Re: frozen fish

[Guest guest]

macedgeca (Elyse) wrote:

I'd like to have more fish in my diet. I can't get fresh fish easily

where I am, and hate the taste of frozen fish. Is there a simple way

to prepare frozen fish without too many ingredients, but enough to

disguise the taste that it's frozen? I'm not a cook either, any

ideas that are simple?

-----

Hi Elyse

I can't get fresh fish easily where I live either. I buy individually wrapped

frozen fish fillets in a bag from the supermarket, so they don't take long to

defrost when I pull one out. Something really simple is to pop the fish fillet

into alfoil (silver wrap, or whatever you like to call it), sprinkle with

whatever herbs/spices you like, cracked black pepper, some garlic, onion or leek

too if you like, squeeze fresh lemon juice over the top. Pop into the oven on a

tray on 'normal' heat (about 180 degrees Celsius - not sure what that is in

Fahrenheit). While that is cooking you can prepare a salad or vegies. Oh, I need

to think Candida cooking, don't I?! LOL I haven't tried it yet but maybe add

some extra virgin olive oil or coconut oil in to the fish parcel too, to give

you extra fat. The aromas of the herbs/spices, garlic, onion permeate through

the fish and you don't get that 'fishy' taste, if that makes sense. You can also

do this on a barbie or steamed in a bamboo steamer over boiling water. Not a bad

idea to take to a friends place when they have a barbie on. Or is that just done

in Australia - 'BYO meat'? LOL

Hope this helps.

Jen

[Guest guest]

P.S. I forgot. Make sure you pat dry any water off the fish once it has thawed,

using paper towelling, before putting into the parcel to cook. Otherwise it can

get soggy.

Jen

[Guest guest]

Hi Jen,

I've had things baked in foil before and they were tasty because it

kept the flavour in, this sounds like it would be good, but I

hesitate to use foil because of the aluminum. I had a metals test

done and it showed high aluminum. Does anyone else here know if

there's an alternative? Or, does the foil get into the food?

About the steamer, do you mean you put the foil wrapped parcel into

the steamer? I wonder if this would work as well with parchment paper.

Yes, we do barbie's here too, (and BYOM), but we don't called it

that. We just call it barbeque, how boring. You

must barbie way more often over there and that's why you have a

nickname for it.

Here's a little laugh for you, another example of how ridiculous and

litigious people/corporations can get. There was a restaurant in the

US called Barbie's, it was using the Aussie expression for barbeque

because the food there was all barbequed (probably Aussie owned).

Well, the Mattel Barbie doll people tried to sue - as if only they

have the rights to the name Barbie. The judge overthrew it saying he

didn't think people would confuse the doll with a restaurant :-)

elyse

On 24-Jun-06, at 7:56 AM, Nairn wrote:

> I can't get fresh fish easily where I live either. I buy

> individually wrapped frozen fish fillets in a bag from the

> supermarket, so they don't take long to defrost when I pull one

> out. Something really simple is to pop the fish fillet into alfoil

> (silver wrap, or whatever you like to call it), sprinkle with

> whatever herbs/spices you like, cracked black pepper, some garlic,

> onion or leek too if you like, squeeze fresh lemon juice over the

> top. Pop into the oven on a tray on 'normal' heat (about 180

> degrees Celsius - not sure what that is in Fahrenheit). While that

> is cooking you can prepare a salad or vegies. Oh, I need to think

> Candida cooking, don't I?! LOL I haven't tried it yet but maybe add

> some extra virgin olive oil or coconut oil in to the fish parcel

> too, to give you extra fat. The aromas of the herbs/spices, garlic,

> onion permeate through the fish and you don't get that 'fishy'

> taste, if that makes sense. You can also do this on a barbie or

> steamed in a bamboo steamer over boiling water. Not a bad idea to

> take to a friends place when they have a barbie on. Or is that just

> done in Australia - 'BYO meat'? LOL

>

> Hope this helps.

>

> Jen

[Guest guest]

Elyse wrote:

Hi Jen,

I've had things baked in foil before and they were tasty because it

kept the flavour in, this sounds like it would be good, but I

hesitate to use foil because of the aluminum. I had a metals test

done and it showed high aluminum. Does anyone else here know if

there's an alternative? Or, does the foil get into the food?

About the steamer, do you mean you put the foil wrapped parcel into

the steamer? I wonder if this would work as well with parchment paper.

Yes, we do barbie's here too, (and BYOM), but we don't called it

that. We just call it barbeque, how boring. You

must barbie way more often over there and that's why you have a

nickname for it.

Here's a little laugh for you, another example of how ridiculous and

litigious people/corporations can get. There was a restaurant in the

US called Barbie's, it was using the Aussie expression for barbeque

because the food there was all barbequed (probably Aussie owned).

