salmon, raw

With a lot of butter

Kibbeling. dont think its the best, i dont like fish ;-)

Sockeye salmon - salt, butter, and lemon on top Bake, grill, or fry skin down only for a few min, until it flakes with a fork

Seared Ahi Tuna

Fresh grouper from the grill 🔥

Black cod quickly seared.

https://image.nostr.build/dc7c57f693c688dbc82a5b5f4c984332ca65a0d211357c994cf98c89fa5754e0.jpg

You go to the store, look at all the fish, then buy the steak and cook that instead

Please don't cook nostr:npub137c5pd8gmhhe0njtsgwjgunc5xjr2vmzvglkgqs5sjeh972gqqxqjak37w - thank you! ^.^

Plaice , I've never cooked it by myself though 🫣 https://image.nostr.build/cd3baaf3550be7c459976123b03e77b3cbdd7eeda1e39c17eec06c48583dc180.jpg

Chilean sea bass. Marinate in lime, garlic for 10-30 minutes, then put some oil and lots of dill on it. Air fry for 10-14 minutes depending on how thick the piece is. Comes out super crispy on the outside and juicy/flaky on the inside.

Redthroat Emperor on the barbecue with some butter, salt and lemon.

I like to have mine hung, drawn and quartered. Oh, sorry, that's what I want to do to Trudeau. Absolute cunt

I like to have mine hung, drawn and quartered. Oh, sorry, that's what I want to do to Trudeau. Absolute cunt

https://image.nostr.build/0ecd512922ab2935e82348cefee43e6ec7ad67a83f387bb62655d0558ac7b0f8.jpg

I like to have mine hung, drawn and quartered. Oh, sorry, that's what I want to do to Trudeau. Absolute cunt

Seared ahi

salmon

Blackened redfish or flounder. Basically you season it with Cajun seasoning, pan fry it in butter. Top it with a cream based sauce.

Pan fried Sea Bass fillets. Dry them, season well with salt pepper and a little olive oil and let them relax. Then skin side down on a hot pan with a little butter till skin golden and crispy - just leave them still for a few mins, then flip to finish, basting with the browned butter. Delicious 🤌

a dead one. yep. kill em first, I'd say!

Walleye fried without seed oils

Grouper first a soup made with the head, and then pan-fried fillets from the fish you can baste it with some herbs and butter. In my case it would be on a more Caribbean style

Barramundi, firm white fish caught of the coast of Mexico, texture is somewhere between cod and black sea bass. Pan grilled with butter/garlic, very simple but the natural flavor of the fish stands out that way.

Blackened salmon in cast iron pan is remarkably easy. I like the farm raised over wild salmon. I’m sure it’s less healthy but so much more moist. Wild dries out very easily.

Never cook your own fish unless you’ve cooked your own fish at least 37 times previously. Also, salmon is the most forgiving you inexperience retard.