sneak_e_pete Posted March 12, 2012 Report Share Posted March 12, 2012 So I almost hate to admit this, but i don't like the taste of fish ( unless it is fish deep fried in batter). I know that fish has a lot of health qualities, but are there recipes out there that will remove the " fishy" taste? Link to comment Share on other sites More sharing options...
Leecher Posted March 12, 2012 Report Share Posted March 12, 2012 I don't have a recipe per say cause I prefer fish cook in butter but what you can try is, squeeze a half lemon on the fish after it's cooked... will camouflage the taste a bit. Link to comment Share on other sites More sharing options...
Billy Bob Posted March 12, 2012 Report Share Posted March 12, 2012 I don't have a recipe per say cause I prefer fish cook in butter but what you can try is, squeeze a half lemon on the fish after it's cooked... will camouflage the taste a bit. YES, that is exactly what the lemon is used for and why it's served with seafood.....you can also squeeze some on the fish fillet before you broil it, add a little kosher salt, pepper and garlic powder and you got yourself a very nice HEALTHY fish dinner....only take about 10 minutes under the broiler....damn, sounds so good, I think that's what I will have tomorrow.... But here's my best suggestion......go catch some CRAPPIES.....the meat is PURE white when cooked and NO fishy taste whatsoever.....but after you catch them put them on ice in the cooler if you don't have a livewell....DO NOT put them on a stringer and have them bake in the sun all day while fishing....they are a delicate fish and they need to be treated like one.....but are by far the best non fishy tasting fish you can catch in Ontario. Good Luck, Bob Link to comment Share on other sites More sharing options...
Marct Posted March 12, 2012 Report Share Posted March 12, 2012 So I almost hate to admit this, but i don't like the taste of fish ( unless it is fish deep fried in batter). I know that fish has a lot of health qualities, but are there recipes out there that will remove the " fishy" taste? Link to comment Share on other sites More sharing options...
Marct Posted March 12, 2012 Report Share Posted March 12, 2012 I myself love the taste of fish, but when my kids were small they were not of the same opinion. I would marinate their fish in milk (1%, 2%, Skim - It didn't matter) for about 15 minutes or so before preparing it for them. Seems to take away the fishy taste and smell. Hope this helps Link to comment Share on other sites More sharing options...
krixxer Posted March 12, 2012 Report Share Posted March 12, 2012 When baking or frying fish try to use dill. I make a butter lemon (use a bit or zest ) sauce. 30 sec before you remove the pan throw in a healthy pinch or chopped dill. You can use the sauce to dip or if you bake simply drizzle over the flesh. Link to comment Share on other sites More sharing options...
Rod Caster Posted March 12, 2012 Report Share Posted March 12, 2012 use a healthy dose of cajun spice! Heat up pan with butter, flip both sides of the filets in the hot butter, then put cajun spice on both sides and fry away to a better place! Link to comment Share on other sites More sharing options...
limeyangler Posted March 12, 2012 Report Share Posted March 12, 2012 I am not trying to be funny here, but if you dont like something....DONT EAT IT! Seems there are an awful lot of methods people have invented to make it not taste like fish. That said....lol....I might have to try that milk method. Link to comment Share on other sites More sharing options...
bigugli Posted March 12, 2012 Report Share Posted March 12, 2012 If you don't want to taste the fish, do what McD's does to their sandwich, smother in Thousand Islands dressing. Try some of the many other sauces out there for camouflaging fish. DIll sauce, mustard cream sauce, tartar sauce, salsa, tomato sauce, etc........... Link to comment Share on other sites More sharing options...
Blue Lk Posted March 12, 2012 Report Share Posted March 12, 2012 I am not trying to be funny here, but if you dont like something....DONT EAT IT! Seems there are an awful lot of methods people have invented to make it not taste like fish. I agree with Simon on this 1,I don't care for the taste of trout(have tried several methods of preparing trout,just don't like it),I C&R any trout I catch. Give me walleye anyday. Link to comment Share on other sites More sharing options...
Raf Posted March 12, 2012 Report Share Posted March 12, 2012 as mentioned above, letting it soak in milk before cooking works to remove the fishyness. Link to comment Share on other sites More sharing options...
Roy Posted March 12, 2012 Report Share Posted March 12, 2012 I am not trying to be funny here, but if you dont like something....DONT EAT IT! Seems there are an awful lot of methods people have invented to make it not taste like fish. My thoughts also. Link to comment Share on other sites More sharing options...
zamboniwaterboy Posted March 12, 2012 Report Share Posted March 12, 2012 Fresh fish is less fishy. Cook it outside if possible, it is often the smell of it cooking that turns people off. At the spring Fishing Show a guy doing a demonstration said to soak/wash the fish in cold water with a lot of salt, 1-2 tablespoons per 2 cups of water. Let it sit for a few minutes, rub well with your hands, and rinse off. Michael Link to comment Share on other sites More sharing options...
Harrison Posted March 12, 2012 Report Share Posted March 12, 2012 Some great tips here - thanks. Never aquired a taste for any other fish except fried and battered. I am going to harvest more of my fish this year and introduce broiled and baked fish to my girls. Link to comment Share on other sites More sharing options...
Billy Bob Posted March 12, 2012 Report Share Posted March 12, 2012 Do you like the taste of PORK CHOPS......if so, then get some TUNA STEAKS and do them on the grill.....if blind folded I might have a tough time telling the difference. Link to comment Share on other sites More sharing options...
