Oily Fish Recipe Ideas

tattykitty

I've never liked fish (unless it's haddock deep fried in batter ) and I detest canned tuna and seafood (prawns, mussels etc.), but I'd like to try and introduce some oily fish into my diet if possible, given that it's so nutritious. I went through a stage a few years back of eating sardines on toast, which was bearable, but now I've cut bread out of my diet, I'm not sure how to eat them. To begin with, I'll need to "hide" them in meals so I don't have to think about them being fishy and stinky...then hopefully I'll develop a taste for them. (Obviously if I still hate them after experimenting, I'll admit defeat!)

Anyway, long story boring...does anyone have some nice oily fish recipes that I could try?

El_Dangeroso

Do you like sushi? Raw salmon does not taste at all fishy, you should try it!

My teenage niece is a very picky eater and she loves salmon nigiri.

Chancer3001

Have you tried sea bass?

I used to hate fish and that fishy smell also.

then I was stuck having to eat sea bass for dinner one day and I was starving.

tasting nothing like Id have imagined. Sea Bass fillets in the oven for 20minutes. See if you can handle them.

Tzetze

Do you shop in LIDL at all? They do tinned mackerel in sunflower oil which is lovely in a salad. They taste much better than sardines, so if you could stomach those on toast you should have no problem with the tinned mackerel.

They also do a tinned herring in various sauces (my favourite is the egg and mustard). I microwave a bowl of veg (cabbage, broccoli and leek) in water for 5 mins on medium, drain and thoroughly mix in the tinned herring, microwave on med for another 1m 30s or so. Salt and pepper... om nom nom!

There are also kippered mackerel fillets in the fridged meats section - very strong flavour and will stink out your kitchen. Delicious!

tattykitty

Tzetze wrote: »

There are also kippered mackerel fillets in the fridged meats section - very strong flavour and will stink out your kitchen. Delicious!

I'd be throwing up before I even got them near my mouth! It's the smell more than the taste that gets to me, I think...

Thanks very much all for your responses.

Tzetze wrote: »

Do you shop in LIDL at all? They do tinned mackerel in sunflower oil which is lovely in a salad. They taste much better than sardines, so if you could stomach those on toast you should have no problem with the tinned mackerel.

Is there much of a difference between mackerel and sardines, tastewise?

El_Dangeroso wrote: »

Do you like sushi? Raw salmon does not taste at all fishy, you should try it!

My teenage niece is a very picky eater and she loves salmon nigiri.

I've never tried proper fish sushi - I'm not sure I could stomach it. I also have a bit of a paranoid fear about the raw aspect...I have to admit that one of the reasons I was a vegetarian for so long, was because I was petrified of eating off meat and being poisoned! *embarrassed* I think I probably need to start off with more "pedestrian" fish and work my way up to the exotic raw stuff...

Chancer3001 wrote: »

Have you tried sea bass?

I used to hate fish and that fishy smell also.

then I was stuck having to eat sea bass for dinner one day and I was starving.

tasting nothing like Id have imagined. Sea Bass fillets in the oven for 20minutes. See if you can handle them.

You know what, I think I have tried it once - I sampled some of the husband's at a restaurant and it wasn't too bad. Good suggestion, I might give them a go.

What's the deal with salmon? People seem to rave about it! I've had smoked salmon and absolutely hated it...I assume a salmon steak (is it called a steak?) tastes different?

El_Dangeroso

Honestly sushi is one of the most savoury inoffensive tasting foods, salmon nigiri, dipped in soy sauce, bit of wasabi on top. omnomnomnom..

Give it one try, sushi fish is treating 10 times more carefully than any cooked restaurant food.

Chancer3001

yeah it tastes different.

