Is it even nutritionally dense enough for us to be worth the effort of harvesting?
Doubtful.
+2
Tynnanseldom correct, never unsureRegistered Userregular
The jellyfish I’ve had was pretty mild in and of itself, mostly taking on the flavor of whatever it was mixed with. It’s got a scrunchy texture, kinda weird at first but not bad. Good in a salad, like a strange matchstick-cut cucumber.
+4
3cl1ps3I will build a labyrinth to house the cheeseRegistered Userregular
Jellyfish has almost no nutritional value for humans.
yeah most seafood that's sustainable is also unfortunately pretty meh. I think mussels are ok, maybe some other bivalves.
I love catfish though, it doesn't taste at all like mud FITE ME!
yeah most seafood that's sustainable is also unfortunately pretty meh. I think mussels are ok, maybe some other bivalves.
I love catfish though, it doesn't taste at all like mud FITE ME!
I'm pretty sure shrimp is sustainable, also delicious.
Ah yeah, about that. Nope.
However, if one is in the US, then Asian Carp are (1) super invasive and (2) apparently pretty decent for freshwater fish. You can eat them all day every day with a clear conscience.
I'm pretty sure shrimp is sustainable, also delicious.
Ah yeah, about that. Nope.
However, if one is in the US, then Asian Carp are (1) super invasive and (2) apparently pretty decent for freshwater fish. You can eat them all day every day with a clear conscience.
Ah bummer, I figured that was something pretty easily farmable.
Catfish is excellent but again, I'm not sure I've ever had it in a form that wasn't deep fried with hush puppies on the side. I'll keep an eye out for it though. I may just have to try tilapia again. There must be some way to make it not gross.
Catfish is excellent but again, I'm not sure I've ever had it in a form that wasn't deep fried with hush puppies on the side. I'll keep an eye out for it though. I may just have to try tilapia again. There must be some way to make it not gross.
Tilapia is so bland that I usually do some sort of cajun rub if I eat it.
Are you getting some that actively taste bad or just have like zero flavor?
not a doctor, not a lawyer, examples I use may not be fully researched so don't take out of context plz, don't @ me
I find tilapia really tasty as well, I wonder if there's some odour/taste conflict that other people hit on which I'm not getting? For me, carp is pretty yuck, and cod is utterly pointless (I've had styrofoam with more flavour), but apart from those two, I'm not sure I've ever had a fish that I disliked, provided it was freshly caught.
I can understand people not liking mackerel and other oily fish, they're pretty strongly flavoured, so could be confronting if you're not into it.
My sense of smell works great and as I said I like tilapia, though I won't claim it has a strong flavor compared to salmon or tuna. Definitely doesn't taste like dirt or sludge to me.
0
webguy20I spend too much time on the InternetRegistered Userregular
I find tilapia really tasty as well, I wonder if there's some odour/taste conflict that other people hit on which I'm not getting? For me, carp is pretty yuck, and cod is utterly pointless (I've had styrofoam with more flavour), but apart from those two, I'm not sure I've ever had a fish that I disliked, provided it was freshly caught.
I can understand people not liking mackerel and other oily fish, they're pretty strongly flavoured, so could be confronting if you're not into it.
See, I like cod. I wouldn't go out of my way to grab cod over pollock or hake or halibut, but it's usable in similar dishes and capacities. I would absolutely grab cod over and of the others is price was the main factor of consideration.
That'd be interesting if it was. Might probably be where it's from, like maybe there's some sort of shitty tilapia from bumfuckia nowhere that tastes like shit that some stores buy because it's not a hot seller for them.
not a doctor, not a lawyer, examples I use may not be fully researched so don't take out of context plz, don't @ me
I should also note I live in a harbor town so all seafood I taste is pretty fresh, if you live inland I can imagine the quality might rapidly decrease.
Tilapia tastes muddy to me. Might be a regional thing - like where and how certain tilapia were bred/caught?
Catfish is delicious, but I haven't had it often enough to discern a muddy taste from 'em. I've heard that more associated with tilapia.