Old Man Posted March 12, 2012 Report Share Posted March 12, 2012 (edited) I am not trying to be funny here, but if you dont like something....DONT EAT IT! Seems there are an awful lot of methods people have invented to make it not taste like fish. That said....lol....I might have to try that milk method. Yes Simon try it. Marinate your Lakers overnight in milk, it definitely works.Went from not liking Lake Trout to it being my favorite when we learned this trick. Edited March 12, 2012 by Old Man Link to comment Share on other sites More sharing options...
mpt Posted March 12, 2012 Report Share Posted March 12, 2012 Emeril's is good and not cajun hot. Link to comment Share on other sites More sharing options...
NAW Posted March 12, 2012 Report Share Posted March 12, 2012 (edited) If you don't like the "fishy" taste, aside from the obvious, and already stated "don't eat fish". You might want to try Crappie. Smaller crappie have very little flavour in my opinion. The larger ones have a bit more flavour. But compared to Perch, or Walleye, they don't have nearly as much fishy flavour. I have some family members who don't really like fresh fish. But they LOVE fresh crappie. Edit.. I did't see that BB already post about this. Edited March 12, 2012 by N.A.W Link to comment Share on other sites More sharing options...
asdve23rveavwa Posted March 12, 2012 Report Share Posted March 12, 2012 But here's my best suggestion......go catch some CRAPPIES.....the meat is PURE white when cooked and NO fishy taste whatsoever.....but after you catch them put them on ice in the cooler if you don't have a livewell....Good Luck, Bob I find the same thing with perch or walleye. Eat them fresh, no fishy taste whatsoever. Link to comment Share on other sites More sharing options...
Bob Posted March 12, 2012 Report Share Posted March 12, 2012 (edited) If you like them battered and deep fried, then that's the way to cook them. English style fish batter is simple and cheap. 1 cup flour, 1 tablespoon of baking powder and a teaspoon of salt. Mix that and add a cup of water more or less according to how thick you want it. dip your fish pieces and drop them in the deep fryer. Fryer should be hot and you cook the fish until golden, flip them over and cook for another few minutes. You're there! I use only lard in my fryer. Edited March 12, 2012 by Bob Link to comment Share on other sites More sharing options...
Beans Posted March 13, 2012 Report Share Posted March 13, 2012 We got my step-daughter in Florida to try fish when I used a 1/4 cup of store-bought salsa, a tablespoon of peanut oil, 1/4 cup of white table wine, mixed together and poured over a couple of good sized Black Drum fillets wrapped in foil and baked on BBQ... Steve's (CPH) wife liked my garlic /ginger sauced fish done in the oven at 400*F -425*F for 20 minutes... In a bowl I mix a couple of tablespoons of peanut oil, 1/4 cup oyster sauce, 1/4 cup white table wine, a heaping tablespoon of chopped fresh garlic, a heaping tablespoon of chopped fresh ginger, a couple of good splashes of soy sauce, a 1/4 cup of water and pour it over any white fleshed fillets and bake in hot oven...when finished baking I sprinkle some green onion over top along with a few drop of sesame oil Both methods I like served over steamed white rice and any Oriental veggies I'm not fond of fresh-water fish with the exception of catfish but my favs are cod or haddock... Link to comment Share on other sites More sharing options...
crappieperchhunter Posted March 13, 2012 Report Share Posted March 13, 2012 Steve's (CPH) wife liked my garlic /ginger sauced fish done in the oven at 400*F -425*F for 20 minutes... In a bowl I mix a couple of tablespoons of peanut oil, 1/4 cup oyster sauce, 1/4 cup white table wine, a heaping tablespoon of chopped fresh garlic, a heaping tablespoon of chopped fresh ginger, a couple of good splashes of soy sauce, a 1/4 cup of water and pour it over any white fleshed fillets and bake in hot oven...when finished baking I sprinkle some green onion over top along with a few drop of sesame oil Both methods I like served over steamed white rice and any Oriental veggies I'm not fond of fresh-water fish with the exception of catfish but my favs are cod or haddock... Have fish done this way all the time. As far as freshwater fish go, Bluegills done this way are my favourite. We serve it on Basmati Rice...really like basmati with any kind of fish. Debbe is not a fish eater...but she likes it done this way. Link to comment Share on other sites More sharing options...
Billy Bob Posted March 13, 2012 Report Share Posted March 13, 2012 Steve's (CPH) wife liked my garlic /ginger sauced fish done in the oven at 400*F -425*F for 20 minutes... In a bowl I mix a couple of tablespoons of peanut oil, 1/4 cup oyster sauce, 1/4 cup white table wine, a heaping tablespoon of chopped fresh garlic, a heaping tablespoon of chopped fresh ginger, a couple of good splashes of soy sauce, a 1/4 cup of water and pour it over any white fleshed fillets and bake in hot oven...when finished baking I sprinkle some green onion over top along with a few drop of sesame oil Both methods I like served over steamed white rice and any Oriental veggies I'm not fond of fresh-water fish with the exception of catfish but my favs are cod or haddock... Beans, this one sounds different and GOOD......I'll be trying this probably Friday......THANKS... Bob Link to comment Share on other sites More sharing options...
Beans Posted March 13, 2012 Report Share Posted March 13, 2012 Beans, this one sounds different and GOOD......I'll be trying this probably Friday......THANKS... Bob If using crappie fillets you may not need as much time as above... Link to comment Share on other sites More sharing options...
Billy Bob Posted March 13, 2012 Report Share Posted March 13, 2012 If using crappie fillets you may not need as much time as above... I doubt it will be with any crappies as I have to catch some first.... But I have PLENTY of Lake Erie's Finest PERCH to try it with.... Link to comment Share on other sites More sharing options...
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