I dont like smoked salmon, I do like regular salmon. Again, 20-25minutes in the oven.

omen80

1. Boil some rice.
2. Throw some frozen stir fry veggies into a wok on a high heat and cook for a few minutes.
3. Dice up a fillet of salmon and put into the wok along with the veggies for about 2 minutes.
4. Drain the water from the rice and add to the wok also.
5. Season to taste. Add some soy sauce or squeeze in some lemon juice to add some flavour.

This meal only takes about 10 minutes to cook and is delicious and healthy. Make sure not to over-cook the salmon though, which is why you only add it towards the end.

Stheno

This is delicious

Chancer3001

Actually, Monkfish is quite easy to eat for the non-fish lover. Try that too. First way I tasted that was eating some of the girlfriends at a restaraunt, once I tasted it I realised it was actually quite nice.

Orla K

This is really nice blackened cajun salmon

This one was good
Fish Cakes
1 large can of salmon(I got mine in lidl)
2 eggs
1 spring onion, finely chopped
1-2 cloves of garlic, finely chopped
a little rosemary, sage, paprika and pepper

the fish will look horrible to begin with but mix it all up and shape it into the same shape you'd make a potato cake. It makes 4. I'm not a huge fan of fish but I really like those two recipes.

If you can get your hands on fresh tuna get it, and marinade it in lime juice with garlic and chili, about 12hr. the lime juice is suppose to 'cook' the fish without actually cooking the fish but you can then fry it up like a steak, well done, medium, rare and it's good. I did this before I made mine medium rare and another well done.

You can also top salmon darns with pesto and bake, very nice, I love pesto.

Or just do a simple butter and lemon with salmon darns in the oven.

tattykitty

Thanks everyone for your suggestions. These are brill! (pun intended) Hopefully I'll be a fishy convert very soon.

One more, probably dumb, question - how can you tell if fish is off? I know most things you can tell by the smell, but fish always smells "bad" to me...is it just that it'll smell stronger? Does it change colour (like chicken does) or go slimy or anything? Food poisoning paranoia!

Orla K

tattykitty wrote: »

Thanks everyone for your suggestions. These are brill! (pun intended) Hopefully I'll be a fishy convert very soon.

One more, probably dumb, question - how can you tell if fish is off? I know most things you can tell by the smell, but fish always smells "bad" to me...is it just that it'll smell stronger? Does it change colour (like chicken does) or go slimy or anything? Food poisoning paranoia!

Honestly I've eaten a lot of dodgy things, some questionable meat and I've yet to poison myself. If it's green(when it shouldn't be) leave it. Cook it well and if you get a metallic taste don't go for it. I've also eaten raw (red) meat. I've found people mainly get sick from re-heating food. With fresh fish eat it within 2 days of buying it.

arse..biscuits

Mackral in a tin with tomato sauce from lidl/aldi, break it up with a spoon into small bits.
mix up 3 eggs and a drop of milk and throw on a pan, throw the mackeral in and stir it all up, grate some chedder on top and leave on a medium heat for a couple of minutes, when its about 3/4 cooked finish off under the grill.

Delicious, my daughter calls them pizzas.

Parawhore.xD

Salmon darns topped with sweet chilli sauce, soy sauce, lime juice and coriander then grilled/BBQed is a personal favourite of mine! Lovely with a bit of mayonnaise, only thing is to make sure not to over cooked and dry out the salmon!

Wyldwood

grate the rind of an orange and mix with some breadcrumbs & melted butter to make a stuffing. Squeeze the juice out of the orange. Put a salmon darne in an ovenproof dish with the stuffing on top and pour the orange juice over it. Cook in the oven for about half an hour. The salmon will soak up the juice while cooking and it will be delicious.

Salmon is also lovely cooked in a white wine sauce.

Tequila salmon.
So easy, so good.

Place Salmon fillet in a sheet of tin foil approx 3x size of the fillet, drown in lime juice, sprinkle about a teaspoon of salt over the lime and salmon. Wrap tin foil around fish so that there's no gaps.

Bake in oven at gas 5 for 25/30 mins.

