Least fishy tasting fish?

"Gareth" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I never liked the taste of fish when I was younger, but I think it is
time I tried it again. What type of fish would you recommend I start

with?

Quoted message said:

Thanks for any suggestions.

Gareth.

I'd try something mild, cheap and readily available, like tilapia. It's not
fishy, it's flakey, and you could bread it and fry it, sautee it, do a
chowder, fish taco.............whatever. It's really a versatile fish.

kili

Gareth said:

I never liked the taste of fish when I was younger, but I think it is
time I tried it again. What type of fish would you recommend I start with?

Thanks for any suggestions.

Gareth.

Sole and Flounder. I do not like fish, but these are good, no matter
how you cook them. Just make certain that the fish is really fresh.

"Gareth" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I never liked the taste of fish when I was younger,
but I think it is time I tried it again. What type of
fish would you recommend I start with?

Any very fresh, white salt-water fish. Go to your local fishmonger; avoid
purchasing under plastic wrap at the grocery store. Ideally, your fresh
fish shouldn't smell of fish at all, but fresh and briney. For freshwater
fish, you could try trout, but it can be a bit more oily and fishy-tasting.

-j

In article <[email hidden]>, [email hidden] says...

Quoted message said:

I never liked the taste of fish when I was younger, but I think it is
time I tried it again. What type of fish would you recommend I start with?

Thanks for any suggestions.

Shark, fresh tuna, skate, marlin are all quite 'unfishy' or at least untypical
fish. Look for fish that is really really fresh - if it's smelly or looks dull,
leave it alone. You could try flounder or sole, fried with little cubes of
bacon - MUST be fresh to taste good, though.

Things to avoid, probably, are eel, mullet, mackerel, halibut ... in other
words oily fish - these are best smoked i.m.o. and not fried or boiled.

Salt water fish have it over fresh water fish. (don't get me wrong, I love
trout and salmon myself - but they can be very rich).

-P.

--
=========================================
firstname dot lastname at gmail fullstop com

"Peter Huebner" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, [email hidden] says...

Salt water fish have it over fresh water fish. (don't get me wrong, I love
trout and salmon myself - but they can be very rich).

I agree with this whole-heartedly. I will NOT even approach fresh water
fish.

kili

kilikini said:

"Gareth" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I never liked the taste of fish when I was younger, but I think it is
time I tried it again. What type of fish would you recommend I
start with?

Thanks for any suggestions.

Gareth.

I'd try something mild, cheap and readily available, like tilapia.
It's not fishy, it's flakey, and you could bread it and fry it,
sautee it, do a chowder, fish taco.............whatever. It's really
a versatile fish.

kili

Tilapia or catfish fillets, definitely. It's mild tasting, flakey and tends
to take well to olive oil or butter and dried spices. Doesn't take long at
all to broil, pan-fry or grill and is very mild tasting.

Sole is wonderful but is delicate; hard to turn without falling apart. Very
nice taste, though.

Salmon and halibut are more 'heavy' tasting; oily and more "fishy" tasting.
A key to those are to soak the fillets in water for about 30 minutes with
lemon slices before you cook them to leach out the oil.

Jill

Peter said:

Shark, fresh tuna, skate, marlin are all quite 'unfishy' or at least
untypical fish. Look for fish that is really really fresh - if it's smelly
or looks dull, leave it alone. You could try flounder or sole, fried with
little cubes of bacon - MUST be fresh to taste good, though.

Things to avoid, probably, are eel, mullet, mackerel, halibut ... in other
words oily fish - these are best smoked i.m.o. and not fried or boiled.

Salt water fish have it over fresh water fish. (don't get me wrong, I love
trout and salmon myself - but they can be very rich).

I agree with everything written above, but let me just add my favorite white
"non-fishy" fish: sea bass. Also, I never thought of salmon as being fishy;
its taste is different than what I associate with "fishy," though I agree
with its being rich. YMMV.

Bob

Margaret Suran wrote on 21 Jan 2006 in rec.food.cooking

Quoted message said:

Gareth said:

I never liked the taste of fish when I was younger, but I think it
is time I tried it again. What type of fish would you recommend I
start with?

