how can i enjoy fish?

[Osama Bin Laden]

this is coming from someone who used to eat fish sticks growing up but I can't stand eating fish, but I like fishing and want to catch and cook my own fish someday

likes:

• tuna
• fried calamari

dislikes:

• everything else

my big thing about fish is I'm not a fan of the "ocean" taste. i don't know a good way to prep or a good meal that incorps fish without it tasting like I'm eating the ocean. bonus points if its healthy

 

[a hapless toad]

Halibut.

(Unfortunately a rather spendy fish, especially if you want to catch it yourself.)

 

[rel=alternate]

If you don't like the ocean taste, it's a difficult one.

I would say sauce. Use white wine, tarragon, armagnac, cognac, tomato.

Otherwise, try to figure what it is that you like about tuna and calamari. Replicate it in some way.

 

[anliteralidiot]

do you like fried fish? I'm sort of in your boat, but I like a nice catfish poboy.

 

[Osama Bin Laden]

do you like fried fish? I'm sort of in your boat, but I like a nice catfish poboy.

i've heard fried catfish is really good but I've never had it

Otherwise, try to figure what it is that you like about tuna and calamari. Replicate it in some way.

i like eating tuna salad, so there's that. calamari is just good because you can fry it. i can eat a whole plate of fried calamari

 

[Salaryman]

Do you like salmon?

 

[Anime Waifu NFT collector]

You can enjoy fish in the same way Troy McClure does:

 

[Osama Bin Laden]

Do you like salmon?

in sushi, its okay

 

[Rebel Wilson]

in sushi, its okay

Do you like the taste of seaweed?

 

[Osama Bin Laden]

Do you like the taste of seaweed?

it's an acquired taste. i only enjoy it if its mixed with something

 

[XYZpdq Jr.]

my big issue with fish is my home smelling like fish afterwards

 

[Osama Bin Laden]

my big issue with fish is my home smelling like fish afterwards

boiled fish

 

[XYZpdq Jr.]

boiled fish

>meat
>boiled
yeah nah miss me with that gay shit

 

[LinkinParkxNaruto[AMV]]

fish croquettes are delicious are very easy to do.

For something healthier and tasty i would go with ceviche

 

[Ytsuken]

Try geoduck.
I know it's not a fish, but it can get you accustomed to fish-like tastes.

 

[Levi]

Salmon is very good and by far the least fishy of all. White tuna is pretty good as well.

 

[Sparkletor 2.0]

Enjoy fish like God intended. Scoop them out of their natural habitat and stick them in a glass box. That's the best way to enjoy fish.

 

[Pelican Bones]

So what I'm hearing is that you don't like fish but you love fishdicks.

 

[Chongqing]

Eat it when you're completely starving and you feel like you're going to die.

 

[There She Glows]

The fishy taste comes from trimethylamine which is produced as the fish breaks down after death. Most of the fish that gets on our plate just isn't that fresh unless you buy it straight off the docks. If you haven't before try some mild white fish like cod, halibut or catfish caught the same day and never frozen.

Spoiler

This is my favorite recipe when I get some fresh caught white fish. If you're a cilantro hater you could replace with more green onions or leave it out. Copy pasted from The Woks of Life cookbook.

Crispy Pan-Fried Fish Fillets
Serves 2 to 3
1 pound flaky white fish fillets (such as haddock or flounder)
2 teaspoons plus 1 tablespoon Shaoxing wine
¼ teaspoon fine sea salt
½ teaspoon white pepper powder
¼ cup cornstarch
¼ cup neutral oil
3 tablespoons hot water
1½ tablespoons light soy sauce
½ teaspoon sugar
2 scallions, white and green parts finely julienned
½ cup roughly chopped fresh cilantro leaves and stems

Pat the fish dry with a paper towel on both sides. Drizzle 2 teaspoons of the Shaoxing wine all over the fillets, using your hands to rub it on both sides of each fillet. Mix the salt and white pepper and rub it all over the fillets as well.
Add the cornstarch to a pie plate or other shallow rimmed dish. Dredge the fish thoroughly, pressing the cornstarch onto the fillets until they are completely coated.

Add the oil to a large nonstick skillet over high heat. (You could also use a well-seasoned cast-iron pan or a carbon-steel wok. Just be sure to heat it thoroughly before adding the oil to help create a nonstick surface). The oil is hot enough when a pinch of cornstarch dropped into the oil sizzles vigorously.

Gently lay the fish fillets in the oil. Fry for 2 minutes, then reduce the heat to medium-high and fry for an additional minute. (Don’t touch it during these 3 minutes!) Flip the fillets over and fry for 3 to 4 minutes on the other side, until lightly golden.

In a small bowl, prepare the sauce. Combine the hot water with the light soy sauce, sugar, and remaining tablespoon Shaoxing wine.

Transfer the fish to a platter. Sprinkle half the scallions and cilantro over the fish. Add the other half of the scallions and cilantro to the pan of oil (that you cooked the fish in). With the heat still on medium-high, cook the herbs until they’re just wilted, about 30 seconds. Lower the heat to medium and pour in the prepared sauce. Simmer for 5 seconds—just enough to deglaze the pan. You don’t want the sauce to evaporate too much! Turn off the heat and pour the sauce over the fish. Serve immediately.