| |
| |
| What are good fish appetizers?
Posted: 1/3/2008 10:41:50 AM | MacGyver, I think you are meaning "Sashimi Grade", meaning ultra fresh as in still moving. That's what can be eaten raw..... And it is really tasty when basically still alive.
I like to make fish tacos. Soft shell tortillas and pretty much any kind of fish, along with your regular fixings. They come out good and last for a while. I really like using Wahoo or fresh tuna (not canned). | |
|
| What are good fish appetizers?
Posted: 1/5/2008 5:07:12 PM | Can of pink salmon
Sweet gerkins
Mayonnaise
Red Onion
Discard the skin and mash the salmon, bones included.
Add mayonnaise to desired consistency
Chop some gerkins and onions, add to mix
You can use it on crackers or make sandwiches. | |
|
| |
| What are good fish appetizers?
Posted: 1/6/2008 9:52:26 PM | >MacGyver, I think you are meaning "Sashimi Grade", meaning ultra fresh as in still moving. That's what can be eaten raw..... And it is really tasty when basically still alive.
No, you really can't eat fresh caught fish raw, too many parasites. Sushi grade (misnomer) is usually held frozen at -20F to kill any parasites and it's generally portioned into steak sized pieces.
"The effectiveness of freezing to kill parasites depends on several factors, including the temperature of the freezing process, the length of time needed to freeze the fish tissue, the length of time the fish is held frozen, the fat content of the fish, and the type of parasite present. The temperature of the freezing process, the length of time the fish is held frozen, and the type of parasite appear to be the most important factors. For example, tapeworms are more susceptible to freezing than are roundworms. Flukes appear to be more resistant than roundworms.
Freezing and storing at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours is sufficient to kill parasites. FDA's Food Code recommends these freezing conditions to retailers who provide fish intended for raw consumption."
http://www.cfsan.fda.gov/~comm/haccp4e.html | |
|
| What are good fish appetizers?
Posted: 1/6/2008 9:56:00 PM | Be careful...eating seafood can be a hazard to your health. On 20/20 they claimed that all fish has some contaminate of mercury and can lead to many debilitating diseases. If you eat it regularly consider doing a mercury cleanse. Cilantro has a metal detox. You can google; chelating cilantro pesto. You can also google, seafood mercury poisoning.
good luck! | |
|
| What are good fish appetizers?
Posted: 1/6/2008 10:44:39 PM | Salmon Croquettes,
one can pink salmon.
one egg
one tbsp dried onions
cracker crumbs as many as needed to soak up liquid from salmon
Beat egg, break up salmon, add to egg, then onions and cracker crumbs. mix.
form mixture into ball, about 9. spray with pam and bake for 30 minutes at 350.
good hot or cold. never any leftovers at my house. but i do have 2 teenage boys. | |
|
| What are good fish appetizers?
Posted: 1/6/2008 11:03:22 PM | 3 oz. sole, trout, or redfish
2 tsp. all-purpose flour
2 tsp. vegetable oil, divided
2 tbsp. red pepper
2 tbsp. shallots or onions
1 garlic clove, minced
1/4 c. canned Italian tomatoes, seeded and chopped (reserve liquid)
1 tsp. red wine vinegar
1/8 tsp. Italian seasoning
Dash of black pepper
On a sheet of wax paper, dredge fish fillets in flour, coating both sides. In a 9 inch non-stick skillet, heat 1 teaspoon of oil. Add fillets and cook over medium heat, turning once, until lightly browned and cooked through, about 3 minutes on each side. Transfer fillets to a serving platter; keep warm. In the same skillet, heat remaining oil. Add red pepper, shallots, and garlic; cook over medium high heat for 2 minutes. Place fillets back in skillet and turn heat off. Put the lid on the skillet and let it set until you are ready to serve. | |
|
| What are good fish appetizers?
Posted: 1/7/2008 5:59:41 AM | Salmon Mousse Recipe
A cool jelled appetizer.
