You can get goldfish at petshops, batter them and deep fry them. Tastes like fishy popcorn chicken.

Have some scallops and never try anything else beyond that, be content with the knowledge that you've already tasted the best seafood.

>>20972170
Fishlet here, I mostly stick to salmon and halibut. Hot smoked salmon is pretty great, and I like the smoked rainbow trout at Trader Joe’s.

>>20972170
just pick what sounds appealing to you. maybe ask your fishmonger what's good and fresh. but some basics everyone should try are salmon, tuna, and shrimp.

>>20972170
Breaded haddock is very plain and can be enjoyed with many different condiments.

>>20972170
Can't go wrong with cod.

Skillet tried salmon. Potato salad. White dinner roll. Some kind of green.

>>20972283
Most sane seafood enjoyer

>>20972170
here's some pointers:
-fresh fish shouldn't be slimey
be careful about eating fish that's slimey or smells strongly of fish.
honestly, good fish shouldn't stink like fish
-some fish has strong flavour, avoid until you've decided whether you like it or not.
- cold water or deep sea fish has a cleaner flavour, typically river fish tastes more earthen

don't be afraid to eat tinned fish, it can be amazing if prepared right.
don't eat talapia. that's shits just fertiliser
don't eat cheap caviar

try sushi

that's about all I got

There's nothing wrong with frozen fish. They freeze all fish after catching them anyway, to kill parasites. If a fish isn't frozen when for sale that just means that it's already been thawed, so if you freeze it again it'll make it weird.

>>20974372
Nothing wrong with Tilapia. If you'll eat catfish or crabs, you can eat tilapia.

>>20974535
Catfish and crabs actually taste like something

>>20974372
>honestly, good fish shouldn't stink like fish
depends on the fish.
haddock always has a strong smell

>>20972170
Here's my recommendation as a former fishlet turned fish eater:

1. If it smells "fishy" it's rotten, do not eat.
2. Shrimp are the best. Great taste and low cost. Fried, smoked, grilled, in a cocktail. All fantastic.
3. Crab is good, but fucking expensive. Good for a rare treat. Price does correlate with quality here. The fake crab is similar to snow, but texture wise is WAY firmer. Real crab is super tender.
4. Scallops are good, but have to be cooked properly. Frozen ones are fine, just thaw them out and cook with them.
5. Lobster is best when grilled. Avoid restaurant lobster, it is baked or broiled and tends to be rubbery. Overcooked lobster becomes tough rubber. If you don't know how to cook it, it is best to sous vide it for safety. Bisque form of lobster is also good but quality varies from place to place.
7. Oyster/mussle is an acquired taste and is overly expensive for what you get. You aren't missing anything if you skip these, but try it once just to see if you like them.
8. Tuna - sucks as canned, but is damn good rare or raw. Canned versions need flavoring to cover up the fishy flavor it picks up from the canning process.
9. Salmon - strong flavor, gets stronger with smoke. Farmed is kinda shit, they have to put crap in to give it "color". Wild is way better, but expensive. White lines are indicator of low quality, wild will not have it and be a deep orange.
10. Cod. Most cod sold is fake, true cod is delightful if you can find it. It's just a flaky white fish, best use is fried as fish and chips.
11. Caviar is just really really really salty water balls. It's super overpriced for what it is. The salt content is why people say "you taste the ocean". Personally I don't taste anything with the salt, so I do not recommend except for once.

Bottom line with fish is that you definitely do not want to overcook it, and getting properly frozen or fresh fish is critical.

>>20972170
Dude just go to the Great Lakes
>t. Ohioan

>>20972170
Salmon/trout, cod, and mackerel are excellent starter fish.

>>20976004
>Oyster/mussle
I live on lake Ontario, and mussels are pretty cheap. After cooking them you can use the broth for a stock.

>>20976171
don't do this, it's a trap to get you within striking distance of Ohio

>>20976004
>get a load of this fag that's never caught a bunch of fish and friedem up

1. Walleye

2. Crappie

3. Bullhead

4. Bass

5. Bluegill

Never much of a fan of trout and I've caught tons.

>>20976004
>oysters and mussels are at all similar
Yeah nah

me get whiting fillets
me bake
me eat
mmm
m
m

>>20972170
Trout is a delicious freshwater fish you can find all over the US. Stay away from Tilapia.

>>20972170
why isn't he wearing gloves? that's disgusting

>>20972170
Salmon is a good babbies first fish. Add some oil, lemon & black pepper, wrap in foil and stick it in the oven on medium for about 10-15 minutes.

Just buy a pole and go catch one in a local river. Doesn’t really matter which kind, they all cook up fine in the microwave.

>>20972296
we dont have fishmongers in flyover.

>>20974372
true fresh fish doesn't stink like fish, but for flyovers we get frozen fish that is thawed in store to be 'fresh'. this causes the bacteria that makes that smell to proliferate, there's nothing wrong with the fish though.

>>20974423
true for flyover, not true for coasties.

>>20976171
I live in michigan, fishing here is fantastic. youre allowed to take five salmon a day during salmon season, so that's like $500 worth of fish a day. That said, you have to fish. If hes a fishlet why would he go straight to hardcore fishing lol.

My advice, is to go with canned fish. Salmon, deenz, tuna (Get deenz with no bones if youre new). Smoked salmon from south american brands is always available as flyover too. Most frozen options suck, but shrimp are cost effective and easy to work with. They also come in tons of varieties for wildly different flavors.

>>20979558
>gets shot to death by 80IQ LEO

>>20979852
The great thing about fishing poles is that you can catch more than just fish. Just replace the worm with some peanut butter and you’re all set to hunt squirrels and bear.

>>20976004
>Bottom line with fish is that you definitely do not want to overcook it
With octopus, squid or cuttlefish, you either cook them very fast or very slow. Anything else and they're rubbery as hell (because of how the proteins behave during cooking).
Somewhere I've got a recipe for a delicious greek octopus stew, with lots of tomato and wine, cooked all afternoon. I haven't made it for ages.

>>20979509
>why isn't he wearing gloves?
He washes his hands after serving each customer, sometimes more often.