Fitness Minutes: (31,299)
2,615 6/10/14 12:29 A
I enjoy tilapia
Fitness Minutes: (0)
120 6/9/14 2:34 P
My favorite is Cod, salmon and talapia.Shark steaks great on the grill. My doctor recommended to eat only fresh water or farmed fish, and Avoid "wild caught" as it may contain high levels of lead, mercury and other toxins. But truthfully I buy what I like.
Fitness Minutes: (6,362)
475 5/10/14 9:02 P
Right now I am really loving the Sea Cuisine Honey Chipotle Salmon. I buy about 8 pkgs (2 servings each) per month. They also have a good Tilapia.
Fitness Minutes: (31,420)
4/30/14 5:09 P
4/30/14 3:43 A
Salmon is a fav. Also tilapia. And whatever fish sticks are made of (I know, I know).
4/25/14 4:42 P
Tuna steaks - we are having that tonight for dinner, lightly seared on the bbq with a little olive oil and salt and pepper
Fitness Minutes: (14,484)
61 3/21/14 12:52 P
I love tuna and salmon. We eat a lot of sushi and those are my top fish choices. I also love to grill both because they don't fall apart as easily as other types. And Grilled tuna makes for amazing fish tacos!
Fitness Minutes: (11,767)
3/16/14 4:38 P
Fish is one of my favorite things to eat, funny when I was younger I would not touch it. I eat at Cracker Barrel a lot and they have several different types that they cook, most fried. I love the haddock they cook it is actually baked but you would think it was fried. It is really good with lemon squeezed on it or with malt vinegar and the best part it is only 197 calories per piece and it is a large piece that is very filling. They also serve a grilled spicy catfish and grilled rainbow trout both are very good if you want to try some different types. Mahi,fresh tuna and Salmon are always good choices as well. Enjoy.
Salmon and shrimp are my favorite seafood. They both have low enough mercury that they are safe to eat every day too! (I wish I could eat them every day). Salmon is just great though, raw, smoked, cooked, any way you want to eat it. My favorite way to cook it is to bake it with some olive oil, lemon juice, and lemon and pepper seasoning in a foil packet.
Fitness Minutes: (0)
8 3/6/14 8:21 P
Mahi Mahi and Cod
Edited by: JOZUOL at: 3/6/2014 (20:22)
Fitness Minutes: (285)
681 3/5/14 11:12 A
Salmon on the grill Mahi Mahi (Dolpin) *Not the mammal😳 Halibut (can be expensive) Tilapia Flounder
*All mild tasting fish
Edited by: SCOTTIEOWNER at: 3/5/2014 (11:16)
Fitness Minutes: (44,265)
1/7/14 5:01 P
Fitness Minutes: (0)
1/6/14 3:59 P
Salmon is my absolute favorite! Grilled tilapia with mango salso is also amazing
Edited by: ASHCAPP at: 1/6/2014 (15:59)
Fitness Minutes: (52,868)
1/4/14 9:00 A
Grouper is amazing when grilled with mango or other add on's, experiment!
Tiliapia is pretty darn good too.
Fitness Minutes: (57,688)
7,461 1/1/14 11:22 P
I think tilapia is a great starter fish. It has a very mild taste. Pollock and cod are also a nice white, mild fish.
Fitness Minutes: (390)
12/28/13 9:40 A
I always loved salmon, but lately I've found myself liking tilapia as well. My favorite way to make it is to mix about a 1/3 cup dry, low sodium, stove top stuffing with 1/3 cup chopped up shrimp. I use that mix as stuffing and roll the tilapia in it. Mix lemon juice, garlic, to taste (I use a LOT) with 2 tablespoons melted I Can't Believe It's Not Butter Light and pour on top. Bake for about 15 minutes at 350. It's delicious and filling.
I prefer to buy only US Farm Raised. Wild caught fish may contain high levels of mercury, lead, etc.
11/19/13 8:04 A
I just read this about swai:
"1. Imported Catfish Why It's Bad: Nearly 90% of the catfish imported to the US comes from Vietnam, where use of antibiotics that are banned in the U.S. is widespread. Furthermore, the two varieties of Vietnamese catfish sold in the US, Swai and Basa, aren't technically considered catfish by the federal government and therefore aren't held to the same inspection rules that other imported catfish are."
Taken from this article here: 12 Fish You Should Never, Ever Eat
Whatever type you purchase, if you buy the fresh fish (not frozen) is should have very little smell. If it smells "fishy" its been around a while and will have a off taste. I have worked in a meat/fish dept so I know.
11/16/13 11:24 A
I bought some swai the other day. Haven't tried it yet. It's cheap, so I hope it's good.
11/15/13 11:26 A
Swai for frozen. If you have access to FRESH fish like sea bass, haddock, halibut, and cod--those are also very tasty white fish. Pacific Salmon is also tender and delicious. Cod and Plaice (whitefish like Pollock) are used in English fish and chips.
11/14/13 4:49 P
Grouper and Orange Roughy.
Also, having grown up at Lake Erie, we ate a lot of Walleye. Now that's some good eatin'.
We love salmon, halibut, mahi mahi, flounder and tilapia.
Fitness Minutes: (85,382)
7/28/13 6:27 P
Atlantic salmon, hands down.
Fitness Minutes: (87,518)
2,050 7/26/13 8:11 A
Try marinating salmon in a mixture of soy sauce, maple syrup and garlic powder in a small casserole dish. Then I bake the whole thing, marinade and all. You can take it out every few minitues and baste it if you want. The sauce boils down to a sweet, salty glaze that's amazing! Definiately serve with plain brown rice and veggies, and drizzle the extra sauce over those as well.
