How do you like your fish prepared? - from raw to deep fried to...
 

How do you like your fish prepared
- uncooked (raw)
- smoked
- pickled
- steamed
- poached
- in a soup
- baked
- grilled
- sautéed
- pan-seared
- fried

I like it raw (sushi) or poached (poached trout) :)

THE FISH - from raw to deep fried
 

Raw. Sushi.

Yes.:D

Ditto. :D

I'll add pickled (herring, yum!) to the list.

Yes of course, thank you!

On second thought, I like grilled fish too :D

How do you like your fish prepared? - from raw to deep fried to...
 

depends on the fish. each fish has good and bad ways of preparing it. for example, deep fried salmon is just wrong.

Steamed Asian style in soy sauce.

I would have agreed with you until I had some fresh-salmon made into fish 'n' chips at a little place on the Puget Sound.

http://www.flyertalk.com/forum/dinin...lled-fish.html

You forgot to add pan-seared and in a soup to the list.

But yeah, it really depends on the type of fish. Like salmon can be in a soup, grilled, pan fried, pan seared, baked, etc.

Oh yeah, I like pan seared Chilean sea bass :p

^

^

I see you're at it again, flylocal, getting us thinking about another excellent food item...

Given a choice I'll almost always go for raw: sushi/sashimi, poke, poisson cru, etc. (consistent with my love of black & blue steak...)

I've been getting some outstanding fresh Hawaiian kampachi lately (it's a member of the jack family similar to yellowtail), and you can't beat it sliced thinly for sashimi.

I like fish everyway except deep fried. I don't know why but eating fried fish makes me feel like hurling it back up. I like the theory of fish and chips, but I just can't eat the stuff.

HAHA :D yep! and today I'm having a seared tuna filet :)

I agree. There is one exception: when I'm at Mc Donalds (and I'm there probably 3-4 times a year), I'm usually having a Filet-o-Fish ;)

Some times fried if it is cod with chips, salt and vinegar, bread and butter.
If it is a white fish "cooked" with lemon and lime juice as per the Peruvian national dish ceviche.
Sometimes heavily smoked as in salmon.
Some times Japanese style - sushi etc, washed down with saki/sashimi.
In a chowder.

All ways possible.

How do you like your fish prepared? - from raw to deep fried to...
 

Raw. Or deep fried if cod or halibut. Yum.

... and it was good. :D

raw and rare proteins definitely taste great

i imagine quality tempura can be great

This year I have been doing my lake-caught rainbow trout in the oven using a salt cocoon. Simply amazing results !!!
Other than this it's
SUSHI
chowder
grilled
or poached

Raw is my preference, but will eat any seafood in any style.

One exception, is still can't get a handle on uni.

LOL :D ^

All of the above ^

If the fish is very fresh and large then wrapped in greaseproof with some lemon and olive oil and butter and baked to steam in it's on juices. Maybe some fresh herbs for fragrance.

If it's very fresh and thin then grilled with oil, butter and lemon. or meunièred.

If the fish is fresh .... leave it alone!

Seasonal fishy greetings to all.

Sushi is delicious but expensive... so I'd have to say my favorite is BAKED, because it's so easily. Specifically salmon. Salmon fillet, salt/pepper/garlic/lemon/olive oil, 15-20 minutes in an oven, and it's amazing AND healthy. Wow.

Sushi
Ceviche
...Others

Raw, poached, grilled/pan-seared.

I like them all, but steamed and poached are way down on the bottom of the list for fin fish.

Very much depends on the particular fish. Kind of a broad question.
Sea Bass, Halibut- broiled.
Tuna- Seared, ceviche, or sashimi.
Cod- Is there any other way? Fish and effing chips!
Trout- On the grill or in oven, wrapped in foil with a lemon, butter, and herbs.
Perch, Bass, Walleye- fried in butter on the stovetop.

all the above preparations (though I prefer my fish'n'chips to be in a thin batter not thick)
Tuna - poké

Definitely deep fried. There's a place in Houston that does it deep fried with cajun seasoning. Orgasm. :D

Just went out yesterday and caught some cod. Some of it will be cooked with a nice miso sauce. Some will end up in fish and chips. Lastly some will be salted...and end up in bacala.

As others have suggested, it depends on the fish. Some of the fish that I catch taste better smoked. (Generally the oily fish...mackeral and bluefish). Some taste better raw. (tuna, summer flounder). Some taste better fried or broiled. (Black sea bass, porgies). Some are better roasted or grilled. (Striped bass, mahi mahi).

It's all good!

Hamsı & flounder deep frıed ;)
Çupra, strıpe bass, Chilean bass baked ;)

Steamed and on a leaf, prepared with virgin oils and soy to touch.^

Concur with this. It's also great fun to cook fish and seafood in various ways and taste the different nuances.

One big discovery for myself has been the abundant variety of Florida Space Coast fish and seafood. Mahi-mahi roasted/grilled is nothing short of fantastic etc. , rather different offerings from my usual "fishing ports" :)

Rainbow trout. Filleted, stuffed with pine nuts & herbs, grilled.

Sushi, but not Uni. Taste of Uni is fine, but it has the texture of cold snot.

Thai crispy fish with chilli sauce. The version made in Passion Fish of Reston VA.

Salade Niscoise made with canned tuna, not fresh tuna. Again, it is the texture that is important.

Bollibaisse.

Smoked anything.

Depends on the fish and my mood.

All of the above.

I'll also add in cajun-blackened (ie. coated with a black & red pepper mix and then grilled or broiled) as a favorite.

Sushi or deep fried for sure.

Or in a seafood stew/bouilloubase, etc.

Raw (sushi), seared (raw in the middle) or poached!