Still don't quite know what I'm doing when it comes to fish but it wasn't bad! I'm gonna try salting it ahead of time next, this was a frozen filet and I was hungry lol
How is that fish?
this post was submitted on 11 Feb 2024
180 points (95.0% liked)
FoodPorn
15754 readers
5 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
Not bad! This was a frozen filet so not the most flavorful but still good
Vast majority of fish and other seafood is flash frozen on the boat, as it’s a significant food safety issue to do otherwise. What you typically buy as “fresh” fish has been thawed in store.
Only real way to get real fresh, never frozen, fish is to catch it yourself, or know someone who does, or see it actually alive in a tank (in which case flavor majorly suffers due to stress of the animal).
Ahhh heck my language.
I mean how is what I'm looking at supposed to be fish? Totally looks like pork or something but not quite right.
Yes, it's tuna lol. It turns white with heat, the inside is bright pink (though I think that's dye unfortunately)
Looks so yummy.
They dye tuna? I'm pretty sure the red colour is from naturally occurring myoglobin...
While tuna is normally a deep red color, there are companies who have artificially dyed their filets to make up for any bland color.
Huh, TIL. Seems like they're not really "dyeing it red", but just stabilizing the myoglobin in a red form. Still a bit deceptive though.
Indeed, the most common method is the "gassing" but there are brands that actually use a dye made from vegetable extract. I just used dyeing in the sense of providing color alteration through artificial means.
It's like a deep deep magenta, almost unreal looking
What a fun idea I'd never heard of ahi katsu until today. Looks great! Did it retain some crispiness? Tuna can be kind of watery.
It did, though I ate it right after cooking it so
It definitely looks good
Thank you!
It's 3AM and now I'm hungry because that looks fuckin tasty as hell. Thanks a lot, fish boi. Now I have to get up and make some ramen.