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Old 22-06-2010, 10:53   #16
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Kerela in south west India is renowned for their fish dishes

Go oggle Kerela recipies
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Old 22-06-2010, 12:07   #17
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I like to grill mine and put lemon and pepper on it, depending on the type of fish I like to put paprika or a little curry.
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Old 22-06-2010, 17:05   #18
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Gonesail posted "i like wahoo the best."
It is no surprise that the name for Wahoo in Hawaiian is Ono, which also means good.
Steve
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Old 22-06-2010, 21:46   #19
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Thank you all for the help,
I have just tried hot smoking using Hickory, and it tasted bloody good.
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Old 22-06-2010, 22:12   #20
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White fish fillets, rubbed with olive oil and broiled lightly, grate mozzarella cheese over that and add chopped mushrooms, broil until cheese is brown. Eat it immediately. If you have guests, don't get between the guest and this dish, or you'll get trampled. Knock out.
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Old 23-06-2010, 03:14   #21
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On a fire if possible

If cooking on a fire ('cos there's nothing like the added smokey flavour), first butterfly the fish, then bast the meat side with an apricot, lemon and pepper marinade. Cook for a couple of minutes meat side down, then turn fish over, skin side down and smother with the rest of the marinade and let fish boil in it's own juices and marinade for a couple of minutes.
This will be the start of your fish fettish.
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Old 23-06-2010, 04:17   #22
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I don’t recommend putting it in a blender with a raw egg, some beer and lots of Tabasco

Tried that one hung over Sunday morning and it was memorable!!
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Old 25-06-2010, 12:38   #23
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I donít recommend putting it in a blender with a raw egg, some beer and lots of Tabasco

Tried that one hung over Sunday morning and it was memorable!!
That's what I drink after hitting the gym
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Old 05-07-2010, 10:34   #24
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Just stick some onions and lemon in the emptied out stomach, wrap in tin foil and stick in the oven. Yum Yum.
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Old 05-07-2010, 13:08   #25
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Really fresh fish is not as fishy as what you get in the stores. Even fish that is 24 hours old is not as good as fish that was caught a few hours ago. Could older fish be what has somewhat turned you off to fish?

There are some Thai recipes for fish which are out of this world good. Not necessarily hot, just some amazing combinations of spices.

Sort of relating to that, over season the fish so it tastes less like fish and more like the seasoning. Adding a starch like rice or bread with it may also help.
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Old 05-07-2010, 13:20   #26
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I don’t recommend putting it in a blender with a raw egg, some beer and lots of Tabasco

Tried that one hung over Sunday morning and it was memorable!!
There is also the Bass-O-Matic. If you have never seen this, its worth waiting for the commercial to finish.
Saturday Night Live - Bassomatic - Video - NBC.com
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Old 05-07-2010, 14:51   #27
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The comment made about fish not tasting fishy is so true. I rarely buy fish at the market and it I do I smell it first.

There are hundreds of ways to cook hundreds of fish. You don't cook all of them the same. I have friends that have told me they hate fish till I cook some for them. Lemon peper, blackened, baked, bar-b-qued, open fired, raw, etc. Ideas and recipes mentioned above are good ones. Take notes.

Bob
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Old 05-07-2010, 16:10   #28
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My wife isn't much of a fish eater, but there are 2 things she likes:

Swordfish or other firm fish, grilled w/olive oil and one of several marinades.

Jamaican Brown Stew Fish. (Jamaica Brown Stew Fish) This is not actually a "stew" really, just a name for it. Very spicy, which I think is what makes it work. BTW, the same recipe works with ham or chicken, cut fine.

Also, though she isn't wild about ginger, the red pepper hides it and it really helps with motion sickness, which is also a problem for her.
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Old 05-07-2010, 16:15   #29
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Another factor with fish is I think too many people overcook it. Overcooking it makes it dry and ruins the flavor. Fish does not take very long to cook at all compared to other meats.
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Old 05-07-2010, 16:35   #30
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. . .
4. Pan blackened, cajun style. You have to get the frying pan really hot. Fillet the fish. Heat peanut oil. Sprinkle the fish with cajun seasoning: the Paul Prudhomme "storebought" stuff is pretty good. Use tabasco if you like it spicy. Fry 2-3 minutes per side. Perfect for Drum or any firm fleshed ocean fish. . .
I will heartily vote for Cajun blackened - done right the hot pan turns the mustard in the Cajun mix to "mustard gas" and wipes out all the flies and mosquitos around your boat. And with cold beer, the fish is flaky and tastes like flaming chicken/snake/tree squirrel/or iguana. It is so good you don't care what it is.
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