ReluctAnt fish eater

[Libby63 57]

I’ve never been a fan of fish unless it is extremely mild. I am in the mushy foods stage and it is tasting better to me than it did pre-surgery. My question though is how to prepare and store. My local market gets fresh fish daily but I can only eat a small amount. It gets too strong for me if I cook it and save the leftovers. Would I be better off buying frozen? That has always been too strong for me in the past. I’d like to encourage myself in this direction but it feels like such a waste now throwing most of it out.

[GradyCat 3,692]

You can cut the fish in halves or thirds and freeze the other portions and use them as you're ready to eat them.

[AJ Tylo 1,398]

Get the amount of fish you want for say 4 meals which pre cooked will be about 20 ounces -

Now assuming it is a white fish and fresh take the fish and cut into 4 equal pieces - Lay it out on a paper towel and salt the fish - The salt is a brine and will pull out some of the moisture but will also keep it from getting fishy, Now store the fish in a sealed container on a paper towel - Each day as you want to cook it take out the piece and soak it in milk or buttermilk - about a hour - This will remove the Fishy taste and will also re hydrate it.

Season it and cook- If you follow above you will not have the 4 day fishy taste, Freezing fish works but once cooked it will be dry as hell and be fishy.

Try to bake or air fry it - skillet and oil will also make it firmer

[JessLess 1,163]

For the lazy, I get frozen filets as Wegmans. I love the Chilean Seabass.

[Fatboyslim1 204]

Buy frozen, don't try to freeze it yourself. Commercial flash freezing is a complete different process, which creates smaller ice crystals that do not break the cell membranes. I.e. The fish, vegetables, etc. are more crisp.

That said, my meal for our family last night: I rough cut 2 large onion and sweated with garlic in a frying pan with a bit of EVOO and small amount of Water. Meanwhile thawed out 4 pieces of frozen cod in warm water (in plastic) then lightly EVOO, then salt, pepper, and lemon citrus seasoning (both side).

Took out a ceramic baking dish, put the onions on the bottom, then laid fish on top. Took small can of chopped tomatoes and mixed in about 10 olives I chopped. Sprinkled some capers on top. Baked for 45 minutes.

grabbed a bag of steam fresh broccli and cauliflower.

Glorious fish, that did not taste fishy at all.

I should have been doing stuff like is 10 years ago.

[Libby63 57]

You guys are awesome!

[Libby63 57]

AJ - that is one helluva fish!

[AJ Tylo 1,398]

That is just one of many big fish - Cabarra snapper caught in Costa Rica in June last year - Damm i was fat!

[Flo-grown 194]

Get the amount of fish you want for say 4 meals which pre cooked will be about 20 ounces -
Now assuming it is a white fish and fresh take the fish and cut into 4 equal pieces - Lay it out on a paper towel and salt the fish - The salt is a brine and will pull out some of the moisture but will also keep it from getting fishy, Now store the fish in a sealed container on a paper towel - Each day as you want to cook it take out the piece and soak it in milk or buttermilk - about a hour - This will remove the Fishy taste and will also re hydrate it.
Season it and cook- If you follow above you will not have the 4 day fishy taste, Freezing fish works but once cooked it will be dry as hell and be fishy.
Try to bake or air fry it - skillet and oil will also make it firmer

Great tip and very nice red grouper!!

5'4"
Starting weight 297
VSG on 7/31/19
Surgery wt: 266
CW 211
GW 135

Sent from my [samsung Galaxy] using BariatricPal mobile app

[FluffyChix 17,410]

Way too much fish for you below, but this is what I'm having tonight at almost 2 years.

dinner 3.5oz foil wrapped basa (or Barimundi filets) with spice rub and a little ghee 1/4tsp, broccoli + 1/4tsp ghee, avo/tom salad.

Super simple. Season the fish (even frozen), drop a tiny bit of olive oil or ghee or butter on it, seal it up well in foil. Bake at 350* for about 15-20 minutes or until fish reaches internal temp of 145*. Remove and flake. Add back to your "broth" that was made from the fish. Very moist preparation and soft mushies ok.

Here's the MFP on it.