>redpill me on cooking fish?
Yesterday I fried my first tuna filet, it was really good, except that it was slightly pink in the middle.Is this okay when dealing with fish filets?
I usually buy frozen fish like tilapia and cod (yes I know I'm a poor collegefag), and I just can't get it right. I tend to overcook it in the oven, and I end up with rubbery and tasteless fish, I usually cook it for less than 15 minutes, yet it somehow always fucks up.
Earlier this week I tried using a new crockpot that I got, cooked it for about 40 minutes, and the fish near the top was okay, but the ones near the bottom were incredibly rubbery and would not break apart no matter what.
>Help and recipes greatly appreciated.
In general fish are havens for parasites so it should be cooked through if it is fresh. If you bought it at a grocery store in the US it was frozen (yes even if it is labeled fresh) at one point to kill them off so generally it is safe to undercook fish. The exception to the freezing process is tuna, which is naturally parasite free, or at least clean enough on average to escape regulation. Regardless, fish is more often overcooked than undercooked. I would look into poaching as a method of preparation
they didn't invent them, but that's where they gained popularity especially in 4chan. Also in /v/. But whatever either contribute or fuck off faggot. You're annoying as fuck. I can't believe a single word triggered you.
>Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively low temperature (about 160–180 °F (71–82 °C))
Are you aware of the advent of the search engine?
In that case let's just get rid of /ck/ all together, because we could just google everything right?
a /ck/ sticky is badly needed, it would negate these sort of retard questions to be honest.
>hurr durr I know moar about le origin of le ebin memes than you do XD XD XD
Could you be anymore autistic or are you 12?
If someone frequents a board that concerns food and cooking but has yet too learn the difference between boiling and poaching then a sticky is needed.
Personally I would love to see a sticky, it would go a long way to cleaning up this board.
>anon asks how to cook fish
>thread explodes into autism
Holy shit you faggots
Best way to cook fish is usually to panfry or poach, and yes, you generally want to cook them all the way through, but that's not a hard and fast rule; slightly rare (like, medium-well) salmon is very good, and of course sushi is a thing too, so it depends on how much you trust the fish. Typical grocery store fish? Cook it through. Frozen? Thaw, then cook it through.
reminds me of reading a recipe for bread, and the guy saying the person who taught him to bake would use the phrase "young dusting" and he was just in awe of this. sounded pretentious to me.
Every day for lunch I have a 6 oz tilapia fillet.
>Oven at 375 F
>Tilapia seasoned with a bit of dill, garlic powder, lemon pepper, and two lemon slices
>Bake for 25 min
Tastes great with rice and vegetables.
>some dude asks how to properly cook fish
>people start a tard war
Go back to your home boards you shitters.
Respect to all who addressed the actual topic.
I've been working with Swai lately, from frozen. I haven't been too impressed with the outcome. Someone said that since fish is always wet, it doesn't need an adherent for batter...
That didn't end well. I think I'll throw in some dill and garlic powder in with a proper egg, flour and milk batter next time.
And I know fish is traditionally overcooked not undercooked, but from my personal experience... I'd prefer it overcooked. The alternative is rather unsavory.
Like... in a rice steamer? From frozen? For 15-20 minutes? That's kind of incredible.