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Fish Tank Freezer... With a "Catch"

post #1 of 16
Thread Starter 
I have a dilemma and would love some suggestions if any of you cooks and chefs feel up to the challenge.

I'm currently in fish heaven with a freezer full of many varieties including salmon, perch, trout, etc. There are so many possibilities, I'm sure.

Here is the catch:
Though my freezer works and contains seaworld, my fridge is room temp. This limits certain ingredients I would typically put on my fish before foil baking it. I've found honey and lemon pepper effective, but I'm getting a little tired of that. I'm not big on my fish plain and my lemon has spoiled. I don't want to buy anything fresh until my fridge is fixed.

Any chefs have creative ways to implement cupboard ingredients? If so, what kind of fish would you recommend paired with your suggestions?
post #2 of 16

A room-temp fridge is simply a storage cabinet.  You need a new/serviced refrigerator.

 

Mike

 

Is this a gag?  April Fool's was a couple days ago.

 

Mike

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post #3 of 16
Thread Starter 
Quote:
Originally Posted by MikeLM View Post

A room-temp fridge is simply a storage cabinet.  You need a new/serviced refrigerator.


Mike

Is this a gag?  April Fool's was a couple days ago.

Mike

No Mike. As I mentioned, freezer is fine. Cleaned out fridge and awaiting repairs. See no reason to waste the stuff up there. It contains perfectly good meat including moose and deer along with fish. I'm just trying to be creative and avoid living off spaghetti o's.

If it was an April fools thing, I would've posted it on the appropriate date.

Everything frozen remains frozen. The fridge below is what I'm avoiding. Sorry if I was unclear.
.
Edited by Pepper Grind - 4/3/15 at 8:42pm
post #4 of 16

Butter does fine at room temp for a week and it pairs well with fish of all kinds. Your spice cabinet is anything goes for fish, hard to go wrong really. Lemons keep on the counter for a week or more too! I never refrigerate fruit unless it is cut. Tomato sauce with some fish is good, I have made a baked rice dish where I add the fish towards the end, onion, garlic, salt, pepper, bit of rosemary was what I used.

post #5 of 16
Thread Starter 
Quote:
Originally Posted by MaryB View Post

Butter does fine at room temp for a week and it pairs well with fish of all kinds. Your spice cabinet is anything goes for fish, hard to go wrong really. Lemons keep on the counter for a week or more too! I never refrigerate fruit unless it is cut. Tomato sauce with some fish is good, I have made a baked rice dish where I add the fish towards the end, onion, garlic, salt, pepper, bit of rosemary was what I used.

Thanks Mary! I wasn't aware that butter could keep that long, as growing up I was always told to put it back in the fridge. My mom even freezes it.

I did as you suggested and raided my dried spices. It was an Italian mix, with garlic powder, fresh onions and rainbow trout. Thanks again!
post #6 of 16

Stick of butter I am using stays on the counter, I use it in about a week in between cooking and on bread. I buy butter on sale and freeze it though. Amish use a butter crock and never refrigerate it... http://www.amishcountrystoreonline.com/butter-bell-azure/

post #7 of 16

Do you have any bread crumbs? They keep unrefrigerated and you can use them to add some added crunch and flavor if you are going to saute the fish, you shouldn't need an egg wash to get them to stick if you lightly oil it first.

 

If you have honey, see if there is an Asian/Indian market around your neck of the woods and look for tamarind paste. It shouldn't cost more than around $2.50 (for enough to last a long time!) It's shelf stable also and combined with honey makes beautiful "sweet and sour" flavoring that would be particularly good on salmon.

 

Soy sauce, ponzu, old bay, etc. There are plenty of condiments you can use for fish that don't require refrigeration. If you're going to get some butter a bottle of wine should keep for a while too, I'd at least consider some white wine with butter. I'm not sure if capers are shelf stable, they are usually packed in brine so it's worth checking into. With capers, the wine, lemon juice, and butter you've got a nice picatta pan sauce in the works!

post #8 of 16
Thread Starter 
Quote:
Originally Posted by eastshores View Post

Do you have any bread crumbs? They keep unrefrigerated and you can use them to add some added crunch and flavor if you are going to saute the fish, you shouldn't need an egg wash to get them to stick if you lightly oil it first.

