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Fish Recipes by World Cuisine
Fish Recipes from Around the World
Travel through fish kitchens and one thing becomes clear fast: the spices change, the sauces change, the pans change —…
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Fish Species Buying & Cooking Profiles
Basa and Pangasius: What You’re Actually Buying
Basa and pangasius are the mild, soft, white fillets you meet everywhere in South Asian shops — in freezer cases,…
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Fish Species Buying & Cooking Profiles
Monkfish: The ‘Poor Man’s Lobster’ Explained
Monkfish is the fish cooks call the “poor man’s lobster,” and the nickname is half true. The flesh is firm,…
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Fish Species Buying & Cooking Profiles
Arctic Char: A Home Cook’s Guide
Arctic char is the fish I hand to a cook who loves salmon but wants something a little gentler. It…
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Fish Species Buying & Cooking Profiles
Branzino: How to Buy and Cook European Sea Bass
Branzino is the fish I choose when a whole fish should taste clean and calm. It is European sea bass,…
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Fish Species Buying & Cooking Profiles
Haddock vs Cod: What’s the Difference?
Haddock and cod are cousins, and at the counter they can look like the same fish in two coats. Both…
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Fish Species Buying & Cooking Profiles
Sole and Flounder: What to Know Before You Cook
Sole and flounder are the quiet fish at the counter: thin, flat, delicate, and sweet, with flesh that flakes in…
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Fish Species Buying & Cooking Profiles
Swordfish: Buying and Cooking Guide
Swordfish is the fish I point to when someone says they want fish that behaves like meat. It comes in…
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Fish Species Buying & Cooking Profiles
Mahi Mahi: How to Buy, Prep, and Cook It
Mahi mahi is the firm fish I give to people who say fish breaks too easily. Its fillets are lean,…
Recipes
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Recipes
Chile-Spiced Rockfish with Summer Peach and Jalapeno Quinoa Salad
Introduction Looking for a dish that perfectly captures the essence of summer? Look no further than this Chile-Spiced Rockfish with…
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Recipes
Open-Face Bay Shrimp Salad Melts on Thick Toast
Years ago, while working as a private chef, I developed a recipe for Shrimp Salad that would become a surprising…
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Seafood
Citrus Roasted Cod with Tarragon Brown Butter and Honey
Looking for a light and flavorful weeknight dinner? Look no further than Citrus Roasted Cod with Tarragon Brown Butter and…
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Recipes
Easy Whipped Pimiento Sauce with Pan-Cooked Fish
I adapted this dish from one of my grandmother’s recipes. The sauce was basically whipped cream and pimientos, but I…
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Recipes
Classic Fish Soup with Rouille and Croutons
Look no further than a classic fish soup. This hearty and flavorful dish is a testament to the bounty of…
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Recipes
Miso-Roasted Atlantic Mackerel
Mackerel’s rich, strong flavorpairs well with complex ingredients like miso and soy and iscomplemented by citrus andbright vinaigrettes
Food Products
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Spice
Star Anise
Star anise is the star-shaped spice that adds a warm licorice kick to both savory and sweet dishes around the…
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Spice
Nutmeg
Why This Unassuming Seed Changed Human History Close your eyes and imagine a scent that transported emperors, sparked wars between…
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Spice
Mace
Why Mace Is the Secret Weapon of Refined Cooking While most home cooks reach for nutmeg without hesitation, discerning chefs…
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Spice
Clove
THE HOOK: Why Every Home Cook Needs to Understand Clove Imagine the aroma filling your kitchen on a winter morning—that…
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Spice
Turmeric
The Golden Root: A Master Chef’s Guide to Turmeric (Curcuma longa) If there is one ingredient that bridges the gap…
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Herbs
Garlic
If the ocean provides the catch, the earth provides the garlic. In the world of “Mahigar,” where we obsess over…
Fish Species
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FISH SPECIES
Wels Catfish
Although the giant wels catfish is native only to eastern and central Europe, it has been introduced into a far…
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FISH SPECIES
Northern Pike
The northern pike is an extremely adept, streamlined predator. Its body is designed principally for intense bursts of high speed,…
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FISH SPECIES
Grayling
The grayling is not a particularly large fish, growing to a maximum of about 60cm (2ft) in length, but they…
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FISH SPECIES
Rudd
At first glance, the rudd looks very much like a roach (opposite), but there are two main differences: a rudd’s…
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FISH SPECIES
European Chub
Sometimes in lakes. The European chub prefers medium- to fast-flowing clean water; it is also known to enter brackish water…
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FISH SPECIES
Common Bream
The most widely fished freshwater bream species is the common bream (also known as the bronze bream). They are found…
Cooking Methods
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Dry Heat Cooking Methods
Baking
The Ultimate Guide to Baking: From Ancient Art to Modern Science There’s a unique kind of magic that happens when…
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Dry Heat Cooking Methods
Roasting
Introduction: Beyond Baking – The Transformative Power of Roasting Fish In the culinary lexicon, the terms “baking” and “roasting” are…
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Dry Heat Cooking Methods
Smoking
Smoking is a dry heat cooking method used to flavor, color, and preserve food for immediate use. When smoking, heat…
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Moist Heat Cooking Methods
Boiling
Boiling is another moist-heat cooking method that uses the process of convection to transfer heat from a water-based liquid to…
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Combination Cooking Methods
Stewing
Stewing also uses a combination of dry– and moist-heat cooking methods. Stewing is most often associated with smaller pieces of…
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Combination Cooking Methods
Braising
Braising uses a combination of dry and moist heat cooking methods to provide the best aspects of both methods. Braising…
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Who Is Mahigar and What is the Meaning of Mahigar
Mahigar is a combination of two words, “Mahi” and “Gar“. In the Persian language, Mahi means Fish, and Gar means Expert. Mahigar means a fish recipe expert or a chef who is an expert in cooking fish recipes. Mahigar is a food blog, and welcome to my food blog, MahiGar. Fishing and cooking are my hobbies. I have 20 Years of experience in fishing and fish recipes. In these 20 years, I have learned how to make fish recipes perfectly at home, better than in restaurants. In simple words, mahigar is a food blog, especially for fish recipes, fish cooking, and fishing.