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Weight Loss Forum / General Topics / March 2005Tastes of fish
This is a little off topic, but I'm planning on going to a Steakhouse tonight (a really fancy one, like 14 oz. filet mignons and 20 oz. porterhouses, etc.). I don't like steak much anyway and I've been very ambitious about seafood lately, which is something I've never really liked much either. I enjoy lobster and shrimp, and would eat a dish with those, but I know they have broiled salmon and herb-crusted chilean seabass there. Would anyone recommend either of those to me, for both health and taste? I know seabass is white, and I do like tilapia, which is probably similar. But salmon isn't white-- so what exactly does it taste like? Very "fishy"? Very rich? Would you recommend it to someone who doesn't normally eat fish, or should I stick with the more mild herb-crusted chilean seabass? It will, of course, be expensive, so that's why I'm asking before I go and order. Sara Of all those things, I would pick either salmon or steak or filet mignon. Salmon to other fish is like a steak to all other meat. Very fatty and tasty. Not too much fish smell, but then, I like the fish smell. You will probably enjoy anything you'd order there.  Signature223/173.2/180 I've always loved fish but salmon was the last I learned to eat. To me it has a much stronger fish odor and taste. I tend to stick to the white fish for a milder taste and odor. A lot depends on how it's prepared. I doubt you would go wrong with either choice. Beverly > This is a little off topic, but I'm planning on going to a Steakhouse > tonight (a really fancy one, like 14 oz. filet mignons and 20 oz. [quoted text clipped - 11 lines] > > Sara That's interesting. I find salmon to have a very "meaty" texture and I much prefer it to more "delcate" fish like flounder . In fact, I really don't like flounder one bit! I love salmon, tilapia, sea bass, rock fish and shrimp. There is a nice article fish substitutions at http://tinyurl.com/3wbef. I found that I am pretty much in the Medium/Firm texture camp. As for assertive flavor -- I don't care for catfish for that reason and I sometimes have had issues with mackerel as well. There is a second article in the series mentioned above that discusses "12 favorite fishes" (http://tinyurl.com/6mn8g) that some folks may find helpful as well. Speaking of fish: Does anyone have nutritional information about basa fish (yes, it's in the catfish family, to me, though, it tastes more like tilapia). > I've always loved fish but salmon was the last I learned to eat. To me it > has a much stronger fish odor and taste. I tend to stick to the white fish [quoted text clipped - 18 lines] >> >>Sara That Signaturejmk in NC > This is a little off topic, but I'm planning on going to a Steakhouse > tonight (a really fancy one, like 14 oz. filet mignons and 20 oz. [quoted text clipped - 11 lines] > > Sara I've found that most restaurant salmon is pretty mild tasting because most of them use farmed salmon. My DH likes fish but doesn't care for salmon at all except when he's in Alaska. It usually has an oily texture and is more "meaty" in that it doesn't normally melt in your mouth when broiled like a fish with a more delicate texture. It's what I order when I'm out in lieu of a steak. The taste is hard for me to describe because most fish prepared the same way tastes the same to me except for tuna and shellfish. Jenn > > This is a little off topic, but I'm planning on going to a Steakhouse > > tonight (a really fancy one, like 14 oz. filet mignons and 20 oz. [quoted text clipped - 14 lines] > I've found that most restaurant salmon is pretty mild tasting because most > of them use farmed salmon. Most of the restaurants I go to use only wild salmon. Farmed salmon is horrible. Plus, it's really bad for the environment as well. My DH likes fish but doesn't care for salmon at > all except when he's in Alaska. It usually has an oily texture and is more > "meaty" in that it doesn't normally melt in your mouth when broiled like a > fish with a more delicate texture. It's what I order when I'm out in lieu > of a steak. Wild salmon has an incredibly wonderful flavor. Fish is only *fishy* if it's too old anyway. Martha > I've found that most restaurant salmon is pretty mild