Do you like fish?

Would you believe I have a kissing gourami that I bought from a pet store in 1992?

OP, are you phoning in from 1998?

Is eating fish a 1998ish thing, R2?

Beef and chicken only for me!

I like the mild fish like trout and red drum. Fresh fish is delicious and you only need a bit of lemon and black pepper. I admit I like fried catfish too, because I’m a poor.

This feels like a trick question.

No, OP, I like dick.

I love salmon, trout.

Love sashimi.

Ceviche!

Yes, I like salmon (cooked and raw), hamachi (raw), and mackerel. I've enjoyed catfish, too, cooked "Cajun" style with Andouille sausage.

Let's see - salmon, tuna, swordfish, sea bass yeah I love it.

Nope. I have to 'dress it up' to get in my gullet. I'll do white fish (cod, haddock, etc) if it's fried or smothered in tartar sauce. Salmon only if it's smoked - stinks terribly but taste great on salted rye. Herring only if it's in cream sauce and it's New Years Eve.

There's a Cheryl meets Ellen joke in this somewhere.

And chips only.

Eat your raw fishes and get a tapeworm hanging out of your ass.

Ewww. I’ve always been terrified of tapeworms and that’s one reason I don’t like meat in general.

I love fish but rarely cook it. It makes my apartment smell. I get it when I eat out or at our work cafeteria. They have a lovely fish station with different types that they broil with quinoa and vegetables

When I was a kid, my mother never served fish aside from fish sticks. There was one exception, however, as a friend of the family was an avid fisherman and would give us couple of pounds of fresh blue fish every year so my mom would serve that for dinner couple of times a year. It was only later that I realized that there were different kinds of fish beyond that one available as choices.

I keep hearing about turbot, but I don't think they sell it in stores these days?

I like lots of kinds of fish. I usually roast it in the oven. It smells less afterwards. I season it—usually S&P and fresh lemon juice—then roast it at 450 for 10 minutes per inch.

Often, I will put some potatoes in to cook on a roasting pan (EVOO, S&P, rosemary, thyme), leaving enough room for the fish to be added for just the right amount of cooking time. They come out together. It's delicious.

Another favorite is to roast salmon and serve it with mashed potatoes and peas.

I love bluefish, too. That gets lemon and worcestershire. It all gets S&P.

I make what I call international salmon. I put it on a bed of dill and shallots, and poach it in leftover pho. It’s Vietnam meets Norway, and is delicious!

Shellfish, then salmon, flounder, trout, monkfish.

Ewww! Stinkfish!

R21, I always wanted to try monkfish (supposed to be poor man's lobster). Every time I have tried to order it at a restaurant, they were out of it. Is it like lobster?

Monkfish is disgusting.

Good sole or flounder, cod, any fresh (and clean) shellfish, a lot of Gulf fish. I like freshwater catfish, crappie, smelts. Smoked whitefish, salmon, trout sprats, kippers. I can make good dishes out of carp if I need to.

Love salmon. Eat it 4 - 5X week. I‘m lazy and just cook it with olive oil and a lemon/dill/garlic store-bought sauce. I need to find new recipes to spice it up.

I don’t mind other fish - but they are all so bland and unsatisfying. Any suggestions for a flavorful, filling fish?

R23, ignore r24 and try monkfish yourself and make up your own mind.

Mackerel is delicious, but it has to be fresh. Full of Omega 3s and vitamins. Very bony, though.

R20 = globalist

[quote] Love salmon.... I don’t mind other fish - but they are all so bland and unsatisfying. Any suggestions for a flavorful, filling fish?

Since you like salmon, I would suggest mackerel and trout. People say that halibut is strong-flavored, but that was not my experience (I thought it was mild-flavored). I did like the texture of halibut, though (big flakes, doesn't fall apart easily).

If you can get a hold of wahoo fish, you might like that. Good flavor, good texture.

Salmon, rainbow trout, brook trout, fresh tuna, cod, snapper.

Grilled is my favorite preparation method, but I don't grill at home.

At home I bake, broil or poach.

I prepare fish four ways (a) Asian Ginger Sesame (b) Lemon Olive Oil Herbs Capers (c) Honey Mustard (d) Diced Tomatoes, Onions, Green & Red Peppers, Diced jalapeno, Lemon Juice.

Yes. Love it! Fried, baked, grilled; I love it all!

I also like pies, deep-fried fish, anchovies. All of it!

no one likes shrimp? I sure do.

And salmon.

R32, I wasn't thinking about shellfish, but I do love shrimp, scallops, lobster, oysters, and clams (yes, clams). Crab as well, but so difficult to find the Dungeness.

Anchovy fan also, R31!

Anchovies improve the flavor of marinara sauces.

Yes, R34, the brown ones are my favourite!

I love shrimp, R32. I love crab! Mussels! I like dressed crab, crab legs, crab linguine! Yes they do, r35.

Anchovies are an ingredient in pasta puttanesca. You know, the whore marinara.

Shrimp.

Shrimp.

Does Patrick count as fish? If so, then yes.

Very much so. Grilled, pan-seared, baked, broiled, fried, or raw in sushi and poke bowls. Also shellfish.

A few years ago I made a hobby of trying to replicate a char-crusted blue marlin I'd had at Bristol's seafood restaurant—tried about a dozen times before I got as close as I think is possible with an electric stove, non-professional kitchen, and substituting mahi mahi or shark.

Salmon-charcoal grilled

Cod - Panko crusted & Fried

Shrimp, Lobster, Crab, Oyster

Hate fish. Love pussy

I lurve deep fried fish from Long John Silvers, with those Hush Puppies on the side.

Technically, r40, we refer to that as "seafood."

Fish is okay, but I'm somewhat particular. I'd rather have beef, pork or chicken. I like most shellfish too.

Salmon is my favorite, but not if it's farmed. I grew up in the NW and it' still easy to find wild salmon, but rare in Europe where I am now. I also like halibut and sturgeon. Occasionally I'll order fish and chips.

I like my fish baked, grilled or sauteed with mild seasoning. I don't like a lot of sauce covering the fish.

A couple of weeks ago I was in Larnaca, Cyprus having a late lunch with a friend who lives there. He ordered for us two mains of fish. The fish in both orders were small (1" - 2") in size and whole. Head, skin and tail. I told him I couldn't eat it. The restaurant, located at the harbor, was known for its fresh fish. Fine, but give me a filet of something larger than my finger. I ate my salad and had an order of calamari.