Been lurking for a while, but this is my first post. I would appreciate advice....
Here's the scenario. I have a friend who likes salmon but not mahi mahi. This got me to thinking: I don't eat a ton of fish and don't really know one fish from another. I usually base my fish choices on preparation rather than the fish itself. I'm thinking it might be fun to do a fish tasting .... prepare a few samples of different species for comparison.
1) What cooking technique would you suggest? I know different species respond better to different cooking techniques, but I would like to standardize this as much as possible. I'm also thinking that I should probably try to keep the technique simple so I don't overpower the flavor of the fish.
2) With which core species should we begin?
I live in Michigan, so almost certainly looking at frozen fish. Which means the ideal technique would start with a flight ... but that's not going to happen (yet, anyway)
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