Discover how Brooklyn Chef Patrick Connolly and his family find adventure with food | Watch the 3rd episode ›

General Discussion


Would You Help Me Expand My Fish-Eating Repertoire?


General Discussion 36

Would You Help Me Expand My Fish-Eating Repertoire?

opinionatedchef | Mar 31, 2013 10:46 PM

I've long wanted to ask this question (and I have done my share of googling, to no avail) and today I realized that CHs might be very helpful with this. It's about expanding my fish eating repertoire. btw,I live near Boston. Most people have their own idiosyncratic taste buds, and I def do. My taste runs to (with some exception) very flavorful , often rich fatty fish. I like, cook, make sushi with, and order: hamachi, red snapper, grouper, bluefish, salmon, arctic char, sturgeon, escolar(in small doses), tuna, chilean sea bass, black cod/sablefish, shrimp, swordfish, halibut, trout, skate, portuguese sardines, mackerel , eel, and occasionally cod. And also, btw, (though not fish): squid, octopus, scallops, blue crab, clams, oysters, abalone, lobster, mussels, crawfish.)

What I have not cared for: tilapia, sea bass, haddock, shark, monkfish(though i love monkfish liver), smelt, shad roe.
If you know any of the following fish, and given what i've listed, do you think I might like any? : fluke, pollock, flounder, john dory, orange roughy, farm raised catfish, ocean catfish, perch, turbot, ono,cobia, marlin, redfish.
Might you have any other recommendations? I do appreciate your bearing with me here. Thx. so much for your help.

oh, a bit OT, but >>a fav restnt. has been doing a special w/ tilefish, but I read some pretty convincing stuff about not eating tilefish; do you have thoughts about that?

Want to stay up to date with this post?

Recommended From Chowhound