tasting because > most of them use farmed salmon. My DH likes fish but doesn't care for > salmon at all except when he's in Alaska. It usually has an oily > texture and is more "meaty" in that it doesn't normally melt in your > mouth when broiled like a fish with a more delicate texture. It's > what I order when I'm out in lieu of a steak. Give fish a chance, Sara! I agree on restaurant salmon tasting quite mild. To me it is just as good as beef and if you are feeling adventurous, it would be great to try it from a *good restaurant* because you know it'll be prepared correctly. I'm sure either choice will be tasty. Mangia SignatureRunning and Sunset snowshoeing . . . Laurie in Maine 207/115 New Scale Start: 2/02 Maintained since 2/03 > > I've found that most restaurant salmon is pretty mild tasting because > > most of them use farmed salmon. My DH likes fish but doesn't care for [quoted text clipped - 4 lines] > > Give fish a chance, Sara! Be adventurous at home! Combine a litle butter and melted olivce oil (just a little) with some minced fresh herbs, salt and pepper preheat oven to 450. Paint salmon filet with the mixture and bake 10 minutes or until fish is tender and flakes easily. > I agree on restaurant salmon tasting quite mild. To me it is just as > good as beef and if you are feeling adventurous, it would be great to try > it from a *good restaurant* because you know it'll be prepared correctly. > I'm sure either choice will be tasty. Mangia SignatureDiva ****** There is no substitute for the right food > Be adventurous at home! Combine a litle butter and melted olivce oil > (just a little) with some minced fresh herbs, salt and pepper preheat > oven to 450. Paint salmon filet with the mixture and bake 10 minutes or > until fish is tender and flakes easily. You're right. I was afraid to cook fish at home for years. Now I love making it because it cooks so quickly! SignatureSnowshoeing . . . Laurie in Maine 207/115 New Scale Start: 2/02 Maintained since 2/03 > Be adventurous at home! Combine a litle butter and melted olivce oil > (just a little) with some minced fresh herbs, salt and pepper preheat > oven to 450. Paint salmon filet with the mixture and bake 10 minutes or > until fish is tender and flakes easily. You're right. I was afraid to cook fish at home for years. Now I love making it because it cooks so quickly! SignatureSnowshoeing . . . Laurie in Maine 207/115 New Scale Start: 2/02 Maintained since 2/03 Salmon is my favorite fish. It's quite delicious. I like most kinds of fish but compared to salmon they taste kind of bland. I heard a cardiologist say that salmon is the number one thing you want to eat in order to prevent a cardiac event in your lifetime, along with many other health benefits. Wendy > Salmon is my favorite fish. It's quite delicious. I like most kinds of > fish but compared to salmon they taste kind of bland. I heard a [quoted text clipped - 3 lines] > > Wendy I just joined Cistci and their fresh Atlantic salmon filets are skinless, fresh and of high quality. One half, at $13 Cdn divided into six portions and frozen makes it an economical luxury. SignatureDiva ****** There is no substitute for the right food >This is a little off topic, but I'm planning on going to a Steakhouse >tonight (a really fancy one, like 14 oz. filet mignons and 20 oz. [quoted text clipped - 11 lines] > >Sara Well, I'm still catching up, and so you will have already had your dinner. I'm interested to know what you had and how you liked it. For the record, I adore salmon, and I don't consider it "fishy". It has a stronger flavor than many white fishes, which are quite bland, but it's just a salmon flavor rather than what I'd call "fishy". It can be somewhat rich, particularly if you eat the skin. (I don't like fish or poultry skin at all, so I never eat them.) Salmon is extremely good for you, so it's worth trying sometime to see what you think of it. Chris 262/130s/130s started dieting July 2002, maintaining since June 2004 > >Sara > [quoted text clipped - 12 lines] > 262/130s/130s > started dieting July 2002, maintaining since June 2004 I did have salmon and it was very good. Not very fishy, much less so than canned tuna. Anyway, at some point I might go out and buy a salmon steak to cook at home. How do you guys cook it? I saw someone's butter