Hi, is there any fish with a similar taste to tuna or salmon?!

Question: I'd like to cook more fish, but the only fish I like so far is tinned tuna and smoked salmon (I can eat it fresh in small portions with a good sauce) mmm and I love scampi. I get jealous of people who enjoy eating and cooking with fish, so would like to try out some other types! Much appreciated!
*(I can't stand mackeral or sardines)

Answers: I'd like to cook more fish, but the only fish I like so far is tinned tuna and smoked salmon (I can eat it fresh in small portions with a good sauce) mmm and I love scampi. I get jealous of people who enjoy eating and cooking with fish, so would like to try out some other types! Much appreciated!
*(I can't stand mackeral or sardines)

Since tuna and salmon don't taste anything like each other I'm not sure how to approach this question. OK, I see where you are going with this - you want to enjoy eating fish. I recommend you start easily, try a few things first. You could start with Fish & Chips. You could start with frozen fish such as beer battered haddock or cod and it gets cooked from frozen in the oven and you can serve it with salt & pepper or perhaps tartar sauce or ketchup or lemon slices. Then you might like coconut shrimp which you can also try the frozen ones, with a dipping sauce. Cod is not too fishy and you could buy fresh or frozen cod fillets dredge them in seasoned flour, salt & pepper and pan fry with butter & a little olive oil and cook 3 minutes on one side & turn over 1-2 minutes on second side. I like that served with the pan sauce when finished cooking it and a slice of lemon. You can cook Halibut fillets the same way or even Dover sole. This style is Meunier.

These are what I would call starter fish until your taste develops. Example I love tinned salmon but I really do not like fresh salmon in any way shape or form as I find it much too oily.

I am very fond of deep sea scallops (there is a little white muscle on the side that you must remove). I prepare the same way as cod or sole or halibut and I cook them 3 minutes on one side and 2 minutes on the other. A serving is considered 5 scallops but I only have 3 as that is enough for me. I don't use any sauces with scallops as I find they are just like eating a firm butter, they are delicate and luscious. I will sometimes add a couple of large shrimp to the pan and remove when pink and have a little dish of seafood sauce on the side to dip them in.

Thank you for your response. It took me a very long time to enjoy fish besides tinned salmon. Tasting other peoples first is a good idea, if they will permit it. I am 70 yrs old and have only really developed a taste lately.

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by barbara

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Trout is actually related to salmon. If you really don't like fish, though, I'm not sure why you're so adamant about eating it-the same health benefits are available other ways.
If you insist, though, I would recommend you continue to try different types of fish prepared in various ways-you may find the taste grows on you. From what you say it seems you enjoy fatty fish-perhaps recipes with lots of butter would appeal to you.

White Fish Fillets Amandine

2 pounds skinless pollock fillets
1/4 cup all-purpose flour
1 teaspoon seasoned salt
1 teaspoon paprika
1/4 cup melted butter
1/2 cup sliced almonds
2 tablespoons lemon juice
4 to 5 drops liquid hot pepper sauce
1 tablespoon chopped parsley leaves

Cut fillets into 6 portions. Combine flour, seasoned salt, and paprika; mix well.
Roll fish in flour mixture.
Place fish in a single layer, skin side down, in a well greased 15 by 10 by 1 inche baking pan.
Drizzle 2 tablespoons melted butter over fish.
Broil about 4 inches from source of heat about 10 minutes or until fish flakes easily when tested with a fork.
While fish is broiling, saute almonds in remaining butter in fry pan and allow to turn a golden brown, stirring constantly. Remove from heat.
Add lemon juice, hot pepper sauce, parsley; mix.
Pour over fish. Serve at once.

Fish with Tomatoes, Olives and Capers

4 teaspoons olive oil, divided
4 (5-ounce) sea bass fillets (or other white fish)
1 small onion, diced
1/2 cup white wine
1 cup canned low-sodium diced tomatoes, with juice
1/2 cup chopped pitted black olives
2 tablespoons capers
1/4 teaspoon dried crushed red pepper, optional
2 cups packed fresh baby spinach leaves
Salt and pepper

In a large nonstick skillet heat 2 teaspoons of oil over a medium-high heat.
Add fish and cook until opaque in the center, about 2 1/2 minutes per side.
Transfer the fish to a platter and tent with foil to keep the fish warm.
Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes.
Add the wine and cook until reduced by half, about 2 minutes.
Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more.
Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper.
Spoon the sauce over the fish and serve.

hope these help. good luck and enjoy.

yes there is try a brown or rainbow trout

smoked halibut...simalar texture as smoked salmon

sword fish steak......similar to tuna.....can go a little dry when cooking

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Hi, is there any fish with a similar taste to tuna or salmon?!

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