Food Here...Fishy, Fishy, Fishy

Sydney = city on the coast.

See: Chicago and Toronto. Not on the coast.

I wish I'd grown up on a coast.

 

I understand the the deveining part is easy when it comes to shrimp....I also can't get over the fact that they look like aliens and are just bugs of the sea.

Scallops I may try.....but probably won't for awhile.

Love me some sushi and now I will be getting it with salmon or tuna. Nom nom nom.

 

I. Love. Fish.

I was allergic to all seafood when I was a kid—as in, if you dropped a piece of fish on my skin, it would blow up immediately with hives (same deal with tree nuts and, much earlier on, cow's milk/cheese/etc.). Sometime after I turned eight, my dad experimented with putting some tuna salad on my arm to see what happened (nothing). Then he gave me some to taste. No reaction, except for the fact that I fucking loved it. I haven't turned back since. I consider myself spectacularly fortunate to have gotten over that allergy, because... yum.

I have nothing to contribute in terms of cuisine tips to this thread, but seeing as I need to become self-sufficient in the self-feeding department and, subsequently, in the cooking-for-oneself department with a quickness, I'd like to make seafood and eggs my proteins of choice—pricey, yes, but if it means I'll eat better overall with healthier food I make myself that I actually enjoy, I think it's worth it. There's just something about handling raw chicken, beef or pork that I find far less appealing than handling a fish filet or scallops.

So, again, yum. And thanks, everybody!

 

I hated all fish except for frozen fish sticks and canned tuna growing up and through high school.

In college, when others were experimenting with drugs, alcohol, and same sex relationships, I experimented with seafood (as well as drugs, alcohol, and same sex relationships...). It took a lot of convincing to get me to try, but I'm glad I have some sneaky friends.

Sushi is all kinds of perfect to me. There isn't much else to expand on that. I can make my own, but I prefer to let the professionals stick with that.

I love an extra rare blackened spicy tuna steak. The perfect mixture of spicy, hot, and cold. I got addicted to this at a restaurant by my apartment up at school, and now I can make it for myself. Lots of bold spices rubbed on, sear in a crazy hot pan about a minute and a half/two minutes on each side. I prepare scallops almost the same way, but they're even better with a teriyaki or soy/mirin glaze.

Going to school on the shore of Lake Superior, we were flush with the most delicious fresh Lake Superior whitefish. I could have eaten it all day every day. I like it with a pecan breading, then pan cooked. Mmmmm.

Unlike most fish fans, I'm still not super sold on salmon that isn't in sushi. It's ok, but I would take almost any other fish over it.

Overall, still broadening my horizons.

 

HEATHEN!!

not really - whatever floats your (fishing) boat

 

Sushi: Salmon, Blue-fin Tuna, Eel

Fine Dining: Seabass. if Seabass not available, then Halibut

Fish&Chips: Haddock

Home: Salmon, Barramundi, Red Snapper

 

I would definitely be open to trying it again, as I said, I love it on sushi, so I know it's not the fish itself. I'm guessing I've just never had it prepared in a way I enjoy. IF YOU COOK IT I WILL EAT IT.

 

I like sushi... Or the rolls anyway. Spicy Tuna, Dynamite, and Dragon Eye was my order for the other night. I can't remember what is in the last two beyond that the Dragon Eye is called that for the Jalapeno

I do like Tilapia as well. Not a huge fan of Salmon, but maybe that is because I haven't had the right person cook it. Might try this summer with my brother. I usually make it down to his place at least once or twice a week and grill vegetables and steak or fish outdoors... I will be sooo happy to see summer again!!!

 

My recent success with Salmon...

 

Just tonight we went to a phenomenal fish place near us that we've been dying to try. Superb: small menu, everything executed beautifully and presented well. Entree was Organic Spanish Turbot, with orange cauliflower, artichoke heart, heirloom carrots, lemongrass root purée. Superb execution, amazing presentation. Totally worth it. Top ten fish dishes I've ever had outside Hawaii.

 

I love turbot, but rarely see it on the menu here. Last time I had it was a restaurant in Park City, Utah. I miss orange roughy; also hard to find these days due to being over fished.

I generally go with mahi mahi or sea bass.

 

Don't be in a hurry to try the bottom-feeders. I love me some scallops, especially bacon wrapped, but before they get to your plate they've lived by eating all the crap that finds it's way to the bottom of the ocean. You can imagine. Bottom-feeders unfortunately, include some of the yummiest seafood EVAR like crab, lobster & scallops but also fish including halibut, flounder, sole, cod, haddock, bass, grouper, carp, & snapper as well as seafood you couldn't pay me to eat (again) like clams, mussels, & oysters.

The choices you are contemplating--salmon and tuna--sound like a great start, tho!

 

I had a tuna salad sandwich for lunch..... it was nummers.

 

I love seafood. Some of my favorites are grouper, mahi, conch, cobia, snapper, mussles, oysters, triggerfish, tilefish, fresh tuna (ill eat the canned too I aint skeered), a nice chowder. My buddys restraunt serves half new england clam and half conch chowder that is really nice. I'm not really a fan of seabass, flounder, salmon, or softshell crabs. If I am cooking fish I usually either fry it with some zattarans fish fry, sautee up chunks for fish tacos, or bake it with salt/pepper, butter, lemon, and onion. Also if I'm going to the trouble of cooking it its probably something I caught. Oh I almost forgot snook. Its awesome but you have to catch it or know someone that does. I dont think theres is any commercial harvesting allowed.

 

I don't eat canned vegetables or fruits or meats. I see no reason why fish should be different. Regardless of the fact that I don't even care for fresh tuna or salmon (I don't like red-fleshed fish in general), I would simply never eat canned fish. The idea skeeves me out, big time.

If I'm eating fish, it has to be fresh caught, or at absolute worst, flash-frozen fresh-- and even that I call second rate and a last resort. In general, fresh-caught or nothing for me. The fresher the better.