If you have honey, see if there is an Asian/Indian market around your neck of the woods and look for tamarind paste. It shouldn't cost more than around $2.50 (for enough to last a long time!) It's shelf stable also and combined with honey makes beautiful "sweet and sour" flavoring that would be particularly good on salmon.

Soy sauce, ponzu, old bay, etc. There are plenty of condiments you can use for fish that don't require refrigeration. If you're going to get some butter a bottle of wine should keep for a while too, I'd at least consider some white wine with butter. I'm not sure if capers are shelf stable, they are usually packed in brine so it's worth checking into. With capers, the wine, lemon juice, and butter you've got a nice picatta pan sauce in the works!

Some great suggestions! Usually in place of bread crumbs these days, I use rice chex. I don't see how that substitute wouldn't work with your recommendations, except maybe it wouldn't stick so well without the egg because its crunchy?

Fridge finally getting fixed today or tomorrow. Once I can get my duck eggs back in there without risk of poisoning, do you think it would be too weird to coat it in duck yoke and use cereal instead of bread crumb for the coating?
post #9 of 16
Quote:
Originally Posted by Pepper Grind View Post

Fridge finally getting fixed today or tomorrow. Once I can get my duck eggs back in there without risk of poisoning, do you think it would be too weird to coat it in duck yoke and use cereal instead of bread crumb for the coating?

 

The cereal probably would be very similar to panko bread crumbs, which are crunchy so I think it would be great. Also, a lot of people use crushed corn flakes for fried chicken.

post #10 of 16

Trout is delicious just seasoned, dredged in flour, fried in oil and finished with butter. You can add capers and croutons if you have them, or even parsley, at the end - but you don't have to. 

 

For salmon you can mix soy sauce with crushed garlic and ginger and sesame oil to marinate and bake the fish. 

post #11 of 16
Great thread y'all.
Have to admit that fried is my favorite way to eat fish.
And lightly dusted and pan fried in butter and olive oil has to be number one.

mimi

Speaking of trout...... is that what you are showing off @eastshores ?
My IPad pix is too small to see the head.

m.
post #12 of 16
Quote:
Originally Posted by flipflopgirl View Post

Speaking of trout...... is that what you are showing off @eastshores ?
My IPad pix is too small to see the head.

 

Took me a second.. since I hadn't posted any pictures that I knew of on this thread. Yep that was my first "gator trout" :) 

Note: Spotted sea trout (saltwater)

post #13 of 16
Quote:
Originally Posted by eastshores View Post

Quote:
Originally Posted by flipflopgirl View Post

Speaking of trout...... is that what you are showing off @eastshores ?

My IPad pix is too small to see the head.

Took me a second.. since I hadn't posted any pictures that I knew of on this thread. Yep that was my first "gator trout" smile.gif  
Note: Spotted sea trout (saltwater)

Congratulations....how'd ya fix 'im?

mimi
post #14 of 16
Quote:
Originally Posted by flipflopgirl View Post


Congratulations....how'd ya fix 'im?

mimi

 

Beer batter and deep fried... I am a simple boy at heart.

:)

post #15 of 16
Thread Starter 
Quote:
Originally Posted by French Fries View Post

Trout is delicious just seasoned, dredged in flour, fried in oil and finished with butter. You can add capers and croutons if you have them, or even parsley, at the end - but you don't have to. 

For salmon you can mix soy sauce with crushed garlic and ginger and sesame oil to marinate and bake the fish. 

That last bit sounds like something I would love! I would probably add a little something sugary and toss in some rooster heat along with your marinade- kind of like a spicy teriyaki.

I'm calling it "rooster heat" because my auto correct doesn't recognize sarachi and I'm too lazy to look it up. Tee hee.
post #16 of 16
Thread Starter 
Quote:
Originally Posted by eastshores View Post

Beer batter and deep fried... I am a simple boy at heart.
smile.gif

Beer makes everything batter.
Edited by Pepper Grind - 4/13/15 at 4:18pm
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