I am fond of Barramundi but I sometimes buy Tuna steaks because you can easily get four steaks out of one because of the bone alignment.
Easy to cook on the barbie
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Now there’s a way to keep the fishy smell out of the kitchen!! 
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Never fry anything in the kitchen always use the barbie, less cleaning up for one thing. Quick scrape, job done.
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Had to google that! Says Asian Sea Bass. I love the way they do that in Portugal, cut down the middle, opened, grilled/barbied -
I love that too. Sometimes keeping it simple with salmon, chopped boiled egg in cheese sauce, mash on top.
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No, its Hamlyns oatmeal. I use it for porridge as well.
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@d00d Stekt stromming 
basically fried herrings.
Stekt stromming or fried herring is a hearty Swedish specialty consisting of herring fillets that are seasoned with salt, white pepper, and fresh dill, coated with flour and breadcrumbs, then fried in butter until crisp and golden brown on the outside.
There are many ways to eat and serve these delicious fish fillets, but usually, they are accompanied by mashed potatoes, lingonberries or lingonberry jam, red onions, or pickled cucumbers. Another way to consume fried herrings is by topping them with a mixture of vinegar, sugar, allspice, and chopped red onions, which is also used in another Swedish fish dish known as inlagd sill (pickled herring)
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Nope. A rollmop is pickled.
Pickling herring is another preservation method favoured in Nordic cuisine. Rollmops – fillets rolled and fixed with a cocktail stick and packed into pots with spiced (pickling) vinegar – is another traditional way to prepare them. They are delicious as an instant lunchtime snack, or a highly nutritious main meal with salad. Try beetroot, apple and soured cream with chives, or finely chopped hard-boiled eggs mixed with fresh parsley, grated carrot, radish and mayonnaise. Watercress with either of these ideas is perfect. Select the freshest fish fillets with shimmering silver skins from your fishmonger. All flavours of vinegar can be used, but cider or sherry vinegar is a good choice, being a little less acidic than malt vinegar. Vary the spices to suit the vinegar. Some, such as juniper berries, have been used for centuries in Scottish/Nordic cuisine.
Seafood Stick Pasta Salad
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I used to go to
for things like Herring and Gherkins in a jar, and I love Kalles Kaviar, tubes of fish paste.
But I settle for the Polish equivalent nowadays
Used to use those crab stick (no crabs were harmed …) to bulk out my prawn dish, cheap seafoody flavour. Mrs d00d won’t touch them nowadays. 
They are very low in calories.
High in protein too. But of questionable origin.
Sometimes the simplest recipes are the best.
Salmon or rainbow trout fillet with or without skin.
Salted or drained and rinsed in clean water after removing from the brine.
Bake for 12-13 minutes (depending on thickness) at 350°F. (180°C)
In the meantime, prepare the sauce.
Melt the butter over low heat, add lemon juice, and heat gently.
At the end, add a little honey to taste. This is the simplest version.
You can also add a little dry white wine plus lemon juice in advance. Reduce the sauce and add honey at the end.
This delicate sweet-sour butter sauce goes perfectly with trout.
As an addition, e.g. jasmine rice plus broccoli or another vegetable.
It tastes delicious
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when we were in Cornwall my dad was a keen fisherman and caught some nice sea bass. mother cooked them in milk??? if my memory servers me correctly
It could be. Milk contains natural enzymes and lactic acid, which help to break down muscle fibers in meat, e.g. pork loin. This makes the meat incredibly tender and juicy.
In the case of fish, soaking it in milk beforehand also deprives the fish of its intense smell.
I am also a keen fisherman and I really like eating fish. We don’t have such a large selection of sea fish here. However, I recommend freshwater fish.
Trout, perch, and zander - these are the best-tasting fish when it comes to predators.
Louisiana shrimp boil (Cajun)
This is the what I eat most often. There are different levels of spicy. And I don’t know about Europe, but this, you eat with your hands.
We like White Fish, often cod done in breadcrumbs and herbs. Then lemon poured over just before you bung it in the oven.
I regularly do a cheesy fish bake to a Mary Berry recipe.
Boring plain old white fish, usually just a bag of Basa Fillets at half a kilo-ish.
I start with a Roux sauce of butter and flour and about half a litre of milk. Due to dietary restrictions I use almond milk. A tub of 0% fat Greek yoghurt as a thickener, then chuck in chopped up bits of cooked bacon, a cup of wine, and a few handfuls of grated cheese, all done in a frying pan.
In goes the fish, chopped into chunks, mix it all up then pour into a casserole dish, then completely covered with a layer of sliced spuds and another sprinkling of cheese. I sometimes chuck in quartered boiled eggs as well before the layer of spuds.
Into a preheated oven for 50 - 60 minutes at Fan 180 c. It feeds our family of four adults.