Who's good at cooking fish?

[Renee Profile]

Thanks very much for that tip, Meganthemog. It will come in very useful.

[Joanbunting Profile]

I made Mediterranean fish soup - once. I really can't be fished when both our traiteur and our fish stall make brilliant fish soup. I make my own rouille though.

Tonight I'm doing haddock fillets baked in the oven on a bed of fondant leeks with Hollandaise sauce.

[Amyw Profile]

I cooked swordfish last night for first time . As advised , pan fried just with a bit of oil and butter for a couple of minutes each side . When I gave it a prod , it felt like there was still a bit of give , so it wasn’t overcooked. When I went to eat it , it wasn’t very nice . Quite watery and no real flavour . I don’t know if I cooked it wrong or it just wasn’t a great fish . First time I tried swordfish , so maybe it’s just not for me .

Any advice or tips , or should I just write swordfish off as not a fish for me

[Stokey Sue Profile]

I love swordfish and have never ever encountered any that was watery

Was it fresh or frozen? Because that sounds to me like a problem with freezing and thawing, possibly before you got it. If there’s a problem with swordfish it’s usually dryness. It’s. not a strong flavour, but definitely there

[halfateabag Profile]

I like swordfish too, and tuna and shark - very steaky fish, just seared with a smattering of oregano, cooked with EVOO.

Brill is my fave flat fish, Croation scorpion fish dish was to die for - served with Polenta - Mmmmm

Trout with almonds (trout cooked in M'wave) is good too. We had croakers in Tobago, very tasty little (sardine sized) fish.

I totally agree, that fish cooked on the bone is best. Can't abide the waste with fish fillets. To my mind, mackerel is best BBQ'd with fennel fronds in the body cavity.

We visited the fish market in the middle of Athens, what a cacophony of swimmers !

[jeral Profile]

Our local fishmonger sells five thick cutlet steaks (1kg) frozen, which I defrost overnight then pan fry both sides in a spot of EVOO and toasted sesame oil, sometimes with a light rub beforehand e.g. five spice or just adding lemon juice at the end.

They always take longer than my brain thinks they will, certainly more than a couple of mins per side. I think the taste is quite strong.

All seems at odds with your experience Amyw, so maybe there are different cuts or as suggested that your fresh steak might still have been thawing?

[karadekoolaid Profile]

Swordfish steaks should be tasty but, as Sue quite rightly points out, they can easily turn dry. They´re great on the grill, and I usually marinate them for a while before cooking.

[Earthmaiden Profile]

I like to marinade that kind of fish in lemon.

Like tuna, cook it for one second longer than it needs and it is dry and disappointing. Not watery though, that sounds very disappointing indeed.

[Amyw Profile]

Well my fishmongers has all the fish on display but said they’d run out of fresh swordfish so brought a frozen one out the back . By the sounds of it , maybe it was a dud one then . I shall try again with swordfish

[WWordsworth Profile]

I like it a la Hairy Bikers

https://www.bbc.co.uk/food/recipes/gril ... fish_71017

[jeral Profile]

As far as I know, all swordfish in the UK has been previously frozen as it's caught in the Pacific Ocean. Even the Cornish Fishmongers' "fresh" is previously frozen "and may arrive frozen". I suspect your one Amyw was just not thoroughly defrosted rather than being "dud".

Overnight in the fridge in an enclosed box or bag is the safest way to defrost. After which, I run it under a gentle cold tap (so as not to spray around), pat dry, before dunking in whatever marinade or rub, then again keeping enclosed and in the fridge.

I'm tempted to buy some today. Romano peppers in the fridge so a Med-style dish, although I really fancy a chilli and ginger hit.

[Pampy Profile]

No - it can be bought fresh from the fish society. Read the comment on this https://www.thefishsociety.co.uk/swordfish-steaks.html (the hand cut fillets can also be found on the site).

[jeral Profile]

No, the fish society link shows "See all swordfish" offering two, one from Vietnam, the hand-cut says Argentina but the comment says Sri Lanka and both are indicated as frozen. Can you highlight where "fresh" is shown?

Again as far as I know, fish can be marked as fresh if sold defrosted, which strictly speaking is fresher if frozen instantly before transport so is not a lie, but should be labelled or marked as previously frozen, although the way it's frozen now doesn't mean you can't refreeze it immediately raw at home, as you can.

