Can anyone help me out here?
I really want to add some fish to my partner's diet but he's not fussed on the stuff. I know he doesn't like strong or smokey flavours so I'm wondering if there's anything with a kind of cleaner taste he might like.
It's got to be easy to cook aswell.
Any ideas?

Tuna? Hide some tuna in some cheesy pasta & say it's a flaky kind of steak..
Hmm.. Or baked salmon? Well, give him smoked salmon, and then everything else will taste completely non-fishy after that..

Can you get Tilapia there? It is a South American white fish now more widely farmed. It's light, mild and not at all fishy smelling, a big plus. I don't want everyone to know on Wed. that I had fish on Monday! :p

Lightlt broiled with lemon, or add a soy based sauce for more flavor, anything works for it really.

Do you have Orange Roughy (pronounced ruff-ee)?

It's a very mild fish with a nice flavor. I can get a big bag of filets at the wholesale club for not a lot of money.

Another mild fish is actually cod. I was blown away by fried cod (or was that scrod? -- which is young cod) when I was in Boston. It's not a fish that makes it down to Louisiana often.

It's hard to answer when we don't know what's available in groceries or fish mongers in England.

I'm with sarah-bp... a good, super-fresh hunk of ahi. You'll pay for it (steak prices or more) but it doesn't taste fishy at all.

To cook, just sear it. I like to roll the whole shebang in herbs (coconut works well, too) and put it into a hot skillet with oil. Roll it around so the outside edges are cooked, but the inside is raw--maybe "uncooked" sounds better. The cooked part should be about 1/4 inch or so.

Don't tell your guy what it is until AFTER he's eaten it. :rolleyes:

Thanks everyone.

In agreement with those already mentioned, but also try flounder and cod.

I eat a lot of fish and I love it all but I can understand your dilemma. I am not sure what you can get in the UK but as mentioned above, Tilapia and Orange Roughy are mild so is Basa. My favorite is still Cod. Much of the fish available in the US is now farm raised and rather mild to begin with.

I bake most fish in a 365 degree oven. I melt a little butter with canola oil and I add a fair amount of lemon juice to this before pouring it over the fish then baking for anywhere from 25 - 35 minutes depending on the size.

Serve fish with a nice crusty bread and a fresh vegetable.

How about lutefisk? The Scandinavian delight! Actually, it's dried cod treated with lye (no kidding). In the US, some of us of Swedish / Norwegian descent eat it as a holiday food at Christmas time. Grandma used to cook it once a year, and serve it piping hot with clarified butter, white sauce, paprika, salt and pepper. MMMMMM! Goes good with lefse, potato sausage, and Swedish meatballs.

I've heard some people call it "fish jello".

Sons of Norway Lutefisk Info

You just haven't lived until you've tried dehydrated fish with a heapin' side of lye!

I'm sure it tastes better than it sounds. However, I'm not brave enough to ever find out.

To begin with, try to find FRESH fish at a fish market. The strong flavors of the fish are in the dark fatty ridge across the top of the fish. IMPORTANT - be very diligent about cutting this away.

Finally - in addition to the ones mentioned above, we eat whitefish frequently - it's about as mild as you can get.

Probably a dumb question: Is whitefish an actual species?

I've seen whitefish on labels and assumed it was category rather than a species.

Lindy, you are sick.

Nina, well I will admit it did make me sick one time, but that's because grandma must not have cooked it quite long enough (that's a true story).

Lets just say it's an acquired taste -- much like a fine wine or good music . Seems to me that people who really love the stuff grew up with it. For those who didn't try it until they were older, their response seems to depend on how well it's prepared -- it MUST be nice and piping hot, and you have to have all the toppings I listed above (some might argue that those toppings would make shoe leather taste good though )

Try it sometime if you ever have the chance. It won't kill you, I promise.

I have. Let's just say I didn't grow up with it, and leave it at that!

Of course it's an actual fish! But, it's a freshwater fish from the Great Lakes, not a marine species. Here's more information than you probably need about lake whitefish .

Do you think whitefish have formed an affinity group at their "school"?

Ha ha ha, sometimes I crack myself up...

Lutefisk!, good call Lindy.

My mother's mother was off the ship Swedish so that was our Christmas Eve dinner for many years in Chicago. I still remember it with the cream sauce over boiled potatoes.

Gosh I love salt Cod. This thread is making me hungry.

Slightly off topic but does anyone here eat Bluefish?.

When I lived in CT I acquired a taste for it but they can't give it away in Philly or southern NJ so few of the local fish mongers sell it. Bluefish is another great "fish eaters" fish.

I take a fillet of fish (any fish will do, I think), put olive oil on top and sprinkle it generously with Old Bay Seasoning. Might help beat back the fish essence.

Old Bay is great on popcorn.

And French Fries -- I mean Freedom Fries.

Cindy -- who bought the Costco size the other day

I agree with many of the suggestions above, especially the orange roughy and ahi tuna.

My suggestion: if you can get Monchong, it's so mild you truly don't know it grew up in the ocean. It's from Hawaii, I believe.

I also had a striped bass the other night which was very mild tasting as well. Swordfish steaks are very meaty and firm, and appeal to people who are looking for something more "meat" like. But childbearing-aged women should be concerned about the mercury content in swordfish, and other larger fish.

Striped bass is one of the best tasting fish available, especially if you can catch your own.

Many fish eaters including myself have stopped eating swordfish because it is being over fished. Taste is great but I want to see some left in the ocean. Most people don't know the swordfish population is in trouble.

Yes Lucy, now i know you're secretly trying to kill me with you're vicious liberal accomplices and don't think your'e going to get her off Cindy. I have my own fish idea you might want to shove up your Khyber pass loob. Take a fresh marlin, place and tie it between two planks of Cedar (or Rosewood) smoke in an oven for 12 hours then untie the thing throw away the fish and chew on the charred wood to remove the thought of the eating fish. Then hang yourself to make sure you never accidentally do and voilla, bon apetit, my corpse is ready. Commence shovelling.

So, I take it you're not a fan of sushi, eh WI?

i thought a lisp only effected speech, not spelling..........who's Susi?

I like fishy fish like salmon and blue, but Stripped Bass is the best mild fish--both in flavor and texture.

jf

Wacky, you are too wacky...I mean funny.

Hey with all the attention you are getting from the women here (some of whom are...never mind)...with all the attention you are getting, don't lose sight of one of the prettiest and funniest and nicest girls around here...she is in England like you...i think her name is Lucy...there's a photo somewhere....met her yet?

jf

You betya Jack!