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| − | {{ingredient}} | [[Cookbook:Basic foodstuffs|Basic foodstuffs]] | [[Cookbook:Seafood|Seafood]]
| + | #REDIRECT [[wikipedia:Fish|Fish]] |
| − | [[Image:Herring2.jpg|right|thumb|Herring]]
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| − | <!-- only room for one picture [[Image:Discus_fish.jpg|right|thumb|discus]] -->
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| − | '''Fish''' are odorless, nutritious, and tasty.
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| − | '''Fish''' should never have the so-called "fishy" smell, which actually comes from bacterial decay.
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| − | It is best to get live fish. The second best choice would be frozen-at-sea fish, often marked FAS.
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| − | Refrigerated fish are generally a poor choice, especially for timid buyers who are hesitant to demand
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| − | a chance to smell the fish prior to purchase. Avoid fish with any discolored area. Do not store unfrozen fish for long.
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| − | Canned fish are often good, but very different in taste, and selection is limited. Canned [[Cookbook:Salmon|salmon]] and [[Cookbook:Anchovy|anchovies]] are particularly high in calcium,
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| − | because the bones are softened by canning and are eaten with the flesh.
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| − | While it is generally unwise to eat any fish raw, wild freshwater fish are particularly likely to carry parasites that can infect humans.
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| − | Note: the names of fish vary around the world. Also, many different fish are often sold under the same name if they share roughly the same appearance.
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| − | {| border="1" cellpadding="2" cellspacing="0"
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| − | |+ '''Fresh Fish Table'''
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| − | |- style="background-color: #cccccc;"
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| − | ! Fish !! Description !!align=left|Notes
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| − | |[[Cookbook:Salmon|salmon]]||oily||Salmon go well with salt. Some don't like the taste of farm-raised salmon, but provides an alternative to wild and free natural salmon. Redness is caused by diet. Substitution is trout.
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| − | |[[Cookbook:Trout|trout]]||oily||Substitution is salmon.
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| − | |catfish||durable||[[Image:Sembilang.jpg|thumb|Sembilang, or Black-tailed Catfish]]Catfish are good for [[Cookbook:Fried Fish|fried fish]]. Catfish go well with lemon juice. Best substitution is tilapia; flounder may work.
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| − | |[[Cookbook:Cod|cod]]||flaky||Cod goes well with lemon. Cod is traditional for [[Cookbook:Fish and Chips|Fish and Chips]], but may fall apart or fail to cook all the way through. Substitution is haddock.
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| − | |swordfish||very firm and dry||Swordfish go well with salt, and possibly [[Cookbook:Butter|butter]]. Swordfish are high in mercury. Shark, halibut, and ''fresh'' tuna are substitutes.
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| − | |[[Cookbook:Hake|hake]]||delicate flavor and moist flaky texture||
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| − | |halibut||very firm||
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| − | |haddock||delicate flavor, soft, flaky||Haddock goes well with lemon juice. Substitution is cod.
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| − | |-
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| − | |flounder||delicate flavor||Flounder goes well with lemon juice. Substitutions are haddock and catfish.
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| − | |[[Cookbook:Tuna|tuna]]||firm, oily||Substitutions are shark, salmon, and halibut.
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| − | |tilapia||durable||Tilapia are good for [[Cookbook:Fried Fish|fried fish]]. Tilapia go well with lemon juice. Best substitution is catfish; flounder may work.
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| − | |mahi-mahi (dolphinfish)||firm||Substitutions are halibut, shark, swordfish, ''fresh'' tuna...
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| − | |[[Cookbook:Skate|skate]]||?||
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| − | |[[Cookbook:Mackerel|mackerel]]||strong flavor, oily||Substitute herring.
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| − | |[[Cookbook:Herring|herring]]||strong flavor, oily||Substitute mackerel.
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| − | |}
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| − | [[Category:Seafood|Fish]]
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| − | [[Category:Freshwater fish| ]]
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| − | [[Category:Saltwater fish| ]]
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| − | [[nl:Kookboek/Vis]]
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