Sport What do you do to make your fish taste better?

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davidjr74

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Fish have tons of protein in them, no carbs, and very little fat (usually less then 1 gram). Add these on with veggies you have a perfect meal.

So what type of fish do you like? Sadly I never seem to like any fish except for Mahi-mahi (spelling?) coz it taste similar to crabs. How could I cook it better to shove it down my throat?

Lets see how many I can name on the top of my head...
Cod (nasty...)
Salmon
Tuna
Mahi-mahi
 
Cold Salmon, Quiona, Veggies and Mash potatoes Is my near "Perfect" meal:D.
A tad bit of lemon juice sprayed on the salmon:D

Salmon has a great amount of protein and solid level of good fats.
 
In my life there is nothing that can make fish taste good.

The issue is that it all tastes like.....fish :rolleyes:

You have to be born to like fish I think. Either that or it is an acquired taste.
 
Sauces and the way you cook them, try smoking your fish or something like that. Your fish may not be fresh either especially if you get them from the supermarket. Catch them yourself they taste heaps better. I go fishing 3 mornings a week and love the fish because they are so fresh.
 
goergen1 said:
In my life there is nothing that can make fish taste good.

The issue is that it all tastes like.....fish :rolleyes:

You have to be born to like fish I think. Either that or it is an acquired taste.
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I'm with you on this one. I can handle tuna just fine, but any other fish just taste horrid to me no matter what you put on it or how you cook it.
 
I have mackeral for breakfast.

On its own it is probably not very nice.

But the tins I buy it in has a rich tomato sauce in it and makes them taste very nice.

Try sauces and flavorings to make them taste better.
 
rather than sauces, which can be high carb/fat, try seasonings. if the rest of your diet is clean, you can handle the extra sodium found in most 'rubs' and 'jerk' dry seasonings. Tony Cachitore's cajun spice is damn good on anything, from eggs to salmon.
 
Personally I can't stand fish basically as soon as its cooked it starts to smell horrible however I try to cook it. I do however like smoked or raw Salmon, and many other pieces of sashimi. Seems to me it is the cooking that makes it smell since I can eat it raw no problem. There is luckily lots of markets nearby where I can buy sushi grade fish at a good price.
 
Where i'm from pretty much everybody loves fish. The problem is that most people eat it fried in batter with home fries covered in gravy. I usually eat 1/2 tin of tuna a day in a small sandwich but i try to have at least one dinner meal of fish each week, usually cod or haddock. Initially i would try coating the fillets in flour and lemon/herbs, frying them in a minimal amount of olive oil. Comes out very tasty. In an attempt to cut down on calories however, i've recently tried just using the lemon and herbs on the fillets as they bake in the oven. I find this doesn't taste quite as good and there's more risk of burning the outside before the inside is nice and flaky. I haven't tried steaming fish yet, might look into that option.
 
I'd go the spices/seasonings route, but mix your own - that way you can avoid the sodium issue too.

One way I've enjoyed fish is to use a wasabi mayonnaise (mixing the wasabi and the low fat mayo myself). Brush it on one side of the filet, then coat that side with crushed corn flakes. Bake it at 425 for around 15 minutes. Add brown rice cooked in nonfat chicken broth and a blanched veggie and it's a tasty meal.
 
Fresh basil or chives (which you can grow right on your windowsill)! Lemon squeezed on fish is very good. I make homemade spaghetti sauce which I smear on just about anything (baked potatoes even). Very yummy!

I guess the short answer might be don't force yourself to eat something you hate just because it is good for you. Find another "good for you" food that you like.
 
If you're bothered by the fishy taste, try a more mild fish like tilapia. I usually grind a little sea salt onto mine, throw a couple choice seasonings on it, then pan sear it in olive oil. Tilapia is light and thin enough that you can you just sear each side for a few minutes and you'll have a perfectly cooked, light and flakey filet.... Not to mention it's cheap, loaded with protein, available almost anywhere, and takes on whatever flavors you want to put on it.
 
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