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Absurdly, stupidly basic cooking questions (Part 2)


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Since acquiring a blast freezer I've been accumulating bags of vacuum sealed frozen fish -- steaks and fillets.  I'd like to grill some of these fish portions.  What is the best way to go about it?  Thaw first, or grill from frozen?  Or something else?

 

 

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9 minutes ago, JoNorvelleWalker said:

Since acquiring a blast freezer I've been accumulating bags of vacuum sealed frozen fish -- steaks and fillets.  I'd like to grill some of these fish portions.  What is the best way to go about it?  Thaw first, or grill from frozen?  Or something else?

 

 

 

I think that depends on the type of fish and thickness. Thinner ones from frozen can yield a juicy nice result but steak style hhmmm - again depends on fish. For me sometimes thawing completely releases moisture more than I want so a "half-thaw" is better. As always - to taste.

Edited by heidih (log)
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1 hour ago, JoNorvelleWalker said:

Since acquiring a blast freezer I've been accumulating bags of vacuum sealed frozen fish -- steaks and fillets.  I'd like to grill some of these fish portions.  What is the best way to go about it?  Thaw first, or grill from frozen?  Or something else?

 

 

 

What kind of fish? Like @heidih said, it also depends on the thickness. Unless really thin, I don't think I'd cook from frozen. Also depends on your tolerance for raw or rare fish. For salmon or tuna (and maybe some other kinds of fish), I would prefer rare.

 

Not trying to be dense, but what exactly do you mean by "grill"?

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31 minutes ago, MokaPot said:

 

What kind of fish? Like @heidih said, it also depends on the thickness. Unless really thin, I don't think I'd cook from frozen. Also depends on your tolerance for raw or rare fish. For salmon or tuna (and maybe some other kinds of fish), I would prefer rare.

 

Not trying to be dense, but what exactly do you mean by "grill"?

 

https://forums.egullet.org/topic/158072-philips-avance-grill/

 

Salmon, swordfish, bluefish, tuna.  How many millimeters is really thin?

 

 

 

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I've had good luck with using James Beard's recipe for cooking fish. 10 minutes per inch thickness, double if frozen.400 degrees. 

 

I spray a cast iron pan down with oil, put the frozen filet on it, mist it with more oil, sprinkle thickly with seasoning (usually a blend from Penzey's)  and then shove it in the oven at 400 degrees for 20 minutes.  It's never failed me.  I will add that I cook fish for other people. I grew up inland and am a supertaster and just really don't like it much. 

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