It is important that you observe how the particular shop stores and displays the fishes they sell. Fish should be stored properly resting or partially buried in ice under sanitary conditions. Whole fresh fish have gills that are still pink or red. The fishs eyes are clear and shiny and its scales are reflective. If the fish has already been precut into filets or steaks, it should not be brown or dry and it should be moist.
It isn't hard to grill seafood, but it does take some practice. Follow these tips for grilling seafood, and expand your grilling repertoire. It's a great break from the usual BBQ like hamburgers, hot dogs, and steaks.
* To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet.
* Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.
* If you are using fillets, you can sandwich them with stuffing or roll them up, then oven-bake them.
* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.
* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.
No comments:
Post a Comment