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Fishs

I’m not much of a fish eater, because I’ve never liked the fishy taste that they have. I’ve always liked other seafood like crab, lobster, shrimp, and scallops, and I’ve liked shark and swordfish the few times I’ve had the opportunity to try them, but the more standard fish have never appealed to me.

But it was long ago that I formed this anti-fish bias, so yesterday I decided to give fish another try. Kim and I went out to the Blue Mountain Summit restaurant and I got salmon. I could smell the fishy smell from a mile away though, and I didn’t really like it. The waitress explained that salmon is probably the fishiest of the fish on the menu, which included flounder and haddock.

We watched some Emeril last night and he said that you shouldn’t really be able to detect that fishy smell as long as the fish is fresh enough. So, was my salmon just not very fresh? Which fish should I try if I want less of that fishy smell/taste?

Posted by Anthony on Mar 11, 2007 | 7 replies
Filed under: Food, Restaurants

Comments:

01. Mar 11, 2007 at 03:50pm by Mom:

Salmon is an acquired taste. You should try catfish or tilapia. They are awesome.

lvu

02. Mar 12, 2007 at 04:12pm by Tasha:

Salmon is really fishy and oily. You should try a white fish variety. They are usually mild tasting and not oily, which makes the fishy taste. The other gross thing about salmon is fact that it has a silent L... why??

03. Mar 12, 2007 at 05:29pm by Anthony:

I agree, that "L" has no business hanging around with this stinky fish, and sneakily no less. Personally, I try to pronounce every letter in the word when I say it, with emphasis on the "L."

04. Mar 12, 2007 at 08:00pm by Kev:

I will second Tilapia. Tuna is good also. As an anti-fish person, I will also add that any fish is better with a nice dipping sauce like teriyaki.

05. Mar 13, 2007 at 08:50am by Rolly:

Tuna, of the yellow (Ahi) or blue fin variety. If you buy it, ask for the Sushi grade, as that would be the freshest (theoretically at least). It’s done best when not cooked at all, or seared 1-2 minutes per side. Mahi-mahi and wahoo are also very good. The next time I get some fresh tuna meat from a business trip, I will save you some. There is nothing better than getting fish from the ocean to your mouth in under 2 days! When we go out for tuna, we bring the soy sauce and wasabi with us, and enjoy the freshest of Sashimi right there on the boat.

06. Mar 13, 2007 at 12:23pm by Kim:

When I worked at the Farmhouse in Emmaus, the menu often featured "rare Ahi tuna." My first impression (knowing nothing about fish) was that Ahi tuna was some sort of uncommon, exotic fish (Great. Now we’re serving off the endangered species list?) Of course, this meant that the tuna was quickly seared on each side and served sushi-rare. Rolly’s post reminded me of this, so I just thought I’d share.

As you know, I can’t give you any suggestions about fish. When I was little, I had fish on several occasions and got very sick every time. Maybe a Longhorned cowfish would be good?

07. Mar 13, 2007 at 07:38pm by Tasha:

Dan and I love The Farmhouse. We go there every year for our anniversary. Rolly, I am so jealous. I love sashimi, it must be so great to have it that fresh. It’s funny that your business trips take place on boats!

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