Fish is almost translucent when raw and looses its translucence and becomes opaque the instant that it is done. This is the exact moment to serve, as fish becomes rubbery very easily when over-cooked. Serve fish on a warm plate.
You can serve fish with olive oil and also with freshly squeezed lemon or with a sauce.
A freshly caught fish can be cooked in a thousand and one ways. Any fisherman worth his salt has his own unique way of cooking a freshly caught trout, salmon or whatever fish he caught. So fisherman all across the country has been handed down methods of cooking fish. Here are some tips to get the best out of your fish.
* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.
* You may want to try other herbs and spices with the batter for a more delicious fish.
* It is better to undercook the fish a bit than overcooking it.
* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.
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