Fish

[brigid]

I'm a pretty decent cook (and baker) but have no experience with fish other than "buy fish frozen, cook according to directions" or "open can of tuna, mix with mayo etc."

Do you have any helpful fish tips, advice, or instruction? Any favorite fish recipes, the simpler the better?

Comments

[zebee]

I just go and get a white flesh fish that comes in fillets. That's because my local shopping strip has 3 different fishmongers who all tend to sell fish that stares at you, so whatever they have that doesn't need to be scaled is what I buy.

I think the last time I did this I used Ling. The book I got it from says Turbot. I've used whiting. Works with most fish that don't have their own strong flavour.