     
  11. koukouvagia

    koukouvagia

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    Thanks for sharing the recipe, but how this challenge works is you cook the dish during the month and post pictures of it. @kuan  should be posting some guidelines for the newbies soon. 
     
  12. morning glory

    morning glory

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    Hake is different a different fish from whiting in the UK. I'm not sure which type of whiting @JVKolich  is referring to as he is in Australia. We need an international fish expert! /img/vbsmilies/smilies/smile.gif
     
  13. jvkolich

    jvkolich

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    Here is a little info on Australian whiting!

    Standard Names: King George Whiting, Sand Whiting, Yellowfin Whiting, Trumpeter Whiting, various School Whiting (group) and others

    [​IMG]

    Whiting are coastal marine fish, of which 13 species occur in Australian waters. The largest and most popular of the Whiting family is the King George Whiting (KGW).

    They occur in schools in coastal and estuarine waters where they are caught by handline and various netting methods. The most commercially important fisheries occur in the Southern portion of Australia, especially SA, where KGW is the state's most valuable finfish. Except for KGW and occasionally Sand Whiting, species are often labelled only as 'Whiting' at market.

    Australian Whiting are unrelated to imported whiting such as North Sea Whiting and NZ Southern Blue Whiting, which are more closely related to Atlantic Cod and Pollock.

    Preparation and cooking:

    WHITING are well regarded for their delicate, sweet white flesh. They are an excellent plate-sized fish to Roast or BBQ whole.

    They can also be 'butterflied' to present whole but without most bones for quick and easy cooking and serving.

    Fillets require careful handling but are versatile. They can be steamed, poached, panfried, or grilled. Also a great fish for deep frying, especially with a coating such as a batter or crumb.

    Whiting are delicate and fillets are thin, so avoid overcooking by cooking for only a very short amount of time.

    Source: http://goodfishbadfish.com.au/?fish=whiting

    Here are some whiting Myself and my friend caught on a trip to a national park in Australia called "Byfield"

    The average sized Whiting:


    The beach we caught the whiting from, Named "Five rocks" :

     
  14. butzy

    butzy

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    Seems quite common with fish:
    What we call a Bream here is actually a Tilapia and not the European Bream.
    The Dutch Snoek is a fresh water fish, The South African Snoek is a salt water fish.
    Just makes you wonder :confused:
     
    Last edited: May 8, 2017
  15. totte

    totte

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    Perfect, I spent yesterday fishing and I'm going to Norway for Cod on Monday xD

    Here's yesterdays catch.

     
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  16. eastshores

    eastshores

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    Nice choice! Two weekends ago I fried up 14 lbs of fish for a fish fry and bluegrass jam at my place! 7 lbs of cornmeal dusted catfish and 7 lbs of beer battered cod (and about 5 lbs of hush puppies /img/vbsmilies/smilies/biggrin.gif)

    I'll have to get in on this one. I've been slacking!
     
  17. kuan

    kuan Moderator Staff Member

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    We had plain old grilled Striped Bass with Paella.  Look at this cute fishy on the grill.  :)


    We made the Paella on the grill too.


    Some product pictures:


    The fish doesn't look great but it tasted very good.  Rubbed with a lot of coarse salt and olive oil.

     
  18. morning glory

    morning glory

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    Here is an image of a UK Whiting. It looks similar.


    Image of UK hake:


    They are much bigger fish with spiky fins.  Whiting and hake are both from the same family as cod.
     
    Last edited: May 8, 2017
  19. heidicookssuppe

    heidicookssuppe

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    Oops, 
    Oops, didn't mean to violate the spirit of the challenge by posting the link.  I will be working on something different to do.  Thanks for the reminder.  hh
     
  20. morning glory

    morning glory

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    My little starter - a take on prawn cocktail.  Crayfish cocktail with home made mayonnaise, salmon roe and home sprouted pea shoots.



     
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