Home Cooking 5

Let's talk about cooking fish...

CarrieWas218 | Mar 13, 201201:58 PM

Don't get me wrong - when it comes to pre-cut filets, I have lots of recipes and techniques; olive oil-poached, en papillote, baked, grilled, broiled...

What I want to learn is what to do with whole, unusual fish and how to learn their differences.

I am lucky that near me are a chain of Asian-owned grocery stores (99 Ranch Market) which has a HUGE array of fish that I can buy whole but I am never quite sure what to do with the different kinds; branzino versus tilapia - sturgeon versus bass - catfish versus mackeral?

What or where is a good resource to learn about different fish types from the fish to the table instead of reading a great-sounding recipe where I then source the particular kind of fish?

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