I buy frozen salmon filets from Costco and just thaw in the fridge. Almost all fish is frozen at some point - it actually helps kill bacteria and whatnot. So don’t be a snob, even the super fresh tuna flown in from japan and consumed raw would have been frozen.

I just thaw and dry marinate for less than 10 minutes with salt, paprika powder, turmeric powder, coriander seed powder and a tspn of chickpea flour. Chickpea flour will soak up the additional moisture in the fish and leave a thin crust when frying. Shallow fry in any oil. I use mustard oil.

Then, in the same oil, crackle some cumin seeds, green chillies, and carom seeds. Add some tomato puree and cook until the mixture starts to seperate from the gravy. Dilute with some water. Add fried fish in it. This is super easy recipe and gets made in a diffy. You can garnish with some lemon juice.

Costco has frozen fish filets. Cook from frozen in 28 minutes.

The magic of dry brining! Coat the fish in a mixture of salt and sugar, and let it sit for no more than an hour. Rinse off the salt/sugar, pat dry, and prepare according to the recipe. This draws out some internal moisture and adds flavor as some of the moisture is reabsorbed. The real effect though is on the texture: firms it up very nicely, which matters for the flakier fishes.

A few of the things we like:
Fish tacos
Miso-butter crusted cod or salmon
A mediterranean thing of our own devising, which involves making a sort of ragout with tomatoes and sliced fennel bulb, olives and red popper flakes (optional), then braising the fish it in for the last 10 minutes.
Quick roast salmon (after dry brining) with sliced lemons and fresh dill. So easy, very tasty.
Salmon marinated in ginger/ garlic/ soy/ sesame oil, served next to stir fried veggies and a little rice

Anonymous wrote: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!

Ceviche.

Anonymous wrote: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.

https://www.savorynothings.com/mediterranean-baked-cod/


Just leave out olives and add later. Or sub marinated artichokes. Tweak as per your family likes. It's a base recipe

Anonymous wrote:Frozen fish is so gross. Why on Earth would you actively want to "integrate it" into your meals? Fresh fish is best. But, with all the pollution in the waterways and ocean, I avoid eating seafood at all costs.

So this thread isn't for you. Feel free to f&&k right off.

Anonymous wrote:Frozen fish is so gross. Why on Earth would you actively want to "integrate it" into your meals? Fresh fish is best. But, with all the pollution in the waterways and ocean, I avoid eating seafood at all costs.

Ah, someone needing to interject their completely useless and rude statement into a thread. How wonderful!! Are you sharing that you’re vegan, keto, carnivore next, and that grapes are like snickers bars?

Anonymous wrote:

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

+1

The magic trick is to thaw it!

Anonymous wrote: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.

Most supermarkets will have peeled and deveined shrimp also - no need to peel, FYI.

Anonymous wrote:OP. Thanks, PPs! I have only recently started cooking any seafood. I learned something new today - that the seafood counter fish is previously frozen. Which of course makes sense as I think about it. I guess I was overpaying for the privilege of not thawing, not that I was getting fish straight from the ocean. 😂😂

So, to thaw the frozen fish - will it work to just put it in the fridge the day before and then cook as any recipe indicates? (If I don’t cook directly from frozen as PPs suggested.). Also, I would say that fish recipes never mention thawing it. I guess it’s assumed basic knowledge, lol.

Fish from the ocean is usually flash frozen at sea. Unless it's on a boat that went out that am and not too far.

I make my own fish sticks - pantry cod in panko breadcrumbs. I also love occasional tilapia on a grill pan with a soy/scallion/sesame sauce on top. Cook until tilapia is cooked through and the sauce kind of congeals and the onions are crispy.
Rainbow trout baked under a light mustard sauce is lovely.
Salmon cakes (with canned salmon) are good
Tuna steaks: coat tuna with sesame seeds and quickly pan sear so middle is still pink - same with swordfish.

Just defrost it in a bowl with a paper towel underneath to absorb the water. Then pat dry before cooking.

We cook the shrimp in olive oil, salt, pepper, paprika, garlic. Throw on some pasta pomodoro.

Anonymous wrote:OP. Thanks, PPs! I have only recently started cooking any seafood. I learned something new today - that the seafood counter fish is previously frozen. Which of course makes sense as I think about it. I guess I was overpaying for the privilege of not thawing, not that I was getting fish straight from the ocean. 😂😂

So, to thaw the frozen fish - will it work to just put it in the fridge the day before and then cook as any recipe indicates? (If I don’t cook directly from frozen as PPs suggested.). Also, I would say that fish recipes never mention thawing it. I guess it’s assumed basic knowledge, lol.

Putting it the fridge works. I usually thaw it in cold running water still in the plastic it's packed in. We mostly do thin pieces of fish and it only takes a few minutes.

Frozen fish is so gross. Why on Earth would you actively want to "integrate it" into your meals? Fresh fish is best. But, with all the pollution in the waterways and ocean, I avoid eating seafood at all costs.

OP. Thanks, PPs! I have only recently started cooking any seafood. I learned something new today - that the seafood counter fish is previously frozen. Which of course makes sense as I think about it. I guess I was overpaying for the privilege of not thawing, not that I was getting fish straight from the ocean. 😂😂

So, to thaw the frozen fish - will it work to just put it in the fridge the day before and then cook as any recipe indicates? (If I don’t cook directly from frozen as PPs suggested.). Also, I would say that fish recipes never mention thawing it. I guess it’s assumed basic knowledge, lol.