Taste of different fish?

[Beefcake]

Originally Posted by Canada 02

I see in my local supermarket many different kinds of fish that I'm curious to try. What's good? How do I cook these?

Perch
Trout
Walleye
Tillapia
Catfish
Flounder
Garoupa (or Grouper)
Swordfish
Mahi Mahi

I'm a huge fan of most of the above, with the exception of catfish. As a general rule, I try to never eat anything that (1) has whiskers, and (2) is a "bottom feeder". But beyond that, it's about the only fish I've tried that I don't like the taste of. Typically the flavour will be pretty mild (and requires much dressing/spicing/etc), but to me, that mild taste is pretty nasty.

Not to derail the thread, but about the only other thing the comes out of the sea that I can't stomach is Uni (Sushi - Sea Urchin). The creamy texture and yellowy-brown consistency completely turn me off for some odd reason (association?).

Anyone actually like the taste of either of these?

[LChoy]

Blacken Catfish is a cajun favourite, very tasty
Sea Urchin is also a Chinese specialty

[Canada 02]

Originally Posted by dubc80

1) Open a can ...

canned fish is for cats

Originally Posted by dubc80

3) Spread mixture onto old stale hamburger buns

canned fish, stale buns. I was a student once; glad those days are behind me

[Titan]

Originally Posted by RougeUnderoos

The fish in the hippo tank at the zoo are tilapia.

That kinda turns me off eating them.

Great. Thanks.

Now my mouth is watering for a Hippo Sandwhich. Damn its been a while since I had a good Hippo Sandwhich.

[black rubber disc bunny]

Originally Posted by fotze

Any recommendations for those who don't like fish but know its good for you. Not so much the fish type but where to buy the freshest fish in this landlocked city.

I was going to add to octothorp's post about arctic char then saw this question asked.

I would really recommend trying arctic char if you aren't a big fan of fish (particularly the fishiness). It's very mild and takes on the flavour of what you have with it.

City Fish or Billingsgate have always been good choices for purchasing.

[llama64]

I've heard a lot of good things about this book. It's on my reading list: http://www.amazon.ca/Bottomfeeder-Ta.../dp/0002007819

Has a list of recommended types of fish to consume, and which ones to avoid.

[Nufy]

Originally Posted by iggypop

I can't believe it took a full page for a comment like this...

Well someone had to........

[Madman]

I made some Chilean Sea Bass once and found it to be quite good - and I am very far from being a fish lover. It seemed to have a better texture that agreed with me more.

[Flacker]

City Fish is great.

I have to chuckle everytime I see the name though.

Reminds me of City Wok on South Park. Give them a call and you will see what I mean.

"Nothing beats some chity fish!!"

[redforever]

Halibut really is one of the great fish out there, nice solid white flesh, very mild tasting so adapts very well to many different seasonings.

Be careful about Arctic char, Steelhead etc, many of those are farmed. It all depends on where you stand regarding farmed fish.

Tillapia is actually a bottom feeder too.

For a very quick way of cooking fish, you can try this. It works very well on both salmon and halibut. You might think cooking it at such a high heat would dry it out, but that is not so with the sauce that you put on top. I have found it is next to impossible to overcook fish using this method.

If using a long fillet, line a cookie sheet with foil - this is only to facilitate cleanup - you can use a lightly greased cookie sheet as well. Otherwise, use whatever size pan you think is appropriate for the amount of fish you have. It should not have real high sides.

Place your fillets or steaks of fish on the cookie sheet. Season with a bit of salt and pepper.

Put the following in a small bowl and mix well.

2 to 3 Tbsp mayonnaise, not miracle whip
1 Tbsp sweet garlic chili sauce
a bit of srirachi sauce if you want some spice, to your taste
1 Tbsp lemon juice
1 1/2 Tbsp catsup
2 to 3 Tbsp finely chopped fresh cilantro
1 Tbsp finely chopped green onions

You have to guage how much sauce you need, it depends on the amount of fish that you have.

Spread the sauce evenly over the fish. Bake in a preheated 425F oven until the sauce is sort of golden brown and thickened on the top, maybe 7 to 10 minutes, less if your fish fillet or steak is thin, more if your fish is thick.

If I don't have green onions on hand, I very thinly slice some regular onion and put it on the fish BEFORE you put the sauce on.

[icarus]

Originally Posted by RougeUnderoos

The fish in the hippo tank at the zoo are tilapia.

They aren't hippos, they are people who have consumed too much omega-6 tilapia fats.