what is the tastiest fish to eat?

Question

Personally I like meaty fish, like swordfish and tuna, and don't like fishy fish like Salmon .... can someone give me some more that I might like, in that meaty fish type .... thanks

Answer 1

I'm with you on this one, nothing nicer than a fresh tuna steak.
Find a fishmonger who sells shark, a substantial, solid meat with a somewhat pork flavour. Try putting salmon under the grill rather than poaching or steaming, it does tend to make the flesh tighter and more solid.

Answer 2

I think you are using the wrong term. Salmon is not a fishy fish, it is a fatty fish. Tuna is a lean fish (less fats).
Fish that has more fats or oils has to be consumed within a couple of days. Salmon can only be kept in the chiller for 1-2 days and 2-3 days in the freezer (unlike tuna which can be kept upto 6 months in the freezer).

Answer 3

monk fish is very meaty and doesnt taste really fishy
here is a good recipe

Roast Monkfish with Sage, Pancetta and Vine Tomatoes

Servings: 4
Level of difficulty: Easy
Preparation Time: 20 minutes, plus 1 hour chilling
Cooking Time: 25 minutes


Ingredients
900g-1350g monkfish tail, filleted
salt and fresh ground black pepper
8 large sage leaves
2 garlic cloves, crushed
15-17 strips of pancetta, (depending on size of monkfish)
2-3 tbsp extra virgin olive oil
2 skeins of cherry tomatoes on the vine


Method
1. Spread the garlic over the monkfish fillets and season the monkfish with salt and freshly ground pepper.

2. Layer the sage leaves evenly over one of the monkfish fillets and sandwich with the remaining monkfish fillet.

3. Wrap the pancetta slices evenly around the sandwiched monkfish fillets. Tie the fillet together using string.

4. Lightly oil a shallow ovenproof fish with a little of the olive oil.

5. Place the fish in the dish and pour over the remaining olive oil. Cover and chill in the refrigerator for 1 hour.

6. Preheat the oven to 200ºC/gas 6.

7. Remove the monkfish from the refrigerator, uncover and bring up to room temperature.

8. Place the vine tomatoes around the monkfish and spoon over the olive oil to coat the tomatoes. Generously season the monkfish and tomatoes with salt and freshly ground pepper.

9. Put the dish in the oven and roast for 25 minutes or so until the fish is cooked through.

10. Serve at once.

Answer 4

Mako Shark Marsala
This is a great substitution for those, who don't like to eat veal. The
mako is so tender you probably won't need to use a knife.

4 mako shark steaks three quarters to one inch thick
3/4 teaspoon salt
1/2 teaspoon pepper
3 tablspoons flour
1/4 cup butter
1/2 cup dry marsala
1/2 cup water
1 tablspoon parsley, minced
Place shark slices on waxed paper and sprinkle with salt, pepper and flour.
Using a large skillet over medium heat, sauté shark slices about 2 minutes
each side until crusty and lightly browned. Transfer shark to a plate and
keep warm. Reduce heat to low and stir in Marsala and water. Return shark
to skillet and cover. Simmer approximately 15 minutes. Sprinkle with
parsley just before serving.
Serves four.

Answer 5

South America, pantanal, Brazil.
You will find Pacu. No more than 90 centimeters and you can fry its ribs within its own fat. Tasty.

Alternativelly you can try Red Sea
Parrot Fish cooked within Nomad way. Almost tasty, but quite exotic.

Mediterrean Eels are other alternative. Well prepared are absolutely magnificent.

African giant catfish. Exotic too and large amout of fish to try with unusual spices.

Answer 6

tuna belly, salmon head. thats all i eat of those fishes. the tilapia is great. the banugs, or the milk fish of the philippines is the tastiest though. i love the lapulapu also, i think it;s called the grouper in the west

Answer 7

Hey, I love salmon.

Monkfish is nice and meaty, though not as meaty as swordfish. It's flavour is also that bit more delicate, but it's soooo good.. mmmmm.

Answer 8

pan fried cod fish will lemon sauce.

1 heat wok and add olive oil and fry smashed garlic till light brown ( about 10 seconds)
2 put cod fish and fry till golden brown (about 8 min) ( turn the fillet to ensure not too cook or burn ) add a pinch of salt and sugar to give that extra golden brown colour effect.
3 put in some fine chop parsley and chive to add aroma together will 3 table spoon of fresh milk.
4 sprinkle some fresh lemon juice on top of the fish when serve.

300 - 400 grams of cod fish will be ideal.

hope you like it .....

Answer 9

The best fish is one that has just come out of the water.
Try and find a fish monger who deals directly with the fishermen

Answer 10

Generally smaller fish are tastier than large and ALWAYS ON THE BONE, red mullett is extremely tasty, especially grilled or floured and then lightly fried in very hot olive oil.