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Getting fish into the diet

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  • Getting fish into the diet

    I'm not much of a fish eater, but I would like to try and incorporate more fish into my diet, maybe twice a week. I can handle shrimp and tilapia, but the stronger 'fishy' tasting species are tough for me right now.

    Does anyone have any suggestions for a mild tasting fish, and favorite recipes and/or preparation methods?

    Thanks!

    Tim

  • #2
    if you aren't a fan of the fishy taste , basil and lemon will tone it right down .
    http://www.facebook.com/pages/Paleo-...43036789093004

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    • #3
      Do you like tuna? Tuna is excellent cooked on the grill or griddle. I used to not like salmon, weird aftertaste, but if I cook it I do.

      Tuna- marinate in lemon juice, garlic, olive oil and a bit of salt. I've also stuck it in the fridge with all of the above except the olive oil and melted butter. Also good with sesame oil, tamari, ginger and a little bit of garlic.

      Salmon - Marinate in olive oil, lemon juice + zest, salt and fresh tarragon. Prepare the same way.

      Other fish you may like are shark (I love shark), cod and catfish. Do you like clams? I like them and snails steamed in garlic butter. White fish I usually like broiled with butter and green onions. And I don't like fishy-fish either. You might want to consider crab legs or claws also.
      Last edited by Blackcatbone; 04-12-2011, 06:34 AM. Reason: added text
      Buy house, Demolish house, Build house.

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      • #4
        Talapia and mahi mahi are two very non-fishy fish that you can get easily. The simplest way that I fix talapia is to heat up some unions, add in some mushrooms, and the cook the fix on top of that in a covered pan. I like to add some salt and different seasonings depending on my mood.
        http://www.facebook.com/daemonized

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        • #5
          +1 to the lemon juice. It masks fishiness quite remarkably.

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          • #6
            Hi Tim,

            I'm not a fish eater. Never have been. I'm trying to be more of a fish eater now. I cooked a fish (whitefish) last week for the very first time ever. I found the taste not bad it's the texture that gets me for some reason. I managed to eat it but it was hard. I realize that for me it's just something that needs a little getting used to. So right now my strategy is to not just try to eat fish on it's own but put it in things as as component. So on the weekend I made a carrot and cauliflower soup with coconut milk and a bit of curry and added pieces of whitefish too it. I found it way easy to eat it that way. I plan to continue with that sort of strategy for the next while to get more used to it.

            The other thing is to try to make sure that if it isn't canned or frozen fish you're using to make sure to get it as fresh as possible. I really have no idea what good fish or seafood is supposed to taste like so I wanted to make sure that I was getting the best as possible and not end up eat a so so piece of 'fresh' fish and think that's what it is supposed to be like. It was funny because when I cooked the whitefish (panfried with lemon butter and fresh dill) I had to get my husband (a fish eater) to help make sure it was cooked right and get his opinion on whether it tasted good because I had no frame of a taste reference to go on.

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            • #7
              I recommend giving salt baked fish a try. Get a pan that's big enough for the pieces of fish you're going to cook (this is easiest with fish that still have skin on one side, but not necessary). Fill the bottom with salt and mix in a couple cinnamon sticks, garlic cloves, peppercorns (whole), and cloves. Some lemon slices would not go amiss either. Just make a loose mixture and lay the fish on top of the salt-spice bed. Tent it with foil tightly and bake until it's done (I don't know times or temps offhand).

              When it's done, if you're lucky the skin will peel off and stick to the salt, but it didn't work out that way for me. What you WILL have is some very uniquely (and amazingly) flavored fish. I was amazed that the flavor transferred so well to the fish (we use salmon) without having to coat it in something heavy.

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              • #8
                Thanks for all the great responses everyone! I have some time this weekend I am going try out the different suggestions, will let you know how it goes.

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                • #9
                  Swordfish steak! I had some last week, unexpectedly tasty. I found a sauce recipe thingy that really helped. I used ghee, parsely, black pepper, sea salt, and lemon zest and mashed it into a paste. Grilled the sword fish and added the mash, rubbing it all over. Serve with a spritz of lemon juice. Way good.

                  My favorite is shrimp cooked in bacon grease, served over baby greens, with macadamias and feta.
                  --Trish (Bork)
                  TROPICAL TRADITIONS REFERRAL # 7625207
                  http://pregnantdiabetic.blogspot.com
                  FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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                  • #10
                    I am also going through this. Grew up not liking any type of sea food. Pretty much all I have been buying is Wild Caught Salmon and some Tilapia. The salmon I eat has the skin on it and I eat the skin to, it is really tough to get down without gagging but I think I'm becoming more and more accustomed to it the more I eat it. I eat the skin for health benefits but I'm actually not even sure if it has any, I was just assuming. Does anyone know if it actually has any added health benefits?

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                    • #11
                      I like doing fish curries with curry paste or powder (I have three kinds of Thai curry paste or a Jamaican curry powder depending on what I'm in the mood for). Mix the curry with a can of coconut milk to your heat preference (add a little fish sauce if it's Thai). Add in veggies of choice (I almost always add onions, and zucchini, bell peppers, broccoli, cauliflower all work well. I like tomatoes with the Jamaican curry). Add in the fish and cook till done.
                      "Sometimes, you need to make sure the angel on your shoulder has a wingman." -Me

                      My primal log

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                      • #12
                        Originally posted by moorec06 View Post
                        I am also going through this. Grew up not liking any type of sea food. Pretty much all I have been buying is Wild Caught Salmon and some Tilapia. The salmon I eat has the skin on it and I eat the skin to, it is really tough to get down without gagging but I think I'm becoming more and more accustomed to it the more I eat it. I eat the skin for health benefits but I'm actually not even sure if it has any, I was just assuming. Does anyone know if it actually has any added health benefits?
                        Isn't it the skin that has the most health benefits? I think I read somewhere that that's where the fat (and we want salmon fat because of its omega 3 properties) is concentrated. Salmon skin can actually be delicious -try taking it off the fish and pan-frying it seperately in some oil until crisp.
                        My food blog, with many PB-friendly recipes

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                        • #13
                          Try salmon with tangy lemony hollandaise on top. Hollandaise is one of the most primal sauces out there! lol
                          The more I see the less I know for sure.
                          -John Lennon

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                          • #14
                            Originally posted by lil_earthmomma View Post
                            Try salmon with tangy lemony hollandaise on top. Hollandaise is one of the most primal sauces out there! lol
                            So I consider myself fairly adept in the kitchen, but after reading the wikipedia entry on hollandaise, not sure I am ready to give that a go! Any tips for preparing without ending up with scrambled eggs?

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                            • #15
                              Trout is a bit like a milder, less fishy-tasting version of salmon with similar health benefits.

                              Other things that go with oily fish: ginger, and fennel leaves. (Probably not together.)

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