Fresh Fish
Whether it is wild sockeye salmon in the Pacific Northwest, pompano in the Caribbean, or carp in China, the freshness of the fish you are buying is very important. Fish are delicate creatures, and begin to deteriorate as soon as they are lifted ... [... more]
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Trout Chowder
In a skillet, saute onion in butter until tender. Transfer to a slow cooker; add milk, dressing, fish, broccoli, cheeses and garlic powder. Cover and cook on high for 1-1/2 to 2 hours or until soup is bubbly and fish flakes easily with a fork. ... [... more]
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Blackened Fish
In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes. Pour 3/4 cup melted butter into a ... [... more]
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Fish in Foil
Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry. Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice ... [... more]
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Pan Fried Whole Trout
Remove gills from fish and discard. Rinse fish under cold water. In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until ... [... more]
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Poor Man's Beer Batter Fish
Pour beer into the pancake mix container in place of the water it calls for. Make the batter as thick or thin as you prefer. Close the lid, give it a few shakes, and boom it's done. Dip fish into the batter using a pair of tongs, or if you want ... [... more]
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Trout Amandine
Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour. Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 ... [... more]
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Cooking Questions: Seafood
Get your clams clean with the help of these step by step photos. Learn how to efficiently clean and prepare mussels for cooking. Your senses are your best tool for choosing fresh fish. First choose a likely specimen, and look at it closely. It ... [... more]
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Cooking Fresh Fish
For the best possible pan-frying results, take extra care to ensure that the butter or oil is hot (but not in danger of scorching) and that the fish is well coated with batter. Then season the batter for extra flavor. Grilling is the testiest of ... [... more]
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Lemon Trout
In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for about 1 minute. Heat oil in a large skillet over ... [... more]
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Choosing and Using Shellfish
If possible, shop at a fish counter that's always busy--this way, you can be assured the fish you're buying has not had a chance to sit around for long. All seafood should smell fresh and briny, not distinctly "fishy." Also, look for clean ice . [... more]
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Grilled Montana Trout
Place each trout onto a square of aluminum foil. Open them up so that the flesh is facing upwards. On one side of each fish, season with salt and pepper, half of the garlic, half of the chopped rosemary and half of the parsley. Top each fish with ... [... more]
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