Well, the Mattel Barbie doll people tried to sue - as if only they

have the rights to the name Barbie. The judge overthrew it saying he

didn't think people would confuse the doll with a restaurant :-)

elyse

-----

Ah, I hadn't thought of the aluminium. I've also baked with a plastic oven

(baking/roasting) bag. Made a lovely Moroccan Lamb - everything thrown in

together, meat, herbs/spices and veggies and no mess in the oven. I wonder if

plastic is ok to seal the juices and flavours in?

As for the bamboo steamer. I lay the wrapped parcel on the bamboo 'tray' and sit

it over boiling water, then put the lid of the steamer on. I got it from an

Asian shop. I think they do it with or without wrapping, depending on what is

being steamed. I have also read recipes that use things like a palm frond to sit

the food on. Hah, if I could find a palm frond locally that would be ideal! )

I mean, if you could find a palm frond, you could wrap the fish in that and

steam it. Wrap the frond up with string to keep the juices in. I'm getting

hungry now just thinking about it! LOL I am not sure what parchment paper is

sorry. Are we having a language barrier? LOL Just kidding! I assume it is

something like you wrap lunches in (when I used to eat sandwiches), like a

breathable type of paper?

Yes, we often have a barbie on the back verandah, at a park or friends house.

It's very much an outside lifestyle here, well for me anyway. I even have a big

outdoor heater to keep us warm outside in winter. LOL

Amazing what law suits come about. Am I in trouble for calling an Aussie

barbie...a " Barbie " ? LOL

Take care!

Jen

[Guest guest]

Jen,

I really hate to be a bummer, but I wouldn't use plastic either.

That's why I'm wondering about parchment paper. It probably won't

seal as well as plastic or foil and I don't know what's in it, but

it's probably safer. It should be in the grocery aisles near the

waxed paper, it's normally used to line trays for baking. I love

the idea of a palm frond, oh wouldn't that be amazing!

elyse

On 24-Jun-06, at 9:30 AM, Nairn wrote:

> Ah, I hadn't thought of the aluminium. I've also baked with a

> plastic oven (baking/roasting) bag. Made a lovely Moroccan Lamb -

> everything thrown in together, meat, herbs/spices and veggies and

> no mess in the oven. I wonder if plastic is ok to seal the juices

> and flavours in?

>

> As for the bamboo steamer. I lay the wrapped parcel on the bamboo

> 'tray' and sit it over boiling water, then put the lid of the

> steamer on. I got it from an Asian shop. I think they do it with or

> without wrapping, depending on what is being steamed. I have also

> read recipes that use things like a palm frond to sit the food on.

> Hah, if I could find a palm frond locally that would be ideal! )

> I mean, if you could find a palm frond, you could wrap the fish in

> that and steam it. Wrap the frond up with string to keep the juices

> in. I'm getting hungry now just thinking about it! LOL I am not

> sure what parchment paper is sorry. Are we having a language

> barrier? LOL Just kidding! I assume it is something like you wrap

> lunches in (when I used to eat sandwiches), like a breathable type

> of paper?

>

> Yes, we often have a barbie on the back verandah, at a park or

> friends house. It's very much an outside lifestyle here, well for

> me anyway. I even have a big outdoor heater to keep us warm outside

> in winter. LOL

>

> Amazing what law suits come about. Am I in trouble for calling an

> Aussie barbie...a " Barbie " ? LOL

>

> Take care!

>

> Jen

[Guest guest]

Elyse wrote:

Jen,

I really hate to be a bummer, but I wouldn't use plastic either.

That's why I'm wondering about parchment paper. It probably won't

seal as well as plastic or foil and I don't know what's in it, but

it's probably safer. It should be in the grocery aisles near the

waxed paper, it's normally used to line trays for baking. I love

the idea of a palm frond, oh wouldn't that be amazing!

elyse

----

Sorry to be hogging the air waves with this but just another idea. Maybe wrap

the fish with all the goodies inside the parchment paper. Place onto a plate and

then put the plate on the bamboo steamer tray. Then if any juices do come out,

it will go on the plate. I've done this before with Asian cuisine.

Wonder what Bee might have to say when she gets back? I think we might all agree

that we have missed her!

Jen

[Guest guest]

,

We're not hogging the airwaves, there's room for everyone else

When you bake the fish wrapped up, how long to you bake it for? I

wonder if it needs less time than if it wasn't wrapped. Yes, I

think we all miss Bee, but I'm glad she's having a break from all of

us LOL.

elyse

On 24-Jun-06, at 10:04 AM, Nairn wrote:

> Sorry to be hogging the air waves with this but just another idea.

> Maybe wrap the fish with all the goodies inside the parchment

> paper. Place onto a plate and then put the plate on the bamboo

> steamer tray. Then if any juices do come out, it will go on the

> plate. I've done this before with Asian cuisine.

