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    You are in: Home / Community Forums / Fish & Seafood / IDEA AND SUGGESTION BOX
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    IDEA AND SUGGESTION BOX

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    Psalm AKA Typo Qween
    Mon Aug 03, 2009 6:38 pm
    Food.com Groupie
    Mommy Diva wrote:
    Not at all Psalm! This is exactly what we are looking for - what folks are interested in.

    Check out the existing demos here:

    LINK:
    300 plus Demos, Classes, & Tips Indexed Alphabetically


    Many times scaling (if it needs to be done may depend on the type of fish) filleting etc might be done on a specific fish. Check out what demos and tutorials are currently available at the link above.
    I will chat with Dawnab to see if she can or what other willing vict... *ahem*... icon_wink.gif participants we can find to create some basic fish cleaning, scaling, fillet, prep etc demo/tutorials to add to the list. Please keep these terrific ideas coming! Others may be sitting at home thinking the same thing - and truly benefit from your thoughts. icon_smile.gif


    Thank you for the kind words. I thought maybe no one said it because everyone knows how to do it but me.
    SarasotaCook
    Tue Aug 04, 2009 9:43 am
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    Preparing fish is soo hard to describe. Snapper or trout can be done whole, no scales, or it can be filleted. Fresh water bass and perch, whole or can be scaled and skinned. Snapper can be skinned on or off.

    Grouper skinned usually but can be cooked whole, Salmon again whole, or fillet skin on or off, but when cooked the skin comes off and adds an oil.

    There are so many methods and variations that it is really hard to answer it. Each fish can be prepared many different ways.
    Mommy Diva
    Tue Aug 04, 2009 1:43 pm
    Forum Host
    Very true! Ther are many fish which can be perpared many ways, but I am hoping to gather sort of a Basics collection - "How To blank a fish..." - which could be used with the particular style of fish you are thinking of preparing.

    Currently I have a Fresh Lake Trout demo possibly in the works for next month....they don't need to be scaled or filleted, so this one will be a How to Clean and Prepare. (I am thinking having one or two per demo is a good idea....so filleting and de-scaling will be another demo). Thinking along a Basics line. I am still looking to find folks to demo How to De-scale a fish and How to Fillet a fish.

    There are certainly places on the web that describe these, but we are looking to have demos with pictures and descriptions from Zaar members we can keep here. icon_smile.gif

    Again, no worries in asking this question - I think it is a terrific idea to add a basics to our collection in case you wanted to de-scale, fillet or clean that fresh fish. icon_smile.gif

    THANK YOU everyone for your contributions! Keep them coming!! I will keep working on them for each of the coming months! icon_smile.gif
    SarasotaCook
    Tue Aug 04, 2009 2:03 pm
    Food.com Groupie
    I don't have pics or demos, it is just me when I clean a fish and it is usually on a boat on a cooler. but I think it is a great idea. Most fish should to me be deheaded, most people don't like the head and gutted. From there you can use as is and cut in half. Then you get into the removal of the insides ... Than removal of the skin which I do for a lot.

    Then bigger fish like grouper, cobia or salmon is much different, you do need to clean, gut and skin (well salmon skin on).

    It isn't easy, but it would be a great idea. Maybe break it down into a few species. I think it would be a great idea.
    Mommy Diva
    Tue Aug 04, 2009 2:11 pm
    Forum Host
    Sarasota....you have so many nice recipes you have discussed and are terrific at describing the process...now if I could only lure you into taking photos along the way.... icon_smile.gif

    I am hoping that we can begin with a basic 101 (not necessarily in this order) : Part 1-clean the fish....Part 2-de-scale the fish....Part 3-fillet the fish....which should be similar no matter the type of fish. Focusing more on the process for these "Basics"....and as we progress, do more specifics for different types of fish.

    Of course, we'd never turn down any you might like to do....

