Looks good.
2 Likes
i live a lot farther from the ocean but i fish a lot and have eaten fresh fish many times. i find the most important factor to taste is how fresh it is not the species. you can do various things like washing, brining, and spicing the fish to cover up the smell/taste of old fish but its best fresh. lime and lemon to a lesser extent are good for this. also skin on fresh fish can be good but i would not eat the skin on older fish, or on fish from polluted water.
also personal favorites are deep fried catfish, panfish, bass, pike, and pan fried salmon, and mahi mahi.
also sorry if im just repeating things already said. didnt get through all 181 comments and +1 on trying out new foods
2 Likes
If you can get it, and its fresh water. Meaning it was caught in local lakes and ponds. Try Catfish, they do have bones so if you can get the fillets they are better.
Batter them with cornmeal, and fry them in oil. Not very fishy at all, but absolutely awesome.
Freshwater catfish is the best, because they contain less mercury.
2 Likes
Great to see how you’re progressing.
Of course you can, it’s just to do it, after 2-3 times, it won’t bother you enough to make you throw up. When it’s close, step out of the kitchen, get some fresh air, and when ready, right back at it. In the end, it’s just a minor threshold that has to be crossed, once past it, it’s all down hill. Conquer yourself. 
Found this video for you, he shows quite nicely how to do it, and also has a few tips when it comes to identifying freshness. Cleaning of the spine for blood, a toothbrush works well also. If you run fingers through there, take a bit care, the bones can be very sharp.
He’s using a Japanese Deba knife, which is really good for filleting. I’ve used western style knives most of my life, but acquired a Deba knife in TK-Maxx for €25, just to try it out. Now all my knives are japanese style. The key with them is that they are sharpened from one side only. When it comes to preparing fish, I can also recommend a Sashimi knife, with that one, it’s a breeze to remove skin and have a perfectly smooth fillet. Personally, I find it easier to get a result I’m satisfied with using these style knives, smooth clean cuts with minimal waste.
2 Likes
My knife, that is generic wide all purpose knife does surprisingly good job at filleting fish…
To be fair, I’m not really impressed with the bream. My next one will be bass…
1 Like
I have know idea why but my step dad did take me fishing but would clean the fish in the backyard and leave me in the house (Large yard as I grow up in the outer suburbs). So I never learned that. Maybe he thought I was dexter cause I was a shy kid.
Is the smell that bad ? I only eat from stores bought cuts of cow and pig.
1 Like
Good job trying out all them fish Pete.
Next up is some shellfish.
1 Like
I don’t think so. I have experienced fish that smell less inviting, but then it was also starting to be off. Never experienced fresh fish having a smell, most I caught myself within 3 hours of preparing them, maybe that’s a factor. There are also some that are more sensitive to some smells, my wife gags from the smell of frying pork and beef for instance.
2 Likes
Nope… Fish only. No shellfish, no shrimp, no octopus, octopussy is negotiable, and definitely no calamari…
For me it is. I’m working in a restaurant. When they clean fish a d seafood in general it smells really bad to me.
It may be just me thing, since calamari is one of our most popular dish and I can’t stand the smell…
2 Likes
Those are molluscs not shellfish.
Shellfish is stuff like crab, shrimp, and lobster
1 Like
Crab mate, I think you’d like it.
1 Like
@psycho_666 Had my first Dorade/Bream yesterday, damn it was delicious. In Bulgarian it’s called tsipúra , (ципура). Bought one to try it out, together with 1kg of Coalfish/Saithe/Pollock.
Whole fish with head, innards removed. Stuffed with chopped parsley, dill, garlic, mushrooms (some common ones, forgot name) and onion, few slices of lemon. Wrapped in foil, on barbecue for 20 minutes while we ate the Saithe.
1 Like
The fish I had this week, yes… Did you poke yourself with the fins? Fucking hell, it’s sharp…
It’s weird. The meat is fine, but the skin, or more likely the brown meat directly below the skin was a bit bitter, that killed the entire enjoyment for me.
Aside from that - the bream is just fine.
I’ll go bass next… Not sure what to do with it but I will think of something 
1 Like
Didn’t poke myself this time, but yeah, they are rather sharp. Last time I tried that, was on redfish, really strong bones.
I’ve been told several times, that when cleaning fish it’s important not to rupture a specific bladder because it makes it taste bitter. If the bladder is ruptured, wash it in water asap. Maybe that’s why it was bitter.
In a month time, needlefish come here to spawn, really looking forward to catching some of those. Very delicious, if not handled correctly, you can get very sick, so difficult to buy. Bones are fluorescent green.
Daphoque?
1 Like
It’s not an encouragement to cut it in the dark. Don’t handle knives without a proper light source.
1 Like
No, I was just…
Damn, they really are green…
5 Likes
From what I read when checking out why you can sick from eating it, is because something in the fish, which when the fish is not stored cold, releases histamines, that when eaten leads to anaphylactic shock. An hour out of water or not on ice is enough. The taste makes it worth the hassle of dealing with it though.
1 Like
Start at the head.
1 Like