Also I love cod, despite its extremely mild flavor. It's just a great fish when you want a lot of food, and a lot of protein with no fuss. I love salmon too but it's much more fatty/oily so I can't have as much of it in one sitting.
Tilapia tastes muddy to me. Might be a regional thing - like where and how certain tilapia were bred/caught?
Catfish is delicious, but I haven't had it often enough to discern a muddy taste from 'em. I've heard that more associated with tilapia.
Also I love cod, despite its extremely mild flavor. It's just a great fish when you want a lot of food, and a lot of protein with no fuss. I love salmon too but it's much more fatty/oily so I can't have as much of it in one sitting.
Gimme all the cod.
I love a nice chili, lime and cilantro grilled cod filet. Side of wild rice and blam wham kabam!
Tilapia tastes muddy to me. Might be a regional thing - like where and how certain tilapia were bred/caught?
Catfish is delicious, but I haven't had it often enough to discern a muddy taste from 'em. I've heard that more associated with tilapia.
Also I love cod, despite its extremely mild flavor. It's just a great fish when you want a lot of food, and a lot of protein with no fuss. I love salmon too but it's much more fatty/oily so I can't have as much of it in one sitting.
Gimme all the cod.
I love a nice chili, lime and cilantro grilled cod filet. Side of wild rice and blam wham kabam!
Cod is good, anything but bass. Ugh I can still taste that bass I ate like 6 years ago.
not a doctor, not a lawyer, examples I use may not be fully researched so don't take out of context plz, don't @ me
0
webguy20I spend too much time on the InternetRegistered Userregular
I have acquired two fine thick Angus ribeye steaks
I want to cook them tonight but claw wants to wait til tomorrow.
But that's not important right now. I should salt and pepper them well ahead of cooking them correct? How much salt? They are each around .85lbs
I personally don't salt and pepper until i am pre-heating the pan. I just do a light dusting of both for a bit of flavor. The star of the show is the meat.
I'm going to have to get used to my main burner again now that it's fixed.
I hope I don't end up overcooking them.
What temp on my instant read should I take them off at? I always forget
0
3cl1ps3I will build a labyrinth to house the cheeseRegistered Userregular
There's an argument to be made for a generous salting (just salt) on each side 30 min or an hour before you cook them as it can help build a better crust, but that's more of a nuance thing.
0
webguy20I spend too much time on the InternetRegistered Userregular
There's an argument to be made for a generous salting (just salt) on each side 30 min or an hour before you cook them as it can help build a better crust, but that's more of a nuance thing.
Also with good meat from a good butcher this is less of an issue, but sometimes supermarket beef can be over hydrated, so you can draw out excess moisture by salting some hours before, then brushing off the water saturated salt before cooking. But that’s not something I would say is always necessary, it depends mostly on the aging and packaging process.
There's an argument to be made for a generous salting (just salt) on each side 30 min or an hour before you cook them as it can help build a better crust, but that's more of a nuance thing.
Also with good meat from a good butcher this is less of an issue, but sometimes supermarket beef can be over hydrated, so you can draw out excess moisture by salting some hours before, then brushing off the water saturated salt before cooking. But that’s not something I would say is always necessary, it depends mostly on the aging and packaging process.
Good point! Also before throwing in the pan whatever beef you're cooking, pat it dry with a paper towel, even if it looks dry. If that water flashes to steam it won't sear.
Patting it dry would have helped to remember but it still turned out very tasty if a little further on the rare side than I usually do. But it didn't taste underdone.
+2
webguy20I spend too much time on the InternetRegistered Userregular
There's an argument to be made for a generous salting (just salt) on each side 30 min or an hour before you cook them as it can help build a better crust, but that's more of a nuance thing.
Also with good meat from a good butcher this is less of an issue, but sometimes supermarket beef can be over hydrated, so you can draw out excess moisture by salting some hours before, then brushing off the water saturated salt before cooking. But that’s not something I would say is always necessary, it depends mostly on the aging and packaging process.
I've never thought about this and now I wanna cook a steak and try it.
