Question:
Can anyone tell me what is good tasting fish?
i'd like to know what most of you consider "good tasting fish" to eat after surgery and what is easy to digest like eg. orange ruffie? (sp) white fish? tuna? thanks jacki — Jackiis (posted on July 29, 2001)
July 29, 2001
tuna and salmon are really easy to digest, but you must chew very well.
— Dennis C.
July 29, 2001
We live at the coast, so fish is always good here! I'm allergic to
shellfish, but others enjoy shrimp & lobster. We eat a lot of salmon,
tuna (fresh of course), halibut. Halibut has been my post-op favorite and
my pre-op least favorite, lol. I put in the processor after it is cooked
and make sure there are no bones, add fat free miracle whip and a dash of
fat free sour cream. Sometimes, I add sweet pickle relish. I eat on a
cracker. Now that I am going off of pureed foods, I will still fix this,
though chunkier.
— Barbara B.
July 29, 2001
ya may want to try haddock and sole too thoses are white fish that are very
good
— carou1313
July 29, 2001
I am almost 6 weeks post op and fish seems to settle the best for me. Other
meats like chicken and turkey seem to stick and give me indigestion, so we
eat fish almost every night. I buy salmon a lot, just be sure not to
overcook it. Also, our grocery store has a farm raised mild white fish
called Tilapia that I made for dinner tonight in fact. It is so flaky and
moist when cooked that it chews into nothing and doesnt cause any problems.
I have also tried mahi mahi (dolphin fish), shrimp, scallops and sea
bass... all are great to eat with no indigestion. You just have to make
sure you dont overcook or it will be dry and tough. Cook fish just until it
is barely done. I make salsas to put on top of the fish that I grill or pan
sear. I am in a mango salsa mode... 1 diced mango, 1/2 minced red onion,
1/2 cup chopped fresh cilantro, juice of two limes, 1 tablespoon olive oil,
salt, pepper and tabasco to give it a bite. Tonight I made tomato corn
salsa... 1 cup of thawed frozen corn, 1/2 a pint of grape tomatoes cut in
quarters, 1/2 cup of chopped cilantro, juice of two limes, 1 tablespoon
olive oil, 1/2 minced red onion, 1 diced avocado, salt, pepper and cayenne
pepper or chipotle sauce to taste. Just remember to chew the salsa's well
along with the fish.
— SusanMaria
July 29, 2001
First of all GREAT choice in food selection to maximize your weight
loss... Salmon, Cod, Tuna, white fish, all good choices.. Broil, or grill
only..you will find just post-op you will not be able to handle fried
foods.. I have some great fish recipes... If you want them just write to me
at [email protected]
— Victoria B.
July 29, 2001
I love red snapper!
— Vel K.
July 29, 2001
If you don't like a "fishy" tasting fish, try orange roughy, it
is delicious, it is more moist than chicken, but really doesn't hardly
taste like fish.
— peppermintp
July 29, 2001
TILAPIA. YOU CAN BUY IT AT WAL-MART FROZEN IN A BAG AND YOU CAN COOK JUST
ONE OR SEVERAL FOR THE FACT THAT THE FILETS ARE SINGLE FROZEN. BEST TO
BROIL, VERRY FLAKY AND TENDER. MILD, MY KIDS LOVE IT. MARIE AWBREY
— Marie A.
July 29, 2001
Orange roughy is my favorite! I prefer to bake it, as it stays more moist
and easier to eat. I find tuna and salmon a bit too dense and harder to
get down. Orange roughy isn't as "fishy" tasting as some of the
other types of fish (like catfish).
— BethVBG
July 29, 2001
Catfish hands down is the best tasting fish. Especially catfish nuggets.
— Sharon T.
July 29, 2001
I like mild fish: White fish, cod, haddack, cat fish, sole, shrimp,
scallops, deep fried clams. I hardly ever get fish though... just to
expensive plus I don't know how to cook it to taste good without some
fattening coating. :(
— Danmark
July 30, 2001
Cod and haddock are nice, mild tasting, white fish. I've found'
that some frozen food companies...like Mrs. Paul's....have frozen
fish squares that come in great flavors, like lemon pepper etc.
They are baked and have no carbs and fat and easy to digest.
They are also quick to prepare.
— [Anonymous]
July 30, 2001
I'm not a fish lover but I do love Walleye, freshwater Perch and Salmon.
— Christine H.
July 30, 2001
I like Alaskan Pollack. I either broil it or steam it in a
frying pan seasoned with season salt. It tastes great and is
really easy to eat, full of flavor, and easy to digest.
— Carla C.
July 30, 2001
Hey, I'm not a big fan of fish myself, but I really enjoy swordfish. If
you grill it and squeeze a little lemon on it, it tastes pretty good, and
I'm not having problems digesting it yet (2 months post-op). Good luck and
happy fishing, so to speak!
— Alyssa B.
July 30, 2001
I'm still pre-op, but I'd say halibut, chilean sea bass, shark, orange
roughy, swordfish are the most lightly flavored fish. I like to marinate
any of these in lime juice, garlic, and chopped cilantro, then grill until
just done. Another good way to get some awesome flavor (I usually use
salmon for this) is to purchase cedar planks from a bbq store, or even a
hardware type store (make sure they are untreated). Soak the plank in
water for 1/2 hr or more, then place the fish on the cedar plank, then put
the plank on the bbq. The plank will smoke and blacken on the bottom, and
just give an incredible flavor to the fish. Cook it with the lid to the
grill on. Then you pick up the plank and all, and just slide the fish off
of it to your plate. No trying to turn the fish over, which is hard to do,
and you get a restaurant quality piece of fish!
— Vanessa C.
August 19, 2001
TALAPIA !!!! Mmmm,Mmmm,Mmmm !!! I broil mine with fresh rosemary . It's
mild,flaky and delicious. NO FISHY TASTE !!
— donna S.
February 23, 2003
I eat articifical crab meat all the time. I believe it is actually white
fish (?). It tastes great with sauses, or plain. Also I love it with
spicey mustard sause or Mama Chalulas hot sause! YUMMY I love it.
— Kathleen H.
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