Kitchenware
Fish and shellfish is advanced #level for both home cooking and for gourmet chefs.
Nevertheless, it's mandatory for survival cooking.
A knife sharpener and a sheath for outdoor use or storage in a drawer, if a knife block is not available, is necessary to assure that especially the tip of the blade can penetrate the belly of the fish.
A fish filleting knife is dedicated as a boning knife for fish, and a chef's knife as a boning knife for poultry, both equipped with a tip of the blade knife.
A wooden or plastic cutting board are recommended for filleting fish, not the titanium ones for poultry, to keep them Salmonella-free.
Another thing is a dedicated butcher knife-set, which is completely different.
Entry Level
Chefs have great respect if you dare to cook fish on bones, which preserves the fish's flavor better, while it's not as exciting to get fishbones in your mouth. Overcooking a fish can cause it to fall apart.
For breadcrumb coating fish see Breading & Battering in the steaks section.
Canned Tuna
Preserved in water vs. oil.
Chefs prefer oil because of a softer texture, depending what's served on the side, so it doesn't become too oily.
Tuna Mousse
Stir together crème fraîche, mayonnaise, finely grated onion, red pepper, lemon juice, salt and pepper. Mix in the tuna. You can choose how rustic you want your mousse.
For a list of international cuisine sauces to serve with fish see the sauces section.
Hollandaise sauce is traditionally served with salmon and asparagus.
Asparagus should be peeled by hand and chefs refer to the technique as single or doubled peeled to prevent the asparagus strands from getting stuck between your teeth.
To cook the salmon, check out this episode on Prime Video.
Another technique is broiling (overhead oven grill element)
Others would steam (salmon bellevue) it or even cook it in a pan with water.
Skin fish are particularly good for pan-frying. A narrow but not too deep cut in the middle of the skin side helps to let some steam out so it won't bend.
Skin fish are pan-fried with the skin side downwards first, and for the first minute pressed downwards with your hand to avoid that the skin shrinks and contracts, so the fish would start to bend upwards.
If you serve skin fish, make sure the skin side is upwards on the plate or chefs go waco.
If the skin gets overcooked, remove it before serving.
Redfish is not considered to be served as a skin fish.
White fish are usually seasoned with white pepper and not black pepper.
Meunierestegt betyder at fisken vendes i mel (fx rugmel eller hvedemel) og derefter steges på panden i smør. Tilberedningen, som betyder "i møllerens manér" på fransk, resulterer i en let, sprød overflade på fisken og egner sig godt til magre fisk som rødspætte, skrubbe eller søtunge.
Ungkarlens Rødspætte
Danish cuisine
Ungkarlens rødspætte er formodentlig en opskrift fra Karolines kogebøger, der udkom i 80'erne.
Rødspætten er en fladfisk og muligvis et godt udgangspunkt for, at lære at filetere en fisk generelt.
En rødspætte fileteres enten i enkelte fileter eller dobbeltfileter til at sætte i gang på.
"Ungkarlens rødspætte" er traditionelt smørdampet, men kunne også introducere en pocheret torsk.
Plaice is called Denmark's national fish. Whole-fried plaice is a cinch to cook, it must be carefully prepared, the roe must be removed, and blood must not flow out of the fish after serving. If fish generally becomes overcooked, then the meat becomes frayed.
Chefs say that most people can figure out how to steam a fish, but only a few can figure out how to fry a fish to perfection.
Others say that if you bake cod in the oven, it would be failsafe nine out 10 times.
Regular butter is recommended over spreadable butter straight from the fridge, which contains either rapeseed or sunflower oil.
Butter sauce is simply melted butter. It's flawless, delicious, and effortless, and a great accompaniment to fish, as an alternative to the classic French, emulsified versions like beurre blanc and a cumbersome hollandaise sauce. Chefs recommend melting the butter completely and browning it around the edges to bring out the butter's nutty flavor.
Seafood
Anchovies | Ansjoser. Check out the so-called Asian salts like fish sauce here.
Blue mackerel | An Indo-Pacific mackerel also called Japanese mackerel
Brine | Saltlage. A way to keep fish salty without adding extra salt.
Catfish | Havkat
Cod | Torsk
Crayfish | Krebs. A nocturnal freshwater crustacean that resembles a small lobster and inhabits streams and rivers.
Cured fish | Lage. Preserve meat, fish, or animal skin by various methods such as salting, drying, or smoking.
Freshwater fish | Usually have a very earthy taste over saltwater fish.
Haddock | Kuller. Related to the cod. A popular fish of great commercial value but may be difficult to cook.
Hake | Kulmule
Halibut | Enten hellefisk eller helleflynder, der er markant større. Begge er en fladfisk.
Horse mackerel | Considered to be of inferior quality to mackerel.
Langoustine | Also known as Norway lobsters, are smaller than typical lobsters and are more closely related to shrimp.
Lox | Tyndt skåret laks, der er blevet saltet eller røget, ofte serveret på bagels med flødeost, løg og kapers. Det er en populær ret, især i jødiske delikatesseforretninger.
Monkfish | Havtaske. A bottom-dwelling anglerfish of European waters.
Murray cod (Murraybars) | A large Australian predatory freshwater fish.
Oysters | Østers. Check out the so-called Asian salts - oyster sauce here.
Prawns | A marine crustacean that resembles a large shrimp, many varieties of which are edible, lately seen as Torpedo prawns, which is battered prawns resembling a torpedo.
Scallop | Kammusling
Sea bass vs. Freshwater bass | Havaborre vs. Ferskvandsaborre
Shellfish | Skaldyr
Trout | Ørred. A freshwater fish of the salmon family. If it looks like salmon but it's not, then it's probably trout.