STYLETHREAD -- LET'S TALK SHOP!

wetbandit42 · Marc Jacobs

Best fish for a non-fish eater?

XtinaStyles · Marc Jacobs

Any light white flakey fish pretty much takes on whatever flavor you cook it in, IMO. I am not big on fishy flavors and I like tilapia, trout, flounder, sea bass. I think it's all in the preparation. On the flip side I never liked salmon and swordfish - too "fishy" for me.

Kel · Coach

I don't really like eating fish either but my husband likes it. Everyone tells me to eat Tilapia, flounder or any other mild fish but I don't like it. I find that I like Swordfish and Mahi the best. But that is just my personal preference. They just seem more meaty to me.

Yana · Dooney & Bourke

I agree on all choices. I myself started eating fish in my adult years...So, also, always looking for "non fishy" fish, so I agree with all those white fish recommendations, but telapia - as many times as I cooked it or ordered elsewhere - for me it's fishy. But sea bass, halibut ( a bit expensive) are the best - flaky, smooth, soft. Mahi Mahi as well. Also, try makarel - if you bake it for about 20 min in foil with hearbs, olive oil, salt/pepper & lemon - great simple dish.

Hermes

I used to not like fish, but now it's my main source of protein. I'm not a fan of whitefish because I find it flavorless. I do however love salmon. It doesn't taste or smell "fishy" if it's fresh. I buy the marinated varieties of salmon from Costco and either grill it or bake it.

Suasoria · Chanel

What nutrients are you trying to get out of fish? If it's EFAs, you want oily fish like herring, salmon, mackerel, sardines and fresh (not canned) tuna.

However, walnuts, flax seed and hemp seed are also good sources of EFAs and not at all "fishy," and they have no mercury to worry about.

If it's protein, fish has less protein in general than chicken or beef, but here's a chart with the protein content of various types.

http://www.weightlossforall.com/protein-fish.htm

greendiamond · Marc Jacobs

You may want to go to a nice restaurant and order some of the fish mentioned above. That way you'll have it (hopefully) prepared well and can judge if you like it enough to try to mess with at home. You'd hate to decide you didn't like it because it wasn't prepared the best way.

Boots · Gucci

I love fish, all kinds, but my favorite is salmon. I find that a lot of white fish is pretty bland unless you add a sauce to it (which might negate the caloric benefits of eating fish, depending on the sauce.) I think a lot about finding a fish dish that you like is in the flavor preparation. I love to gill salmon or tuna with some lemon juice, salt and pepper. If you are more of a sweet person, you can make a simple glaze with maple syrup and balsamic vinegar. There are so many options to experiment with when it comes to fish.

Costco has these Salmon burgers that are very easy to grill (either on a regular grill, a grill pan or a George Forman) for a quick dinner. I eat then with some grilled mushrooms, a bit of mustard and spinach.

pollyjean23 · Marc Jacobs

I have found that tilapia has to be fresh or else it takes on this kind of fishy/kind of metallic taste. Also, it cannot be overcooked.

It's interesting how some posters hit on the fact that less "fishy" fish might not be the way to go, because you can lose flavor. The texture of the less "fishy" ones is often wet and fluffy- - which may not be to your liking either. If you enjoy beef, chicken, pork, and other heavier meats - - you might be better off starting with a meatier fish like tuna, swordfish, etc.

To make it even more complicated, there is the issue of sustainability -

http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_recommendations.aspx

Find ways to incorporate the less "fishy" fish into entrées, soups, etc.

One of my favorite recipes: Dad's Fish Stew

http://simplyrecipes.com/recipes/dads_fish_stew/

Suasoria has a good point about the alt ways to get DHA/fatty acids. Nuts on salad, nuts on fish, nuts as snacks with fruit, crackers and cheese! :)

Nut butters!

Boots · Gucci

Pollyjean- that stew looks so good! I think I'm going to give it a try. When you make it, do you do any adjustments? I was thinking of adding some cayenne pepper? And maybe some vegetables (blanched corn, carrots or maybe zucchini?)

pollyjean23 · Marc Jacobs

We adjust it practically every time. If we have leftover veggies (like kale, brocolini, asparagus, etc.), beans, brown rice, or some other grain, we'll throw it in.

Parts of the stew that we don't skip are: onion, clam juice, canned tomatoes, fish, olive oil, and basic seasonings. We've been skipping the wine and parsley, just out of laziness.

You could totally do cayenne and many other spice exchanges/additions. Mica's making it right now, actually! I can smell it at the other end of the house! :)

-- Edited by pollyjean23 on Tuesday 11th of January 2011 02:41:18 PM

Boots · Gucci

pollyjean23 wrote:

We adjust it practically every time. If we have leftover veggies (like kale, brocolini, asparagus, etc.), beans, brown rice, or some other grain, we'll throw it in.

Parts of the stew that we don't skip are: onion, clam juice, canned tomatoes, fish, olive oil, and basic seasonings. We've been skipping the wine and parsley, just out of laziness.

You could totally do cayenne and many other spice exchanges/additions. Mica's making it right now, actually! I can smell it at the other end of the house! :)

-- Edited by pollyjean23 on Tuesday 11th of January 2011 02:41:18 PM

Oh, Kale sounds really good in it. I was thinking beans too. I'm going to have to experiment with it. Enjoy your dinner!

wetbandit42 · Marc Jacobs

Thanks for all the suggestions, ladies! I'll give them a try. I think I'll start with a white fish & then maybe try a meatier textured fish. It can't hurt, right?