Just wondering, What's a good fish to eat to replace beef/chicken if you on a diet? Is there a fish high vits and anything like that? Good tasting? Kepts long in the freezer? Cheap to buy?
And how do you go about cooking it?

Just wondering, What's a good fish to eat to replace beef/chicken if you on a diet? Is there a fish high vits and anything like that? Good tasting? Kepts long in the freezer? Cheap to buy?
And how do you go about cooking it?

Dietwise, I go with fresh tuna steaks--very low in fat, leaving you with just about all protein. I also eat salmon twice a week, but that is moreso for the beneficial oils. I wouldn't call either of these cheap where I buy them (at a fish market). You can usually get a better price at grocery stores, of course, but for me the freshness is important.

I go with salmon first (even canned) - such a good source of omega-3s. From there I would go with taste and/or what is on sale. I'm a fan of cod myself.

One of the big questions is regarding "freshness" of fish. I have found that much of the fish that claims to be "fresh" really isn't - it just has not been frozen yet. But it could be 3-5 days old by the time it gets from the boat to your store.

I prefer to use vacuum sealed flash-frozen fish - this is truly fresher than "fresh" because it is frozen within 4 hours of being caught, and maintains that level of freshness. You can typically thaw it just 2 hours before cooking and its as if you just caught it that day.

Also, many fish markets thaw flash-frozen fish to give customers the illusion of fresh - then you take it home and unknowingly re-freeze it, which really reduces its eatibility dramtically.

My favorite fish of all is Chillean Sea Bass (or white sea bass) - its a pure white fish that is very delicious - not fishy at all, but somewhat oily (not greasy - the oil just makes it cook up really nice). I also love Swordfish, Halibut, and MahiMahi - these are more like chicken in texture - a firmer, denser texture. All of these are somewhat expensive, but worth it.

When I cook fish I either pan fry or broil WITHOUT oil or butter (the fish usually has enough of its own) and I sprinkle on lemon pepper or just squeeze a but of natural lime juice across the top. If you have quality fish you don't need to do much to it.

Of course an easy one is canned white albacore tuna (in water) - I eat this for lunch about 5 days per week (in addition to eating fish for dinner 3-4 nights per week).

Wow lost of info. Ok let ask this. Last week a friend of my showed me how to cook fish by wrapping it in tin foil with some olive oil and a some spices and putting it in the oven. Is this like broiling? Fish came out very nice.

Also is fish a very filling meat choice? I mean I want to use it to replace beef and chicken but I konw I can eat alot of chicken sometimes.

I cannot eat any poultry due to a severe allergy. So I am limited to beef, pork, and fish. I find that fish is very filling and I always feel better after eating it than I do after eating beef or pork.

About the portions... For dinner I usually eat 2 "portions" of fish or about 10 oz. When you buy flash-frozen its usually portioned in 5-6 oz packages so I cook 2 for myself or if they are larger, say 7 oz, I split 3 with my husband. I have a scale and weigh all my food. I find that 10 oz of fish when served with complex carbs like brown rice and veggies is a very filling meal.

BTW - I get all my fish from a home delivery service that provides flash-frozen restaurant quality items. It makes life sooooo much easier because its all portion controlled and the quality is MUCH better than what I can get in a fish market. Of course that also depends on where you live.

Wow lost of info. Ok let ask this. Last week a friend of my showed me how to cook fish by wrapping it in tin foil with some olive oil and a some spices and putting it in the oven. Is this like broiling? Fish came out very nice.

Also is fish a very filling meat choice? I mean I want to use it to replace beef and chicken but I konw I can eat alot of chicken sometimes.

AllGood,

I use fish as my meat filling of choice; although, sometimes I choose shrimp, scallops, tofu, other seafood, or chicken once in a while.

Since you mentioned your friend showing you one method of cooking fish, I will share mine. I take about 4 oz salmon, skin side down and place it on a foil lined pan. I mince up some fresh garlic, sprinkle fresh thyme on it, and cut a lime in a half and squeeze the juice from 1/2 a lime over the fish. I then bake it at 350 F for 20 min.

AllGood,
I make sure that I eat fish at least twice a week. I cannot abide frozed fish (except shrimp- which is ALWAYS frozen on the boats.)
Most execrable is the flounder and sole which is now usually frozen and thawed (at least the ads tell you)...all flavor is detly removed and the filets turn to sludge as soon as they hit the heat.

Our friends are the farmed fish which are almost FRESH (never frozen)...salmon, tilapia, catfish and trout (last two are my favorites.)

The foil in the oven method gives a sort of steamed fish...try adding some salsa before wrapping.

Learn the techniques of pan-frying. Five minutes in a hot teflon skillet with some butter/olive oil and seasoning....easy and goumet. You haven't lived til you've tried a blackened trout or catfish (butter does the blackening).

Now if we can only convince the world that seafood is dangerous food so the prices stop going up!!!:D:D

I would never buy frozen fish in the grocery store. There is a distinct difference in the quality. If you are going to use flash-frozen you need to know their process so you are aware of its "freshness." On the same note, always ask your fish market what they mean by "fresh." When was it caught? How long have they had it? Where did it come from? As I mentioned, you would be suprised how much fish sold in fish markets is coming from the service I buy mine from... they just thaw it and give you the illusion of fresh... you must ask and trust the answer you get. Fish that turns to sludge usually has been frozen twice... often the person who froze it the 2nd time didn't know it had already been frozen once - this is common!

I like checking the whole fish when I can. The eyes tell the tail. A clear eye is fresh a cloudy, or worse an opaque white eye indiactes a fish that has been dead too long. Mushy muscle texture and slimy skin are no-no's also but my fish-monger doesn't want people fingering the merchandise (that's good). If mushy,slimy it gets returned the next day!

Blessedly we've come a long way since markets tried to palm off fish that SMELLED...Any hint of chlorine smell indicates a spoiled fish that has been dipped in bleach to bring it back to salability...RUN AWAY from that market and don't look back.
I'm lucky, I live 2 miles from Manhattan's Fulton Fish market so often my fish was unloaded at the docks that morning. (Or freshly delivered from the Southern fish farms via rail well packed in ice.) I like when they are out of something on Wednesday, but have it in on Thursday (market is 2 blocks away)...I KNOW it's fresh....and fresh tastes SOOOO much better