I've tried a couple of brands of teriyaki sauce now, and they all seem to be pretty indistinguishable from plain/regular soy sauce. When I've gotten prepared food - teriyaki chicken with rice, or meatballs - the sauce is much thicker, almost syrupy, and noticeably sweet. Where can I find that, and how do I tell the difference on the shelf?
0
webguy20I spend too much time on the InternetRegistered Userregular
I'm a fan of Soy Vay products, and to get everything thicker you have to cook it down a bit, or use a bit of thickening agent like corn starch. if you want it sweeter I'm a fan of just adding a touch of brown sugar or honey.
Posts
Doubtful.
I love catfish though, it doesn't taste at all like mud FITE ME!
Now carp ... carp tastes like licking a pond.
Yea Catfish is super good cooked up right.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Gonna cook steaks on there in a few days yep
Ah yeah, about that. Nope.
However, if one is in the US, then Asian Carp are (1) super invasive and (2) apparently pretty decent for freshwater fish. You can eat them all day every day with a clear conscience.
I could go my entire life without eating Bass ever again though.
Ah bummer, I figured that was something pretty easily farmable.
Tilapia is so bland that I usually do some sort of cajun rub if I eat it.
Are you getting some that actively taste bad or just have like zero flavor?
The last time I tried it, I used a hot chili black bean paste and ponzu. If that doesn't erase the flavor of something, nothing will.
I recently learned you're supposed to rise/washout catfish before cooking it, maybe it's the same thing with tilapia?
I can understand people not liking mackerel and other oily fish, they're pretty strongly flavoured, so could be confronting if you're not into it.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
See, I like cod. I wouldn't go out of my way to grab cod over pollock or hake or halibut, but it's usable in similar dishes and capacities. I would absolutely grab cod over and of the others is price was the main factor of consideration.
https://www.mcgill.ca/oss/article/nutrition-quackery/tilapia-and-poop-connection
that's really more about the health benefits and not really about the taste
edit: also McGill are a pretty major canadian university so it's about as reliable as a press release from any research office
Catfish is delicious, but I haven't had it often enough to discern a muddy taste from 'em. I've heard that more associated with tilapia.
Also I love cod, despite its extremely mild flavor. It's just a great fish when you want a lot of food, and a lot of protein with no fuss. I love salmon too but it's much more fatty/oily so I can't have as much of it in one sitting.
Gimme all the cod.
I love a nice chili, lime and cilantro grilled cod filet. Side of wild rice and blam wham kabam!
I want to cook them tonight but claw wants to wait til tomorrow.
But that's not important right now. I should salt and pepper them well ahead of cooking them correct? How much salt? They are each around .85lbs
Cod is good, anything but bass. Ugh I can still taste that bass I ate like 6 years ago.
I personally don't salt and pepper until i am pre-heating the pan. I just do a light dusting of both for a bit of flavor. The star of the show is the meat.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
I hope I don't end up overcooking them.
What temp on my instant read should I take them off at? I always forget
A couple degrees under the doneness you want. Theres plenty of temperature charts online for the actual doneness.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Also with good meat from a good butcher this is less of an issue, but sometimes supermarket beef can be over hydrated, so you can draw out excess moisture by salting some hours before, then brushing off the water saturated salt before cooking. But that’s not something I would say is always necessary, it depends mostly on the aging and packaging process.
Good point! Also before throwing in the pan whatever beef you're cooking, pat it dry with a paper towel, even if it looks dry. If that water flashes to steam it won't sear.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Patting it dry would have helped to remember but it still turned out very tasty if a little further on the rare side than I usually do. But it didn't taste underdone.
Now I want steak.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
(Personally I am of the school of thought you salt for the longest time coveinient to you)
Satans..... hints.....
I've never thought about this and now I wanna cook a steak and try it.
I've tried a couple of brands of teriyaki sauce now, and they all seem to be pretty indistinguishable from plain/regular soy sauce. When I've gotten prepared food - teriyaki chicken with rice, or meatballs - the sauce is much thicker, almost syrupy, and noticeably sweet. Where can I find that, and how do I tell the difference on the shelf?
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981