/ck/ - Food & Cooking

depends on the type of fish really but baking it is usually a good option

>>10700387
t. faggot

>>10700376
What kind of retard decides to eat only fish, but doesn't know how to cook fish?

>>10700376
>cooking your fish
not gonna make is desu

>>10700387
>baking it is usually a good option
Newbie tier cook detected.

Care to explain why you think baking is a good option? What advantages does it have over other methods?

I'll even help you: it has zero advantages. It has only disadvantages: it takes a long time. It uses a lot of energy. And it doesn't add any flavor like you might get from other methods like frying, or grilling. It doesn't give you dat crispy skin. It's just plain fail.

>depends on the type of fish really
At least you got that right.

>>10700387
So its simple as pouring olive oil, throwing some veggies and baking it? Sounds like fun.

>>10700402
We all got to start somewhere, right?

>>10700404
I really like sushi, what should I know about eating raw fish?

>>10700420
>Care to explain why you think baking is a good option?
because its hard to fuck up and works on almost every fish. op is clearly asking for "newbie" related methods

the real question is why are you such a twat? you are clearly in incel but you dont have to be an asshole

>>10700437
>So its simple as pouring olive oil, throwing some veggies and baking it? Sounds like fun.
ya pretty much. thyme and lemon go well on most fish too

Heres a good starter:
4 6oz filets of flaky whitefish (cod, haddock)
White wine
summer squash
Zuccini
shallots
lemon
fresh thyme, parsley, dill
Cut your lemons and root veg into coins, arrange them on a piece of foil to make a bed

add filets plus more lemon and herbs on top

add 2 tabespoons of wine

seal packets tightly and bake for 8 minutes at 450

steams tbe whitefish in wine, easy cleanup. Serve with grilled potato.

>>10700376
Tilapia? Not even once.

>>10700572
Whats wrong with tilapia?

>>10700376
meat is murder

>>10700457
>because its hard to fuck up and works on almost every fish.
I'd argue that it's easier to fuck up than any hands-on method. When you bake something as a noob you're constantly having to open the oven to check because you don't have your intution down yet, or knowledge of the characteristics of your individual oven, etc.

>>op is clearly asking for "newbie" related methods
I get that. Pan frying isn't difficult. It's not asking someone to predict when the food will be done, they can literally watch it change color in the pan.

>the real question is why are you such a twat? you are clearly in incel but you dont have to be an asshole
I'm jaded. I'm tired of seeing this "just bake it" meme for new fish cooks. It's more difficult than you think, unless you're OK with overcooked to fuck fish.

>>10700998
Tastes bland as fuck. Often farmed in questionable conditions with serious health concerns.

Research the foods you eat. Tilapia is a fish that's commonly farmed because it's natural habitat--small rain pools in Africa--are crowed, low oxygen, etc. In other words, it thrives in shitty conditions, like overstocked farms with poor aeration. The common thing is to raise chickens in cages above the tiliapia ponds, and the fish eat the chicken shit. I am not making this up--google it. The conditions are also so cramped and poor that they are breeding grounds for disease. No problem, the overseas farmers just medicate the ponds. I.e. poison. Not good to put in your body. Tastes of nothing, questionable health risks. No thanks.

>>10701054
I knew someone would pick up my slack.
I think you might be overselling it a little, but basically yeah.

>>10701054
What are some god tier fish meat? And don't say salmon because I'm not a richfag to eat that everyday.

>>10701097

>>10701127
Then at least say which one of these from my local supermarket are decent:
>Tuna
>Anchovies
>Angel shark
>School shark
>Hake
>Meagre
>Sole
>Greater amberjack
>Pangasius catfish

>>10700376
Fry it up mang

>>10701220
>god tier
anchovies: they're nutritious, sustainable, and the least polluted

>good tier
Meagre

>shit tier
Pangasius catfish: it's got all the problems of tilapia plus mostly being farmed in destroyed wetlands in southeast Asia


Everything else depends a lot on the region and method of harvest. Smaller tuna like albacore and skipjack are fairly sustainable, while big tuna like bluefin and yellowfin are unsustainable fisheries in most of the world and heavily polluted. I probably wouldn't eat shark or amberjack frequently but it's probably not a big deal from time to time.

I don't see why catfish gets such the hate. People claim that they can taste mud but I dont.

>>10700488
Why would you fire up the grill for potato only?

