Fish Novice

[Ladybug]

I love fish. My husband, however, does not. So in our almost 13 years of marriage, I've only made fish a few times. (I'm not counting shrimp - he loves shrimp.) Well, he's away for a week or two and I absolutely CRAVE fish. But I don't know what to buy - all the markets around here don't seem to have much that looks good. I live about 2 hours away from the coast, so you'd think I'd see fresher fish. Most places don't even sell fresh fish - only frozen. If you had to buy frozen fish, is there a particular brand name that is as fresh as frozen gets? I really crave it plain - not breaded and fried, just broiled or poached with butter. Are there any varieties that I should not broil?

[Suzanne F]

You sure asked a tough question. I mean, frozen fish is so, well, GAH! If god wanted fish to be frozen, she'd give all those ice-fishers longer chain saws. Can't you just drive the 2 hours to the coast?

If you do manage to get some fresh fish, please don't broil it, whatever it is. It is SO hard to control the heat, and therefore the cooking time -- you can end up with dry, overcooked fish in a second, even if you smear it with lots of butter first. I prefer sauteeing, or grilling, or using the 10-minute method for baking: cook the fish in a 450 degree oven for 10 minutes for every inch of thickness, measured at its thickest point. Or even less time, if it feels done sooner.

[vengroff]

Monkfish is farily widely available these days, and seems to suit the tastes of many people who don't normally like fish. It can be roasted, or sliced into medallions and treated like veal. I guess I've never really seen it in a freezer case, but anyplace that sells any fresh fish at all probably has it or can get it.

[bloviatrix]

You mention that the markets only carry frozen fish, but is there a fish store near you? They'll have fresh fish. Or, is there somewhere you can buy sushi? Maybe they'll sell you some fresh fish.

If you have to go the frozen route, the fatty fish such as salmon and tuna freeze best.

[Ladybug]

You mention that the markets only carry frozen fish, but is there a fish store near you?  They'll have fresh fish. Or, is there somewhere you can buy sushi?  Maybe they'll sell you some fresh fish.

If you have to go the frozen route, the fatty fish such as salmon and tuna freeze best.

I've never driven past a fish market in my area (so didn't think there were any), but I just looked in the yellow pages and found a few. Why are they all in the rough part of town??!

No frozen, eh? So much for the easy way out!

Sushi is hard to find in these parts. I've seen a few Chinese buffets with sushi, but I've never been brave enough to try it.

I'm going with the fish store. I'll just bring my Glock.

(JOKE! I'M JOKING!)

[bloviatrix]

Ladybug, it's my understanding that the molecular structure of fish doesn't lend itself to freezing. The fat in the fattier fishes allows for better freezing results.

If you're feeling like fried food, I like breading flounder and frying it for about 2 minutes per side. I also frequently poach salmon. I use a combination of orange juice and chenin blanc (although wine is optional) - bring to boil, lower flame and reduce liquid to about half. Then place fish in liquid and simmer for about 10 minutes. Remove fish, and further reduce the liquid. You can add some butter to make a sauce.

[Oreganought]

I feel your pain Ladybug. Orange Roughy is acceptable and you might want to try something from the flounder family.Usually I'll just saute in some

brown butter with a splash of lemon.The orange roughy...try dredging in

flour on a med-high heat for a nice crust.

[Al_Dente]

Please find fresh fish. This is a must.

I once converted a non-fish eater by pan frying a nice thick fresh halibut filet in plenty of butter. Give that a try-- deglaze the pan with some white wine and capers. My convert asked for it again a few weeks later.