    LOL

    SarasotaCook
    Tue Aug 04, 2009 3:45 pm
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    I never take a camera on the boat rule of thumb, too many have got ruined. I know, I should take pics. I will try promise. Many times it is just me and I forget. I'm bad. I don't even take pics of me or my son. Go figure, I'm not a pic taker. But I will try.
    Mommy Diva
    Tue Aug 04, 2009 4:13 pm
    Forum Host
    icon_smile.gif Completely understand. I am not the best at it therefore I am not the biggest photographic contributer on here. That being said, we'd love anything you decide to share. icon_smile.gif
    Mommy Diva
    Thu Oct 15, 2009 11:29 am
    Forum Host
    So...Does anyone have any ideas they are intrested in participating in a demo of? Zurie - I know you are excellent with writing and photos. Would you be interested in starting with your suggestion of the basic pan-fry?

    Sarasota - any closer to joining in on a possible demo on the parchment packet fish and seafood? icon_smile.gif

    Just thinking out loud here before we get too busy with the holidays.

    Anyone have any other ideas they would like to share?
    SarasotaCook
    Thu Oct 15, 2009 11:50 am
    Food.com Groupie
    Mommy Diva wrote:
    So...Does anyone have any ideas they are intrested in participating in a demo of? Zurie - I know you are excellent with writing and photos. Would you be interested in starting with your suggestion of the basic pan-fry?

    Sarasota - any closer to joining in on a possible demo on the parchment packet fish and seafood? icon_smile.gif

    Just thinking out loud here before we get too busy with the holidays.

    Anyone have any other ideas they would like to share?


    I thought about that the other day. I can use pics right, not video. Right now my camera is broke and after Mom passed Dad has two, he moves in 2 weeks and I will inherit one why I have held off buying one. They are brand new so why not. I should be able to do one then. Is 6-9 pics a normal amount.
    Zurie
    Fri Oct 16, 2009 12:56 pm
    Forum Host
    Mommy Diva wrote:
    So...Does anyone have any ideas they are intrested in participating in a demo of? Zurie - I know you are excellent with writing and photos. Would you be interested in starting with your suggestion of the basic pan-fry?

    Sarasota - any closer to joining in on a possible demo on the parchment packet fish and seafood? icon_smile.gif

    Just thinking out loud here before we get too busy with the holidays.

    Anyone have any other ideas they would like to share?


    Gee, Mommy Diva, I came back to this thread by great good accident!!

    I am sitting here, enjoying a glass of wine before having dinner (yeah well, I'm across the pond!)

    I haven't read every single post, though. I agree with a demo on cleaning fish -- but one has to get the right (fresh) fish first! icon_wink.gif

    I took a photo a week or so ago showing my fish fillets in the pan (verrry rustic!! icon_wink.gif ). Didn't plan on using it anywhere on Zaar, but I could post it.

    I prefer filleting my own fish -- the fish shop people are too hasty and waste fish, where I try to be careful.

    If a nice angler hands me a fresh fish (whoops, never, but my son used to be a good angler!) I take it out on the lawn, put it on newspapers, and begin the onerous task of gutting and scaling and rinsing -- but it's easy, actually.

    Where were you planning to take this thread or idea? icon_confused.gif Hugs for a job well done in this forum!!!
    Mommy Diva
    Sat Oct 17, 2009 5:41 pm
    Forum Host
    Thank you Zurie.

    I have been trying to figure out how to accomplish two things:

    First, I would like to find ways to encourage more members to visit this forum.

    Second, I would like to see more demos/tutorials featuring fish and seafood in the 300+ demos listed on the Zaar database. I noticed there aren't very many available ~ something I think we could easily change if we try ~ as many people might have simple questions they aren't ready to ask. icon_smile.gif

    We have so many terrific members like you, Dawn and Sarasota who are well versed in their respective areas about the native fish and seafood (how to clean/prep, cook, store, etc) that I am hoping to tap into a bit of that and enrich our online community.

