Given the background description of some cooking related query, summarize the question into a title

Making stock from oily fish is often advised against, but what is the big deal? Does it just taste really bad?
Reason(s) for not making stock with oily fish (salmon)?

I made a jalfrezi today for tomorrow and I forgot to add spices, (cumin, tumeric, paprika).Is there a way I can add them now getting the most from them?
Forgot to add spices to curry

i love pan fried chicken usually with some tumeric, salt, pepper, rosemarry, and evoo. Anyways, I don't like to get my thermo dirty everytime, and sometimes i get it a bit overdone, sometimes the oppsite

Which non penetrating method is recommended to check chicken breasts for done-ness when pan fried