Fish, whole or in fillets or steaks, can be wrapped up in foil, greaseproof or cellophane with various flavorings such as butter, lemon juice, wine, onion, garlic, herbs, and poached, steamed, baked or deep-fried. All the essential flavors and juices are retained making it one of the best ways to cook fish.
There are many cooking methods, here are some tips on how to make your meals rise up and taste great.
* When baking fish, prepare the marinade, preheat the oven, and put the fish in for the prescribed amount of time. Be sure to check the fish often to ensure that it doesn't overcook.
* 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.
* It is better to undercook the fish a bit than overcooking it.
* Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.
* In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature.
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