FISH

>/pol/ can't even google something as basic as how to cook a fish

Explains a few things.

>>7350625
>hurr durr le ebing board wars XD XD XD
fuck off faggot, this board is for food and cooking, I'm not asking anything pol related.

>>7350618
>redpill
Anyone posting in this thread henceforth is a faggot.

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>>7350625
>>7350641
>hurr durr using terminology from another board hurts my feelings!
I guess you should stop using kek and fag since those terms are from /b/. Either answer the question or fuck off back to lereddit

>>7350657
>/b/ invented the term fag.
>/b/ invented the term kek.
You ARE a fucking idiot, son.

>>7350618
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

https://www.youtube.com/watch?v=hhkTHfsl_iM

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>>7350657
I bet you're a moderator on /r/4chan.

>>7350667
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.

>>7350680
>I can't believe a single word triggered you.
Welcome to /ck/.

>>7350676
so what makes poaching different from boiling?

>>7350687
it's cooked below boiling point

>>7350701
thank you anon, I will look into it.

>>7350680
>The term fag gained popularity because of 4Chan.
Try again, retard.

>>7350657
kek is from WoW you god damn mongoloid

>>7350687
>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?

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>>7350712
>>7350713
>trying to argue about something completely unrelated on /ck/ because someone used a word they didn't like
holy shit, you faggots must be really bored. You're pathetic.

>>7350721
Stay in your containment board next time.

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>>7350716
In that case let's just get rid of /ck/ all together, because we could just google everything right?

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>>7350728
>being triggered this hard
kek

>>7350716
did you mean to reply to a different post?

>>7350734
>kek
did you learn that on /B/?

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>>7350721
>retard attempts damage control

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>>7350730
a /ck/ sticky is badly needed, it would negate these sort of retard questions to be honest.

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>>7350741
>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?

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>>7350745
I agree stickies are always good.

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>>7350746
you started it >>7350657 and were wrong, now you're doubling down and it's embarrassing t b h

>>7350746
Hello, Newfriend.

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>>7350753
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.

>>7350795
yes more room for fast food posts finally

>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.

>>7350815
>taking the bait of a /pol/ fag
they have a containment board for a reason, OP is a retarded pol mongoloid retard

>>7350795
OP here, I don''t frequent this board actually. Mostly spend my time in /vr/ or /b/.

>>7350815
thank you anon.

>Fish in pan with a breeze of olive oil
>Add a bit of water
>Put pan lid on
>Cook

Never again raw fish parts

>>7350618
You can call me Sausagepuss, Sausagepuss. And guess what? I like noodles.

>>7350951
>breeze of olive oil
You mean a delicate wisp evoo, such as what one would expect a kiss from a fairy to be like.

When I have fish I just steam it. Season first then put in the steamer for about 15-20 minutes from frozen, less for fresh. Really the easiest way I know to cook fish

>>7351018
what kind of steamer?

>>7350984
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.

>>7350984
>>7351021

English is not my first language and I'm short on cooking vocabulary, I don't know how to say "un chorrito"

>>7351025
lol it's okay, drizzle or splash sounds more appropriate

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.

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>some dude asks how to properly cook fish
>people start a tard war

Go back to your home boards you shitters.

>>7351098
it's /fit/ /pol/ and /r9k/

>>7350676
>>7350815
>>7351055

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.

>>7351018
Like... in a rice steamer? From frozen? For 15-20 minutes? That's kind of incredible.

>>7351125
When you say from frozen, do you mean bought and then frozen or bulk freezer packs?

>>7351231
Bulk freezer packs. I've never worked with fish before otherwise, since I know it can be a bit finicky.