>>10701304
Autists can’t handle the concept of eating foraging fish

>>10701538
Just use a grill disk, dumdum

>>10700420
I bake most of my fish to keep it low calorie, and if he is cutting red meat and chicken and switching only to fish, it's probably dietary reasons.

You can eat huge salmon and tuna steaks and it's literally only like 350 calories. I have wild salmon filets in my fridge right now, and it's literally less than 1 calorie per gram.

The other methods of cooking (frying, in a pan, Sauté) will literally double the calorie content.

OP, if it's for dietary reasons, broil or bake it. You still get to eat a lot, you will feel full, and the calories are low.

>>10701220
I personally find catfish to be unpleasant.
Definately don't eat shark, it accumulates mercury.

You can't get cod or haddock (not from China) ?

>>10701575
>will literally double the calorie content.
Why do you believe such nonsense?

A 6oz portion of lean white fish is about 150 calories. A single tablespoon of oil is only 40 calories. And that's assuming you actually consume 100% of the oil whereas in reality most of it would remain behind in the pan.

>>10701752
Catfish has the taste and texture of a paper towel that sat at the bottom of a lake for a few days.

>>10701775
More like 120, and you would probably need a little more for the best effect.

So the 150 calorie whitefish is now 270, almost doubled.

>>10701808
how do you know what that tastes like?

>>10701775
It's literally the hardest part of losing weight in 2018: people just do not realize how calorie rich food is in modern times.

I'm not faulting you for underestimating the caloric content of oil, but you should also know that modern food is packed full of calories, and people under-count the shit out of it.

My diet is pretty simple (it has to be) to keep within my calorie limit, and broiled fish with a salad is a good option for a big meal. Just season the fuck out of it, the broiler will give it texture.

>>10700998
it's literally garbage fish

>>10701822
>And that's assuming you actually consume 100% of the oil whereas in reality most of it would remain behind in the pan.
>and you would probably need a little more for the best effect.
How does it feel to twist reality by constantly talking until you trick people into being as ignorant as you?

>>10702281
>Oil is only like 40 calories anon
>But don't worry, that's only if you eat the spoonful
>Cook with it, and it's only 15 calories!
And I'm twisting reality. Right.

>>10702256
>fish
>garbage
nah mate
>>10700376
it's garbage
fry whatever you got, braise it when you've got other stuff, after you fry it - grill whenever you can. fish is amazing and you should make an effort to eat it as much as you can

>>10701822
Sorry, I meant teaspoon, not tablespoon.

Yes, I do agree that the average person probably uses a lot more. However if you were concerned about reducing your oil use it would be simple to use a measuring spoon, or better yet use an oil spray product so as to use only a fraction of a teaspoon of oil. Then you could indeed saute with a minimum of oil.

>>10701878
I agree 100% that most people are bad at estimating calories. My gripe was with the claim that cooking with oil in a pan necissarily doubles the caloric content of a dish.

thumbs up on the broiler. If you get skin-on fish it can make a really nice crisp skin.

>>10702415
Are you suggesting that there is not a bunch of oil left over in the pan after you saute something? or are you suggesting that people necissarily drink said leftover oil when they're done cooking?

....because I think it's entirely accurate to state that a significant portion of the cooking oil remains behind on the pan, and again on the plate....unless you're planning on licking every drop from the spatula, pan, and plate....

>>10700437
>what should I know about eating raw fish?
Freshwater fish often has parasites (depends on your area etc) which is why sushi is exclusively saltwater fish. Also it's usually frozen fresh, very rarely is it day fresh when it's sold in markets, as the slaughterhouses and the markets aren't often in the same place.
That being said it's all about technique and raw materials. You can get vacpacked completely raw salmon that has never been frozen in some places, and it is the fucking bomb.
Try making ceviche, it's the motherfucking tits.

>>10702434
>nah mate
Yes mate. Tilapia is not like other fish, it's literally garbage fish

>>10702470
No I'm simply saying, the values you should be calculating are MUCH higher than the original 40 presented, and that anon already said he misspoke, so it's fine.

The shitty thing about American Guidelines is they always use unrealistic amounts. I 100% believe that anons oil probably says on the back "per teaspoon" but no one is using a teaspoon of oil.

You are cooking with hundreds of calories of oil, and also injecting hundreds of calories into the food even with oil left behind, because you:
>Underestimated how many calories of oil you were actually using, so now all your math says fewer when it's more.

