View Full Version : Best non-fishy tasting fish?
09-06-2006, 05:19 PM
Just like the thread title says. I want to eat more fish but I'm not a huge fan of the fishy taste. I like haddock, but what are some of the better tasting ones? Thanks.
09-06-2006, 06:57 PM
Throw it in some egg and flour and fry it with lemon. YUMMAAAAAAAAAAAAYYYYYYYYYY!!!!!!!!!!!!
09-07-2006, 07:05 AM
09-07-2006, 07:21 AM
09-07-2006, 07:59 AM
are great too.
09-07-2006, 08:32 AM
I eat Tilapia...but I heard if you let fish soak in milk for a while it takes the "fishy" taste out...
Word. I wish I could eat fish.
09-07-2006, 10:33 AM
Tilapia isn't very fishy tasting..
09-07-2006, 10:35 AM
Tuna Sashimi doesn't taste like what you'd consider "fishy."
09-07-2006, 10:36 AM
09-07-2006, 12:35 PM
09-07-2006, 12:36 PM
No fish is really "fishy" tasting unless it's rotten or it's tuna. It needs to be prepared right. Only thing I can think of staying away from is Salmon. It's not necessarily fishy, but it is a stronger tasting fish.
09-07-2006, 02:08 PM
You've never eatan macarol.
09-07-2006, 02:30 PM
A splash of lemon juice takes away a lot of the fishy flavour, even in tuna.
09-07-2006, 06:03 PM
Another vote for Tilapia. I had some Cod the last couple of days, it doesn't have to much of the fish taste.
Or better yet eat SHRIMP ummm yummy...
09-07-2006, 08:51 PM
Alaskan Pollack is very mild and is about the cheapest (around here anyway).
swordfish is pretty good
imo, fish pretty much tastes like fish though.
09-12-2006, 08:26 AM
Fish is only fishy tasting when its not fresh because it begins to break down but like a couple people have mentions rinse it with lemon juice before cooking and the fishy taste should dissappear.
09-12-2006, 01:40 PM
love Swordfish, monk fish is good
09-17-2006, 11:52 AM
Stuffed flunder will take the flavor of whatever you put inside of it.
09-17-2006, 12:29 PM
good quality fish shouldnt taste fishy, but just make sum recipes..or look for them on the web, to make interesting things with the fish
09-17-2006, 01:04 PM
I like Salmon, Orange Roughy, and Halibut. I believe all of those fishes have a very very good taste.
09-17-2006, 02:49 PM
Salmon, orange roughy, mahi mahi.
09-17-2006, 03:06 PM
I have found all of those to have a very mild, non-fishy flavor. I tend to avoid them because I like the strong-flavored fish. My favorites are catfish and salmon.
09-17-2006, 04:20 PM
can't beat blackened snapper
10-24-2006, 06:38 AM
ginger helps take away the fishy taste too
10-24-2006, 08:24 AM
I sell some pretty nice stuff, Maroon Perch, Sweetlip Snapper and Tasmanian Salmon are fantastic! Pricey as hell though, I can buy it for about 23$kg - it gets sold for 33$+
10-24-2006, 10:06 AM
/me slaps OP with a large trout
10-28-2006, 03:00 PM
HAhahaha LOL, that was funny dude!!!!!!!!!!
10-30-2006, 01:32 PM
To get the 'fishy' taste out of tuna a good way is to empty the tin into a strainer and then hold the strainer under cold water for about 30 seconds. Then the tuna is practically tasteless...
how its done77
11-03-2006, 10:42 PM
river trout is good.
canned tuna and canned chicken(not a fish)
11-06-2006, 06:17 PM
T I L A P I A
01-10-2007, 06:12 PM
Swordfish, and basically any Sushi Grade fish, except Eel. Eel always has a funky taste. Plus Sushi is super Healthy! Try a simple Tuna Maki roll or Salmon Maki roll to start off to see if you like Sushi. I like all Sushi....Maki, Nigiri, ad especially Sashimi.....YUM
01-11-2007, 05:56 AM
monkfish, its pretty expensive though
01-11-2007, 12:41 PM
Fish oil capsules. :)
01-11-2007, 02:56 PM
Walleye and perch are pretty good if you get them freshly caught. Never tried the walleye from the store.
01-15-2007, 04:30 PM
any fresh water fish soak in butter milk to remove the game fishy taste salt water fish cook best with lemon i like lemon and lime on mine.
01-15-2007, 07:41 PM
Putting lemon and lime and buttermilk on fish of any kind is like saying I LOVE steak.....but only when it is smothered in A-1. IMO
01-16-2007, 12:52 PM
im going to have to go with a freshly caught wahoo, or mutton snapper
01-21-2007, 12:05 PM
Orange roughy is sometimes called the poor man's lobster..so i dont think its very fishy
01-29-2007, 06:40 PM
halibut. pricey, but one of my faves. and i don't really like fish all that much. on the other hand, give me some shrimp cocktail with some spicy cocktail sauce, and i could eat that all day.
02-14-2007, 01:34 PM
Fish is great at adapting to whatever flavor you want to briing to it. My favorite is yellowtail sashimi, you would never know it is fish you are eating. I also had some raw ahi ahi the other night, it was thinly seared with sesame seeds. I am a huge carnivore and this was so good, I'm considering ordering it for my meal at my wedding.
02-14-2007, 03:40 PM
swordfish is awesome.
I think tuna tastes just like chicken.
04-13-2007, 10:39 AM
Swordfish, pollack, tilapia and mahi mahi
04-13-2007, 02:35 PM
Like some have said FRESH fish doesn’t smell at all or taste what would be considered by many “fishy”. Although by the name “FISH” you would hope it tastes like fish, no?
