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Fish Question and Recipe Request

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  • Fish Question and Recipe Request

    I've gone over the fish options available to me and within my budget it seems Keta Salmon and Haddock are the two best options. I've picked the most reasonably priced salmon (Keta which I guess is also called chum) and a cheaper fish option (haddock). We are going to alternate this with the grass feed meats we purchase and our own meats which we butcher ourselves.

    So I have 2 basic questions....1) is there anything I might be missing in my research on these 2 choices? As I understand it they are both wild caught etc.

    2) we are pretty much okay with salmon recipes but I haven't a clue what to do with the haddock, what are your favorite ways to cook it?

    Some info: I'm cooking for 6 kids and 2 adults, the fish is frozen and I'm going to order #10 at a time of each. I don't have a ton of time for fancy recipes and I'll be cooking a big amount at a time. The simpler the better but as long as the prep time is on the short side I don't need it to finish quickly.


  • #2
    Wikipedia tells me that haddock is a white fish similar to cod. I like white fish simply baked or broiled until starting to flake and topped with a cream + white wine + caper/lemon sauce.

    Sounds like you're doing awesome on the nutrition/meat front. I don't think your missing anything.


    • #3
      check out collard wrapped tilapia from everyday paleo
      I also have a fish recipe on my food blog in my sig below (super easy, takes 10 mins)
      --Trish (Bork)


      • #4
        Salmon is a great choice, and Keta/chum and Pink salmons will likely be the most economical (and are not farmed species)
        I oven roasted a 2.5# head-off pink salmon whole on monday, served with fresh lemon & pepper, was quite delicious
        Used the leftovers to make a chowder with some frozen pollock fillets and caramelized onions, turned out well.
        Are you buying fillets? dressed/gutted whole fish? head-off? etc... price difference can be huge

        I'm on the west coast, so Haddock is not one of the fish commonly available to me, but from what I recall it was a rather stereotypical whitefish, similar to cod. A bit lean if the goal is omega3's, a more oily fish might be a better choice, depending on options. I'm a fan of herring and mackerel, however I'm stuck with canned fillets here, nobody sells em frozen/fresh. (except as bait, ugh)

        Really, your best choices will likely be based on what's caught and available locally/regionally. A quick google found me a New England seasonal availability chart which lists tons of options:
        Last edited by Fury; 10-20-2011, 12:43 PM.


        • #5
          Awesome! I will try all of these recipe suggestions, they are exactly what I needed.

          @ Fury, the salmon I usually buy are 6oz frozen portions of fillet with the skin off. They used to come skin on but for some reason they don't anymore. I can get whole also but it's $3.00 more per lb so I'm going to do it as a fun treat.....just not very often. I chose the haddock because I can't afford the salmon for all of the fish consumption but I wanted to trade in an additional beef or pork dinner for one of fish. I'm scared of mackerel and herring being a non-fish lover myself (but trying!!!) maybe I can find some recipes and give them a shot in a couple weeks. I'd rather learn to like the fish with best health benefits.
          Looks like I can get #8 lb buckets of herring in wine or cream or smoked kippers in #10 lb packs. I'll have to research those a little more so I understand the additional ingredients in the cream and what is used for the smoking....then try cooking them. For mackerel I can get #1 fillets for a reasonable price, I will find a recipe and give that a shot with my next order.

          Thanks everyone


          • #6
            Cheaper per pound for frozen salmon fillets than for whole frozen salmon? interesting, I'd expect it to be the opposite what with the extra labour involved, but I guess it does depend on where your purchasing it. Perhaps call/shop around, with luck you may find a wholesale-style seafood place that'll be willing to sell to you with less markup

            an 8LB bucket of herring & 10LB pack of kippers seems like a TON of fish to be buying if your unfamiliar with it, and I suspect the 8lb bucket is whole fish, not filleted. (Herring is a small fish, I can see filleting it being quite annoying) I for one buy my herring filleted in 100g/200g cans.

            1LB portions of mackerel fillets for a reasonable price seems like a great option