To poach fish, you need to add herbs, seasoning and a thickener such as cream.
There are many ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal. Check out some tips below:
* If the fish has been properly cooked, the meat will appear opaque but will still be moist.
* When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.
* Use fresh fish, it is easier to work with than frozen fish.
* Try not to thaw frozen fish completely before cooking, or it may make them very dry and mushy.
* Marinades are a good way to add flavor and moisture to the fish before cooking.
Recipe For Fish Tacos - Learn About Cooking Chilean Sea Bass Recipes - Cooking Fish And Seafood
No comments:
Post a Comment