Anyways by my handle you might be able to tell I fish quite a bit. Like all over the US and beyond. I catch LOTS of fish in fresh and sal****er. I was never really a fish eater. Gave it away when people asked me to bring some back or let it swim. Last year I was turned onto some very good (FRESH) Sashimi (Raw fish solo). Now I eat all my salt water fish raw. I mean EVERYTHING has a better texture and taste raw. This from a fisherman who never ate fish. The key is that word “FRESH”. Counted in hours or days tops. Smell it. If you smell something or it smells like what most consider fishy it’s old. The oils going rancid are what that fishy smell is. Way past eating it raw stage and I wouldn’t recommend you eat it at all. The least oily fish are cold water bottom fish such as Halibut, Fluke (Flats), Cod, Hake, Sole, and so on. They have whiter meat and fewer oils. Mackerels are at the other end of the spectrum. VERY oily fish. Used for bait just for that reason. Catch one and cut it open you still won’t smell that nasty oil smell. Leave it in the boat not on ice for an hour and you’ll be holding your nose.
First when buying fish ask for some ice in a bag to put your fish on to keep it fresh on the way home. A half hr off ice makes a big difference. At the fish mongrel or when you get home you need to remove the lateral line. This is the dark line under the skin down the side of the fish. It holds most of the oils and pollutants and what makes that funky fishy smell. If your fish is fresh and handled properly you don’t need any magic potion.
Anyone want to eat some fresh sashimi Fluke right out of the water with a cold one I usually have extra room on my boat. Can’t get much fresher than un hook and eat.
04-16-2007, 11:04 AM
You should try to buy your fish at a grocery store or market with a fish counter. Ask for whatever is freshest and smell it too. The person behind the counter should be used to this and can also give you advice for what does not have a strong flavor. Smell it before you eat it too, which should be close to right after you bought it. If you really want great tasting fish, go fishing! The best I ever had was some perch caught that morning. It's fresh and hasn't had time to go bad.
04-23-2007, 01:47 PM
Oily and Bony fish tend to be fishier in taste. I'm more about texture. Tuna, Dolphin (Mahi), Salmon, Tilapia, Orange Roughy, Sword fish, there are more but my mom buys for me when she gets for her house - and on top of that we use the slang-cuban terms for it..
Lemon, pepper, and whatever else you like, soak the fish in it. Make a pocket out of aluminum foil, put the fish and some of the marinade, stick it on the top grill of your bbq.. When it's done, its done.. Takes me like 20 minutes to cook up 4-5lbs of fish.
04-23-2007, 02:55 PM
salmon ain't too strong in the flavour. Put some lemon and dill sauce on it with some chopped parsley and chopped brocolli.
04-24-2007, 12:50 PM
Thanks for all of the replies. I kinda forgot about this thread, and it resurfaced. I actually enjoy fishing ( I caught 6 rainbow trout on Sunday) but it's always catch and release. I've filleted some blue gill and bass before... and they weren't bad. Maybe I should try trout. I'm going to buy some really fresh fish and see how that goes.
07-13-2007, 02:23 PM
I think salmon is the best that you can just throw on the frying pan, most other fish need some good recipies to taste good; to me atleast.
Edit: sorry for bringing up an old thread I was looking through recipies and just posted
07-13-2007, 02:34 PM
I'd say tilapia and blue fish aren't very fishy.
07-17-2007, 09:32 PM
grilled salmon...better for you than chicken and its delicious
hey man try some White Ruffy they sell it at any trader Joe's Very light tasting fish without the smell either.!
07-21-2007, 03:36 PM
Tuna and tomato ketchup.
07-22-2007, 01:07 PM
If your looking for a cheap non-fishy tasting fish I would go with Basa or Tilapia. Halibut is in the same boat but it is very pricey compared to the other fish. I actually work at a meat/seafood counter in grocery store (waiting on my emt liscense) and those 2 are anywhere from 3 to 4 dollars a pound. Halibut when we get it is like 15 or so. Im more of a salmon guy myself. Basa and Tilapia also also 2 fish that will pretty much aquire any taste you want to give it. And are pretty tasty poached, grilled, baked, w/e.
Also Id try and get some of the frozen stuff. Because most of our fish comes in frozen (with the exception of catfish and salmon) and if its thawed in the case odds are its been out a day or two. Just a heads up! Get frozen, thaw it yourself in the fridge overnight. (Never at room temp)
07-22-2007, 01:56 PM
Tilapia is a favorite of mine too. Anyone notice that you can't type salt water without the space or it gets censored? :)
07-22-2007, 02:03 PM
Is that a wad word in america? spooky.
09-14-2010, 04:41 PM
I eat Tilapia...but I heard if you let fish soak in milk for a while it takes the "fishy" taste out...
I know a little lemon juice or dill pickle juice removes the fishy taste, but I hadn't heard about milk working on fish. I know when I used to cook at a local country club, we used to soak liver in milk before cooking it for pate. this worked on tha liver so I don't see why it wouldn't work on fish.
09-15-2010, 12:52 AM
I am very much fan of all fish dishes. Here I mention my all fish foods
i have revised my thoughts on this after 4 odd years
the best fish is patagonian toothfish
continued fishing of these guys is consider unsustainable by greenpeace because they are DELICIOUS
09-16-2010, 09:21 PM
Trout is one of my favorites. I should've taken a pic of it before posting to this thread. Next time, likely tomorrow night.
1 fillet, salt, pepper, 3 T. olive oil, chopped yellow tomatoes. Baked at 350 F for 10 minutes and served over rice. Good stuff.
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