Help a fish rookie

[Dr Murdoch]

I've recently got into fish after being put of many moons ago by what was served up at school.

So a few questions:

1. When buying a whole fish from a fish counter at a supermarket, what preparation does the fish need before cooking? Thinking Mackerel, Sea Bass, Herring.

2. Any tips regarding a Plaice? I've just tried to fillet one, but ended up with 4 tiny slivers. Can these be roasted or pan fried whole?

3. I BBQ'd a whole Herring which was lovely, however when eating it my mind went to question No. 1!

Amy other fish tips appreciated (however, I am already aware that fish do not have fingers...)

[toasty]

Supermarket fish will usually be gutted so no worries there. Wrap in foil with butter and herbs and bake in oven for 20-30 mins

[AndyAudi]

You tube is great for showing you how to prepare particular types of fish.

Have fun, & take it slow.

[21TonyK]

Any fish irrispective of where you buy it will be gutted and ready to cook. May not be the optimum way but fish is gutted at sea before it hits the market. Possibly with some (very obscure) exceptions although the liver may be left in some fish which you may or may not want to eat.

Flat fish, ie. plaice, dab, sole etc are great roasted on the bone, you just slide the cooked fillets away from the spine with a fork when cooked.

Apart from John Dory most round fish are relatively easy to prep but ask your fishmongers advice. They tend to be more than happy to help.

Feel free to post back, no expert but been filleting fish since I was a kid,

ETA: you need a sharp knife, flexible helps but more important it is "sharp" not sharp

Edited by 21TonyK on Sunday 3rd July 20:16

[vaud]

21TonyK said:

Any fish irrispective of where you buy it will be gutted and ready to cook.

Not always true. Waitrose often have some fish that they then offer to gut.

[theplayingmantis]

Dr Murdoch said:

I've recently got into fish after being put of many moons ago by what was served up at school.

So a few questions:



2. Any tips regarding a Plaice? I've just tried to fillet one, but ended up with 4 tiny slivers. Can these be roasted or pan fried whole?



Amy other fish tips appreciated (however, I am already aware that fish do not have fingers...)

Yes dont waste your time unless its dayboat fresh. Not nice unless super fresh.

[craig1912]

21TonyK said:

Any fish irrispective of where you buy it will be gutted and ready to cook.

Edited by 21TonyK on Sunday 3rd July 20:16

Virtually all the fish I buy needs gutting, happen to live on the coast and both the nearest fishmongers and day boat van sell it whole.
Most fishmongers will gut and fillet it if you choose.
Whole mackerel on the BBQ is good and for a meaty fish with no bones, Monkfish takes some beating.

[21TonyK]

craig1912 said:

21TonyK said:

Any fish irrispective of where you buy it will be gutted and ready to cook.

Edited by 21TonyK on Sunday 3rd July 20:16

Virtually all the fish I buy needs gutting, happen to live on the coast and both the nearest fishmongers and day boat van sell it whole.
Most fishmongers will gut and fillet it if you choose.
Whole mackerel on the BBQ is good and for a meaty fish with no bones, Monkfish takes some beating.

True if you are buying direct, anything at sea for more than 24 hours is normally gutted to stop it perishing.