Friday, January 16, 2009

indian fish recipe

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.

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