Help me integrate frozen fish into our meals

[Anonymous]

Our family likes seafood. We try to eat fish once a week, but currently it’s logistically a pain and expensive, because we only get fish from the seafood counter and then make it that day.

I use frozen shrimp, but frozen fish is intimidating. What types of recipes do you use it for? What are some tips or things to avoid? Does it not get sort of soggy as the water is released? Thanks in advance!

[Anonymous]

The fish at the seafood counter was frozen before it got to the seafood counter. I am not sure I understand the difference.

[Anonymous]

Anonymous wrote:The fish at the seafood counter was frozen before it got to the seafood counter. I am not sure I understand the difference.

+1

[Anonymous]

My husband likes cod. Frozen cod fillets store well.

The Kroger pack says wild caught Pacific cod loins, premium cut.

He defrost them and oven bakes the pieces in ceramic boats. He dresses them either with butter and orange juice OR butter, lemon juice, lemon zest, and Manzetta pitted Castelvetrano olives. No recipe, just experience. The juice is slightly reduced by the cooking.

Our local gourmet grocery store makes prepared foods and they do a really good frozen shrimp burger with shrimp pieces about as big as a thumbnail.

[Anonymous]

Do you mean like those boxes of Gorton fish in the supermarket? You can bake it or make fish stew.

[Anonymous]

We buy thefrozen farm raised salmon from wegmans. I make it about once a week. Defrost in water and cook wrapped in aluminum at 425 for about 15 min. My picky boys will eat it leftover cold as well.

[Anonymous]

If anyone has a different recipes for frozen cod please share! I bought some and have failed to use it. My kids don’t like olives though.

[Anonymous]

You just thaw it, pat it dry, and cook it normally. A thin filet will thaw very fast.

[Anonymous]

Fish cooks perfectly from frozen too. No need to thaw. I will put a bed of onion slices and lemon slices in the bottom of a dish, put a frozen piece of fish on top, then a pat or two of butter and sprinkle on whatever seasoning you like. I just do a generous amount of old bay, it’s always good.

Cover the dish with a tight seal of foil and cook for 1.5x as long as normal. Say, 45 minutes at 350 for a thick piece of frozen salmon.

[Anonymous]

I actually find the fillets easier than shrimp - no peeling and you’re dealing with one or two pieces that will cook evenly. A quick defrost (or not - there’s a good WaPo recipe for lemony poached cod that you can cook from frozen). I typically use a little blackening seasoning on salmon or mahi mahi and cook on a cast iron skillet over high heat for 2 minutes a side to get a nice texture. Then 4-5 minutes in the oven at 400. This does not work as well for delicate fish like cod.

[Anonymous]

We order from Pro Fish and it all comes frozen. As a PP said, all of that fish at the market was previously frozen and thawed to sit out on the ice at the counter. There's no difference with the frozen, you just have to thaw it out either in the fridge or using the cold water method. Pat dry and cook as usual whatever that is to you. I do a lot en pappillote.

[Anonymous]

I use a lot of frozen salmon and frozen cod. One tip is to make sure you remove the frozen fish from the vacuum pack to thaw. It gets gross if you thaw it in the plastic.
I use cod to make fish cakes and crispy baked fish, both NYT recipes.

[Anonymous]

I buy two six ounce portions of black cod each week (I am a family of one). I think it WAS frozen but is thawed out when I'm buying (from a fishmonger).

11 minutes at 400
I lay it black side down on a tray, pour extra-virgin olive oil onto a teaspoon and pour that on. Then sprinkle smoked paprika, then a little sea salt, then into the oven when it's finished preheating. I always ask for end pieces to lessen the likelihood of bones, but still eat small pieces in case there are some. I like black cod a lot better than salmon, which I couldn't choke down.

The fish shrinks in the cooking process, so six ounces raw is like 4.5 cooked.

[Anonymous]

These are good but a little fussy for a weeknight: https://culyzaar.com/ottolenghis-cod-cakes-in-tomato-sauce/

This is pretty quick: https://rosano.hmm.garden/01f60anyg257ccj485e4nc7yqw

My mom made a pan fried fish with lemon and parsley when I was growing up. I prefer saucier foods but that's an option if your kids are picky. Frozen fish defrosts very quickly under warm water.

[Anonymous]

My family loves fish tacos made with the Trader Joe’s frozen breaded cod.