1 lb freshly cooked or canned boneless salmon
1/2 cup diced celery
1/2 cup diced green pepper
1/4 cup finely chopped onion
3 Tbsp chopped fresh dill
1/2 cup mayonnaise
1/2 cup plain yogurt
1 8 oz package of cream cheese
1 can concentrated tomato soup
Tabasco sauce
Juice of half a lemon
1/2 cup cold water
2 teaspoons (1 envelope) unflavored, unsweetened gelatin
One greased or stick-free 6 cup mold. ( I have a really cool copper fish mold that I got years ago)
1 In a bowl, mix salmon, celery, green pepper, onion, dill, mayonnaise, yogurt, lemon juice.
2 In a saucepan, melt the cream cheese. Add the tomato soup and continue cooking over low heat, stirring constantly, until the mixture is smooth and creamy. Add a dash of Tabasco sauce. Pour the cream cheese and tomato soup mixture into the salmon mixture and blend thoroughly.
3 Pour the cold water into a small pot and stir in the gelatin. Be sure to use COLD water. Gelatin needs this to disperse properly. Slowly heat the water and gelatin just until the gelatin dissoves. Do NOT boil the gelatin or it will not gel properly. Add the dissolved gelatin to the salmon mixture and blend well. Pour the mixture into mold and refrigerate for 6 hours, or until firm.
4 Unmold by placing the bottom of the mold in hot water for a few seconds and turn the mold over onto a large serving dish. Refrigerate until ready to serve. Serve salmon mousse with sliced avocados and celery sticks or your favorite cracker or toast points | |
|
| What are good fish appetizers?
Posted: 1/14/2008 7:21:33 AM | | MMMMMM...a salmon steak smothered in fresh dill sauce accompanied by a nice veggie of your choice...my favorite veggie to go with this is brussell sprouts...one of my favorite dishes... | |
|
| What are good fish appetizers?
Posted: 1/14/2008 12:07:30 PM | Shrimp doesn't raise your cholesterol, that's a myth. It actually lowers it.
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=107
http://www.cnn.com/HEALTH/indepth.food/meat/seafood/healthful.shrimp/index.html
http://www.foodmarketexchange.com/datacenter/industry/article/idf_shrimp_drains.htm
http://www.cholesterolcholestrol.com/shrimp-cholesterol-cholestrol.html
http://www.signonsandiego.com/uniontrib/20050810/news_lz1f10shrimp.html
Course if you're worried about cholesterol you should be taking Niacinamide. | |
|
| What are good fish appetizers?
Posted: 2/10/2008 8:42:30 PM | Pawn or Shrimp****ale with a Vodka Sauce in a glass .....
one large red wine glass fill the bottom with shreded lettuce for a base...lay down 5 - 6 pawns or shrimp on the bed,making sure there de vined & cleaned...mix in equal parts mayo,ketchup,and vodka together into a pitcher (or until you make like the taste & color of it) pour over and cover them...one boiled egg,sliced and place down on it....dash of red patika over the egg for design.....shot of fresh cream with a bit of parsesley....on the other side of the egg....slice of lemon with a slid in the skin of the lemon so it sits on the rim of the glass....
that's a pawn or shrimp****ale....and not that so call rubbish you get in a eatery...
| |
|
| What are good fish appetizers?
Posted: 2/23/2008 3:53:36 AM | Ok, I have one for you and since you like imitation crab, I will substitute the shrimp for that. It is super easy and fast.
approx. 3 dozen large mushrooms
1/2 stick butter
2 cups cornbread dressing/stuffing (1 box stove-top works for this if you don't have homemade)
8 oz. cream cheese
green onions sliced
1 pkg imitation crab cut into small chunks
Make sure the dressing is hot, no matter which you are using, then add the rest and stir well. Remove the stems from the mushroom caps and toss in melted butter. Heavily fill the caps with the stuffing mixture and bake at 400 for 20 minutes. These always seem to be a favorite at every party. | |
|
| What are good fish appetizers?
Posted: 2/23/2008 7:37:50 PM | Baked Smelts (the large ones; around 6”).
Bread them or brush with (Olive) Oil. Bake (from frozen or fresh) in a high oven on a greased cookie sheet until they flake; turning at least once. Bones are very easy to remove once the fish is cooked.
Great finger food. | |
|
Home
login 
