Marinating fish adds flavor and moisture to the flesh, but any marinating should be brief. If fish flesh sits in acidic ingredients for more than 30 minutes, the acid will begin to denature the delicate protein, and you'll have a mushy fish when it's cooked. Even richer flesh of salmon and tuna should only be marinated for about an hour.
Usually I catch my own fish to cook, but occasionally I go and buy in from the store. There are many things to keep in mind when buying and cooking fish. Below are some tips for you to remember...
* Olive oil or a combination of oil and butter will give the fish a tasty crispness.
* When Grilling Fish, it should be grilled with high, indirect heat.
* To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet.
* You can always cook it some more if it is undercooked, but you can't uncook it if it is overcooked.
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