Thanks for any suggestions.

Gareth.

Sole and Flounder. I do not like fish, but these are good, no matter
how you cook them. Just make certain that the fish is really fresh.

Cod and Halibut also are pretty mild in flavour and work well under
different cooking methods such as battered and deep fried, breaded,
baked, fried or used in chowders.

Salmon is excellent grilled/BBQed but you might have issues with the
bones.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Quoted message said:

Salt water fish have it over fresh water fish. (don't get me wrong, I love
trout and salmon myself - but they can be very rich).

Quoted message said:

-P.

You've obviously never been to a southern fish-fry (Bream, Bass &
Catfish) with hushpuppies, slaw and dill pickle slices. kev

In article <[email hidden]>,

Gareth said:

I never liked the taste of fish when I was younger, but I think it is
time I tried it again. What type of fish would you recommend I start with?

Thanks for any suggestions.

Gareth.

I personally prefer catfish, (no fishy taste at all), but just plain
whitefish might work for you. Whiting.

It's inexpensive and needs a LOT of help as it has very little flavor.
;-)

Tilapia fillets are not bad either. Just DO avoid buying this fish
whole! The skin is nasty. Slimy and very fishy smelling.

IME anyhoo.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

jmcquown said:

Tilapia or catfish fillets, definitely. It's mild tasting, flakey and tends
to take well to olive oil or butter and dried spices. Doesn't take long at
all to broil, pan-fry or grill and is very mild tasting.

True.

Quoted message said:

Sole is wonderful but is delicate; hard to turn without falling apart. Very
nice taste, though.

True.

Quoted message said:

Salmon and halibut are more 'heavy' tasting; oily and more "fishy" tasting.
A key to those are to soak the fillets in water for about 30 minutes with
lemon slices before you cook them to leach out the oil.

False on all counts. Salmon tastes like salmon. Soaking it in lemon
water would simply make it taste like watery, lemon-tinged salmon.
Halibut is never oily and 'fishy'. Maybe you got some old, near rotten
fish and confused that with oiliness. -aem

OmManiPadmeOmelet said:

In article <[email hidden]>,

Gareth said:

I never liked the taste of fish when I was younger, but I think it is
time I tried it again. What type of fish would you recommend I
start with?

Thanks for any suggestions.

Gareth.

I personally prefer catfish, (no fishy taste at all), but just plain
whitefish might work for you. Whiting.

It's inexpensive and needs a LOT of help as it has very little flavor.
;-)

Tilapia fillets are not bad either. Just DO avoid buying this fish
whole! The skin is nasty. Slimy and very fishy smelling.

IME anyhoo.

OOOOOH I love whiting! but I can't find off the bone. I have to buy whole
whiting and while it's very nice, its on the bone (gutted and thankfully,
headless) bit it's a PIA to cook.

Jill

In article <[email hidden]>,
"jmcquown" <[email hidden]> wrote:

<snip>

Quoted message said:

OOOOOH I love whiting! but I can't find off the bone. I have to buy whole
whiting and while it's very nice, its on the bone (gutted and thankfully,
headless) bit it's a PIA to cook.

Jill

The walmarts around here always have whiting. If memory serves me they
come in big (3 or 5 lb?) boxes ... frozen fillets. About the least
expensive fish you can find here in Fayetteville, AR.

I like it. Use a lot in fish soups, stir fries, and such. Only problem
is that you have to go to walmart to get it. I usually wear a disguise.

Regards,
Dave W.

--
Living in the Ozarks
For email, edu will do.

Regardless of what doesn't happen, there's always someone who knew it wouldn't.
R. Henry

Gareth said:

I never liked the taste of fish when I was younger, but I think it is
time I tried it again. What type of fish would you recommend I start with?

How about some orange roughy? I'm not a big fish fan but no matter
how I make this is comes out very nicely. Not fishy at all.

janie

Margaret Suran said:

Gareth said:

I never liked the taste of fish when I was younger, but I think it is
time I tried it again. What type of fish would you recommend I start
with?

Thanks for any suggestions.

Gareth.

Sole and Flounder. I do not like fish, but these are good, no matter
how you cook them. Just make certain that the fish is really fresh.

