IQF is the only way to buy frozen fish. Otherwise as mentioned they are 30% water - a tactic to up the weight. Try drying them good then you can try treating them like any other mild fillet. I can see a chowder with addition of either salt cod, and/or a smoked fish like a Finnan haddie some clams, etc. And don't forget the bacon.
haven't found a way to make this fish tolerable - Page 2
Polish Proverb: Fish, to taste right, must swim three times - in water, in butter, and in wine. This one my mother cooked all the time.
Thaw the fish and blot dry with a paper towel. Smell the fish. If it stinks, toss it and go out for dinner.
Otherwise, salt the fish lightly and leave it salty side on paper towels for 20 minutes to draw out even more moisture. Now paint a oven safe pan with unsalted clarified butter. Place fish on the butter. Herb the top of the fish with your favorite herb and finish with lemon pepper. Paint top of fish with butter. Place in oven at 350 F cooking slowly for 20 minutes. Bring a 1/2 cup of dry white wine just to a boil. Pour over fish. Continue cooking in oven until fish is done.
Pour off excess liquid from the fish into a sauté pan. Reduce over high heat the pan runoff to a mere 2 tablespoons. Remove pan from heat, squeeze in a teaspoon of lemon juice. Add two patties of butter and swirl the sauce in the pan to thicken. Pour the lemon beurre blanc sauce over the fish servings. Fish should be delicate with lemony undertones.
Home Made Cat Food!
Well, or find a neighbor that you sort of do not like...you know, their dog poops in your driveway every morning or something like that?!, and take that frozen "fish" and deposit it in their garbage can.....at least six days before the pick up date by our fav garbage peeps.
With any white fish (walleye works best), you can poach it with salt and honey, then put it in a bowl with finely chopped celery, parley leaves, pepper, old bay, and lemon juice, then fold in some mayonnaise.
Put that on a lightly toasted bun, and blammo… poor man’s lobster roll!
In England, called Fish and chips for centuries
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume).
Well versed in all facets of Continental Cuisine...