Advise which fish is tastier

Girls, help!
Already everything is confused, and the sellers advise each of his own, according to their advice I already bought fish - I didn't like it
For cutlets I take hake, the price is 30 UAH (about 4 dollars), both the taste and the price suit me. But I would like to try some more for cutlets, if you like - alternate with hake, or even switch to it completely)) in about the same price range +/-, salmon for me is a little expensive for cutlets))
and another question - will capelin go to cutlets? a couple of times through a meat grinder if you start up, will you grind the bones well? or is it better not to experiment?
and here's the main question - advise a fish for frying. I used to take pangasius fillets, I liked it, then I read from the IVR that they are grown almost in the sewers of China, and even after the last time I don’t want to take it - I fried it, and the fish tasted like it was frying it in soap (the pan was clean), threw everything out, it was impossible to eat!
the seller advised the catfish, not ponra - too fat, and something straight white as milk flowed out of it, and it smelled. maybe old and stuffed with something, but in fact it is tasty - but I don't want to experiment with it anymore.
the pelengas is nothing, but it gives me a little bit
dry hake ... here salmon is just class, but a little expensive .. I would use hryvnia for 40-50 ($ 5-6).
Girls, don't let the fish go to waste!

Oh, how well I came in, I'll also hang out to study. However, our choice is much worse. But I haven't taken pangasius for over a year either. And we translated salmon in meat prices, so it turns out even more profitable. I didn’t see Heck in my eyes, and accordingly didn’t eat.

Oh, just not capelin into cutlets. Capelin, of course, when fresh is a miracle. And the cutlets were made, but the bones, if possible, were taken out, but for cutlets, all the same, it is better to have pollock, cod.
And I like to fry pollock, salmon, trout are also delicious. Mackerel in foil is very tasty.

I knew, I hoped that the Kitty wouldn't pass by the fish. : girl_prepare_fish: We have only frozen fish, or under the guise of chilled. But I don't take this one, because we can't get chilled food. Fresh only river and canal, I try to buy this one only live.

And we prefer to fry blue whiting. Each one has a small whole fish, or two, who will have time.
Delicious fish and few bones. And mom likes to fry sprat it always looks appetizing - there are even rows of fish in a frying pan

And I really like fried sea bass.

Sea bass is quite an expensive fish. Previously, we only cooked fish soup from it.

delicious sea bass. I buy fillets. oh did not read the above posts. I see a lot of perch here nra

Girls, help!

the pelengas is nothing like that, but it gives me a little tina
dry hake ... here salmon is just class, but a little expensive .. I would use hryvnia for 40-50 ($ 5-6).
Girls, don't let the fish go to waste!

nata9296, the bearing is very good both for frying and for cutlets. You just need to know where it was caught, if the Azov one, it will smell like mud, if the Black Sea is excellent. Delicious pike perch cutlets and it is very good for frying. Catfish, just not to be old. There are plenty to choose from. In general, now it seems to me better to buy our fish, because everything that is brought to us is not very ...

Good Temka! And I really love fish, Cancer itself, where can we go without fish? I will share my "best practices".

About freezing.
For cutlets, hake, pollock are good, cod and tuna appeared, these are all fish from us in about the same price range 28-35 UAH. They are low-fat, I add lard and cottage cheese to the cutlets. Believe it or not, the most delicious pollock and blue whiting cutlets !!! For frying, I take the same hake, pangasius, dry-frozen fillet (I don't defrost it to the end, I fry it in pieces in thick batter). Of the more expensive fish, telapia, kingklip (shrimp fish), red perch are good - I fry these, very tasty! Pangasius, catfish is a fatty fish, you need a quick fry without a lid.
I love mackerel very much! The fish is moderately fat (take larger), I put it in the oven on vegetables, and in foil, and so and so ... Sometimes the nearest supermarket organizes an action on it, then I fill the refrigerator at 24 UAH / kg. instead of 39.
Every red fish has recently become at a divine price, I catch stocks and take chilled food for 64 UAH / kg (I have a Metro across the street). I take the very middle of the fish, a piece of 2.2-2.6 kg, at home I ice it with steaks. Even at such a price, it is much more profitable than the same beef, the fish is practically not boiled / fried, and losses on beef are up to 45%. Salmon is a fatty fish (read nourishing!), Salmon is a bit leaner, pink salmon is rather dry, like hake. Hence the method of cooking and the recipe for fish. I either fry on Teflon without oil, or in a double boiler, sometimes in foil with vegetables in the oven. My husband and I need only one steak 1.5-2 cm thick, which weighs 120-150 g of fresh fish. So it’s not very expensive! I can count money too.

About fresh fish.
I really love the pelengas, when it is at a reasonable price (now it costs 35 UAH !!!) In general, I just fry and bake fresh river fish in every way, I don't make cutlets from it. I don't really feel the taste of mud / swamp (I'm lucky!), So I eat any fish.

Somehow like this...

And another question for Heck there are so many species, are they different?

And also Heck's question there are so many species, are they different?

Hake differs in the place of catch and the method of freezing, well, and cutting.

For some reason, everyone forgot about the pike! But the cutlets made from it are very tasty!

I buy a pike fillet (I hate to peel fish) and pass it through a meat grinder twice to avoid pits. Pike cutlets are sooo respected in our family !!!

For some reason, everyone forgot about the pike! But the cutlets made from it are very tasty!

I buy a pike fillet (I hate to peel fish) and pass it through a meat grinder twice to avoid pits. Pike cutlets are sooo respected in our family !!!

They didn't forget about the pike, it's just that the pike is a drier fish. And if you choose between pike or zander, zander is better (my opinion)

And pike perch is the most delicious boiled or stewed, with Polish sauce. And for the jellied, he's just a king!

And pike perch is the most delicious boiled or stewed, with Polish sauce. And for the jellied, he's just a king!

and stuffed

and stuffed

........ EEEEEEHHH !!!!!!!!!!!!! (and waved her hand!)

Sveta, it seems we have already advised, I already have saliva

I like cutlets from rabbit fish (it can also go on sale as a ghost shark), grenadier. Although rabbit fish and fried, baked and stewed delicious. I tried once to make cutlets from flounder, but a lot of waste. She made cutlets from white shark meat. Tasty. I also use pollock, hake, cod, pike, catfish for the cutlet mass. if the catfish is young, it is better to fry, but the one that is older - for cutlets or bake.

I never heard of a rabbit fish! And we don't sell sharks ...

And we love pollock in all kinds. Pike cutlets on a vegetable pillow. Trout or river fish soup. And also carp baked in folklore in the oven with garlic with mayonnaise or sour cream. Pie with sea bass ... Lightly salted trout or salmon. Spicy mackerel
Everything is choked with saliva - I'll go eat something

I never heard of a rabbit fish! And we don't sell sharks ...

Similarly

and stuffed

Yeah, my son prepares it. In general, you have listed so many new things for me. It's not easy to see, I haven't heard that. Once we sold blue shark steaks, they were plump, packed in film.Thawed and became thin, thin, the rest is ice