The only point I wanted to make, learn to cook and eat fish without butter or oil, and you will get the most mileage out of it as a diet food.

I'm American, I can talk shit about the guidelines, the portion sizes are always unrealistic.

>>10702470
In Germany where I live now, my oil says "per 100ml 852 calories"

It is much easier then to understand the caloric amount of the oil, and easier to judge how many calories of oil are in the pan. Hundreds.

All in all its much easier to count calories in Germany because the portion sizes aren't a joke.

>>10701876
>2018
>Not eating paper as your primary source of nutrients
Pleb

>>10702573
>what are spices and marinades

Cover it in flour then deep fry. Works with fillets and whole fish. You can add salt before or after. You can also add a sauce of your choosing after.

Stuffed with herbs (chives, parsley/dill, and thyme) and baked/steamed.
Cooked in onion-bell pepper-tomato sauce.
Or curried (either Indian-style with lime, turmeric, ginger, onion, and garlic, or Thai style with curry paste).
If you've got miso paste at home, you could try poaching it (preferably a mild-tasting fish like pollock) in a mixture of scallions, ginger, garlic, shoyu, vinegar, sake, and miso paste.

>>10700376

>>10703969
Have fun suffering from Vitamin B12 deficiency, and having to eat a ton of lentils and Sojabeans to get enough protein for one day.

>>10703969
I had to reread this twice to figure out how retarded it was being.
>cares more about animals than humans
Hue

>>10703969
>the year is 3096
>99% of the population has stopped eating meat because it's about "power"
predators, especially apex predators play a vital part in the food chain, but I digress
>we never did colonize mars, our brains stopped growing from lack of protein and how "harmful rocket sound was to birds"
>actually reversed about 600 years
>no new developments like fire --> aircraft in the same time span
>God's face when he gave us everything to reach his level of sentience, but at least now we aren't trying to be powerful over the animals

>>10703969
>Pic

This but unironically.

>>10704060
based Übermensch
Macht macht Recht

>>10703969
It's hard to take this photo seriously when it's a New Balance shoe

>>10700402
Nihon

>>10701054
I've seen some quality tilapia farms in Poland recently and it's delicious and healthy. They popped up like 2 years ago.

>>10700376
Sorry OP but it's pretty stupid to ask how to cook fishe. There are so many types of fish and so many recipes you can't calculate them all.

>>10700376
>>10705613
I can give you a few of my favorite fish meals to cook though:
>white fish tempura with wasabi mayo
>grilled salmon
>futomaki and nigiri (most often with salmon)
>leftover fishball tempura
>curry herring with raising
>spaghetti with tomatoes and herring

Also I'm slowly starting to enjoy sweet carp in jelly with raisins and almonds but I never make it.

who here /swaiboi/?

>>10703835
They are spices and marinades.

Don't mind me. Just the best fish passing through.

>>10705725

>>10703969
I love how badass vegans make normal diets sound

>>10707224
some kind of perch/crappie hybrid of shoop?

>>10701010
>>>10700376 (OP)
>meat is murder
This

>>10703969
NOH dont bully poor Fisho
>New Balance weekend workout steps
Pff I'd be more intimidated from crocs or maybe socks in flipflops

>>10700420

clearly sou vide is the only option

>>10700376
You definitely need to cut out the middle section. It's really red.

Lemon pepper is really nice on fish.

>>10700420
>it takes a long time
it doesn't
>It uses a lot of energy
don't be poor lmao
>doesn't add any flavor
many fish don't benefit from having an overpowering smoky flavor
>doesn't give you dat crispy skin
certain fish have shitty skin. don't bake fish if you want skin? are you fucking retarded? it's a much more gentle heating and works very well for plenty of fish.

>>10709581
>>time
A fish filet can be pan-fried in about 5 minutes. It takes three or four times that long just to preheat the oven, let alone actually cook it.

>>energy
Spend away if you want to, but its still a disadvantage.

>>smoky flavor
I agree, not all fish benefit from that. But nearly all benefit from a good sear, and that has nothing to do with "smoky".

>>some fish have shitty skin
very very few of them.

>> don't bake fish if you want skin?
Right.

>>its a much more gentle heating
Right. That's part of the problem--it won't get you a sear or crisp skin.

>>It works very well for plenty of fish
Sure. But there are always other methods which work better.

