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    You are in: Home / Community Forums / Slow Cooker & Crock-Pot Cooking / Whole Tilapia in a slow cooker?
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    Whole Tilapia in a slow cooker?

    Rainbow - Chef 536866
    Sun Feb 13, 2011 3:05 pm Groupie
    I went shopping and grabbed a bag of frozen whole tilapia by mistake. Okay, now,, what to do with it. I thawed one out and there it is, looking at me, and I have to figure out what to do with it.

    I saw a recipe for baked whole tilapia that involves lemon, onion, ginger, garlic, and stuffing and baking it.

    Do you think this will work in a slow cooker? and how long do you think it would take? on high? low?

    umm is it still good, if there is blood on the dish around it now that it's thawed?
    Mon Feb 14, 2011 11:22 am
    Forum Host
    The blood is fine, just rinse. I have to say I have never done fish in the slowcooker, other than chowder or something like that. I don't know how a whole fish would work, one would think that the fish would be very moist, but I am not sure what to think about timing - fish in the oven is usually 10 minutes per inch thickness, so it would not be in the crockpot all that long, as things go.
    Rainbow - Chef 536866
    Mon Feb 14, 2011 3:54 pm Groupie
    HI, duonyte!

    Well, I tried it - a version of it anyway. I sliced some lemon thinly and put it inside with some onion slices. I forgot to make slits in the sides, which I'll do next time. I laid the fish on top of some sliced onions, and then put lemon slices on top. I have to confess that I cut the head and tail off and made some stock out of that with some water in a pot.

    It did come out very moist and melted in my mouth. The original recipe called for baking at a medium temp for about 30 minutes, and I translate that into about 2 hours on high with my Proctor Silex 3 quart oval.

    I will do this again, baking/roasting it in my slow cooker. But I would still prefer, in the shopping, to buy the filets and let the processor give all the bones and fins and head and tail to the cat food people.

    I have about 4 more to do in this package, and will experiment next time with the marinades and seasonings. I like capers.
    Mon Feb 14, 2011 4:41 pm
    Forum Host
    Awesoe - you should post that. It might be a nice way to do even fillets of fish, freeing up the oven or cooktop.
    Rainbow - Chef 536866
    Mon Feb 14, 2011 6:49 pm Groupie
    hmmm I never thought of that. Filets are so easy to do on the stovetop. But, there is a kind of baked fish that I like and haven't done that involves putting corn meal around so that it absorbs the liquid around the fish while it's baking. I wonder if I can find that recipe and try it. That would be awesome.
    Tue Feb 15, 2011 7:52 am
    Forum Host
    I was thinking of some steamed fillets I make - Chinese style - with garlic, ginger and scallions, in the wok. If I needed more, then the crockpot might be a way to do it, although I think you'd have to do single layer. Anyway, it is something to think about!
    Rainbow - Chef 536866
    Tue Feb 15, 2011 9:07 am Groupie
    oh, yeah? Now you got me thinking about your steamed filets. Do you have the recipe for that? I have a wok and love Asian food.

    yes, I think a single layer is necessary in the crockpot, to make sure it's cooked evenly through.
    Red Apple Guy
    Wed Feb 16, 2011 10:26 am
    Forum Host
    I would never have thought of doing fish in the crock. I don't cook fish well anyway. I pan-fried two whole trout this weekend and wished I hadn't.

    What's a good internal temperature for fish? 140F?

    Rainbow - Chef 536866
    Wed Feb 16, 2011 10:31 am Groupie
    HI, RAG! well, what happened to your pan fried fish? Gonna post it on the 'omg' thread? icon_razz.gif

    The recipe I have says 135 F for fish, but I like to be safe, so 140 F sounds good to me. My question is how do you test it with thin fish? In fact I'm paranoid now about cooking meat, since I got very sick some years ago. so, I confess that although the fish passed the flake test, it was so moist that I popped it into the microwave for a minute anyway. (You don't want to see how it exploded all over the thing)
    Red Apple Guy
    Wed Feb 16, 2011 11:49 am
    Forum Host
    Hey Rainbow! Where you been? Yep, I've exploded things in the microwave also (trying to boil eggs). Not good.

    I use an instant read thermometer with a thin probe and slide it horizontally into the flesh of the fish. I found a web site that states 145F is safe for fish, 155F if ground as in fish cakes, and 165F for stuffed fish.

    The trout just looked gross. You know, gray eyeballs, watery, yucky stuff you get from cooking fish. They were tasty, though.

    Rainbow - Chef 536866
    Wed Feb 16, 2011 12:22 pm Groupie
    yeah, the grey eyeballs freak me out. I really have to cut the head off cuz I can't stand it. I made some fish stock with the head and tail.

    My father used to love to fish, and he caught bass, and trout, and lots of kinds,, perch. We used to clean and scale them and all, but,, we NEVER cooked them with they heads on.
    Wed Feb 16, 2011 1:14 pm
    Forum Host
    Rainbow - the fillets are just fillets placed in a heatproof plate, drizzle some soy sauce over them, sprinkle with chopped garlic, scallions and ginger. Place in bamboo steamer and steam in wok until done - not sure of time, it stays moist even if you let it go longish.

    RAG - I pan-fry trout all the time. I usually cut off the heads, as I don't want to pull out the enormous fryer from basement, so that they'd fit a smaller skillet. I dip in milk or buttermilk or something, then in seasoned cornmeal, and then just fry until they look done.

    I have to admit I have never used a thermometer on fish.
    Red Apple Guy
    Wed Feb 16, 2011 4:34 pm
    Forum Host
    Next time I'll remove the offending parts of the trout. I'm a trout fisherman, but many don't make it into my skillets - I usually only catch a few and release. Also, this is as far South as trout live (year round)and the water quality in our tailrace here in the Atlanta area is not much to write home about.

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