    For my part, I am slow in the process, but I know better than to bite off more than I can chew at one time. icon_smile.gif I will continue to plug away at these as I receive feedback and contributions from members.
    donnie27
    Tue Jan 26, 2010 1:31 am
    Food.com Groupie
    Just saw this thread.........love it. I LOVE to fish, although haven't been able to in the last few years. (The fish were stronger than me after some surgeries, but I am ready to go again!) I am not on a wild river or a big lake, just have a park nearby that stocks trout in the winter and catfish in the summer. I also love the sunfish and bluegill which are really my favorites. I have caught some great catfish which I love and have always dressed them myself. My DH won't learn to do it, but I consider myself pretty good at it.......and I too don't like to waste the fish like the butchers do.
    My best year was the one that I caught 8 catfish in one day.....all over 32" and the largest 39". icon_lol.gif icon_lol.gif All the older fishermen couldn't catch anything and I did it with a mealworm and a bobber. They didn't think that would work !!
    But enough fish stories..........! The only problem I have had cooking them was trying to get the inside done before the outside was burned, and then started scoring the fish at about one inch intervals, and they cooked all the way through. Just a tip to anyone trying to cook the thicker fillets.... and I fry them on medium high.
    I know that this is not contributing to ideas, but lots of people don't think they can "clean a fish" or prepare it the right way.........but if I can do it....so can they. It just takes practice and some patience........ icon_wink.gif
    Donna
    Mommy Diva
    Wed Jan 27, 2010 1:23 am
    Forum Host
    Hello Donna and WELCOME!

    Any input is appreciated - please feel free to come back and add anything you like about fish and seafood!

    We especially LOVE pictures!!
    donnie27
    Wed Jan 27, 2010 1:43 am
    Food.com Groupie
    Oh I agree about the pictures.......but I have to have someone help me post one......(I'm not good at learning new things..... icon_lol.gif icon_lol.gif ). (and to think my DH is a computer expert.... icon_rolleyes.gif icon_rolleyes.gif ).
    Thank you for the welcome......I do check in here now and then but don't think I usually have anything to contribute. But I really do enjoy hearing about the fishermen and women here and their adventures and tips.
    I'm not much on sea "fish", but love shellfish and DARN IT.....I can't fish for those !! icon_wink.gif The salmon and tuna just don't seem as tasty to me as the fresh water fish.
    You're doing a great job on this site and hope you continue to add more stories and recipe ideas.
    Donna
    Mommy Diva
    Wed Jan 27, 2010 2:06 am
    Forum Host
    I can walk you through it Donna. icon_smile.gif Anytime - just let me know. BTW - my BIL used to live in Scottsdale. One of my Dearest and Bestest Friends lives in Chandler right now (although I am hoping he moves back here ASAP).

    Living on the West Coast, I must admit to having rather particular fish and seafood preferences. I grew up fishing with my Grandparents and my Dad....salmon, sturgeon, brook trout, rainbow trout - that sort. I do like to go crabbing...but will leave the clamming and shrimping to the pros (or someone more ambitious than I!!).

    I do really like halibut, swordfish, tuna, mahi mahi etc. I definitely have a tendancy to want what I describe as a PAC NW flavor for my fish/seafood dishes. I grew up around terrific sefood dishes and great cooks but cannot bring myself to enjoy a bowl of paella or bouillabaisse. BOTH huge in my family. Somehow fish and seafoods just dont work with tomatoes for me. Weird I know! Most folks love it! Shrimp I can do...and crawfish - in cajun/creole type dishes...but that is as close as I get. BIG weenie.

    Now, take a fresh Pacific salmon and grill it - plank it - with some fresh herbs...even bake it just right and I'm there. Hazelnut and parm encrusted salmon or halibut - yum. Grilled in a packet with some olive oil, wine, onions, garlic, pepper and salt, green peppers maybe...dill along side some roasted baby red potatoes and fresh green beans - we're good. I've tried a great recipe on here for a lavender honey glazed salmon (grilled) with garlic mashed and asparagus. Yummo.

    My DH makes a killer shrimp creole (Prudhomme recipe).

    My Dad makes hands down my DH and my favorite Brook Trout Almondine. Never had anything close to it anyplace. He does a version with a lemony sauce that is great too. Just grew up on this (my Dad is an awesome cook!). He puts shrimp in his fried rice - I have craved this with both of my pregnancies...LOL!!!
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