People who refuse to get out of their comfort zone of the oven confuse me. It's like someone refusing to use the internet or smarphones and insisting on using pic related because "it works well". Willful and deliberate ignorance is a sad thing.

>>10709623
>just to preheat the oven,
preheat it while you do your prep work. and stop pretending 15 minutes is a long time.
>still a disadvantage
electricity can be cheaper than gas
>good sear
not really no. it depends on how you want to eat it. if you're pairing with a good sauce the sear adds nothing, but baked you can easily get a good texture.
>very very few of them
i wouldn't bother with sole/flounder and monkfish skin. besides, it's not like you can't save the skin and make a crackling.
>Willful and deliberate ignorance is a sad thing
what the fuck are you on about? it's a different technique that produces a different result for a different recipe. you're the one who's using sear and crisp skin as a measurement for how good the technique is, i'm guessing poached fish is an absolute travesty to you as well?

>>10700420
It sounds like you aren't preheating your oven or have your oven hot enough.

If your oven is hot enough then the fish will colour. Pan roasting is a very common technique, especially for thicker pieces of fish like cod or hake.
You only use the pan to get the skin crispy, then finish cooking it through in the oven as it cooks it more evenly than just a pan on heat.

Also, an advantage of baking is that you can put something in an oven and forget about it until it's done.

>>10702470
>Are you suggesting that there is not a bunch of oil left over in the pan after you saute something?
No, he's saying that you're backpedaling so fast you're leaving skidmarks.

>>10709665
>preheat it while you do your prep work
Prepping a fish fillet takes about a minute tops. My oven needs a lot longer than that to preheat. Anyway, you can rationalize all you like but the fact is that it still takes longer than the alternative.

>>electricity can be cheaper than gas
What does that have to do with anything? One takes a fuck of a lot longer than the other regardless of what power source you use. And generally speaking (national average) gas is about 1/3 the cost of elec for the same amount of energy.

>>if you're pairing with a good sauce the sear adds nothing
That's just plain wrong.

>> it's not like you can't save the skin and make a crackling.
True, but do you think a noob is going to be making crackling? Remember the context: I was/am bitching about why people recommend baking to fish noobs.

>>it's a different technique that produces a different result for a different recipe.
Right. Any nearly all of the differences are disadvantageous. that's why I'm confused. Why recommend/defend a method that's fundamentally not very good?

>>you're the one who's using sear and crisp skin as a measurement for how good the technique is
Those were examples of things that baking fails at.

>>poached is a travesty
Nope, poached is great. Much faster than the oven. Adds a lot of flavor too, assuming you use something like stock or court bullion. that's a great thing to suggest. My point is basically that nearly every other method is superior to baking, so why keep promoting baking? Why bake when you could poach, fry, saute, deep-fry, blacken, etc. instead? OK, blackening is a bit impractial for a home cook but you get the idea. Baking is at the fucking bottom of the pile.

>>10709691
>>color
I'm well aware you can get color on fish in the oven, but you have a lot less control over it than you do with a pan. And it also takes a lot longer to get your oven preheated to the requisite temp (remember my bitching about "time"? well, this is why).

>Also, an advantage of baking is that you can put something in an oven and forget about it until it's done.

That's rarely a "advantage" until you have enough experience to get your cooking time down. For most people "forget about it until it's done" is synonomous with "overcook the fuck out of it".

>>10709713
Backpedaling on what, exactly? Do I actually have to explain that when cooking with oil that most of it gets left behind in the pan when I first make that statement? Because I'd think that was such common knowledge there is no reason to point it out.

>>10709751
>Do I actually have to explain that when cooking with oil that most of it gets left behind in the pan when I first make that statement?
You do realize that this has NOTHING to do with the fact that tablespoon of oil has a lot more than 40 calories, right?

>>10709765
Did you even read the thread? I already explained that I fucked up and meant teaspoon not tablespoon. I stood corrected. What does that have to do with backpedaling?

