Fish recipes are always popular as adding fish to the diet is known to be a healthy choice. Fish can usually be purchased at a lower price than many other food items.
It is important to determine whether or not fish is fresh. Fish should not give off any offensive odor. The eyes, if the fish is whole, should be bright and clear and not dull or sunken. The gills should have a bright-red color and there should be no blubber showing. The flesh should be so firm that no dent will be made when it is touched with the finger. Fish may also be tested for freshness by placing it in a pan of water. If it sinks it may be known to be fresh, but if it floats it is not fit for use.
Of course, you can head out and catch fish yourself. Just make certain you clean them properly.
Cooking FishFish may be boiled, steamed, baked, fried, broiled or sauted. The effect of these different methods is exactly the same on fish as on meat, since the two foods are the same in general construction. The cookery method to select depends largely on the size, kind, quality and flavor of the fish. Just as an old chicken with well-developed muscles is not suitable for broiling, so a very large fish should not be broiled unless it can be cut into slices, steaks or thin pieces.
Some varieties of fish are more or less tasteless. These should be prepared by a cookery method that will improve their flavor or if the cooking fails to add flavor, a highly seasoned or highly flavored sauce should be served with them. The acid of vinegar or lemon seems to assist in bringing out the flavor of fish, so when a sauce is not used, a slice of lemon is often served with the fish.
Here are a few fish recipes you can try. I'll add more.
The best way in which to cook small fish, thin strips of fish, or even good-sized fish that are comparatively thin when they are split open is to broil them. Since in this method of cooking the flavor is entirely retained, it is especially desirable for any fish of delicate flavor.
To broil fish, sear them quickly over a very hot fire and then cook them more slowly until they are done, turning frequently to prevent burning. As most fish, and particularly the small ones used for broiling, contain almost no fat, it is necessary to supply fat for successful broiling and improvement of flavor. It is difficult to add fat to the fish while it is broiling, so, as a rule, the fat is spread over the surface of the fish after it has been removed from the broiler. The fat may consist of broiled strips of bacon or salt pork, or it may be merely melted butter or other fat.
A fish that lends itself well to boiling is fresh cod. In fact, codfish prepared according to this method and served with a sauce makes a very appetizing dish.
Scale, clean, and skin a fresh cod and wrap it in a single layer of gauze or cheesecloth. Place it in a kettle or a pan of freshly boiling water to which has been added 1 teaspoonful of salt to each quart of water. Boil until the fish may be easily pierced with a fork, take from the water, and remove the gauze or cheesecloth carefully so as to keep the fish intact. Serve with sauce and slices of lemon.
2 lb Bluefish fillets
1/2 c. Milk
1 c. Bread crumbs
1/4 lb Butter
2 tb Lemon juice
1/2 c Seafood seasoning
Salt and pepper to taste.
Preheat the oven to 450°. Dip fish in milk; sprinkle lightly with salt and pepper. Coat fish with the bread crumbs. Place 1/2 table-spoon butter on each fillet; sprinkle with lemon juice and fish seasoning. Place fish in well buttered baking pan. Bake for ten to fifteen minutes.
Combining canned tuna fish with a cream sauce and serving it over toast makes a dish that is both delicate and palatable one that will prove very satisfactory when something to take the place of meat in a light meal is desired.
3 Tb. butter
3 Tb. flour
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
1-1/2 c. hot milk
1-1/2 c. tuna fish
Melt the butter in a saucepan and add the flour, salt, pepper, and paprika. Stir well, pour in the milk, and when this has thickened add the tuna fish. Allow this to heat thoroughly in the sauce. Just before serving, add the slightly beaten egg and cook until this has thickened. Pour over toast and serve.
Like boiling, stewing extracts flavor and nutriment from fish. The process differs, however, in that the fish is cooked gently by simmering. This type of cooking method is used for fish that is inclined to be tough.
Generally, vegetables, such as carrots and onions, are cooked with the fish in order to impart flavor. To prevent the fish from falling apart, it may be wrapped in cheesecloth or gauze.
Quick & Easy Fish Recipe
A simple fish recipe I use when I catch and fillet fish is to simply dip the fish into a mix of egg and milk and put into a pan with hot grease. It cooks up very quickly and is nice and crisp. We use it all the time for bass and bluegill.