Fishy information

Another link added to the list, a new blog by a fellow Chowhounder and a great fish cook. Personally, I, like many people, am intimidated by fish. All those varieties! All those bones! And I have Catholic fish syndrome, which just means that I was fed overcooked baked scrod every Friday of my first eighteen years, or at least all those Fridays in which we didn't eat macaroni and cheese instead. No herbs, no lemon, just dry, nasty scrod. I've spent the last few years trying to eat moer fish, starting with seared tuna and beer-battered fish-n-chips, and now I have quite a list of fish I eat:

Tuna, raw, black-and-blue, or from a can
Smoked sardines, in potato salad
Fried catfish
Fish-n-chips, fried fish sandwich
Salmon, any old way

Fish I've tried, but not yet learned to like: trout, bluefish.

Of course, as a New Englander, I love shellfish. Mussels, oysters, crab, lobster, scallops: all good. So it's not usually the fishy flavor that's a problem; it's that fishy texture.

Anyway, her blog has a great breakdown on the different qualities of different types of fish and how to substitute one for another and all sorts of other good stuff. Personally, I think she really just needs to post a list of "icky-textured fish," but I suppose a reasonable person might argue that ickiness is personal.