Fish

Fish and shellfish is advanced #level for both home cooking and for gourmet chefs.

Nevertheless, it's mandatory for survival cooking.

A filleting knife for filleting fish is available both for home use and in a sheath for outdoor use.
A filleting knife looks completely different from the standard knives, such as a bread knife, chef's knife, etc. that you probably have in your knife block. Another thing is dedicated butcher knives, which are something 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.

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.

If you serve skin fish, make sure the skin side is upwards on the plate or chefs go waco.

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.

Husker du opskriften Ungkarlens rødspætte?

Kokke anbefaler at smørret bruser helt af og lige på kanten til at blive brunet for, at fremhæve smørrets smagsnuancer.

Rødspætte kaldes for Danmarks nationalfisk. Helstegt rødspætte er en kæphest, den skal soigneres grundigt, rognen skal ud, og der må ikke løbe blod ud af fisken efter serveringen.

If fish 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.

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.