Denser fishes like salmon and cod are the easiest to cook. You can overcook them, especially salmon, but they’re both really delicious and generally easy to work with. I would recommend going with salmon for the extra flavor, but if you’re concerned about over cooking, maybe cod instead.
Edit: I used this recipe, but with less dill because that’s a crazy amount.
Yeah salmon isnt’ too hard and cod goes pretty easy in fishsticks basically, but I don’t know how to optimise it. I don’t get the feel for the meat like I do with when I cook, for example, steaks and want them rare. I mean yeah I do use a digital thermometer with steaks to get them optimal, but my point is I wouldn’t even know with fish what the optimal is.
Like salmon and cod, yeah, easy enough and you find things at the store. But once I tried making soup out of this pike we caught and it was just… way overcooked. I messed it up, totally.
So I’d like to get that sort of intuitive feel and understanding I have for mammalian meat to fish meat as well. Like I understand with mammalian meat if it’s fattier it’ll cook differently, if it’s this or that it’ll affect it this way or that, but I don’t know shit about fish, you know? Like if I was a millionaire, I’d hire a high-grade sushi chef to teach me about fish or something.
A sushi chef would be a poor choice to teach you about cooking fish!
But I understand. It really just takes practice.
Try a handful of different recipes with the same fish and you will start to get a feel for it. Then try a handful of recipes with a different fish. Etc. After getting the hang of a few of them, you’ll be more comfortable with judging how and how long to cook the fish based on the filet or steak that you’re working with–how thick or delicate the meat is.
For me, I was wary about chicken for the longest time when I first started cooking, afraid that I would undercook it. Same thing. It all just takes experience.
A sushi chef would be poor in teaching me about cooking fish, yes, but I believe I know cooking more than fish, and a sushi chef would be very good to teach me about fish.
You see? I can’t communicate how amusing it is for me to stay "you see? " to you but I will try; you are Drusas, who one commented about my chosen nickname, as it was similar to yours.
The reason this amused me, or is ironic, is that my name is “Jussi”, which sounds sort of like “you see”. And the thing I like to do is mansplain. So… you see?
Denser fishes like salmon and cod are the easiest to cook. You can overcook them, especially salmon, but they’re both really delicious and generally easy to work with. I would recommend going with salmon for the extra flavor, but if you’re concerned about over cooking, maybe cod instead.
Edit: I used this recipe, but with less dill because that’s a crazy amount.
https://skinnyspatula.com/salmon-soup-lohikeitto/#mv-creation-223-jtr
Yeah salmon isnt’ too hard and cod goes pretty easy in fishsticks basically, but I don’t know how to optimise it. I don’t get the feel for the meat like I do with when I cook, for example, steaks and want them rare. I mean yeah I do use a digital thermometer with steaks to get them optimal, but my point is I wouldn’t even know with fish what the optimal is.
Like salmon and cod, yeah, easy enough and you find things at the store. But once I tried making soup out of this pike we caught and it was just… way overcooked. I messed it up, totally.
So I’d like to get that sort of intuitive feel and understanding I have for mammalian meat to fish meat as well. Like I understand with mammalian meat if it’s fattier it’ll cook differently, if it’s this or that it’ll affect it this way or that, but I don’t know shit about fish, you know? Like if I was a millionaire, I’d hire a high-grade sushi chef to teach me about fish or something.
A sushi chef would be a poor choice to teach you about cooking fish!
But I understand. It really just takes practice.
Try a handful of different recipes with the same fish and you will start to get a feel for it. Then try a handful of recipes with a different fish. Etc. After getting the hang of a few of them, you’ll be more comfortable with judging how and how long to cook the fish based on the filet or steak that you’re working with–how thick or delicate the meat is.
For me, I was wary about chicken for the longest time when I first started cooking, afraid that I would undercook it. Same thing. It all just takes experience.
A sushi chef would be poor in teaching me about cooking fish, yes, but I believe I know cooking more than fish, and a sushi chef would be very good to teach me about fish.
You see? I can’t communicate how amusing it is for me to stay "you see? " to you but I will try; you are Drusas, who one commented about my chosen nickname, as it was similar to yours.
The reason this amused me, or is ironic, is that my name is “Jussi”, which sounds sort of like “you see”. And the thing I like to do is mansplain. So… you see?
Nominative determinism.
I do always have a bit of a double-take when I see your username. It makes me think you have good taste, even though I don’t know its origin.
But you’re right that a sushi chef should be well acquainted with a variety of fish.
Probably shouldn’t.
I was thinking more about imparting information about the nature, spirit, of fish.
If O understand that, it’ll help me cook.
I think I would need you to elaborate.
Sorry, I was offensively drunk 7 hours ago when I wrote that.
I don’t know how to elaborate on that anymore. Apologies.