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Common Fish Questions
How can I get the fish odor off my hands?
Lemon juice, if this doesn’t work try washing your hands in a few tablespoons of mouthwash.
May I substitute one fish for another in any recipe?
Yes, however choose one with similar fat content, taste and texture. Here are some similar fish:
Flounder, sole, ocean perch, turbot and whiting. These all contain low fat content and delicate flavor.
Grouper, mahi-mahi, red snapper and sea bass. All contain low fat content and mild flavor. Flesh is tender-firm.
Shark, sturgeon, swordfish and tuna are all substitutes for each other. All have low fat content, firm and assertive flavors.
Halibut, monkfish, red snapper and sea bass have very low fat content and mild flavor as well as tender-firm flesh.
Orange roughy, cod, flounder, sea bass and sole are medium fat content fish. With a mild, distinctive flavor and tender-firm flesh.
What serving size of fish should I make per person?
When the fish is gutted, head and tail removed allow half to three quarters of a pound. When using fillets, steaks or chunks allow half a pound or less.
How long can I keep fish before cooking or freezing it?
In the coldest part of the refrigerator, no more than three days, even if previously thawed. The best way is to keep it on ice in a cooler or refrigerator.
How can I make my cooked fish look like fish at a restaurant?
The first side cooked looks the best! Turn once during cooking, rule of thumb is whether deep-frying, baking, broiling or sautéing, 10 minutes on each side (depending on thickness).
What is the best way to thaw frozen fish?
Do not thaw fish in the microwave. The fish must be thawed slowly to prevent damage to the texture. Best way is to thaw it overnight in the refrigerator. If you don’t have enough time for this, tightly wrap the fish in a bowl of cold water and change the water every 30minutes until thaw.
Lemon juice, if this doesn’t work try washing your hands in a few tablespoons of mouthwash.
May I substitute one fish for another in any recipe?
Yes, however choose one with similar fat content, taste and texture. Here are some similar fish:
Flounder, sole, ocean perch, turbot and whiting. These all contain low fat content and delicate flavor.
Grouper, mahi-mahi, red snapper and sea bass. All contain low fat content and mild flavor. Flesh is tender-firm.
Shark, sturgeon, swordfish and tuna are all substitutes for each other. All have low fat content, firm and assertive flavors.
Halibut, monkfish, red snapper and sea bass have very low fat content and mild flavor as well as tender-firm flesh.
Orange roughy, cod, flounder, sea bass and sole are medium fat content fish. With a mild, distinctive flavor and tender-firm flesh.
What serving size of fish should I make per person?
When the fish is gutted, head and tail removed allow half to three quarters of a pound. When using fillets, steaks or chunks allow half a pound or less.
How long can I keep fish before cooking or freezing it?
In the coldest part of the refrigerator, no more than three days, even if previously thawed. The best way is to keep it on ice in a cooler or refrigerator.
How can I make my cooked fish look like fish at a restaurant?
The first side cooked looks the best! Turn once during cooking, rule of thumb is whether deep-frying, baking, broiling or sautéing, 10 minutes on each side (depending on thickness).
What is the best way to thaw frozen fish?
Do not thaw fish in the microwave. The fish must be thawed slowly to prevent damage to the texture. Best way is to thaw it overnight in the refrigerator. If you don’t have enough time for this, tightly wrap the fish in a bowl of cold water and change the water every 30minutes until thaw.