glazing idea, but what else? Maybe orange juice? Lots of pepper? It tastes good but it does seem a little less flexible than chicken as far as marinades and flavors would go. > I did have salmon and it was very good. Not very fishy, much less so > than canned tuna. Anyway, at some point I might go out and buy a salmon > steak to cook at home. How do you guys cook it? I saw someone's butter > glazing idea, but what else? Maybe orange juice? Lots of pepper? It > tastes good but it does seem a little less flexible than chicken as far > as marinades and flavors would go. It is difficult to cook salmon badly. If you take a piece of salmon, sprinkle "lemon pepper" spice on it, and cook it in a frying pan, it will be good as long as you do not overcook it. Signature223/173.2/180 > > >Sara > [quoted text clipped - 4 lines] > tastes good but it does seem a little less flexible than chicken as far > as marinades and flavors would go. I've never cooked salmon at home but evidently you can cook it in a dishwasher, too <g> http://www.thesalmons.org/lynn/dishwasher.html >> >Sara >> [quoted text clipped - 20 lines] > tastes good but it does seem a little less flexible than chicken as far > as marinades and flavors would go. Actually most marinades I've used with chicken I've also used with salmon. I eat a lot of salmon in the summer when I have the grill going. Orange juice and orange slices flavor it really well. More savoy herbs will also work. It's really flexible IMHO. Broiling is another good way to cook it - spritzed with a little EVOO and some garlic and it's great. Have fun with it! Signaturethe vbchick email goes to vbchick > >> >Sara > >> [quoted text clipped - 27 lines] > spritzed with a little EVOO and some garlic and it's great. Have fun with > it! Is EVOO that new hybrid soy oil? SignatureDiva ***** The Best Man For The Job Is A Woman > > >> >Sara > > Is EVOO that new hybrid soy oil? Extra virgin olive oil. > > > >> >Sara > > > > Is EVOO that new hybrid soy oil? > > > Extra virgin olive oil. Ooooh that sounds sooo sexy! :-) SignatureDiva ***** The Best Man For The Job Is A Woman > > > > >> >Sara > > > [quoted text clipped - 3 lines] > > Ooooh that sounds sooo sexy! :-) It's Racheal Ray's thing-- "and ya add a little EVOO" (which is usually a TON of EVOO). > > > > In article > <Mm6Xd.5072$CW2.3990@newsread3.news.atl.earthlink.net>, [quoted text clipped - 9 lines] > It's Racheal Ray's thing-- "and ya add a little EVOO" (which is usually > a TON of EVOO). And she is always cooking with it which I don't understand. If you're going to cook with olive oil, don't waste your money on the extra virgin stuff. Oh, one more thing, Carol stay away from those soaps, they're warping your mind. How about some nice, wholesome Martha Stewart? :) -- Matthew 185/177/160 To reply by e-mail, heat things up a bit. > > > > > In article > > <Mm6Xd.5072$CW2.3990@newsread3.news.atl.earthlink.net>, > > > > > > > > > > > <sej29@cornell.edu> wrote in message news:1110228574.259783.203450@z14g2000cwz.googlegroups.com... > > > > > > >> >Sara > > > > > [quoted text clipped - 9 lines] > And she is always cooking with it which I don't understand. If you're going > to cook with olive oil, don't waste your money on the extra virgin stuff. Rachel Ray is horrible!!! She has that nasally annoying voice. Give me Sarah Moultin any day of the week. At least she knows what she's doing. Or Michael Chiarella. But I think there should be a whole network with just him. :) EVOO can be cooked with, but one has to be careful when cooking with high heat. It's good to cook with for things that ned a lot of flavor and won't be cooked too long. But its point of burning is low, so anything that's going to be cooked on high heat should have another type of oil; peanut oil is good. Martha >>>>>>In article >>> [quoted text clipped - 30 lines] > Or Michael Chiarella. But I think there should be a whole network with > just him. :) Well, Rachel Ray started off as a "weather chick" and Sara Moulton's a graduate of the Culinary Institute of America and food editor of Gourmet magazine and former assistant to Julia Child -- they are hardly in the same league. I agree with you, Rachel Ray is annoying as all get out. Signaturejmk in NC > >>>>>>In article > >>> [quoted text clipped - 32 lines] > > Well, Rachel Ray