Also, why does the fish society choose to hypocritically air-mile swordfish (it accepts it's naughty) to the UK since if frozen it wouldn't make any difference? Granted some fish can be in stasis for months or even a year or so but I doubt a month of sea transport would cause it to deteriorate.

Pampy, what do you know that I don't I wonder...

[Pampy Profile]

Yes, the information is conflicting. The air freighted fish is fresh (they compare with the cheaper product which they say is cut and frozen before shipping) - they cut it themselves, then presumably freeze it (or could sell it fresh).
Try this https://www.bellsfishmongers.co.uk/swordfish.html

[jeral Profile]

Thanks for the further info. I think I'll stick to the £12 frozen per kg given the bad rep Spain and Portugal have for overfishing and moving on to overfish elsewhere. This isn't encouraging either:
https://ultimatefishingnews.com/en/span ... swordfish/

It's hard to believe that the delay, even if airlifted, of transport, distribution and eventual retail display can possibly make fresh preferable to fresh-frozen at source, but that's just my thinking.

Put another way, I'd want to know why I was paying almost twice for the expensive options wherever I bought it from. (The Fish Society saying they cut it better is almost laughable if that's what doubles their price.)

[karadekoolaid Profile]

Let´s cut to the chase here, Jeral, and call a spade a spade.
I don´t see how it is possible for ANY fish to be "fresh" -ie. straight from the sea to the dinner plate - unless you (or I) are adept fisherman. And knowing me, that´s probably not going to happen.
Supermarket fish,as you point out, is "Fresh/frozen" - ie. - they catch it in the high seas and it is immediately dumped into 3,000 kgs of ice.
If it comes by air, or by train - or even by bus - I imagine it´s still "fresh/frozen". IMHO, as long as it gets to my kitchen in perfect condition, that´s all that matters.
Do I mind/care/worry about whether it has been "ethically" fished? Over here it´s a miracle to be able to obtain decent fish, and to be honest, I don´t care where it comes from if I´ve got 20 clients who want me to provide it. They will pay me for it and that´s what keeps me going.

[jeral Profile]

It seems to me that fishing practice should be determined long before any fish gets to a "shop near me" so if it is on sale the decision has clearly been taken.

Two of our supermarkets have chosen not to stock swordfish saying for ethical or sustainability reasons, but it's just as likely that, as us lot buy only cod or haddock, it goes to waste so not worth it taking up shelf space. From what I've read, some sources prefer to decide who gets their fish so maybe arm-twisting and/or attempts at monopolising catch are unsuccessful.

I didn't get any yesterday as too many people were milling around and no chance of social distancing.

[KeenCook2 Profile]

Over here it´s a miracle to be able to obtain decent fish, and to be honest, I don´t care where it comes from if I´ve got 20 clients who want me to provide it. They will pay me for it and that´s what keeps me going.

KK - Sorry for being nosey, but I'm intrigued as to what your professsion is if you have clients who want to buy fish? Do you have a restaurant in normal times?

[karadekoolaid Profile]

KK - Sorry for being nosey, but I'm intrigued as to what your professsion is if you have clients who want to buy fish?

Don´t apologise, keencook - no need.
I´m really a "Private Chef" - specialising in Indian food, but capable of preparing anything, within reason.
I´ve worked with embassies, private parties, associations. I do lunches, dinners, (guided) food courses, all sorts of conserves ( marmalades, jams, pickles , chutneys, etc.).
I´m self-taught, so I have huge respect for my "colleagues" who have to work through culinary school.
I´m also lousy making desserts.

[KeenCook2 Profile]

KK - Sorry for being nosey, but I'm intrigued as to what your professsion is if you have clients who want to buy fish?

Don´t apologise, keencook - no need.
I´m really a "Private Chef" - specialising in Indian food, but capable of preparing anything, within reason.
I´ve worked with embassies, private parties, associations. I do lunches, dinners, (guided) food courses, all sorts of conserves ( marmalades, jams, pickles , chutneys, etc.).
I´m self-taught, so I have huge respect for my "colleagues" who have to work through culinary school.
I´m also lousy making desserts.

Ah, now I understand So I imagine you've been doing quite a bit of "resting" during lockdown .... I hope things will pick up again for you.