Different approach to fish recipes

[Willie Boy]

Was talking to a couple of chefs (honest to goodness, this is my job, Chefs) the other day about recipes/approaches to preparing fish.

Basically, this was the outcome of a conversation between myself and Teeg regarding the 'rumor' that bighead carp are pretty good talble fare...and whether or not we could find/locate recipes that might spark some interest in the fish harvesting crowd...

Basically, the rules they were tossing out:
more oily fish...like, in their words, catfish, tend to respond better to acidic garnishes/preparation approaches.

fish like walleye, with a delicate 'fine' flavor (or you know, bland, tasteless, kind of like white bread) do better with different types of approaches.

Anyone out there a culinary genious who thinks this way? We're talking well beyond the 'cracker crumb vs corn-meal' debate...

A couple of years ago, there was quite a bit of excitement when Paul Prudhomme came out with 'blackened redfish' and really kicked off the nationwide 'blackened' craze...and, if I recall correctly, had some folks getting concerned about the pressure on redfish populations due to harvest...

Just asking...just thinking...a few recipes would be a start...some for the grill, some for frying, some for baking...

[Mako]

When I was growing up, good quality fish tasted best uncooked. Why cook something that tastes better raw? On the other hand, really bony fish and part of the fish with bones after filleting were very good eating, and tasted best just salted and broiled. On the other hand, Japanese people tend to stay with salt water fish so I'm wondering if the salted and broiled work best for salt water fish. My dad (he's a chef) used to always tell me that we don't want to go salmon fishing in the streams or even the lakes because once they hit freshwater, fish don't taste as good.

In the end, I think the problem with people who prepare fish is that they try to do too much with it, and lose the natural flavor of the fish. Imagine a good steak. You would never put steak sauce on it, and is best prepared with just a little bit of seasoning to bring out the flavor of the steak, and barely cooked. Too many people (I included) hide the flavor of the fish because in all actuality, they don't like the fishy flavor.

Sorry, Willie, doesn't really answer your question, but I'm no culinary genius either. Just thought I'd give an opinion anyway.

[Willie Boy]

no need to be sorry...good thoughts in that there ramble.

As for my favorite meal now?
2 inch thick strip steak, hand-cut at Bakers
seasoned with coarse salt, coarse ground black pepper and fresh garlic...
allowed to come to room temperature with the seasoning before grilling...

Grilled to Medium Rare...lowest heat possible, turning every five minutes...
Matches very well with whole skin garlic mashed potatoes with asiago cheese and freshly steamed spring asparagus.

Toss in a couple of grilled mushrooms...

But I'm looking to figure out how to do fish on the grill this year...

As for shrimp on the barbie...I still prefer fresh shrimp, skewered, wrapped in bacon and brushed with Daves Sweet and Sassy sauce...served with pasta and a fettucine type sauce, green, freshly steamed vegetables...

Looking to the fish side of things this year...hope to come up with some good ones...if so, will let you know...

[Catfishsteve]

Willie Boy,

First, stop ruining my lunch!! That all sounds so good! I'd like to shoot one of those big heads this spring and give it a try!!

Paddlefish is very, very good on the grill. I wonder how similar their meat is to big-head carp? They eat the same things in the same waters.

[jarredbehrendt]

Mako, better not eat any freshwater fish from around here raw you could get a liver fluke! I do agree however, the best fish to eat is eaten raw. A little soy sauce to dip it in and yum! With freshwater fish you are better off cooking as the chances of parasites are typically greater.
I would have to agree that fattier fish typcally turn out better with a more acidic cooking method, herbed salmon on cedar planks anyone?
A method for catfish that I have used is to marinate it for a couple hours in buttermilk, with a more fleshy fish like tuna or salmon marinating with wine and soy sauce works well.
I would highly recomend salmon or tuna prepared as sushi, or at least seared. With the fatty fishes either going low and slow or searing (very hot very fast) are the best heat methods while the more delicate fish like walleye are better fried or cooked at a medium pace.
Note though with any fish that if it smells like fish while raw, its bad.

[Willie Boy]

Originally Posted by jarredbehrendt

Note though with any fish that if it smells like fish while raw, its bad.

I'm always reminded of this when walking by the seafood counters at the local grocery stores...