Recipes

While I cook fish almost daily, I've got no culinary training and am a total amateur. I want to eat good quality food, but this is no Michelin star stuff. There are plenty of great chefs and influencers doing the fancy stuff. Not taking anything away from their skill and craftmanship, but I'm more of a Jamie Oliver type. I don't want to have to climb a mountain to make a nice meal. I go for value - good taste, easy to make, nice(ish) presentation, common ingredients.

Here are a few of the things I like making:

📄️ Ceviche

One fallacy with recipes and especially ceviche recipes, is that they overcomplicate things. To make ceviche you need fresh white fish and citrus, that's it. Many recipes start out with "1kg of fish" and "1/2 kilo of lemons". You need half a lemon and half a lime and a small amount of white fish to do it well.

📄️ Crispy Skin

Couldn't be simpler. Just fry it skin side down. I do 90/10, so only flip it to cook the flesh side at the very end.

📄️ Fish bits

This what I often use for fish tacos, but sometimes just eat on their own. They're best fresh but freeze well too. They're of course best deep fried in olive oil, or any other oil for that matter, but can also be fried in an air fryer for a healthier option.

📄️ Fish Burgers

I haven't quite mastered it. Sometimes I do it with panko, other times just plain. You want some crunch in there. Can be achieved with some potato chips. Or do it with fish skin cracklings like they do with Steelhead fish burgers in Canada.

📄️ Fish collars

I like adding a bit of chili paste (often tom yum) to the flesh side and grilling them on the BBQ. It's a bit messy so it's more of a fisherman's food than one you serve mere mortals. A slice of lime is probably all you need to go with it, I don't usually have anything other than the fish. Delicious. Great for lunch.

📄️ Fish Pate

This is great for whenever you have a bit of cooked fish left over, such as crispy skin left overs. Mix it with cream cheese and you'll have a delicious protein rich spread for toast or crackers.

📄️ Fish Stock

Don't throw away the frame, head, and skin! At least save it for someone else to use. Fish stock is amazing for lots of things:

📄️ Fish Tacos

Tacofino

📄️ Pico de gallo

The finer you chop everything the better it tastes. The sharper your knife is the finer you can chop it. ;-)

📄️ Sashimi

It's simply raw fish cut into nice little pieces, often with a bit of wasabi and dipped in soy sauce.

📄️ Skolans Sås

It's basically a tartare sauce, Swedish version. It's simply mayo, yoghurt, fresh dill (or dried if you let it sit for 1+ hours) and finely diced or shredded pickles.

📄️ Sushi

95% of it is in the rice, but it does help that we've got access to some of the best quality fish!