James Silverton wrote in rec.food.cooking:

> On 10/13/2014 4:40 PM, cshenk wrote:
> > Pringles CheezUms wrote in rec.food.cooking:
> >
> > > I want to learn to cook fish dishes that people will actually
> > > want to eat.
> > >
> > > 1 - Do any of you have a very-easy-to-make fish dish that your
> > > family asks for over and over?
> > >
> > > 2 - What's a good cookbook, one that has good basic instruction as
> > > well as some great recipes?
> > > There are several high-rated books on amazon that have a decent
> > > number of reviews, including ones by Bittman, Moonen, and
> > > Peterson. But I prefer personal recommendations, which is why
> > > I'm posting here.
> > >
> > > Thanks for the help!
> >
> > The most common failure is overcooking fish. It should be done at
> > 350F for 10 mins per inch thick and with some types, a bit less.
> >
> > Fish is not beef or pork. Most online recipes overcook it to
> > fish-leather.
> > Carol
> >
> What I'd like to know is not how to cook fish but where to get
> decently fresh fish. Most supermarket stuff is ancient.

Sorry, not close eough to your local area to know that. I'm about 4
hours or a bit more south of you.

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