How to eat fish, if you don’t like the taste of fish
In case you missed the Mother’s Day Giveaway, you can go HERE to check it out. All you have to do is tell why your mom rocks on that blog post to be eligible to win a month of boot camp and other awesome prizes. It is also worth checking out to see the heart felt tributes people have done for their moms.
Most of my life, I avoided fish like the plague. Except for tuna fish. I hated fish, hated the taste of mayonnaise. But when you put the two together? I’m a big fan of that duet. My weirdness knows no bounds.
I still don’t like the taste of fish. Or more accurately, I don’t like fishy fish. If you know what that means.
I have found that there are certain types of fish and certain ways you prepare them, that can turn a non-fish eater into a fan so you too can get the health benefits from eating fish. Maybe these will help you
1. Type of fish
Typically the white fish seem to be the less fishy of the fish. I have tried and like: grouper, orange roughy, tilapia, cod, tuna steaks, or flounder.
2. Fresh never frozen
Even the frozen white fish tend to be a little fishier to me. If you have a place you can get fresh fish take advantage of it.
As a personal preference, I have found that using citrus based marinades and grilling fish make it much less fishy. I also really like blackened fish.
There are hundreds of ways to cook and prepare it, so don’t be afraid to try new things! Stores also have pre-marinated fish if you are leery about doing it yourself. And if you are using the white fish, they tend to take on the flavor of the marinade rather than the fish itself.
If you want to get fancy and eat salmon that is not fishy, you can try this recipe from The Fix Fat Forever Weight Loss System.
Salmon Cakes with Green Onion, Ginger and Garlic
Serve over steamed or sautéed cabbage or bok choy, or with stir fried vegetables or rice.
Makes 3 servings, 2 cakes each
- 2 (5 ounce) cans boneless skinless pink salmon
- 3 green onions, sliced thin
- 1 tablespoon minced ginger
- 2 teaspoons minced garlic
- ¼ teaspoon salt
- ¼ cup whole wheat panko (or breadcrumbs)
- 1 egg
- ½ teaspoon sesame oil
- Combine salmon, green onions, ginger, garlic and salt in a large bowl and mix well. Add panko and egg and mix gently to combine. Form into 6 patties.
- Heat sesame oil in a large skillet over medium flame. When hot, add salmon patties. Cook without disturbing for 4-5 minutes or until bottom is golden and crisp, then gently flip with a pancake turner. Cook an additional 4-5 minutes on other side.
Per serving: 165 calories, 6 g total fat, 2 g saturated fat, 105 mg cholesterol, 8 g total carbohydrate, 1 g dietary fiber, 20 g protein