I'll second what Margaret said. My kids thought they HATED fish
but loved freshly caught boneless, skinless flounder, dipped in flour,
salt and pepper, and sauteed in butter.

Dear Son also raved recently about salmon, wrapped in phyllo and baked,
served with a lemon-dill sauce.

gloria p

Dave W. said:

The walmarts around here always have whiting. If memory serves me they
come in big (3 or 5 lb?) boxes ... frozen fillets. About the least
expensive fish you can find here in Fayetteville, AR.

I like it. Use a lot in fish soups, stir fries, and such. Only problem
is that you have to go to walmart to get it. I usually wear a disguise.

Luckily I don't have to violate my personal Walmart boycott to buy it. They sell it
fresh in my usual grocery store. I am tempted to give it a try based on a dish my
sister in law had in restaurant where we ate in Paris. It was a whole Whiting that
had been butterflied, appeared to have been dredged in (seasoned?) flour and deep
fried. It looked great and she said that it was delicious.

"Gareth" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I never liked the taste of fish when I was younger, but I think it is
time I tried it again. What type of fish would you recommend I start
with?

Thanks for any suggestions.

Gareth.

Well, to be honest, the freshness of the fish will make a larger difference
more often than not, than the species. Is there a fish market or pier with
fishmongers near you? The fresher, the better. Try something like tilapia or
halibut. Both are well served by many methods of preparation: baked,
broiled, sautéed, etc. Flounder, cod, and other flat fish are very mild.
Ling cod is especially delicious (to me), and if you can find it, I highly
recommend it. If you like a firmer texture, try Ono, which is closer to the
swordfish/shark texture than flat fish.

It's always surprising to me to hear people say they don't like the taste of
fish...because it implies that all fish tastes the same, which is hardly the
case. Salmon is a stronger flavored fish, but delicious when fresh.
Swordfish is one that most non-fisheaters enjoy because it has a meatier
texture, closer to chicken or steak than fish. Shark is the same way. It
really will come down to the freshness and preparation.

My kids love all of the fish I've mentioned here, so perhaps you just didn't
like the way it was prepared for you as a child, or maybe it wasn't very
fresh.

kimberly

"Peter Huebner" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, [email hidden] says...

Quoted message said:

I never liked the taste of fish when I was younger, but I think it is
time I tried it again. What type of fish would you recommend I start
with?

Thanks for any suggestions.

Shark, fresh tuna, skate, marlin are all quite 'unfishy' or at least
untypical
fish. Look for fish that is really really fresh - if it's smelly or looks
dull,
leave it alone. You could try flounder or sole, fried with little cubes of
bacon - MUST be fresh to taste good, though.

Things to avoid, probably, are eel, mullet, mackerel, halibut ... in other
words oily fish - these are best smoked i.m.o. and not fried or boiled.

Salt water fish have it over fresh water fish. (don't get me wrong, I love
trout and salmon myself - but they can be very rich).

-P.

Halibut is VERY mild, and is delicious both fried and broiled...not to
mention baked and grilled.

kimberly

Nexis said:

"Gareth" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I never liked the taste of fish when I was younger, but I think it is
time I tried it again. What type of fish would you recommend I start
with?

Thanks for any suggestions.

Gareth.

Well, to be honest, the freshness of the fish will make a larger
difference more often than not, than the species. Is there a fish
market or pier with fishmongers near you? The fresher, the better.
Try something like tilapia or halibut. Both are well served by many
methods of preparation: baked, broiled, sautéed, etc. Flounder, cod,
and other flat fish are very mild. Ling cod is especially delicious
(to me), and if you can find it, I highly recommend it. If you like a
firmer texture, try Ono, which is closer to the swordfish/shark
texture than flat fish.

It's always surprising to me to hear people say they don't like the
taste of fish...because it implies that all fish tastes the same,
which is hardly the case. Salmon is a stronger flavored fish, but
delicious when fresh. Swordfish is one that most non-fisheaters enjoy
because it has a meatier texture, closer to chicken or steak than
fish. Shark is the same way.

Shark steaks are like broiled or grilled steak. YUM!

Jill