>

> Wonder what Bee might have to say when she gets back? I think we

> might all agree that we have missed her!

[Guest guest]

Elyse wrote:

,

We're not hogging the airwaves, there's room for everyone else

When you bake the fish wrapped up, how long to you bake it for? I

wonder if it needs less time than if it wasn't wrapped. Yes, I

think we all miss Bee, but I'm glad she's having a break from all of

us LOL.

-----

I don't know exactly Elyse. Depends on the type of fish and how big the fillet

is really. Also, if you decided to steam or do it in the oven, wrapped or

unwrapped, I guess. Fish generally doesn't take a lot of cooking time. Maybe 15

minutes max? Enough time to make a salad or veggies. You can tell by opening the

parcel (if it's wrapped) and poking at it or just using a knife to slice into

it, in the centre, to make sure it is cooked through. Oh, another thought, since

we are worried about what to wrap it in. Why not place everything in a ceramic

dish with a glass cover and whack it in the oven?

To throw a spanner in the works, you could fry the fish in coconut oil and

butter. Partially fry off some garlic, onion, spices/herbs (even maybe tomato).

Push those to the outside of the pan and then add the fish fillet (you could

even add some more coconut oil at this point in time). You want the temperature

of the pan to be reasonably hot - somewhere between medium and high. A small

fillet will only need a few minutes each side. Sprinkle with sea salt and ground

pepper. When on the second side, push the other ingredients back over the fish

and squeeze lemon over it . You could also sprinkle it with paprika to add a bit

of a bight! Very quick and easy. Would need to have your salad or veggies almost

ready before frying the fish though.

Hope this helps.

Jen

[Guest guest]

>

>

> Hi Jen,

> I've had things baked in foil before and they were tasty because it

kept the flavour in, this sounds like it would be good, but I

> hesitate to use foil because of the aluminum.

You can use parcement paper instead of aluminum.

Maddalena

[Guest guest]

Thanks for the fish recipes.

Maddalena

[Guest guest]

Elyse

Would foil get into the fish if the foil was only used to cover

the pan - as putting the fish into a bread pan and after adding

whatever spices and say lemon juice, cover the pan with foil. This is

an specially handy way of preparing fish if the fish is frozen, at

least I have found it so. If the fish is frozen, it usually cooks in

about an hour. Most of the time I have done this; I have lined the

pan with the foil and left enough to fold over and cover it all --

but have also done it with just foil over the top. The top must

be 'tight' so no steam gets out though.

blessings

Shan

>

> > I can't get fresh fish easily where I live either. I buy

> > individually wrapped frozen fish fillets in a bag from the

> > supermarket, so they don't take long to defrost when I pull one

> > out. Something really simple is to pop the fish fillet into

alfoil

> > (silver wrap, or whatever you like to call it), sprinkle with

> > whatever herbs/spices you like, cracked black pepper, some

garlic,

> > onion or leek too if you like, squeeze fresh lemon juice over

the

> > top. Pop into the oven on a tray on 'normal' heat (about 180

> > degrees Celsius - not sure what that is in Fahrenheit). While

that

> > is cooking you can prepare a salad or vegies. Oh, I need to

think

> > Candida cooking, don't I?! LOL I haven't tried it yet but maybe

add

> > some extra virgin olive oil or coconut oil in to the fish parcel

> > too, to give you extra fat. The aromas of the herbs/spices,

garlic,

> > onion permeate through the fish and you don't get that 'fishy'

> > taste, if that makes sense. You can also do this on a barbie or

> > steamed in a bamboo steamer over boiling water. Not a bad idea

to

> > take to a friends place when they have a barbie on. Or is that

just

> > done in Australia - 'BYO meat'? LOL

> >

> > Hope this helps.

> >

> > Jen

>

[Guest guest]

Hey Jen,

Yes, I've usually made the fish in a ceramic dish, I was just looking

for a way to get more flavour, and wrapping it up sounds like it

would seal other flavours in.

I've used parchment paper for other things too, the great thing about

is it makes clean up real easy, you don't have to scrub anything

because it's all in the parchment paper, your pot remains remains

clean (maybe just a rinse or a wipe, no scrubbing). Frying is real

tasty, but more work :-)

Elyse

On 24-Jun-06, at 11:49 AM, Nairn wrote:

> since we are worried about what to wrap it in. Why not place

> everything in a ceramic dish with a glass cover and whack it in the

> oven?