I like tilapia. It is easy to find and I can even get big bags of it frozen. That way I can make one for me for lunch or a bunch for the family for dinner. There are many ways to cook it and it does not have an overpowering fish taste.
I've never heard of pangasius - where can you get it?
I'm definitely not in the oily-fish camp, either. I won't eat tuna or salmon or many other popular fishes.
I grew up in a coastal area, and my dad used to bring in kicking-fresh mackerel, snapper, grunts, redfish, pompano, you-name-it.
The ones I got excited about were the "lighter" white fish: grouper, flounder, skate, and yes, shark is a very tasty fish! In fact, when you get those perfect little "scallops," many times it's skate or shark just punched out to look like scallops. I like deep/coldwater cod, haddock... and tilapia and orange roughy... it's called "mahi mahi" now, but it used to be called "dolphin" (this is the FISH, not "Flipper!"), and that's tasty. It's not quite as light as the others, but still doesn't dip into the "fishy" category. Butterfish is nice. I like catfish, too, but there's two things I don't like about that: first, the filets (or whole) generally have lots of tiny little bones, which is a chore. Second, most catfish is commercially farmed in ponds these days, which means they're fed (most likely) GMO pellets and the conditions aren't necessarily particularly sanitary. If' I'm avoiding GMOs (and I am), I'd prefer not to have them in my "healthy" fish. Of course, wild-caught can be had - in which case my only complaint are those little bones! But the fish tastes very good.
I'm a big fan of shellfish of most sorts. I have to be careful about shrimp; they seem to like me less than they used to. But I found some really HUGE (U-8s!) ones in Sam's recently, and we just marinated them briefly and grilled them and they were awesome. I love scallops (the larger, sea scallops) and lobster... I found - to my joy - precooked langostinos at Trader Joe's a couple months back, but when I went the other day to get more, I was told there was some sort of worldwide moratorium on them at the moment because the fishing sites were overworked. But they'll be getting more. Those are the size of shrimp, but taste like lobster. I'm not certain they're the same product, but we used to get "Danish Lobster Tails" many years ago, and these look just like 'em. Great for snacking, too.
I saw a blog a couple years ago about a new product called "Golden Crab." Most purveyors have no idea what I'm asking for. I've been able to find rare suppliers, but they're on the other side of the world and have minimum orders of 40 or 50 pounds. And they're LIVE. No, can't go there! I'm thinking maybe I'll throw myself on the mercy of some upscale restauranteur hereabouts and see if I can get them to try it. The crabs look delicious. Their body shape is similar to a blue crab, but many times larger. The blogger said they were full of very sweet white meat. I'd love to get my paws on some!
If you have a real fishmarket anywhere around you, go to them and get them to describe their wares. Most are very eager to educate you!
I'm a MILD fish lover... like flounder, talapia & cod. They actually can sometimes have very little flavor and can take serious seasoning before cooking. Kinda like catfish. Tried Swai once... NOT a keeper... virtually NO flavor and WET eveny when breaded and fried... a textural thing for me. Don't think any of these would be recommended to try on a grill... too fragile.
If you can find GOOD fresh tuna, give it a try. Coated with sesame seeds and seared on both sides. Haven't quite gotten to eating it RARE, but pink is nice. Not a strong taste and NOTHING remotely close to even the "good" canned stuff.
Not a big fan of salmon, but if you've only had canned... you're in for a real treat with fresh.
Swordfish steaks are nice... avoid the DARK parts if "fishy" is an issue with you... that part (blood liine?) is FISHY.
Bought Mako shark once... cuz it was in fish case. Very white and not fishy at all. Bought more than I coulda possibly used at once, soo wrapped/froze rest. Had brilliant idea... poach in a little water seasoned with lemon and herbs... seemed like a no-brainer at the time. Well, over-cooked Mako can NOT be cut with a fork!?! It was ROCK hard and inedible... though big goofy dog enjoyed it.
Almost any fresh fish can be easily prepared without a complicated recipe. Myabe dusted with well seasoned flour and into nice hot pan with butter or olive oil... finish with squeeze of lemon.
I'd start with something mild... like flounder... one of my favorites. It can be prepared all kindsa ways... battered/breaded/fried, sauteed, baked... and hard to mess up!
Fitness Minutes: (21,370)
7/7/13 12:16 P
That's a really hard question because there are a lot of different types of fish that do not have a similar taste, plus it is a personal choice which you prefer... Freshness and cooking methods can really influence the taste as well.
Personally - I love tuna sandwiches on whole wheat with a tiny bit of light mayo and relish.
But I also love pan-fried fresh trout or salmon (non-stick pan with cooking spray) with a sprinkle of pepper and lemon juice.
Or baked haddock in white sauce.
Are they at all the same? No. Are they alike in taste? Not really.
I can say that I prefer tinned red sockeye salmon to tinned pink salmon - big time.
I prefer tinned tuna and sardines packed in water to those packed in oil. With tinned tuna, I prefer chunk tuna over flaked.
Smoked fish is quite different than fresh - you might like one and hate the other.
Really fresh fish (like just caught) can be different again than fish that has sat in a grocery store or transport. I've had people not recognize fresh pan-fried mackeral as mackeral!
My only suggestion is to not buy a huge quantity of anything before you try it. If you try a fish dish in a restaurant and like it, ask them what type it was.
7/7/13 11:47 A
I want to start eating fish and I don't know what kind to buy.
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