A good fish to try for someone who doesn't like seafood?

Question

I've disliked seafood for many, many years, except for crab. It may mostly be in my head and because of the health benefits, I want to add fish to my diet. What's a good fish to try for someone who doesn't really like seafood?

Answer 1

Personally, I like Bluegill and Catfish.

Here are some tips for cooking your fish:

MILK DOES A FISHY GOOD: If you prefer your fish to be mild and as non-fishy as possible, soak it in milk for at least 1/2 hour. The milk removes most of the fishy taste and helps frozen and re-thawed fish to taste fresher. Consider placing frozen fish in a sealed container with milk (alone or with seasonings) to soak and thaw in the refrigerator overnight. The fish should be rinsed before soaking in the milk, as it is best to take the fish straight out of the milk and prepare it for cooking without re-rinsing. However, fish rinsed after soaking in milk will still be slightly milder and fresher tasting than fish that has not been soaked in milk.

LEMON PEPPER vs. LEMON: Many people like to sprinkle a little lemon juice on their fish after it is cooked or while it is cooking. Consider using Lemon Pepper instead. This versatile seasoning provides a lot of zest and can be used on broiled, pan-fried or sauteed fish, or mixed into a batter for deep-fried fish. Bluegill fillets lightly pan-fried in butter or margarine with nothing but a sprinkle of Lemon Pepper provides a particularly light, zesty and delicious meal.

THE VEGGIE FACTOR: Do you like vegetables? How about onions or peppers? There are numerous ways to use these delicious vegetables to create a wonderful fish dish. Consider sauteing onions, peppers or other favorites in a pan, then adding fish fillets and cooking them in the resulting spicy oils, spooning the onions and peppers on top of the fish during cooking to let the flavor soak in. Veggies can also be chopped and cooked with fillets or inside whole, cleaned fish. For example, some people like to cook freshly caught and cleaned trout on hot coals, wrapped in foil, with chopped onions, peppers, potatoes and seasonings inside the body cavity. Sauteed or steamed vegetables can also be added as a topping or garnish with fish cooked almost any style.

GET SAUCY: Do you like marinated beef or chicken? Have you tried marinated fish? There is a growing trend to marinate fish in a wide variety of sauces, from teriyaki to barbecue sauce. Sauce manufacturers have developed a wide (and constantly expanding) variety of sauces that taste good on fish, including sweet and sour, Hawaiian, honey-mustard, citrus and too many other types to list. Many cooks are preparing fish and serving it covered with pineapple salsa. Pick out a sauce that sounds good and try it. Many people prefer to use the more flavorful sauces on stronger-flavored fish, like barracuda, but strong sauces can be good on milder fish as well. Remember that fish soaked in a sauce will absorb the flavor, often faster and more thoroughly than beef or chicken would absorb the same sauce. Sauce or salsa applied to fish after it is cooked will not soak through as fast, instead acting as a flavorful topping. Marinated fish can be barbecued, sauteed, broiled or even battered and deep-fried. Flaky fish is not easy to barbecue, but large fish steaks often work well and grilling cages are available for barbecuing whole fish. Remember that barbecued fish does not have to mean barbecue sauce. Try something new!

BAKIN' WITH BACON: Bacon is wonderful when baked over fish. Try laying some fish fillets in a greased baking dish, covering them with strips of bacon, pouring a little barbecue sauce over the top and baking it in the oven until the bacon is cooked. The bacon will not be crisp like fried bacon, but it should be cooked. The result is absolutely delicious!

Answer 2

This may sound silly, but for the first few times that you try eating fish, I would try it at restaurants that are known for their seafood. That way, you'll have a better idea of how something should taste in case cooking it at home is a fiasco.

Salmon has a very strong taste as does tuna. What's funny is that as sushi the fish doesn't taste as strong. If you're up for an adventure try sushi at a reputable restaurant in your area.

Answer 3

As a rule, any fish caught in the ocean (seawater fish) will have a milder flavor than freshwater fish (like from inland streams and rivers). That's because the freshwater fish are subject to much greater variances in temperature--during the winter, a stream might be below freezing temperature. It doesn't freeze solid only because the water is constantly moving. the freshwater fish develop a much more pronounced layer of fat (as insulation). The fat--in fish, or in any kind of animal--is where most of the flavor is. Temperatures in the ocean (depending on geography) are generally much warmer, and don't vary nearly as much. Ocean fish have less of a fat layer, and therefore a milder flavor.

A really good (and usually not too expensive) freshwater fish is shark. I can find it year-round in local markets. It comes in steaks, not fillets, and it's mildly flavored. Swordfish is very good, too, but it's more expensive.

Answer 4

You may try whiting or tilapia. These are very low flavor fish.
you can also try flounder or salmon. These are good too, firmer meat but they may be more expensive than the two first.
If you like the base flavor of crab these species should work out fine for you for the soft flavor.
I advise that you start eating them grilled and with some kind of cream over them (if you like cream) and then gradually eat them in different ways, letting the flavor of the fish be more evident to your mouth step by step.
check for recipes on
cooks.com
foodnetwork.com
bbc.uk recipe site (it is great)
martha stewart recipe site - awesome and full of pictures of dishes + recipes.

I sell fish so i think this would work out fine for you

Answer 5

Good for you.Fish really is a healthy food and their are many types and many delicious ways to prepare them.Swordfish is a firm steak-like fish that is terrific grilled.Salt,pepper,and a little olive oil is all you need.Salmon is good too,but sometimes it can be a little "gamey".I'd stick with a white fish until you get to the point of experimenting with other types.Tilapia,grouper,tuna,snapper are just a few of the many varieties.Have fun and good luck with your new ,healthy lifestyle.

Answer 6

Try halibut steak cooked at a good restaurant. This is a mild tasting fish with a firm satisfying texture.

Try to stay away from shark as it can be very spongey even when prepared correctly.

Answer 7

I usually recommend salmon to my friends that do not like seafood. Some will go for it and others will not. Why not try adding some other flavors to cover the bad taste. Wean yourself off slowly (of the other flovors).

Answer 8

I have always included fish under the category of seafood. Some people differentiate between fish and shellfish, and I think more people have allergies to shellfish than fish.

Answer 9

I would start out with a mild tasting fish like filet of Sole, or Talapia.
Once your tastebuds get used to the mild flavor you then can try Salmon, perch, snapper, cod and so on.
Good for you!!!!

Answer 10

My husband is the same way. I have gotten him to eat fish only twice.
Here is what he liked -
Dijon crusted Tilapia
Pan Fried Rock Sole with a citris terriaki

Answer 11

I think Sole (great stuffed w/Crab), Tilapia, Red Snapper, Sea Bass are good ones to start with...they are very mild fish.