started off as a "weather chick" that explains it all. and Sara Moulton's a > graduate of the Culinary Institute of America and food editor of Gourmet > magazine and former assistant to Julia Child -- they are hardly in the > same league. Yes, I know Sara's history. Very knowleageble but also seems like a very nice person. Martha > I agree with you, Rachel Ray is annoying as all get out. I buy bags of frozen salmon steaks at Costco. One of my favourite ways to cook it is to put it in the steamer tray of my rice cooker with a little dill. While the rice is cooking, the fish is steaming and yum. Even my teen aged son (not a fish fan) loves it cooked like that. In case you haven't seen a rice cooker http://about.pricegrabber.com/search_getprod.php/masterid=7150907/search=Aroma%2 01%20-%206%20Cup%20Rice%20Cooker Mary G. >I did have salmon and it was very good. Not very fishy, much less so >than canned tuna. Anyway, at some point I might go out and buy a salmon >steak to cook at home. How do you guys cook it? I saw someone's butter >glazing idea, but what else? Maybe orange juice? Lots of pepper? It >tastes good but it does seem a little less flexible than chicken as far >as marinades and flavors would go. I'm glad you liked the salmon -- it's wonderful stuff! Our favorite way to cook it is in our George Foreman grill. We sometimes just cook it as is and then spray on a little I Can't Believe It's Not Butter and sprinkle with a seasoning -- pepper, garlic and herb seasoning, or whatever. Marinades work really well with salmon, though. I think anything you can use with chicken you can probably use with salmon. Teriyaki and other oriental marinades are nice. When I was up in NJ last week I bought a piece of salmon in the grocery store that had been marinated in a mild jerk-style (spicy) marinade -- don't know what it had in it except onions. I cooked it on my GF grill, then cut it up and put it in a salad; it was great! You should probably start with plain grilled or broiled salmon, then experiment with other seasonings. I'd recommend grilling over broiling, if you have the means, because it's easier to test for doneness. You don't want to cook it too much or it can get dry. Chris 262/130s/130s started dieting July 2002, maintaining since June 2004 wrote: > I did have salmon and it was very good. Not very fishy, much less so > than canned tuna. Anyway, at some point I might go out and buy a salmon > steak to cook at home. How do you guys cook it? I saw someone's butter > glazing idea, but what else? Maybe orange juice? Lots of pepper? It > tastes good but it does seem a little less flexible than chicken as far > as marinades and flavors would go. I was able to get a pice on sale last week and marinated it in some Soy Vay Island Teriyaki marinade and then broiled it. Big yummm. SignatureSnowshoeing . . . Laurie in Maine 207/115 New Scale Start: 2/02 Maintained since 2/03 >>> Sara >> [quoted text clipped - 22 lines] > Lots of pepper? It tastes good but it does seem a little less > flexible than chicken as far as marinades and flavors would go. When I make salmon at home I use several different techiques, sauces, recipes. Last week I used this recipe. Enjoy! Ginger-Glazed Salmon From Cooking Light 4 (6-ounce) salmon fillets (about 1 inch thick) Cooking spray 1/2 cup pineapple preserves 1 1/2 tablespoons lime juice 1 tablespoon Dijon mustard 1 1/2 teaspoons bottled ground fresh ginger (such as Spice World) 1 teaspoon bottled minced garlic 1 teaspoon low-sodium soy sauce 1/4 teaspoon salt 1/4 teaspoon black pepper Preheat oven to 425°. Place fillets in a 13 x 9-inch baking dish coated with cooking spray. Combine preserves and remaining ingredients; pour over fillets. Bake at 425° for 15 minutes or until fish flakes easily when tested with a fork. Yield: 4 servings (serving size: 1 fillet) NUTRITION PER SERVING CALORIES 336(29% from fat); FAT 10.9g(sat 2.5g,mono 4.7g,poly 2.6g); PROTEIN 31.4g; CHOLESTEROL 80mg; CALCIUM 23mg; SODIUM 372mg; FIBER 0.1g; IRON 0.7mg; CARBOHYDRATE 29.5g Cooking Light, JANUARY 2003 Signaturejmk in NC >>>> Sara >>> [quoted text clipped - 56 lines] > >Cooking Light, JANUARY 2003 Mmm...! I'm saving this one! Chris 262/130s/130s started dieting July 2002, maintaining since June 2004 |
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