Non-Fishy Fish?

Question

I really want to get into fish, but the fishiness flavor really freaks me out and has turned me off to it. Any suggestions of good fish to start with? Or even good things to put with the fish in order to mask any fishy flavor.....

Answer 1

I'm from Maine- I know seafood...(haha, I already answered a lobster question tonight.)

Ok, rules of thumb
1. BUY fresh. DO NOT buy anything that is smelly or looks dull, or is already wrapped in those plastic trays like hamburger. (ugggg- shuddder)
2. Go for saltwater over freshwater (they are a cleaner tasting fish)
3. Go for WHITE fish

possibles :Shark, fresh tuna steaks (NOT CANNED LOL), skate, marlin are all quite 'unfishy' . Flounder or sole can be good but MUST be fresh.

Things to avoid, eel, mullet, mackerel, halibut ... in other
words oily fish - also freshwater trout and salmon can be very rich.

There you go!

Answer 2

Much of the fishy flavor originates from the smell, since smell has a major affect on how food tastes.To get rid of most of the fishy smell and therefore most of the fishy taste, soak the raw fish for about an hour in your refrigerator in a 1 quart water : 2 tablespoons baking soda mixture. Rinse the fish well and pat dry before cooking.

Answer 3

I live in Australia just off the Great Barrier Reef and have fished, caught, eaten and cooked over 200 types of fish over the last ten years. What some people say is a fishy taste others cant taste at all so bear that in mind when selecting a fish for you. I am one like you that cannot stand strond fishy tasting fish. I love to disguise the taste and always end up with something drenched or drizzled over it. THere are a few ways you can do this. Now the two types of fish i would do this with is one called "Dolphin fish". No it is not a dolphin, nor does it even look like one. When cooked it tends to have the same texture as a slightly moist chicken breast. The second kind of fish i would reccomend is Mahi Mahi. Both of these fish are incredibly easy to find so although they sound exotic and may be from the other side of the world, i would reccomend to go to your fresh seafood markets or down to the docks where the trawlers come in to shore. You are guaranteed that they will be fresh and you will have the best selection of fish there too.

With the Mahi Mahi, i definately like that best 'crusted'. This is when i will coat outside of each small, chunky fillet with a selection of herbs. When crusting, a mixture of fresh and dried is best as fresh do tend to burn quicker and form a nice crust as the dry keeps the raw flavour of the herbs. The fish will be moist so no need to coat it with anything before firmly pressing herbs onto exterior. Use anything, chives, basil, rosemary, tarragon, lemon basil. I always sprinkle lemon juice over fish as i am cooking it too. Usually it will get cooked on the BBQ (thats the aussie way :) but you can cook in oven for approx 20 minutes. BBQ will infuse more flavour into fish therefore less fish taste. The other way i cook fish is again on the bbq but before it goes on i cover each side (and i mean cover) with crushed sea salt and peppercorns, then spray lightly with lime whilst on the bbq. Sounds very simple but if you try the 'crusting' save a small piece aside and try it with the salt and pepper. You will be pleasantly suprised (,")

Answer 4

I love fish, but I hate fishy flaver.The thing I do to reduce the fishy flavor is soak fillets in a bowl of water with salt and vinigar for at least 1 hour.Then,I (reclean fish). Fish slime is the biggest culpret. fillets should not feel slimey.Use your hands, gently clean fish under cold water if nessasary. To mask the fish, try honey mustard as a marinade.

Answer 5

Bonito is really good, especially Japanese style. Sometimes you'd be surprised it's fish. It's sometimes cooked a special way where the outside is almost burnt, yet the inside is raw. You dip that in soy sauce and chopped green onions. Oh my! Yum! I'm sure a lot of people could be tricked into believing it's beef or some other meat. You might have to go all the way to Japan to have it done that way for you though.

Answer 6

Cooking for a non-meat eater who eats seafood, (she calls herself a vegetarian, lol) I've cooked a lot of fish in my time. Flounder is definitely the least "fishy" of fish. Salmon can be fishy at times depending on how fresh or well cooked it is, but that would be my #2. A flounder is probably your best choice.

Answer 7

basically FYI, sparkling fish would not scent fishy. It would not scent in any respect. additionally, sparkling fish have sparkling eyes, especially patterned dermis and tight scales. additionally, all fish have bones, your butcher or whoever preps the fish on the industry is to blame for deboning your fish. I constantly run my palms alongside the filets and use a small pair of pliers to eliminate and last bones. that is somewhat no enormous deal. Salmon and massive sea fish have greater suitable bones, of course, so they're greater convenient to bone than small fish, that have loads of tiny bones. that is almost impossible to thoroughly debone a small fish with out tearing it aside. Shellfish haven't any bones, basically cartiledge slivers which additionally could be bumped off. sturdy success.

Answer 8

if you bread the fish first dip in milk before dredging it. That is supposed to take some of the fishiness flavor away.

Answer 9

Citrus is the stand by. Marinating in lemon or lime will usually do the trick. Another trick is to use a little rice vinegar or white wine. An excellent trick for shark is to marinate it in milk or buttermilk for about two hours in the fridge. Pat dry and grill or fry.

Answer 10

Tuna or swordfish is more like steak than fish. Both are good marinaded in lime juice before cooking.