I always have to make at least 2 fillets if I do this for dinner, it's too nice!

tattykitty

This has turned into a brilliant thread with all these recipes - thanks Boardsies!

arse..biscuits

tattykitty wrote: »

This has turned into a brilliant thread with all these recipes - thanks Boardsies!

Have you tried any of the recipes yet?

tattykitty

Not yet, but I've just bought some salmon fillets so I'm going to give one a try tonight with one of the suggestions in the thread...wish me luck!

I'm also going to give your suggestion a try at some point, arse..biscuits, because I was pondering fishy omelette/scrambies and your recipe sounds pretty close.

Also planning to try the salmon nigiri the next time I go to Yamamori - they serve two pieces so it shouldn't be too overwhelming!

tattykitty

Fishy update: I baked the salmon in the oven in lime juice and a little salt last night, as per one of the suggestions above. My first salmon! It came out of its little foil package perfectly cooked. I'm amazed I didn't manage to crucify it like I usually do with chicken.

Taste verdict: it was...okay! I found it very rich though. I wonder if it's just that I'm not used to it? (I guess I tend to eat quite bland flavoured foods unless I go to a restaurant.) I'll definitely try salmon again, and perhaps also test some of the other recipes on here.

Thanks again, folks.

El_Dangeroso

tattykitty wrote: »

Fishy update: I baked the salmon in the oven in lime juice and a little salt last night, as per one of the suggestions above. My first salmon! It came out of its little foil package perfectly cooked. I'm amazed I didn't manage to crucify it like I usually do with chicken.

Taste verdict: it was...okay! I found it very rich though. I wonder if it's just that I'm not used to it? (I guess I tend to eat quite bland flavoured foods unless I go to a restaurant.) I'll definitely try salmon again, and perhaps also test some of the other recipes on here.

Thanks again, folks.

Salmon is rich, that's what makes it so filling. I cut the richness by eating it with something bland like white rice and a squeeze of lime on top.

arse..biscuits

tattykitty wrote: »

Not yet, but I've just bought some salmon fillets so I'm going to give one a try tonight with one of the suggestions in the thread...wish me luck!

I'm also going to give your suggestion a try at some point, arse..biscuits, because I was pondering fishy omelette/scrambies and your recipe sounds pretty close.

Also planning to try the salmon nigiri the next time I go to Yamamori - they serve two pieces so it shouldn't be too overwhelming!

I'm interested because my sister in law won't touch fish and I wonder if any of the recipies that you end up liking could tempt her.

tattykitty

arse..biscuits wrote: »

I'm interested because my sister in law won't touch fish and I wonder if any of the recipies that you end up liking could tempt her.

Your sister-in-law might be okay with salmon - I didn't find it too "fishy" and I'll definitely try it again. It also didn't stink, which is my main issue with fish! I found it rich enough that I can imagine it to be fine just baked plain with a little lemon juice squeezed over (I mentioned previously that I've relatively bland tastes). I'm going to aim for one fishy meal per week to start with, and see how I get on.

Orla K posted a fish cakes recipe on this thread that could be good for her to try, because it's not just a lump of fish on a plate...I'm happy enough to eat fish fingers, fried fish in batter, Donegal Catch breadcrumbed fillets - because they're hidden under a coating and very mild-tasting (and not very healthy for me ).

Sir Digby Chicken Caesar

when people say lemon juice do you mean fresh lemon juice squeezed from a lemon? or will that stuff that comes in a yellow plastic lemon shaped bottle be as good

tattykitty

Sir Digby Chicken Caesar wrote: »

when people say lemon juice do you mean fresh lemon juice squeezed from a lemon? or will that stuff that comes in a yellow plastic lemon shaped bottle be as good

I always have lemons and limes in the fridge for using with Erdinger and Corona so I'd use those...can't see there being much difference with using the other stuff, though doesn't it taste a little synthetic? Haven't had it in years so I can't remember.