What is a good mild flavored firm fleshed fish?!
I am thinking about making a seafood chowder and want to know what a good fish is that won't disintergrate as it cooks!. somthing that will hold it's shape a bit!? Www@FoodAQ@Com
Answers:
halibut!.!.!.!.great flavor and doesn't break apart easily!!Www@FoodAQ@Com
The firmest fish (very mild too) are swordfish, shark, halibut, mahi-mahi - especially in steaks Www@FoodAQ@Com
I usually use cod or halibut in chowder and I like Tilapia, as well!.Www@FoodAQ@Com
Halibut, pickerel are both good!.Www@FoodAQ@Com
Farm raised catfish would be delicious!Www@FoodAQ@Com
mahi mahi and swordfish are my favouritesWww@FoodAQ@Com
It will depend on what is available in your country!.
I would suggest Ling, Orange Roughy or Hoki, based on what we have!.Www@FoodAQ@Com
I would suggest Ling, Orange Roughy or Hoki, based on what we have!.Www@FoodAQ@Com
flounder, red bassWww@FoodAQ@Com