>>10709729
>Prepping a fish fillet takes about a minute tops
do you not buy the fish whole and debone? also you could fix the plate and what not. or do cleaning, or literally a thousand things. 5 minutes is not a long time to wait.
>still takes longer than the alternative
i'm pointing out that this is a non-issue.
>That's just plain wrong.
that sear will do add nothing if you have a particularly strong sauce. you'd be better off having a good texture than fucking around with a sear. it's pretty common of older recipes to have a strong sauce and mild fish, usually poached. you don't always need a sear.
> noob is going to be making crackling
you think a noob isn't going to fuck up cooking anything in any way? you think a noob isn't going to over cook the fuck out of his fish on the stovetop?
> the context
the context was that you said baking is shit and it isn't.
>fundamentally not very good
it's fundamentally fine, you're just exaggerating shit like time, power usage, and end result.
>Much faster than the oven
are you firing your oven with wood each time you cook? i've never seen anyone have this much of a problem with their oven heating in a reasonable time. takes like 5 minutes for mine to get to 350
>Why bake when you could poach, fry, saute, deep-fry, blacken, etc
because you can get a good result really easily? i'm confused, none of the shit you've put against it actually matters. also roulade of monkfish is top tier, how the fuck are you going to do that in a pan?

>>10709847
Not them but in my country gas is much more expensive than electricity, and time is still an issue. Waiting until a pan is ready to cook in takes perhaps two minutes, and the cooking takes five minutes at most, while baking would take at least 15. I don't know about the other guy, but "is there a way I can cook this without having to use the oven?" is something I have googled before; as far as I could see, american recipes love to use the oven for everything, but if "gas is about 1/3 the cost of elec", now that explains a lot.

>>10709847
>5 minutes is not a long time to wait.
I wish my oven preheated that fast. Hell, I'd be happy if it took 10 minutes.

>that sear will do add nothing if you have a particularly strong sauce
First off, I wouldn't want to use a strong sauce with fish. You need to be able to taste the fish itself, not just an overpowering sauce. And second, a sear isn't just about flavor, it's also about texture. You can get a nice contrast between the exterior crust and the delicate interior. You can get that from an oven too by involving the broiler but it's a lot tricker than doing it in a pan.

>>you think a noob isn't going to fuck up cooking anything in any way?
They might, but I don't see it as certain.
>>you think a noob isn't going to over cook the fuck out of his fish on the stovetop?
Seems unlikely. You can watch the color change as the fish cooks so there is no guesswork involved.

>> i've never seen anyone have this much of a problem with their oven heating in a reasonable time.
I know for a fact that I can pan fry a piece of fish in less than 5minutes. That's 1 minute to preheat the pan, 3 min skin side down, and 1min to finish the other side. Of course it might vary a bit depending on the exact thickness but that's pretty close. I have timed it using a stopwatch. OTOH it takes at least 10 min to preheat the oven. and then the actual cooking time beyond that, which could easily be 10 min or more.

>>takes like 5 min
I doubt that seriously. Most people suck at estimating time Get a stopwatch or something and time it. You'll be surprised.

>>because you can get a good result really easily?
I don't think the result is anything special. It's meh. And there are a lot more opportunities for fuckups compared to other methods I don't think it's "BAD", It's just not as good as alternatives.

>>roulade of monkfish
clearly certain recipes require certain cooking methods. I was speaking generally when I said that the oven is the worst method.

>>10709908
most people dont critically evaluate the advice they give. people ask for something and they just repeat what they personally have done.

ie dude asks for fish recipe and anon says "bake". that's not because anon compared different methods and thought about what to suggest, rather thats because baking happens to be anons default behavior. it might be because that's how anons parents cooked. it might be because that's the first (or favorite) recipe anon did, etc.

>>10709913
> a nice contrast between the exterior crust and the delicate interior
if you want that, i don't always want a sear on my fish and i enjoy the flakiness of the fish on its own. it's why poached is great.
>You can watch the color change as the fish cooks so there is no guesswork involved
you can easily give too much time on a side and fuck up the filet completely, especially if you're hunting for color rather than internal texture.
>time it
i have, took around 7 minutes. it's a negligible amount of time. i also warmed the side dishes in the oven with the plate while it was preheating.
>a lot more opportunities for fuckups compared to other methods
how so? you're cooking at a mostly consistent temperature for a certain amount of time that you can easily look up. it's easily one of the best methods for testing fish, since different fish need different amounts of time and have different textures, you can easily find good guidelines for how long to cook the fish then work based on that. once you know the ideal texture, you can go from there.
>speaking generally
you were solely speaking for filets. you can't pan fry a roast. calling it "the worst method" is completely disingenuous when it's just producing a different result for a different application.

FAT HERRINGS
salt them yourself
crapton of cheap omega3