>

> To throw a spanner in the works, you could fry the fish in coconut

> oil and butter. Partially fry off some garlic, onion, spices/herbs

> (even maybe tomato). Push those to the outside of the pan and then

> add the fish fillet (you could even add some more coconut oil at

> this point in time). You want the temperature of the pan to be

> reasonably hot - somewhere between medium and high. A small fillet

> will only need a few minutes each side. Sprinkle with sea salt and

> ground pepper. When on the second side, push the other ingredients

> back over the fish and squeeze lemon over it . You could also

> sprinkle it with paprika to add a bit of a bight! Very quick and

> easy. Would need to have your salad or veggies almost ready before

> frying the fish though.

[Guest guest]

Elyse wrote:

>

> I'd like to have more fish in my diet. I can't get fresh fish easily

where I am, and hate the taste of frozen fish. Is there a simple way

> to prepare frozen fish without too many ingredients, but enough to

> disguise the taste that it's frozen? I'm not a cook either, any

> ideas that are simple?

==>Lemon juice, dill, butter, pepper & ocean sea salt are wonderful on

fish!

Bee

[Guest guest]

Elyse wrote:

>

> Jen,

> I really hate to be a bummer, but I wouldn't use plastic either. >

That's why I'm wondering about parchment paper. It probably won't

> seal as well as plastic or foil and I don't know what's in it, but

> it's probably safer. It should be in the grocery aisles near the

waxed paper, it's normally used to line trays for baking. I love

> the idea of a palm frond, oh wouldn't that be amazing!

==>You can bake fish in leaves like swiss chard, cabbage or kale. Just

place them on a baking sheet. To keep them closed you could use

certain types of string, or use skewers. Steaming the leaves a little

would help wrapping. My friend uses leaves instead of bread for

wrapping his meats and vegetables.

Bee

[Guest guest]

Shan wrote:

>

> Elyse

> Would foil get into the fish if the foil was only used to cover

> the pan - as putting the fish into a bread pan and after adding

> whatever spices and say lemon juice, cover the pan with foil. This is

an specially handy way of preparing fish if the fish is frozen, at

> least I have found it so. If the fish is frozen, it usually cooks in

about an hour. Most of the time I have done this; I have lined the

> pan with the foil and left enough to fold over and cover it all --

> but have also done it with just foil over the top. The top must

> be 'tight' so no steam gets out though.

> blessings

==>Hi Shan. If the foil is not touching food it is okay to use.

Bee

[Guest guest]

>

>

> Can the baked fish dishes be made from frozen? I often don't manage

> to plan ahead. Thanks.

==>Yes, you can use frozen fish.

Bee

[Guest guest]

just to be certain...it's ok if I don't thaw it first? Put it in the

oven still frozen?

Can that apply for anything else too, like stew if the beef is frozen?

elyse

On 18-Jul-06, at 8:29 AM, Bee Wilder wrote:

>> Can the baked fish dishes be made from frozen? I often don't manage

>> to plan ahead. Thanks.

>

> ==>Yes, you can use frozen fish.

[Guest guest]

Elyse,

It would be better to thaw it out first. A fish fillet won't take long

to thaw. If your food goes into the oven frozen, the cooking time will

be much longer (depending on the thickness of the item) and it's

possible that it would cook unevenly.

jackie

>just to be certain...it's ok if I don't thaw it first? Put it in the

> oven still frozen?

> Can that apply for anything else too, like stew if the beef is frozen?

>

[Guest guest]

Jackie,

Do you thaw it by putting it in water?

On 18-Jul-06, at 7:16 PM, jahlstrom78 wrote:

> It would be better to thaw it out first. A fish fillet won't take long

> to thaw. If your food goes into the oven frozen, the cooking time will

> be much longer (depending on the thickness of the item) and it's

> possible that it would cook unevenly.

[Guest guest]

>

> Jackie,

> Do you thaw it by putting it in water?

you can do that or you can just put the fillet on a plate, cover it

and let it thaw in the fridge.

jackie

[Guest guest]

Elyse wrote:

>

> Jackie,

> Do you thaw it by putting it in water?

==>Elyse, the best way to thaw out foods is in the fridge, or to speed

it up put it on the counter. You can thaw it in hot water as long as it

is wrapped tight enough not to absorb the water because it will become

water-logged.

Bee

[Guest guest]

Jackie, Bee.

Do you know about how long it takes to thaw? When I put in the

fridge the day before it's ok, but I often don't think of it.

Elyse

On 19-Jul-06, at 1:32 PM, Bee Wilder wrote:

> ==>Elyse, the best way to thaw out foods is in the fridge, or to speed

> it up put it on the counter.

[Guest guest]

> Do you know about how long it takes to thaw? When I put in the

> fridge the day before it's ok, but I often don't think of it.

>

Thaw time will vary based on the size/thickness of the fish.

Here are two articles about frozen fish that I found on the web:

http://www.heb.com/mealtime/FS-freezingFish.jsp

http://web1.msue.msu.edu/imp/mod01/01600571.html

hope they help,

jackie